Culinary Historians of Washington, D.C. Special 20th Anniversary Edition

Culinary Historians of Washington, D.C. (CHoW/DC)founded in 1996, is a 501(c)(3) nonprofit, educational organization dedicated to the study of the history of foodstuffs, cuisines, and culi-nary customs, both historical and contemporary, from all parts of the world. Donations are tax deductible to the full extent of the law.

www.chowdc.org

Save these futureCHoW Meeting Dates:

September 10October 8

November 12December 10

January 14, 2018February 11, 2018

March 11, 2018April 8, 2018May 8, 2018

NOTE: This special edition is the last CHoW Line until

September.Have a nice summer!

See you after Labor Day!

Renew Your Membership in CHoW NOWfor 2017-18!

The membership year runs from September 1 to August 31. Annual dues are $25 for individuals, households, or organizations. Dues include e-mail delivery of the newsletter CHoW Line.

Dues are $35 for members who also wish to receive a mailed, paper copy of the newsletter.

Other Benefits: • Priority registration for field trips• GoogleGroups notices • Membership roster

20th Anniversary Celebration: Culinary History: Looking Back, Looking Forward

Sunday, May 7, 2:00 to 5:00 p.m.

Theater, U.S. Navy Memorial Heritage Center 701 Pennsylvania Ave. N.W.

Washington, D.C. 20004

On May 7, 2017, the Culinary Historians of Washington, D.C. celebrated their 20th An-niversary with a panel and reception at the U.S. Navy Memorial Heritage Center. There was an inquisitive and enthusiastic audience who listened to panelists Shirley Cher-kasky, Warren Belasco, Rayna Green, and moderator Dianne Hennessy King. (See page 2 for photos and very short bios.)

CHoW would like to thank Francine Berkowitz for arranging the site location and the catered reception. Our thanks also go to Olamida Thomas of the U.S. Navy Memorial Heritage Center, who made certain that the stage was set up for us, and our thanks to tech and audio staff, Shaunte. (continued on page 2)

Shirley Cherkasky, Founder of the Culinary Historians of Washington, D.C. (CHoWdc.org). Shirley has been CHoW’s guiding light for 20 years. She also helped found two sister culinary history groups, Culinary History Enthusiasts of Wisconsin (chewwiscon-sin.com) and the Association of Culinary Historians of the Philippines (http://chopphilippines.blogspot.com/).

Warren J. Belasco, Food studies scholar and professor emeritus for American Studies, UMBC. www.umbc.edu/window/belasco.html. Warren has presented several wonderful programs for CHoW audiences over the years, such as “Food in Film” and “The Fu-ture of Food.” He is currently writing a book on Washington, D.C. restaurants.

Rayna Green, Curator emerita, National Museum of American History. (http://americanhisto-ry.si.edu/) Rayna has been a co-curator of many culinary history exhibits, such as the Julia Child’s Kitchen and FOOD: Trans-forming America’s Table:1950-2000. She was also Director of the American Indian Program at the museum.

Moderator: Dianne Hennessy King, coauthor, Memoir Your Way: Tell Your Story through Writing, Recipes, Quilts, Graphic Novels, and more. Dianne is a past president of CHoW and the editor of this newsletter for 10 years. She teaches mem-oir writing at George Mason University’s Osher program.

PANELISTS

Refreshments. Assorted cured meats, olives, shrimp, and cheeses. Cookies: Apricot Oatmeal, Black Forest, Brown Butter Chocolate Chip, and Peanut Butter Pretzel Coffee. All photos (except bio photos) by CiCi Williamson.

Francine Berkowitz, a founding member of CHoW and our current treasurer, arranged for the 20th Anniversary Celebration held in the Burke Theater at the U.S. Navy Memo-rial Heritage Center and engaged the caterer for the reception following the panel.

RECEPTION

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(Continued from page 1) Dianne started off by noting that we were gathered together to celebrate the 20th anniversary of the Culinary Historians of Washington, D.C.—but that the panelists had all been involved with culinary history and foodways studies a lot longer than that. She asked each of the panelists, “How did you get started in food stud-ies? Did people think it was a little suspect as an academic field?” The backgrounds of the panelists: sociology, medi-eval history studies, cultural anthropology, and folklore, were about as varied as the their initial approaches to culinary history.

