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Pie, Punch, and Jello Cake (1977) – Rubenstein Library Test Kitchen

UA Filtered - Fri, 06/26/2015 - 11:37

If there is one truism about librarians it is that as a general rule, librarians are excellent cooks and bakers and they love to share their food. On the flip side, I’ve never seen food go to waste in a library. Your experimental cookie recipe didn’t turn out quite as you expected? Take them to work, someone will eat them.

This month, Amy McDonald and Beth Doyle of the Rubenstein Test Kitchen turn their attention inward to focus on our very own food culture. The recipes this month came from Duke University Recipes: A Collection of Recipes from the Duke University Community, Compiled by the Duke University Library Staff Association (DULSA). This cookbook, dated 1977, was one in a series of annual cookbooks compiled by DULSA.

Our first impression of the recipes in Duke University Recipes is that they are reminiscent of a particular type of independently-produced cookbooks (e.g. those created by churches, social clubs, member groups, etc.). If you are a fan of this genre of cookbooks you will recognize many of these recipes if not verbatim then by familiarity. They seem to be firmly situated in the culinary traditions of the 1970’s. The recipes often mix prepared food stuffs (so much Jell-O) with fresh (or “fresh”) foods to create something not quite from-scratch but better than from a box alone.

While there are many worthy entries in this cookbook, we wanted to pay homage to our colleagues by choosing three recipes submitted by Duke Libraries staff members who are still working at the library.

Orange Jello Cake (Recipe by Robert Byrd; baked by Beth)

This recipe is one of those that is still popular today. It is usually called a “no bake cheesecake” or some variation of that theme. The recipe consists of a graham cracker crust, a cream cheese and whipped topping layer, and a Jell-O layer with canned fruit and orange sherbet added to the gelatin. When I asked Bob Byrd about this recipe he said, “I have only a vague memory of this recipe, and I disclaim all responsibility for it.”

The first two layers came together fine. The Jell-O layer was weird. It had so much liquid added to the Jell-O that it never really solidified, which was fine until it was served up. When cut and plated, the orange layer just slid off the base. But, as one taster said, “It all mixes in your stomach anyway.” True enough.

Pretty layers. Kind of like a sunrise at the beach, no?

Taste-wise, it wasn’t half bad. The squishy Jell-O layer played nicely with the cream cheese layer. The graham cracker crust provided a textural contrast to the soft upper layers. In terms of preparation, I think if you omitted the sherbet the Jell-O would set properly and not be so messy to eat.

And, as a final note, one of our colleagues (who was born way after the 1970s) commented, “This tastes exactly like what I imagine the 1970s to have been like.” So there you go.

DULSA Punch (Recipe by Cathy Leonardi; poured by Amy and Beth)

We were surprised at how many recipes in this book called for bourbon. We were pleasantly surprised we found one we wanted to try. According to Cathy Leonardi, “DULSA only served alcohol at one party each year, the Christmas party. The DULSA punch was the punch that was served.  Wink was like 7-Up.  The beauty of the punch was that it was easy to make.  I didn’t invent the recipe.  It was given to me by someone who had previously made it for the Christmas party.  I put the recipe in the cookbook so that it would be easy to find for future parties.” And are we glad she did!

As far as punch recipes go, this is an easy one. The hardest part was finding the Wink soda (or is that pop?). Yes, Wink is still available but it is often found in the mixers section, not with the other sodas.

It mixes up to a beautiful reddish color. This is a very sweet punch with a little hint of Southern Comfort. Admittedly, we purchased the lower alcohol Southern Comfort since we planned on serving this at a reception at work. (We made a non-alcoholic version, too, but . . . that was less popular.) The general consensus was that it was the best thing on the table when we taste tested the recipes.

Southern Comfort chilling in the staff refrigerator, along with everyone’s lunches. Strawberry Pie (Recipe by Vickie Long; baked by Amy)

This is a pretty simple recipe. I started out with tons of strawberries and a store-bought crust (yesssss!). Half of the strawberries got sliced and dumped (or arranged prettily, if you prefer) into the baked crust, and the other half got mashed and cooked with the cornstarch and baking powder into what I like to fondly call the “strawberry goop.”

