Wake up and Smell the Coffee: Hearty Breakfasts
name: label: Collection Creator
content: Smithsonian Institution. Center for Folklife and Cultural Heritage
setName: label: See more items in
content: Smithsonian Folklife Festival records: 2017 Smithsonian Folklife Festival
label: See more items in
content: Smithsonian Folklife Festival records: 2017 Smithsonian Folklife Festival / Series 2: Circus Arts / Audio
physdesc: label: Extent
content: 1 Sound recording (digital audio file)
unitdate: label: Date
content: 2017 June 30
dataSource: label: Archival Repository
content: Ralph Rinzler Folklife Archives and Collections
identifier: label: Identifier
content: CFCH.SFF.2017, Item SFF2017_0630_Circus_Arts_Cookhouse_0001
objectType: label: Type
content: Archival materials
label: Type
content: Sound recordings
altformavail: label: Existence and Location of Copies
content: Listening copies available
scopecontent: label: Scope and Contents
content: Maia Daniel (presenter); Raymond Slizewski As early as 5:30 in the morning, the smell of bacon wafts through the circus camp from the cookhouse tent. Performers and crew alike need a big, hearty meal before they begin the busy setup process. The breakfast menu might include cereal, fruit, sausage, pastries, eggs, and coffee. Come see how the circus performers start their day. In 2003, Amity Stoddard joined Circus Smirkus as kitchen director and documented her travels in a memoir-in-stories. In 2015, Stoddard co-founded the Sellam Circus School, which provides accessible, professional coaching, while preserving, sharing and promoting traveling circus culture and traditions.