People are still a little surprised at how food studies can be so connected to agriculture, public policy, genealogy, popu-lar culture, migration, and history, to name just a few areas. The panelists talked about some of the ways in which food history can intervene in public controversy, disputes, and differences and they discussed ways that culinary historians could be of service to their communities. The conversation was wide-ranging and lively. The two comments that the moderator heard most often during the reception was “I learned so much,” and that the afternoon “was inspiring.” See “Further Resources” on page 3.)

October 2017 Upcoming EventThe 2017 Food History Weekend is Oc-tober 26-28. Admission is free but you need to register in the summer. http://americanhistory.si.edu/events/food-history-weekend

MANY FLAVORS, ONE NATIONOctober 26-28, 2017

“Join us in the fall of 2017, as Smith-sonian’s National Museum of Ameri-can History brings together culinary leaders, researchers, practitioners, and scholars to inspire Museum visitors to understand the history of food in America and the role they play, indi-vidually and collectively, in shaping the future of food.

Through live cooking demonstrations, hands-on learning opportunities, talks, experiences with incomparable collec-tions, and much more, the 3rd Annual Smithsonian Food History Weekend will explore how food has been both a bridge and a barrier to cultural connection in America. From farmers to home cooks to top chefs, how does food migrate with people? Where does our food really come from? And how have people negotiated their differences and celebrated their commonalties over food throughout American history?”

CHoW PresidentsThank you to the CHOW Board that has been in place the last two years and welcome to the new Board for 2017-18 (see page 6). Following are the past presidents of CHoW since its inception.

1996-97 Shirley Cherkasky (served as temporary president for organizing period)1997-1999 Shirley Cherkasky1999-2001 Francine Berkowitz2001-2003 Dianne Hennessy King2003-2005 Claudia Kousoulas2005-2007 Kari Barrett2007-2009 Laura Gilliam2009-2011 Katherine Livingston2011-2013 CiCi Williamson2013-2015 Katy Hays2015-2017 Bruce Reynolds

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Further ResourcesDianne had asked Shirley, Warren, and Rayna beforehand to suggest some interesting resources that the audience could refer to for more information. We’re putting this in-formation on CHoW’s website and Facebook page as well.• Shirley mentioned “Babette’s Feast” as an example of the popularity of films that include food as a major theme. She also mentioned the explosion of the number of food and beverage museums all around the world.

• Warren suggested a work of one of his students and her book, How the Other Half Ate: A History of Working-Class Meals at the Turn of the Century, by Katherine Leonard Turn-er, (University of California Press, 2014). Warren also sug-gested anything by Bee Wilson, such as Consider the Fork: A History of How We Cook and Eat (Basic Books, 2013). Both Turner and Wilson have made presentations to CHoW. In addition, Warren cited Food in Time and Place: The American Historical Association Companion to Food History, by Paul Freedman (University of California Press, 2014). In Febru-ary, CHoW Line’s terrific book reviewer, Claudia Kousoulas, wrote a review of Freedman’s latest book, Ten Restaurants that Changed America (Liveright, 2016).

• Rayna recommended three books: Jeffrey M. Pilcher’s Planet Taco: A Global History of Mexican Food (Oxford Uni-versity Press 2012); Gustavo Arellano’s Taco USA: How Mexican Food Conquered America. (Scribner, 2013); and Robb Walsh’s The Tex-Mex Cookbook: A History in Recipes and Pho-tos. (Ten Speed Press, 2004).

Some works by panelists• Warren Belasco: Meals to Come: The History of the Future of Food (University of California Press, 2006). Senior editor of Oxford Encyclopedia of Food and Drink in America, 2004. Editorial Board, Gastronomica and Food and Foodways.• Shirley Cherkasky: “Pies on the Road,” on WBEZ radio 91.5 Chicago. Editor of CHoWLine, 1996—2006. Compiler of names of world food and beverage museums.

• Rayna Green: “Mother Corn and the Dixie Pig: Native Food in the Native South,” in Cornbread Nation 7: The Best of Southern Food Writing, (University of Georgia Press, 2014). Editor of That’s What She Said: Contemporary Poetry and Fic-tion of Native American Women (Indiana University Press, 1984). Designed and appeared in many documentaries, radio productions, and other films.• Dianne Hennessy King: Editor of CHoW Line 1996--. Former editor of seven cookbooks at Pillsbury Publications. Co-author of Memoir Your Way: Tell Your Story through Writ-ing, Recipes, Quilts, Graphic Novels and More. The Memoir Roundtable. (Skyhorse Publishing, Inc., 2016)

Left: Dianne Hennessy King; Shirley Cherkasky.

