Saturday, November 3, 2012

Smithsonian Institution Libraries Intellectual Framework 2011

Smithsonian Institution Libraries
Intellectual Framework
July 2011

“The Smithsonian Institution Libraries will build, sustain, protect and share world class collections, making decisions about acquisitions and preservation of print and digital collections informed by an understanding of user’s current and future needs.” 
– Smithsonian Institution Libraries 2009 Strategic Plan

The Smithsonian Institution Libraries (SIL) collections and its staff are a critical component of the intellectual core of the Smithsonian Institution. We are a robust and in-depth foundation for research, scholarship, and museum initiatives for public outreach, education, and exhibitions.  SIL collaborates with users to collect and create resources that benefit present and future generations and inform, sustain, and interpret the intellectual scope of the Smithsonian Institution.   SIL staff and collections are a tool for researchers to engage with preserving our heritage and discovering new knowledge.  We provide authoritative information and offer innovative services and programs for the Institution and the general public. The Smithsonian Libraries strategic plan A Focus on Service is a dynamic springboard for future directions and actions that will inspire continual learning and improvement; individually and collectively.  (

The Smithsonian Institution Libraries:

  • Regards our audiences in the broadest terms, including Institution researchers and staff, scholars, interns and fellows, students, volunteers, the general public, international visitors, and virtual visitors through Web portals and electronic tours; 
  • Collaborates with constituents to shape SIL collections that are versatile in their utility to our users;  
  • Selects, acquires, and maintains collections in print, digital, and other formats preemptively and in response to the information needs and focus of the Institution, its museums, and units;   
  • Maximizes the utility of collections to research and educational clients as reflected in visitation, loans, web visits, or the published literature;   
  • Supplies information resources that are critical to Institutional work while bolstering interdisciplinary efforts; 
  • Collects materials mindful that innovations within the field of library and information science necessitate taking advantage of various formats and insures authoritative data is shared to all stakeholders;  
  • Constructs core databases and expands electronic access to a wide range of users through informatics, imaging, and other technologies;   
  • Increases information content of the collections via more precise and authoritative identification and documentation of provenance, context, and scholarship; 
  • Develops and meets the highest professional standards of library collections care (storage, conservation, and access); 

 And in doing so, SIL collects specifically to develop and maintain specific subject collections that include:

  • Fundamental materials that are essential for the current and future research areas of the Institution;
  • Dibner Library of the History of Science and Technology collection of rare books and manuscripts;
  • Joseph F. Cullman the 3rd Library of Natural History collection of rare books in anthropology and the natural sciences;
  • Trade literature collection for the history of American business, technology, marketing, consumption, and design;
  • DeWitt Clinton Ramsey Room collection documenting the early history of aeronautics;
  • Thomas A. Bradley Rare Book Room collection of early sample and trade catalogs, decorative arts,  and other design; and
  • World’s Fair collections.

Saturday, January 14, 2012

Shrimp 'n Grits (Lactose Free Substitutions)

·                        4 1/4 cups chicken stock or canned low-salt chicken broth (or substitute some of broth with "shrimp shell" stock)
·                       3/4 cup lactose free whole milk
·                          6 tablespoons earth balance buttery flavor vegan spread
·                          1 garlic clove, minced
·                          1 cup corn grits  (either white or yellow)

·                         1/4 cup earth balance buttery flavor vegan spread
·                         1/3 cup finely chopped shallots
·                           1 large garlic clove, minced
·                          2 pounds uncooked large shrimp, peeled, deveined (use shells to make stock for grits)
·                       1/2 cup dry white wine
·                           1 14 1/2-ounce can diced tomatoes in juice, drained, juice reserved
·                          4 ounces prosciutto, cut into thin strips (about 1 cup)
·                       1/4 cup chopped fresh parsley
·                       1/4 cup chopped fresh chives

                           For those who want - can - grated Parmesan cheese to sprinkle on top. 

                            For grits:
                 Take shells from shrimp and water to cover and boil. Reduce to simmer and reduce liquid (a ways) to make strong stock. 

                 Bring chicken stock and shrimp stock, milk, fake butter and garlic to boil in heavy large saucepan. Gradually whisk in grits. 
                 Return to boil, whisking constantly. Reduce heat to low. Simmer uncovered until grits thicken, 
                                        whisking often, about 15 minutes.  (whisking makes for less lumps than just plain ole stirring)

                 Leave on stove top off as you cook the shrimp. They will continue to thicken.
                          For shrimp:
                 Melt 1/4 cup butter substitute in heavy large skillet over medium-high heat. Add shallots and garlic and sauté until tender, 

                                                about 4 minutes.
                 Add shrimp and sauté 2 minutes. Using slotted spoon, transfer shrimp to large bowl. 
                 Add white wine to skillet and boil until reduced to glaze, about 5 minutes. 
                 Add drained diced tomatoes and half of prosciutto and simmer until slightly thickened, about 2 minutes. 
                 Add parsley, chives and sautéed shrimp and simmer until shrimp are warmed through, about 2 minutes. 
                 Thin sauce with some of reserved tomato juices, if desired. Season to taste with salt and pepper.

                         Spoon corn grits into shallow bowls. Top each serving with shrimp-prosciutto-tomato mixture, dividing equally. 
                         Garnish with remaining prosciutto strips and serve immediately. 


                      Adapted from