I have a tremendous fear of burning things, so I may not have let the strawberry goop cook—and thus thicken—quite as long as I should have. I poured it into the pie, let the whole thing set in the refrigerator, and the result was a sort of sweetened strawberry soup, with bits of crust. Not terrible, but maybe not what you want to serve at your next dinner party. Or maybe it is? You do you, you know?

A little . . . soupy. There’s a piece missing.

As a saving grace, I was going to make real whipped cream, but Beth thought Reddi-wip would be more authentic. And archivists are nothing if not historically authentic.

Duke University Recipes is available through the Duke University Archives, as well as online at the Internet Archives. There is also a copy of this 1977 edition in the Perkins Library that you can check out.

Let us know in the comments if you try any of the recipes!

Post contributed by Beth Doyle, Leona B. Carpenter Senior Conservator and Head, Conservation Services Department, and Amy McDonald, Assistant University Archivist.

The post Pie, Punch, and Jello Cake (1977) – Rubenstein Library Test Kitchen appeared first on The Devil's Tale.

Pie, Punch, and Jello Cake (1977) – Rubenstein Library Test Kitchen

Devil's Tale Posts - Fri, 06/26/2015 - 11:37

If there is one truism about librarians it is that as a general rule, librarians are excellent cooks and bakers and they love to share their food. On the flip side, I’ve never seen food go to waste in a library. Your experimental cookie recipe didn’t turn out quite as you expected? Take them to work, someone will eat them.

This month, Amy McDonald and Beth Doyle of the Rubenstein Test Kitchen turn their attention inward to focus on our very own food culture. The recipes this month came from Duke University Recipes: A Collection of Recipes from the Duke University Community, Compiled by the Duke University Library Staff Association (DULSA). This cookbook, dated 1977, was one in a series of annual cookbooks compiled by DULSA.

Our first impression of the recipes in Duke University Recipes is that they are reminiscent of a particular type of independently-produced cookbooks (e.g. those created by churches, social clubs, member groups, etc.). If you are a fan of this genre of cookbooks you will recognize many of these recipes if not verbatim then by familiarity. They seem to be firmly situated in the culinary traditions of the 1970’s. The recipes often mix prepared food stuffs (so much Jell-O) with fresh (or “fresh”) foods to create something not quite from-scratch but better than from a box alone.

While there are many worthy entries in this cookbook, we wanted to pay homage to our colleagues by choosing three recipes submitted by Duke Libraries staff members who are still working at the library.

Orange Jello Cake (Recipe by Robert Byrd; baked by Beth)

This recipe is one of those that is still popular today. It is usually called a “no bake cheesecake” or some variation of that theme. The recipe consists of a graham cracker crust, a cream cheese and whipped topping layer, and a Jell-O layer with canned fruit and orange sherbet added to the gelatin. When I asked Bob Byrd about this recipe he said, “I have only a vague memory of this recipe, and I disclaim all responsibility for it.”

The first two layers came together fine. The Jell-O layer was weird. It had so much liquid added to the Jell-O that it never really solidified, which was fine until it was served up. When cut and plated, the orange layer just slid off the base. But, as one taster said, “It all mixes in your stomach anyway.” True enough.

Pretty layers. Kind of like a sunrise at the beach, no?

Taste-wise, it wasn’t half bad. The squishy Jell-O layer played nicely with the cream cheese layer. The graham cracker crust provided a textural contrast to the soft upper layers. In terms of preparation, I think if you omitted the sherbet the Jell-O would set properly and not be so messy to eat.

And, as a final note, one of our colleagues (who was born way after the 1970s) commented, “This tastes exactly like what I imagine the 1970s to have been like.” So there you go.

DULSA Punch (Recipe by Cathy Leonardi; poured by Amy and Beth)

We were surprised at how many recipes in this book called for bourbon. We were pleasantly surprised we found one we wanted to try. According to Cathy Leonardi, “DULSA only served alcohol at one party each year, the Christmas party. The DULSA punch was the punch that was served.  Wink was like 7-Up.  The beauty of the punch was that it was easy to make.  I didn’t invent the recipe.  It was given to me by someone who had previously made it for the Christmas party.  I put the recipe in the cookbook so that it would be easy to find for future parties.” And are we glad she did!

