Old Settlers Baked Beans
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: 2018 July 09
dataSource: label: Archival Repository
content: Ralph Rinzler Folklife Archives and Collections
identifier: label: Identifier
content: CFCH.SFF.2017, Item SFF2017_0709_Circus_Arts_Cookhouse_0002
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: Dave Rabinowitz; Sarah Chapman (presenter); Amity Stoddard This meal fuels the performance. Circus performers need to eat a big, hearty meal to stay healthy and get energized for the show. Come learn about how the performers prepare for the stage. After all, the circus travels on its stomach. 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.