Wednesday, March 30, 2022

Women, Gender, and Sexuality Studies at Stout

Women’s History Month is a time to reflect and celebrate the many accomplishments and contributions of women to society. Here at Stout, the Women, Gender, and Sexuality Studies program has a long history of educating students not only about feminism from an academic perspective but how it applies in a practical setting. 

The earliest proposal of a Women’s Studies course I could find in Stout’s archive dates back to 1974. At the height of 2nd wave feminism, the topics discussed in this class reflected many of the same discourses and ideologies that were found in many feminist circles of the time. In the course, students discussed what sexism was, where it came from, how it affected their lives, and what could be done to make society better. They also discussed the Women’s Movement, feminism, and female sexuality.


Later, a Women’s Studies minor was developed, allowing students to dive deeper into multiple disciplines from a feminist point of view. Students took classes like Women Writers, Human Sexual Biology, Sociology of Sex Roles, and Psychology of Women as a way to gain a fuller understanding of women and their standing in society. They also were able to take classes that helped further their professional development including Futures of Technology, Computer Literacy, and Sociology of Work. These not only reflect the influx of women in the workplace during the 1980s, but they also foreshadow Stout’s future as a polytechnic university.

It should be noted that, like the Women’s Movement of the 1970s, within the first few years of Women’s Studies at Stout there was very little discussion of identities other than able-bodied, heterosexual, white, cis-gendered women. With the turn of the century, there was more effort to discuss other cultures, races, identities, and ages with classes like Multicultural Philosophy and Women and Minorities in Management and Lifespan Sexuality. These also reflect the continued effort to market the minor as a way of becoming more marketable after graduation.

In 2007, Stout became Wisconsin’s Polytechnic University, and with this change, the perception of Stout shifted. In a proposal to change the Women’s Studies minor to a polytechnic Women and Gender Studies minor, a section titled “Not Very Likely To Encourage Her Daughter To Attend A Polytechnic: Detailed Statistics, Analysis, and Planning,” parents were quoted saying they would not encourage their daughters to apply for a polytechnic unless they had specific interest in a STEM field or showed a high aptitude for math or science.

With a Women, Gender, and Sexuality Studies minor, Stout is better equipped to push back against the misconception that came with a polytechnic designation and make a more welcoming space for everyone to have an education with a diverse point of view.


With classes like Gender in Cross Cultural Perspectives, People Process Culture, and Healthcare Dilemmas and Gender and Science, Technology, Engineering and Mathematics, the Women, Gender, and Sexuality Studies minor was able to further Stout’s commitment to career readiness for all students while also expanding discussions to include more identities.

Written and Researched by Meagan Ginnaty-Moore, She/her/hers, UW-Stout Archives Student Worker

Monday, February 28, 2022

Evolution of Black History Month events at UW-Stout

Since the beginning of February, the halls of Stout have been decorated with posters advertising events for Black History Month, hosted by the Black Student Union. With everything from educational classes about hair care to “Twerkout” dance classes, they’ve put on a plethora of interesting and informative events, and this isn’t something new. The UW-Stout BSU has been hosting events during Black History Month for as long as the club has been around, and the events started at Stout even before February was officially designated Black History Month.



The earliest mention I could find in the Archives is from February 1974, where a “Black Awareness” dinner was held, headed by Dean Richard Anderson.


However, according to our collections, the first year where we see a big boom of activity from the Black Student Union regarding Black History Month was 1994. They held six events over the course of the month (one every Wednesday, and one every other Saturday), including a praise choir concert and a fashion show. They printed and passed out calendars of events. Being able to look back and see all the various things they did really put into perspective how far diversity initiatives have come in the last thirty years or so, especially in universities!



This continued into the future and is still occurring today. Every event is a celebration of Black culture, and seeing how that has evolved over the course of Stout’s history allows us to have an even greater appreciation for diversity on campus.

For more information on the collections mentioned in this blog contact archives@uwstout.edu or you can look through our Stout Series Finding Aids online!


Written and Researched by Meghan Dincler (she/her/hers), UW-Stout Archives Student Worker

Wednesday, February 16, 2022

Celebrating Valentine's Day with 1940s student scrapbooks

Phyllis Anne Johnson attended UW-Sout from 1944-1947. She was involved in many of Stout's student organizations. She was a member of the Stout Symphonics, Stoutonia, the Intersociety Council, the YWCA, and was president of the Pallas Athene. Her involvement in the school led her to be included in the Stoutonia newspaper several times. You can search through the past issues of Stoutonia here!





Phyllis documented her time at Stout with scrapbooks. She kept keepsakes, invitations, little notes, napkins, and corsages. She even kept a bit of straw from her first barn dance she attended! Her scrapbooks give an in-depth view of what life was like as a Stout student in the 1940s. Going through them is like stepping back through time.