As far as punch recipes go, this is an easy one. The hardest part was finding the Wink soda (or is that pop?). Yes, Wink is still available but it is often found in the mixers section, not with the other sodas.

It mixes up to a beautiful reddish color. This is a very sweet punch with a little hint of Southern Comfort. Admittedly, we purchased the lower alcohol Southern Comfort since we planned on serving this at a reception at work. (We made a non-alcoholic version, too, but . . . that was less popular.) The general consensus was that it was the best thing on the table when we taste tested the recipes.

Southern Comfort chilling in the staff refrigerator, along with everyone’s lunches. Strawberry Pie (Recipe by Vickie Long; baked by Amy)

This is a pretty simple recipe. I started out with tons of strawberries and a store-bought crust (yesssss!). Half of the strawberries got sliced and dumped (or arranged prettily, if you prefer) into the baked crust, and the other half got mashed and cooked with the cornstarch and baking powder into what I like to fondly call the “strawberry goop.”

I have a tremendous fear of burning things, so I may not have let the strawberry goop cook—and thus thicken—quite as long as I should have. I poured it into the pie, let the whole thing set in the refrigerator, and the result was a sort of sweetened strawberry soup, with bits of crust. Not terrible, but maybe not what you want to serve at your next dinner party. Or maybe it is? You do you, you know?

A little . . . soupy. There’s a piece missing.

As a saving grace, I was going to make real whipped cream, but Beth thought Reddi-wip would be more authentic. And archivists are nothing if not historically authentic.

Duke University Recipes is available through the Duke University Archives, as well as online at the Internet Archives. There is also a copy of this 1977 edition in the Perkins Library that you can check out.

Let us know in the comments if you try any of the recipes!

Post contributed by Beth Doyle, Leona B. Carpenter Senior Conservator and Head, Conservation Services Department, and Amy McDonald, Assistant University Archivist.

The post Pie, Punch, and Jello Cake (1977) – Rubenstein Library Test Kitchen appeared first on The Devil's Tale.

Pie, Punch, and Jello Cake (1977) – Rubenstein Library Test Kitchen

UArchives blog posts - Fri, 06/26/2015 - 11:37

If there is one truism about librarians it is that as a general rule, librarians are excellent cooks and bakers and they love to share their food. On the flip side, I’ve never seen food go to waste in a library. Your experimental cookie recipe didn’t turn out quite as you expected? Take them to work, someone will eat them.

This month, Amy McDonald and Beth Doyle of the Rubenstein Test Kitchen turn their attention inward to focus on our very own food culture. The recipes this month came from Duke University Recipes: A Collection of Recipes from the Duke University Community, Compiled by the Duke University Library Staff Association (DULSA). This cookbook, dated 1977, was one in a series of annual cookbooks compiled by DULSA.

Our first impression of the recipes in Duke University Recipes is that they are reminiscent of a particular type of independently-produced cookbooks (e.g. those created by churches, social clubs, member groups, etc.). If you are a fan of this genre of cookbooks you will recognize many of these recipes if not verbatim then by familiarity. They seem to be firmly situated in the culinary traditions of the 1970’s. The recipes often mix prepared food stuffs (so much Jell-O) with fresh (or “fresh”) foods to create something not quite from-scratch but better than from a box alone.

While there are many worthy entries in this cookbook, we wanted to pay homage to our colleagues by choosing three recipes submitted by Duke Libraries staff members who are still working at the library.

Orange Jello Cake (Recipe by Robert Byrd; baked by Beth)

This recipe is one of those that is still popular today. It is usually called a “no bake cheesecake” or some variation of that theme. The recipe consists of a graham cracker crust, a cream cheese and whipped topping layer, and a Jell-O layer with canned fruit and orange sherbet added to the gelatin. When I asked Bob Byrd about this recipe he said, “I have only a vague memory of this recipe, and I disclaim all responsibility for it.”

The first two layers came together fine. The Jell-O layer was weird. It had so much liquid added to the Jell-O that it never really solidified, which was fine until it was served up. When cut and plated, the orange layer just slid off the base. But, as one taster said, “It all mixes in your stomach anyway.” True enough.

Pretty layers. Kind of like a sunrise at the beach, no?

