October 19, 2008

08 openhouse 4 20131220 1112443552Our Foundation celebrated four years of grant making and outreach cultural activities with an afternoon open house at the Gramercy Park party room in Richfield on October 19. Several award recipients, including Arts Midwest, Patrick Henry High School and artist Tacoumba Aikens recapped highlights of their award activities.

Zhiguo Ye, a recipient of the Foundation’s Fellowship in WWII in East Asia at the Department of History of the University of Minnesota also reported on the progress of her doctoral research. Greg Hugh, of China Insight, revisited the highly successful communitywide event, A Passage to China, that was a collaboration between China Insight and our Foundation. Yin Simpson talked about the many outreach activities of the Foundation’s calligraphy team; and Pearl Bergad gave a summary of President Bush’s speech on volunteering that she attended at the White House last month.

08 open house 6 20131220 1876139029Fred and Jennie Hsiao were on hand to receive the Chinese Minnesotan of Note Award that our Foundation had bestowed on Fred (give reference to article in China Insight. Sandra Vargas, president and CEO of The Minneapolis Foundation, praised us for our multifaceted activities, both in the Twin Cities and elsewhere in Minnesota. TeaSource, a longtime and steadfast supporter, provided delicious teas to complement the many savory treats, some prepared by 94-year-old member Moon Fong, served.

 

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08 Open House
Our Foundation celebrated four years of grant making and outreach cultural activities with an afternoon open house at the Gramercy Park party room in Richfield on October 19. Several award recipients, including Arts Midwest, Patrick Henry High School and artist Tacoumba Aikens recapped highlights of their award activities...
2008 Chinese NewYear Celebration
How to celebrate a tradition and embrace the new at the same time? For CHF, the answer lay in mixing the two in an eclectic array of real traditional practices and simulated fun: roasted suckling pig and fresh vegetables poached to retain maximum nutrients and texture;