Phyllis saved these lovely Valentine's Day cards and napkins in one of her scrapbooks. They take us back all the way to February 14, 1944, over 75 years ago! 




Phyllis, who often went by nicknames like Phyl, Phil, Johnny, and Jiny, graduated in 1947 with a Bachellor of Science degree. She married Norman E. Watson, and the two of them moved to Iowa and had three children together. 




Phyllis and Norman Watson donated her scrapbooks to the UW-Stout Archives where they are available to view and research. To learn more about the Phyllis and Norman Watson Personal Papers or to set up an appointment to view the scrapbooks, contact archives@uwstout.edu.

Written and Researched by Jo Michelle Henderson, UW-Stout Archives Student Worker

Wednesday, December 1, 2021

Study-break snacks to fuel end of semester studying

Whether you are a K-12 student, college student, teacher, parent, or work in the education system, celebrate the end of the semester by preparing yummy study-break snacks like Unbaked Oatmeal Drop Cookies. Packed with wholesome oatmeal, but coated in chocolate goodness, they will keep you going through Finals week. Find the recipe in Stout’s Favorites cookbook, p. 26, available via the Internet Archive at https://archive.org/details/StoutsFavoritesFirstEdition/page/n27/mode/2up

Unbaked oatmeal drop cookie recipe


The cookbook was published by the Home Economics Club of Stout State College, 1955, featuring favorite recipes of faculty and students, and "dedicated to all those people who enjoy preparing and eating good food.” The recipe was submitted by Ellen Bruce, a Senior at Stout State College in 1959. Bruce was involved in Band and the Home Economics Club during her time at Stout.

Ellen Bruce, 1959 Tower yearbook, p. 127


Ellen Bruce wrote with her recipe submission, “I have always appreciated this recipe in time of short notice or limited minutes. The product is a very tasty cookie, which can very easily be substituted for a candy treat. My younger sisters love to help me when I make these cookies.”

I agree with Ellen Bruce. These cookies are easy to make! I made them according to the recipe. I used a muffin scooper to drop the cookies onto the baking sheet, but you can use a spoon to make smaller cookie drops. Many coworkers and family members approve – these cookies are delicious! Bon Appetit!

Mixing the cookie batter

The finished cookies

The cookies up close


Discover how cooking and eating food has changed since the 1950s, from the National Museum of American History’s online exhibit “Food: Transforming the American Table”: https://americanhistory.si.edu/food

 

Need other quick and easy study break treats? Try:

Spiced Honeyed Cider and Scotch Crunchies: http://stoutarchives.blogspot.com/2020/12/stress-free-study-break-snacks-that.html

Cheddar Cheesy popcorn: https://stoutarchives.blogspot.com/2020/12/easy-peasy-cheddar-cheesy-popcorn.html

Peneuche: http://stoutarchives.blogspot.com/2019/10/halloween-penuche-from-fannie-farmer.html

By: Julie Hatfield, Archives Assistant, UW-Stout Archives

Wednesday, November 17, 2021

Bake to impress this holiday season with Pecan Pie

Bake to impress this holiday season with a recipe that has stood the test of time. Try Pecan Pie from Stout’s Favorites cookbook, p. 43, available via the Internet Archive: https://archive.org/details/StoutsFavoritesFirstEdition/page/n45/mode/2up

Pecan Pie Recipe


The cookbook was published by the Home Economics Club of Stout State College, 1955, featuring favorite recipes of faculty and students, and "dedicated to all those people who enjoy preparing and eating good food.” This recipe was submitted by Mary E. Killian, a faculty member in the Food and Nutrition Dept., Director of Food Service and the Cafeteria, and an advisor for the Dietetic Club and Alpha Sigma Alpha during her time at Stout, ca. 1948-1967.

1955 Tower Yearbook photo, Mary Killian


According to Killian, “This is a favorite with students at Stout. Although it is a Southern recipe, it has won the applause of the Northerner. It is simple in preparation and delectable to eat. One reason I like it personally is it can be made a day ahead and still retain its perfect flavor.”

Cooking tips: I used a 10 inch graham cracker pie crust and lined the bottom and sides with whole, and not chopped, pecans. I used room-temperature vs. cold butter, and my first four ingredients did not cream together, the mixture stayed flaky. After I poured my mixture into the pie crust, the pecans started floating to the top, and more did as the pie was baking. I freaked out at first, but it worked out in the end with the pecans lining the top of the pie. When I cut a slice of pie to taste test it, a lot of the bottom of the crust had disappeared and melded together with the filling. I have only baked a few pies before this, and rarely eat Pecan Pie, but I think it turned out pretty good in the end. In the future I will line the pie with fewer pecans. Bon Appetit! 