Taste-wise, it wasn’t half bad. The squishy Jell-O layer played nicely with the cream cheese layer. The graham cracker crust provided a textural contrast to the soft upper layers. In terms of preparation, I think if you omitted the sherbet the Jell-O would set properly and not be so messy to eat.

And, as a final note, one of our colleagues (who was born way after the 1970s) commented, “This tastes exactly like what I imagine the 1970s to have been like.” So there you go.

DULSA Punch (Recipe by Cathy Leonardi; poured by Amy and Beth)

We were surprised at how many recipes in this book called for bourbon. We were pleasantly surprised we found one we wanted to try. According to Cathy Leonardi, “DULSA only served alcohol at one party each year, the Christmas party. The DULSA punch was the punch that was served.  Wink was like 7-Up.  The beauty of the punch was that it was easy to make.  I didn’t invent the recipe.  It was given to me by someone who had previously made it for the Christmas party.  I put the recipe in the cookbook so that it would be easy to find for future parties.” And are we glad she did!

As far as punch recipes go, this is an easy one. The hardest part was finding the Wink soda (or is that pop?). Yes, Wink is still available but it is often found in the mixers section, not with the other sodas.

It mixes up to a beautiful reddish color. This is a very sweet punch with a little hint of Southern Comfort. Admittedly, we purchased the lower alcohol Southern Comfort since we planned on serving this at a reception at work. (We made a non-alcoholic version, too, but . . . that was less popular.) The general consensus was that it was the best thing on the table when we taste tested the recipes.

Southern Comfort chilling in the staff refrigerator, along with everyone’s lunches. Strawberry Pie (Recipe by Vickie Long; baked by Amy)

This is a pretty simple recipe. I started out with tons of strawberries and a store-bought crust (yesssss!). Half of the strawberries got sliced and dumped (or arranged prettily, if you prefer) into the baked crust, and the other half got mashed and cooked with the cornstarch and baking powder into what I like to fondly call the “strawberry goop.”

I have a tremendous fear of burning things, so I may not have let the strawberry goop cook—and thus thicken—quite as long as I should have. I poured it into the pie, let the whole thing set in the refrigerator, and the result was a sort of sweetened strawberry soup, with bits of crust. Not terrible, but maybe not what you want to serve at your next dinner party. Or maybe it is? You do you, you know?

A little . . . soupy. There’s a piece missing.

As a saving grace, I was going to make real whipped cream, but Beth thought Reddi-wip would be more authentic. And archivists are nothing if not historically authentic.

Duke University Recipes is available through the Duke University Archives, as well as online at the Internet Archives. There is also a copy of this 1977 edition in the Perkins Library that you can check out.

Let us know in the comments if you try any of the recipes!

Post contributed by Beth Doyle, Leona B. Carpenter Senior Conservator and Head, Conservation Services Department, and Amy McDonald, Assistant University Archivist.

The post Pie, Punch, and Jello Cake (1977) – Rubenstein Library Test Kitchen appeared first on The Devil's Tale.

ABC’s of John Hope Franklin – (N) NAACP

Devil's Tale Posts - Wed, 06/24/2015 - 15:00

The National Association for the Advancement of Colored People (NAACP), founded in 1909, is the oldest and largest civil rights organization in the United States.

In 1949, the NAACP approached John Hope Franklin to provide his expertise and testify at the Lyman Johnson v. University of Kentucky trial. The Johnson case successfully challenged the “separate but equal” doctrine that had been established by the Plessy v. Fergusson trial of 1896. John Hope Franklin later worked as the lead historian for the NAACP Legal Defense Fund team in preparation for Brown v. Board of Education in 1954. Franklin’s research contributed to Thurgood Marshall and the NAACP’s legal victory in this landmark case.

Letter from Robert Carter, NAACP, to John Hope Franklin, 1949 Pay invoice to John Hope Franklin for work on the Brown v. Board of Education, 1953

His relationship with the NAACP continued throughout his life, serving as a memeber of committees of the Legal Defense Fund and a mentor to a number of leaders in the organization. In 1995, the NAACP honored John Hope Franklin with the Spingarn Medal, “in recognition of an unrelenting quest for truth and the enlightenment of Western Civilization.” The Spingarn Medal is the NAACP’s highest honor, and is awarded annually to a person of African descent and American citizenship. The recipient of the Spingarn Medal is an individual who has attained high achievement and distinguished merit in any field.

