For months, Jessica Carbone’s office served as a de facto storeroom for the donated products that would eventually find a place in the demonstration kitchen within the new 45,000-square-foot ‘innovation wing’ at the National Museum of American History. Those gadgets and pricy pieces of cookware soon became sort of stress-relief objects.
‘Over the last six months, whenever anyone had a difficult meeting or something they didn’t want to work on, they’d come into my office and say, I need some retail therapy. What can I look at? ’ says Carbone, project associate for the American Food History Project…
It’s also noisy. Or was noisy in early June, when Smithsonian staffers, along with chef, cookbook author and TV personality Pati Jinich, a member of the Kitchen Cabinet advisory panel to the museum, were loading equipment into the kitchen. ‘We reconfigured the fan a bit,’ Evans says a few weeks later, ‘and the sound is completely fixed…'”
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