Below: King, Cherkasky, Belasco, Green.

Photos by CiCi Williamson

20 Years of CHoW MeetingsSeptember 2016 - May 2017Johanna Mendelson Forman. “Is the Kitchen the New Venue of Foreign Policy? Food, Diasporas and Building Community”Dr. William Woys Weaver. “As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine”Bill Schindler, Ph.D. “Dietary Past: The Ancestral Quest for Nutrient Dense Foods“Libby O’Connell. “From Caviar to Leek Pie: Food and Society in Ameri-ca’s Gilded Age”Joel Denker. “The Carrot Purple and Other Food Passages”Philip Greene. “How the Manhattan Changed the Course of American Cocktails”Laura Shapiro. “What She Ate: Six Remarkable Women and the Food That Tells Their Stories”Shirley Cherkasky, Warren Belasco, Rayna Green. Moderator: Dianne Hennessy King. “Culinary History: Looking Back, Looking Forward”

September 2015 - May 2016CiCi Williamson. “ZAP! The History and Hows of the 20th Century’s Most Influential Cooking Appliance”Garrett Peck. “The History of Beer and Brewing in the Nation’s Capital”Domenica Marchetti. “The Food History of the Abruzzo Region of Italy”Barbara Haber. “What Cookbooks Tell Us about Ourselves and Our Past”John Rees. “Soldiers’ Food and Cooking Modes During the War for American Independence”Pat Reber. “A History of the Rise and Fall of Cakes”Dr. Ava Chin. “Foraging History: From Native Americans to Haute Cuisine”Susan Pinkard. “What is French about Louisiana Gumbo?”

September 2014 - June 2015John Tinpe. “Burmese Cuisine: On the Road to Flavor”Michael Krondl. “The All-American Donut: How an Obscure English Specialty Conquered North America”November. Locked out of building; no meeting. Catherine Dann Roeber. “Food Fights and School Lunch: Dining and ‘Edible’ Education in America”Ai Hisano. “The Color of New Tastes: Processed Foods in the Early-Twentieth-Century United States” Nadia Berenstein. “Artificial Strawberry, Imitation Cheese: A History of Synthetic Flavors in the U.S.” Nancy J. Siegel, “From Liberty Tea to Freedom Fries: America’s Political Appetite”Nawal Nasrallah. “Medieval Arabs Ate Sandwiches, too: Bazmaward and Awsat for the Record”Leni Sorensen. “Tasting the Past: The Virginia Housewife”Riversdale House Museum (June; postponed from November 2014).

September 2013 - June 2014Gabriella Petrick. “Industrializing Taste: Food Processing and the Transformation of the American Diet, 1900-1965”Rob Kasper. “Baltimore Beer: A Satisfying History of Charm City Brewing”Monica Bhide. “Sacred Foods of India through Its Temples, Mosques, and Gurudwaras”December. Cancelled due to bad weather. John DeFerrari. “The History of Washington, D.C.’s Seafood Restaurants”Luigi Diotaiuti and Amy Riolo. “Pasta and Cheese Making History in Southern Italy”James D. Porterfield.“From Soot to Souffle”Joy Fraser. “Addressing the Haggis: Culture and Contestation in the Making of Scotland’s National Dish” (postponed from December 2013)

September 2012 - June 2013Deb Peterson. “18th Century Food Packaging: What Came in What?” Jim Gibb. “Cheese Factories” Shirley Cherkasky & Claire Cassidy. “More Than Bars, Brats, and Beer: Wisconsin’s Traditional Foods “Michael Olmert. “The Architecture of Taste: Building, Working,& Living in the 18th Century Kitchen” Regina Newport & Evelyn Bunoan. “Philippine Cuisine: History and Culture in a Caldero” Scott Seligman & Sasha Gong. “The Cultural Revolution” Pat Reber. “Civil War Bake Ovens in Washington, D.C.” Amy Riolo & Sheilah Kaufman. “Turkish Cuisine and the Ottoman Culi-nary Legacy in the Arab World”