Program from the 80th Spingarn Medal award, 1995

This series is a part of Duke University’s John Hope Franklin@100: Scholar, Activist, Citizen year-long celebration of the life and legacy of Dr. John Hope Franklin

Submitted by Gloria Ayee, Franklin Research Center Intern

The post ABC’s of John Hope Franklin – (N) NAACP appeared first on The Devil's Tale.

ABC’s of John Hope Franklin – (N) NAACP

Franklin Research Center News - Wed, 06/24/2015 - 15:00

The National Association for the Advancement of Colored People (NAACP), founded in 1909, is the oldest and largest civil rights organization in the United States.

In 1949, the NAACP approached John Hope Franklin to provide his expertise and testify at the Lyman Johnson v. University of Kentucky trial. The Johnson case successfully challenged the “separate but equal” doctrine that had been established by the Plessy v. Fergusson trial of 1896. John Hope Franklin later worked as the lead historian for the NAACP Legal Defense Fund team in preparation for Brown v. Board of Education in 1954. Franklin’s research contributed to Thurgood Marshall and the NAACP’s legal victory in this landmark case.

Letter from Robert Carter, NAACP, to John Hope Franklin, 1949 Pay invoice to John Hope Franklin for work on the Brown v. Board of Education, 1953

His relationship with the NAACP continued throughout his life, serving as a memeber of committees of the Legal Defense Fund and a mentor to a number of leaders in the organization. In 1995, the NAACP honored John Hope Franklin with the Spingarn Medal, “in recognition of an unrelenting quest for truth and the enlightenment of Western Civilization.” The Spingarn Medal is the NAACP’s highest honor, and is awarded annually to a person of African descent and American citizenship. The recipient of the Spingarn Medal is an individual who has attained high achievement and distinguished merit in any field.

Program from the 80th Spingarn Medal award, 1995

This series is a part of Duke University’s John Hope Franklin@100: Scholar, Activist, Citizen year-long celebration of the life and legacy of Dr. John Hope Franklin

Submitted by Gloria Ayee, Franklin Research Center Intern

The post ABC’s of John Hope Franklin – (N) NAACP appeared first on The Devil's Tale.

ABC’s of John Hope Hope Franklin – (M) Mirror to America

Devil's Tale Posts - Fri, 06/12/2015 - 15:00

Mirror to America: The Autobiography of John Hope Franklin is a riveting memoir that chronicles Franklin’s life and offers a candid account of America’s complex history of civil rights the final book written by Franklin. Mirror to America was published in 2005 by Farrar, Straus and Giroux.

Mirror to America, 2005

Franklin spent a number of years researching his own history, locating documents related to his family and his hometown, Rentiesville, Oklahoma. Once the book was completed, Franklin went on a national speaking tour, to not only share his personal story but discuss the impact of race in the many events he witnessed in American history.

Itinerary for Mirror to American book tour, 2006

In 2011, two years after Franklin’s death, Mirror to America received the Robert F. Kennedy Center for Justice and Human Rights Book Award. The RFK Book Award is presented to a novelist who “most faithfully and forcefully reflects Robert Kennedy’s purposes – his concern for the poor and the powerless, his struggle for honest and even-handed justice, his conviction that a decent society must assure all young people a fair chance, and his faith that a free democracy can act to remedy disparities of power and opportunity.”

This series is a part of Duke University’s John Hope Franklin@100: Scholar, Activist, Citizen year-long celebration of the life and legacy of Dr. John Hope Franklin

Submitted by Gloria Ayee, Franklin Research Center Intern

The post ABC’s of John Hope Hope Franklin – (M) Mirror to America appeared first on The Devil's Tale.

ABC’s of John Hope Hope Franklin – (M) Mirror to America

Franklin Research Center News - Fri, 06/12/2015 - 15:00

Mirror to America: The Autobiography of John Hope Franklin is a riveting memoir that chronicles Franklin’s life and offers a candid account of America’s complex history of civil rights the final book written by Franklin. Mirror to America was published in 2005 by Farrar, Straus and Giroux.

