Well, despite the wonders of the Internet, it turns out that quite a bit of Mrs. Bartelli's life is still a blank. I know when she was born (April 12, 1912) and when she died (December 29, 2002) but not much about what happened in between those dates. I've found sources for her obituary, but not a copy of the obit itself -- I'm going to have to do old-fashioned library research for that. Turns out there are quite a few newspapers that have not gotten around to digitizing their older records. I've found references to the program she hosted on WLUC TV6 -- "Cooking with Ingrid" -- but no solid information on the show itself, e.g., when did it begin airing and how long did it run? I've learned she was the author of a guide to edible mushrooms that's still being used. It must have been a really good guide because in 1983 the North American Mycological Association presented her with an award for her extraordinary contributions to amateur mycology.
So what am I missing? At this point, just about everything. Until I actually read the obit, I don't have much to go on for her personal life in either direction -- no info on ancestors, nothing on descendants. What did she look like? Are there any photos available? How did she go from teaching school in L'Anse to working for MSU Extension? How many of her former students are still around (other than my 90-year-old mother) and would any of them be willing to be interviewed about her? Ditto children and grandchildren? And just how much time am I willing to invest in researching one small part of what is planned as a much larger exhibit?
No answers yet, but here's the rhubarb pie recipe taken straight from one of Mrs. Bartelli's newsletters for consumers:
My Favorite Rhubarb Pie
Line pie pan with unbaked pie crust
Fill generously with rhubarb which has been cut into 1/2 inch pieces
For a 9 inch pie, mix together:
1 heaping cup of sugar
dash of salt
For 8 inch pie, mix together:
1 scant cup of sugar
dash of salt
Pour egg and sugar mixture over rhubarb, spreading evenly over top.
Cover with strips of pie crust woven in a lattice top.
Bake in hot oven 425 degrees for 15 minutes. Reduce heat to 325 degrees for additional 30 minutes, or until rhubarb is completely cooked.