September 2011 - June 2012Patricia Jinich. “Mexican Culinary Traditions.”Field trip: Distillery Lane CiderworksMiMi Hernandez. “The Cultural Heritage of Herbs in the Appalachian Diet”Joan Nathan. “Quiches, Kugels and Couscous: My Search for Jewish Cooking in France”David Strauss. “Beating the Nazis with Truffles and Tripe: The Early Years of Gourmet: The Magazine of Good Living”Keith Stavely and Kathleen Fitzgerald. “Cooking by the Book in New England: From Colonies to Colonial Revival”William Woys Weaver. “Food and Drink in Medieval Cyprus”Warren Belasco. “A Culinary History of Washington, D.C.”Amy Riolo. “Karabakh Cuisine: Recipes, Memories, and Dining Tradi-tions from Azerbaijan’s Cradle of Culture”Richard Foss. “Reflections on Rum, the Elixir from the Cane”

September 2010 - May 2011Clarissa Dillon. “Beyond Beer: Making and Tasting 18th-Century English Sac, Brandy, Turnip Wine, and Shrub” Andy Coe. “Chop Suey: A Cultural History of Chinese Food in the United States” Katherine Leonard Turner. “The Bakery, the Saloon, and the Quick Lunch: Ready to Eat Food in Working-Class Neighborhoods, 1880-1930.”Doreen Thompson. “Caribbean Culinary History”Sandra Sherman. “Invention of the Modern Cookbook” Mark McWilliams. “Inventing the American Restaurant” John Wennersten. “The Almighty Oyster”Bryna Freyer. “Foodways Popularized by U.S. World’s Fairs 1876-1904”

September 2009 - May 2010Susan Pinkard. “A Revolution in Taste: French Cooking 1650-1789”Patrick Evans-Hylton. “The History of Virginia Wine-Making”Joan Bacharach. “Creating Culinary Exhibits for Museums: Behind the Scenes”Nongkran Daks. “Beyond Curry & Pad Thai: Regional Thai Cuisine”Tom Weiland. “The Search for the Elusive Schnitzel”Nancy Baggett. “Evolution of the Romantic Shape and Flavors of Valen-tine Confections” Special Tour: Library of Congress’s rare book holdings on gastronomy by Mark Dimunation, Chief Fred Czarra. “Spices of Life: The Savory Story of the First Global Marketplace” Barbara G. Carson. “Taking Tea in Early America” September 2008 - May 2009John Martin Taylor. “Food and History in the Carolina Lowcountry” Bee Wilson. “Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee”Andrew Smith. “Hamburger: A Global History”“Festive Food” (Panel) Michael Twitty. “Afro-Maryland Food Culture”CiCi Williamson. “The ZIP Codes of Our Food: A Quick History of Global Cuisines” Pat Reber, “Chocolate”; and Shirley Cherkasky, “Marshmallows”Ann Chandonnet. “How Argonauts Ate: Details from Gold Rush Diaries”

September 2007 - May 2008Tyler Cowen. “ Every Meal Counts: How and Why An Economist Became Obsessed with the Quest for the Perfect Meal”Stefanie Walker. “Bartolomeo Scappi’s Art of Cooking (Dell’arte del cucin-are) of 1570 and Italian Cookbooks from the 16th-17th Centuries”Amy Riolo. “Incense and Spice: Entertaining in the Arabian Peninsula”Mark McWilliams. ”From Raw Beef Without Salt to Freedom Fries: Haute Cuisine, the White House, and Presidential Politics”Leni Sorensen. “Cooks and Slaves: Edith Fossett and Francis Horn of Monticello”Brenda Rhodes Miller. “If You Don’t Want Grits, Why’d You Order Break-fast? Church Ladies as Custodians of Culture and Tradition”“African Foodways in Books and Art.” A Field Trip to the Robbins Li-brary at the National Museum of African Art“What Made You Interested in Culinary History?” (Panel)

September 2006 - May 2007 Robert Wolke. “How Chemistry Facilitated Colonial Food Preservation” Warren Belasco, “The Future of Food” Sandy Oliver. “Lessons My New Book Taught Me: Insights Gained from Food in Colonial and Federal America” Jane Mengenhauser, Sheilah Kaufman, Kay Shaw Nelson, Amy Riolo, and Hanne Caraher. “A Festival of Frugality” Paul Lukas. “The Rise of American Wine”