Mirror to America, 2005

Franklin spent a number of years researching his own history, locating documents related to his family and his hometown, Rentiesville, Oklahoma. Once the book was completed, Franklin went on a national speaking tour, to not only share his personal story but discuss the impact of race in the many events he witnessed in American history.

Itinerary for Mirror to American book tour, 2006

In 2011, two years after Franklin’s death, Mirror to America received the Robert F. Kennedy Center for Justice and Human Rights Book Award. The RFK Book Award is presented to a novelist who “most faithfully and forcefully reflects Robert Kennedy’s purposes – his concern for the poor and the powerless, his struggle for honest and even-handed justice, his conviction that a decent society must assure all young people a fair chance, and his faith that a free democracy can act to remedy disparities of power and opportunity.”

This series is a part of Duke University’s John Hope Franklin@100: Scholar, Activist, Citizen year-long celebration of the life and legacy of Dr. John Hope Franklin

Submitted by Gloria Ayee, Franklin Research Center Intern

The post ABC’s of John Hope Hope Franklin – (M) Mirror to America appeared first on The Devil's Tale.

Contraception (birth control) its theory, history and practice : a manual for the medical and legal professions

Baskin Collection Additions - Thu, 06/11/2015 - 19:10

Author: Stopes, Marie Carmichael, 1880-1958, author.
Published: London : John Bale, Sons & Danielsson, Limited, 83-91, GT. Titchfield Street, Oxford Street, W.1., 1923.

Currently held at: DUKE

Of the friendship of Amis and Amile.

Baskin Collection Additions - Thu, 06/11/2015 - 19:10

Published: Hammersmith : Printed by the said William Morris at the Kelmscott Press, 14, Upper Mall, 1894.

Currently held at: DUKE

The reason why the colored American is not in the world's Columbian exposition : the Afro-American's contribution to Columbian literature.

Baskin Collection Additions - Thu, 06/11/2015 - 19:10

Published: Chicago, Ill. : Ida B. Wells, 128 S. Clark Street, [1893]

Currently held at: DUKE

The Revolution.

Baskin Collection Additions - Thu, 06/11/2015 - 19:10

Published: New York : Edwin A. StudwellNew York : Susan B. AnthonyNew York : The Revolution Association

Currently held at: DUKE

Suggestions for thought to the searchers after truth among the artizans of England.

Baskin Collection Additions - Thu, 06/11/2015 - 19:10

Author: Nightingale, Florence, 1820-1910, author.

Currently held at: DUKE

Our Nig; or, Sketches from the life of a free Black : in a two-story white house, North, showing that slavery's shadows fall even there

Baskin Collection Additions - Thu, 06/11/2015 - 19:10

Author: Wilson, Harriet E., 1825-1900, author.
Published: Boston : Printed by Geo. C. Rand & Avery, 1859.

Currently held at: DUKE

Dialoghi di Don Antonio Agostini arciuescouo di Tarracona intorno alle medaglie, inscrittioni et altre antichità

Baskin Collection Additions - Thu, 06/11/2015 - 19:10

Author: Agustín, Antonio, 1517-1586, author.
Published: In Roma : Appresso Guglielmo Faciotto, MDXCII [1592]

Currently held at: DUKE

De plurimis claris sceletis [sic] q[ue] mulieribus : opus prope diuinu[m] nouissime congestum.

Baskin Collection Additions - Thu, 06/11/2015 - 19:10

Author: Jacobus Philippus, Bergomensis, 1434-1520, author.
Published: Ferrarie i[m]pressu[m] : Opera [et] i[m]pensa Magistri Laurentij de rubeis de Valentia, tertio kal[endas]. maias. anno salutis n[ost]re. M.cccclxxxxvij [29 April 1497]

Currently held at: DUKE

Observations on the real rights of women : with their appropriate duties, agreeable to Scripture, reason and common sense

Baskin Collection Additions - Fri, 06/05/2015 - 00:00

Author: Crocker, Hannah Mather, 1752-1829, author.
Published: Boston : Printed for the author, 1818.

Currently held at: DUKE

The Monthly Visitor.

