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Theresa McCulla -- The Smithsonian’s National Museum of American History has appointed Theresa McCulla as historian to oversee its American Brewing History Initiative. McCulla, a social and cultural historian of food in the U.S. from the early 1800s to today, has focused on the role of food and drink in generating ideas about history, culture and identity in America and has extensive experience and expertise in research, writing and collecting oral histories. She will work out of the museum, conducting research and new collecting, with special emphasis on homebrewing and the craft brewing industry. The three-year brewing initiative is part of the Smithsonian Food History program and was created in 2016 to collect, document and preserve the history of brewing, craft brewers and the beer industry and explore how brewing connects to larger themes in American history. The project will feature two annual public programs, one at the museum during the Smithsonian Food History Weekend, which runs October 26–28 this year, and the other in various brewing communities around the country. The museum will also participate in the Craft Brewers Conference & BrewExpo America, April 10–13. (12 and 14 Streets NW; 202.633.1000; s.si.edu/BrewHistory) Takeshi Nishikawa – Takeshi Nishikawa is the new chef de cuisine at LINCOLN. Born and raised in Japan, Nishikawa and his family relocated to the US when he was 15 years old. After graduating from high school in Alabama, Nishikawa spent two years at the New England Culinary Institute in Vermont before working for The Ritz Carlton Hotel Tysons’s Corner and Gibraltar restaurant in Lancaster, PA. After a stint in Japan, Nishikawa moved to DC with his wife and worked in the kitchens of Restaurant Eve, Volt, New Heights and finally LINCOLN. The wine and spirits lover is fluent in three languages. (1110 Vermont Avenue NW; 202.386.9200; lincolnrestaurant-dc.com) Irvin Van Oordt – The newest restaurant from The Fainting Goat team, Tiger Fork, is now being spearheaded by executive chef Irvin Van Oordt. Van Oordt cooked at Lima-based Central Restaurante and Michelin-starred Midsummer House in Cambridge, UK; he has also worked in the kitchens of José Andrés and Johnny Spero. In 2014, Van Oordt joined the research and development team for renowned Singapore chef Janice Wong of 2am:lab and dim sum expert Chef Ma Jian Jun to write Dim-Sum, a 180-page cookbook that explores the origins, ingredients and techniques behind the art of dim sum. Van Oordt will work with Fainting Goat’s Nathan Beauchamp to create dishes that will represent the globally influenced culinary tradition that exists in Hong Kong cuisine. (922 N Street NW; 202.733.1152; tigerforkdc.com) Erin Reed -- Park Hyatt Washington, DC has appointed Erin Reed as the new pastry chef for the 216-room luxury hotel and its Michelin-starred Blue Duck Tavern. Erin is a native of Mifflinburg, Pennsylvania and has earned certificates in both culinary and advanced baking and pastry from the Indiana University of Pennsylvania Academy of Culinary Arts in Punxsutawney, Pennsylvania. After externing for one year at the Broadmoor’s five-star, five-diamond, Penrose Room in Colorado Springs, Colorado, Reed then continued her education earning a Bachelor of Science degree in hospitality management from the same university. Reed then continued her culinary career in Philadelphia at Morimoto before serving as pastry sous chef at Marcel’s under RW Restaurant Group. This position led to a quick promotion to executive pastry chef of Robert Wiedmaier’s fine dining restaurant, Brabo, in Alexandria, Virginia. Prior to her appointment at Park Hyatt Washington, Reed served as executive pastry chef of Daniel Boulud’s DBGB. Expect noteworthy, seasonal desserts inspired by Reed’s Central Pennsylvania heritage. (24 and M Streets NW; 202.419.6755; blueducktavern.com)