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Deborah Warner. “How Sweet It Is: Sugar Science and the State” Psyche Williams-Forson. “African American Women, Food Service, and the Railroad” Field trip: Tour of Mount Vernon’s reconstructed distillery and grist mill, with a talk by the archeologist of the distillery September 2005 - May 2006 Sandra Sherman “Fresh from the Past: Recipes and Revelations from Moll Flanders’ Kitchen”CiCi Williamson. “From Sea Biscuits to Sally Lunn: The Evolution of Virginia’s Famous Foods” Pierre Laszlo. “Daily and Festival Foods and Drink in a French Village” Joan Nathan. “Innovators and Innovations in the Last Forty Years: The New American Cooking” Charlotte Hays. “Being Dead Is No Excuse: The Official Southern Ladies’ Guide to Hosting the Perfect Funeral”“Passing on Culinary Traditions” (Panel of members)

September 2004 - May 2005 Dar Curtis. “Solar Cooking: Cuisine for a Sunny Day” Nancy Carter Crump. “Marion Harland” Willis Van Devanter. “The Evolution of the American Cookbook” Pierre Laszlo. “The History of Orange Juice” Claire Cassidy. “Kitchen-Book Archeology” Elisabetta Castleman. ‘’Italian Regional Cuisine” Shirley Cherkasky. “The Mediterranean’s Colorful Contributions to American Confectionery”

September 2003 - May 2004 CiCi Williamson. ‘’The Best of Virginia Farms” Field trip: Gunston Hall hearth-cooking demonstration and tour of his-toric breeds program Joel Denker. “Ethnic Food in America” Hi Soo Shin Hepinstall. “Korean Food Traditions” Helen Tangires. “Public Markets and Civic Culture in 19th-century America” Ann Yonkers and Robin Shuster. “Washington Area Farm Markets: The Future of Local Food” Carole Baldwin. “Sustainable Seas” Field trip: Behind-the-scenes tour of the Woodrow Wilson House with Frank J. Aucella Field trip to Sally and John Waltz’s farm, near Smithsburg, Maryland

September 2002 - May 2003Najmieh Batmanglij. “ Silk Road Cooking” Laura Shapiro. “At the Heart of the Fifties: Poppy Cannon and Alice B. Toklas” David Shayt. “Krispy Kreme and Other Food-Based Collections at the Smithsonian Institution” Joshua Silver. “The Tippler’s Guide to Philadelphia” Warren Belasco. “Three Perspectives on the Future of Food” Susan McCreary. “Strawberries” Anne Bower. “Reading Community Cookbooks: Recipes, History, Values, and More”

September 2001 - May 2002 Roger Horowitz. “’I Wish I Was an Oscar Mayer Wiener’: Hot Dogs and the Transformation of Meat in America” Angela Saunders. “Oh Unnatural Murderer!: Vegetarian Trends In 18th Century Europe and America” Bryna Freyer. “101 Ways Not To Use Your Fingers: American Silverplate and Food” Susan Derecskey, Dianne Hennessy King, and Joan Nathan, “Consider the Cookbook: Cookbook Writers Discuss Their Craft” Lisa Cherkasky. “Smoke and Mirrors: Food on Film” Marcie Cohen Ferris. “Southern Jewish Foodways: A Report on Research in Progress” Virginia S, Jenkins. “Learning To Pick Crabs: Mexican Migrant Workers in Dorchester County Maryland”

September 2000 - May 2001 Joan Nathan. “The History of Jewish Cooking in America” Sandra Oliver. “Discovering Saltwater Foodways: 19th Century New Englanders and Their Food at Sea and Ashore” Psyche Williams-Forson. “A Bird in de Han’: African Americans Chicken and the Power of Food Narratives” Susan Strasser. “Waste and Want: A Social History of Trash” John Ferry. “The French Connection: Stew Stoves in America”

Field trip: Hearth-cooking demonstration at Gunston Hall by Bob Magee and Brigitte MartinWarren Belasco. “Food in Popular Music”

September 1999 - May 2000 Miguel Bretos. ”Vegemite: The Australian Caviar” Virginia S, Jenkins. “Nobody Counted the Calories: Travel on Chesapeake Bay Steamboats” Richard Wattenmaker. “European Wrought Iron Cooking and Fireplace Utensils From the Middle Ages to the Nineteenth Century” “Food and Memory” Andrew Smith. “A History of Soup” Warren Belasco. “Food and Film” Jane Dusselier. “Candy During the Gilded Age and Progressive Era” Shirley Cherkasky. “The Birthday Cake: Its Evolution From a Rite of the Elite to the Right of Everyone”