Baskin Collection Additions - Thu, 06/04/2015 - 00:00

Published: London : Printed by C. Whittingham for H.D. Symonds, 1797-1800.

Currently held at: DUKE

Transitions: From student to staff, from old stacks to new

Tech Services Feed - Wed, 06/03/2015 - 14:04

One of my most vivid memories of the Rubenstein Library is one of my first.  Shortly after starting to work as a student assistant in the fall of 2011, I entered the dark, dusty labyrinth of the library’s old stacks and grabbed an item to reshelve.  With great trepidation, I drew back both metal gates on the 1926 elevator, pushed the button for the fifth floor, and hoped that the creaky old machine would actually make it to our destination.  Once I got out of the elevator and my pulse had returned to normal, I found the item’s home on the bottom of a row of shelves, set it back in its proper place, stood up, and found myself eye-to-label with the Stonewall Jackson Papers.

As a lifelong history nerd, I had known that I would enjoy working in the Rubenstein, but it was not until that moment that I realized exactly how cool the Rubenstein was, and what a great resource it is for the Duke community.  That point was driven home even further when, as an undergraduate majoring in History and German, I used the Rubenstein frequently as a researcher.  Knowing how important the Rubenstein is to researchers in a wide variety of fields made it all the more exciting to sign on as a Senior Move Assistant during the transition from our old space to the new.

In the two weeks since I started working full-time, I have been busy measuring volumes to help figure out where items are going to be stored in our new space, and “linking” bound-withs to help ensure that items which are physically bound together actually show up that way in the catalog.  The move process is not simply moving items from point A to point B, and back to a refurbished point A.  It is also an opportunity to improve and simplify many aspects of the library, and it is very exciting to be part of that process.  Having worked and done research in both the old space and the temporary space, I can say that I am thrilled for the opening of the new Rubenstein Library.  The move process is making a great campus resource even better, and I can’t wait to see the final result of the next few months of work!

Post contributed by Michael Kaelin (T ’15), Senior Move Assistant at the Rubenstein Library. Michael worked as a Student Assistant for four years.  Originally from Wilton, CT, his interests include history and literature.

The post Transitions: From student to staff, from old stacks to new appeared first on The Devil's Tale.

Transitions: From student to staff, from old stacks to new

Devil's Tale Posts - Wed, 06/03/2015 - 14:04

One of my most vivid memories of the Rubenstein Library is one of my first.  Shortly after starting to work as a student assistant in the fall of 2011, I entered the dark, dusty labyrinth of the library’s old stacks and grabbed an item to reshelve.  With great trepidation, I drew back both metal gates on the 1926 elevator, pushed the button for the fifth floor, and hoped that the creaky old machine would actually make it to our destination.  Once I got out of the elevator and my pulse had returned to normal, I found the item’s home on the bottom of a row of shelves, set it back in its proper place, stood up, and found myself eye-to-label with the Stonewall Jackson Papers.

As a lifelong history nerd, I had known that I would enjoy working in the Rubenstein, but it was not until that moment that I realized exactly how cool the Rubenstein was, and what a great resource it is for the Duke community.  That point was driven home even further when, as an undergraduate majoring in History and German, I used the Rubenstein frequently as a researcher.  Knowing how important the Rubenstein is to researchers in a wide variety of fields made it all the more exciting to sign on as a Senior Move Assistant during the transition from our old space to the new.

In the two weeks since I started working full-time, I have been busy measuring volumes to help figure out where items are going to be stored in our new space, and “linking” bound-withs to help ensure that items which are physically bound together actually show up that way in the catalog.  The move process is not simply moving items from point A to point B, and back to a refurbished point A.  It is also an opportunity to improve and simplify many aspects of the library, and it is very exciting to be part of that process.  Having worked and done research in both the old space and the temporary space, I can say that I am thrilled for the opening of the new Rubenstein Library.  The move process is making a great campus resource even better, and I can’t wait to see the final result of the next few months of work!

Post contributed by Michael Kaelin (T ’15), Senior Move Assistant at the Rubenstein Library. Michael worked as a Student Assistant for four years.  Originally from Wilton, CT, his interests include history and literature.

The post Transitions: From student to staff, from old stacks to new appeared first on The Devil's Tale.

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