Pecans lined in pie shell


The baked pie, pecans lining the top

The pie, complete with cool whip spread on top. Bon Appetit!


Discover how cooking and eating food has changed since the 1950s, from the National Museum of American History’s online exhibit “Food: Transforming the American Table”: https://americanhistory.si.edu/food

By: Julie Hatfield, Archives Assistant, UW-Stout Archives

Wednesday, November 3, 2021

Hearty potato soup to fuel autumn days

Fuel yourself against the colder weather with Country Potato Soup from Stout’s Favorites 2nd edition cookbook, 1958, p. 34, available via the Internet Archive:   https://archive.org/details/StoutsFavoritesSecondEdition/page/n35/mode/2up

Country Potato Soup recipe


The cookbook was published by the Home Economics Club of Stout State College, 1958, featuring favorite recipes of faculty and students, and "dedicated to all those people who enjoy preparing and eating good food.” The recipe was submitted by John Kruse.

Cooking tips: Instead of using two cans of potato soup, I used one bag of Shore Lunch Creamy Potato soup mix. I cut up one extra potato I had and threw it in, but did not add milk to the soup mix. While cooking the soup, fry in a frying pan about ½ a package of bacon and then set aside on a plate with paper towels to soak up the bacon grease – I used Hormel Black Label Lower Sodium bacon. Instead of cooking the green peas separately (thaw beforehand), I added them and the dried celery to the soup mix, with eight minutes left of cooking time. When soup is finished, cut up bacon and sprinkle bacon bits and parmesan cheese to taste for each individual bowl. I cut up three pieces of bacon for my bowl of soup. This soup makes a good hearty meal for the cold autumn and winter nights, and it is easy to put together. Bon Appetit! 

Cooking the soup and bacon on the stove

The soup, with peas added

The finished soup, complete with bacon and parmesan cheese on top!



Discover how cooking and eating food has changed since the 1950s, from the National Museum of American History’s online exhibit “Food: Transforming the American Table”: https://americanhistory.si.edu/food 

Find a similar Potato Soup recipe (minus the bacon) in Stout’s Favorites 1st ed, 1955, p. 34:

https://archive.org/details/StoutsFavoritesFirstEdition/page/n35/mode/2up

 

By: Julie Hatfield, Archives Assistant, UW-Stout Archives

Wednesday, October 27, 2021

Happy American Archives Month!

Happy American Archives Month! During October, we like to share how awesome archives and history research can be. At the University of Wisconsin-Stout Archives, we have a wealth of online resources available to you to start your research journey. Two ways to view a slice of past UW-Stout student life is by exploring The Tower yearbooks and The Stoutonia student newspaper. The Tower was an annual publication produced by Stout students from 1909-1989, and The Stoutonia is a current publication produced by Stout students from 1915-present. They provide information and photographs about student activities, classes, organizations, staff and faculty, and the surrounding community. The archives houses physical copies of The Tower and The Stoutonia, and they are digitized and available on the archives website via the Internet Archive and Preservica:

Tower: https://archive.org/details/toweryearbook?&sort=date

Stoutonia: https://archive.org/details/stoutonia?&sort=date

Preservica:  https://uwstout.access.preservica.com/archive/

The UW-Stout archivist Heather Stecklein has also recorded video tutorials of where to find the Tower and Stoutonia on our website and how to conduct searches: https://library.uwstout.edu/tutorials/digitalprimarysources

1955-'56 Tower Yearbook staff

Tower Yearbooks


Another great resource to view past student and local life, and to understand the time period you are researching, is by looking at community and national newspapers. There are many great resources available via the UW-Stout Archives and Library website. Discover them here:

You can search the archives newspaper index, and request items to be scanned for you: https://library.uwstout.edu/arcarchives/arearesearchcenter

John Russell Articles Index (for Dunn County News): http://archives.lib.uwstout.edu/ics-wpd/russell_collection/index.shtml

New York Times Library database, etc.: https://library.uwstout.edu/az.php?a=n

Dunn County News via the Menomonie Public Library: https://menomonielibrary.org/databases/genealogy/

Rice Lake Chronotype via the Rice Lake Public Library: http://ricelake.advantage-preservation.com/

Newspapers via the Eau Claire Public Library: https://www.ecpubliclibrary.info/print-archives/

Wisconsin Newspaper Association Archive of WI Newspapers, 2005 to 90 days ago: https://badgerlink.newsmemory.com/wna/badgerlink/

Minnesota Digital Newspaper Hub: https://www.mnhs.org/newspapers/hub


Printing the Stoutonia, 1950-'51



Stoutonia staff members getting the newspaper ready to distribute, 1950-'51