September 1998 - May 1999 Keith Allen. “A Restaurant Guide to Turn-of-the-Century Berlin” Psyche Williams. “Black-Eye Peas and Collard Greens: What Is African-American about African-American Foodways? David Williams. “The Mystery of the Demise of Hard Cider in America” “Food and Memory” Donna Gabaccia. “We Are What We Eat: Ethnic Food and the Making of the Americas” Rayna Green. “Selu Manoomin and Muktuk: Death and Rebirth in Native American Foodways” CiCi Williamson. “The Glorious Paprikas of Hungary: How the Vegetable Became the Spice” Shelly McKenzie. “The Politics of Food: America Eats and the Federal Writers’ Project”

September 1997 - May 1998 Jeremy Korr. “Water Joe and Krank2O: The Simultaneous Emergence of Caffeinated Water Beverages and Interactive Web-Based Advertising” Brett Williams. “Southern Food Traditions and Community Gardening in Washington” A. Henry Ward. “From the Ground Up: An Archaeologists’ Perspective on the Cuisine of the Chesapeake Bay” Warren Belasco. “Meal in a Pill” Ann Wilder. “Around the World in 80 Years: Following the Chili Trail” Andrew Smith. “The Popcorn Polka or How Popcorn Became America’s Favorite Snack Food” Shirley Cherkasky “Fish in the Doorway and Cherries on the Ledges” Laura Shapiro. “In Search of Betty Crocker” Lucy Long. “Culinary Tourism: Explorations in the Exotic and the Familiar” Roulhac Toledano. “Doe Dinners to Queen’s Suppers: Mardi Gras Feasting” Warren Belasco. “Why Food Matters” Brigitte Martin. “Re-Creating Colonial Bread” Mara Cherkasky. “May Breakfasts in Rhode Island: A 130-Year-Old Tradition” Barbara G. Carson. “Taking Tea in Early America.”

Cooperative Supper Themes (Begun in 1999)

1999 (January) “The Legacy of Mary Randolph”2000 (January) “Fabulous Fifties” 2001 (January) “Paris between the Wars” 2002 (January) “Foods of the Silk Road” 2003 (January) “Foods of the Chesapeake Region2004 (January) “White Foods”2005 (January) “Recipes from Julia Child2006 (January) “Foods of the Caribbean: Caribbean Holiday”2007 (January) “Virginia’s 400th Anniversary”2008 (April) “Good Food for Bad Times” 2009 (April) “Hail to the Chef!: Presidential Recipes”2010 (April) “Indigenous Pre-Contact New World Foods”2011 (April) “A Book Report”2012 (April) “North vs. South: Foods of the Civil War Era”2013 (April) “Medieval Food History”2014 (April) “Eating en Route”2015 (April) “Foods from the Dutch East India Company.”2016 (April) “Food Writers of the Twentieth Century”2017 (April) “Symbolic Foods”

To see reports with photos on the dishes brought for these themes, go to www.chowdc.org to see the February 2007 and May 2008-2017 CHoW Line.

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The United States Navy Memorial is home to the Memorial Plaza, which features Stanley Bleifeld’s famous statue, The Lone Sailor©. The Lone Sailor, a tribute to all personnel of the sea services, overlooks the Granite Sea, an exact replication of the world’s oceans. Surrounding the Granite Sea are two fountain pools, honoring the personnel of the American Navy and the other navies of the world. The southern hemisphere of the Granite Sea is surrounded by 26 bronze bas-reliefs commemorating events, personnel, and communities of the various sea services.

Adjacent to the Memorial Plaza is the Naval Heritage Center, which features the Arleigh & Roberta Burke Theater, several rotating exhibits about the sea services, and several Navy Log kiosks, for easy registration on the Navy Log. The Naval Heritage Center also features daily screenings of the film “At Sea.”

U.S. NAVY MEMORIAL HERITAGE CENTER

U.S. Navy Memorial

Looking towards Pennsylvania Avenue from the door of the U.S. Navy Memo-rial Heritage Center. Photo: CiCi

New officers for 2017-2018 were elected at the May meeting. Clockwise from bottom left are Judith Mazza, Vice President; Francine Berkowitz, Trea-surer; Bruce Reynolds, Past President; Barbara Karth, President; and Mark Col-lins, Director. Not present: Clara Raju, Membership Secretary; Sharon Shepard, Recording Secretary; Clau-dia Kousoulas, Director; and Pat Zickler, Director.Photo by CiCi.

New Officers for 2017-2018

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