Ed Nichols, President and CEO of History Colorado, the Colorado Historical
Society, and Colorado's State Historic Preservation Officer, joins City Club of
Denver to share History Colorado's new focus for the future as the History
Colorado Center is constructed at 12th Avenue and Broadway in
Denver.
Since its founding in 1879, this statewide organization has collected a
wide variety of material evidence from the state's past. The extent of History
Colorado’s collections is vast, documenting the social, cultural and economic
life of the state with 250,000 accessioned artifacts; 750,000 historic
photographs; 15 million documents; 22,000 books housed in the Stephen H. Hart
Library; and 140,000 inventory files on historic buildings, structures and
sites.
With the acquisition of 4,500 artifacts from the Mesa Verde area in
1889, History Colorado holds one of the most extensive collections of Ancient
Puebloan artifacts from the region in the world, supported by extensive Plains
Indian and Puebloan holdings. Artifacts and documents that shed insight into
European exploration and settlement also are part of History Colorado’s
collections, including such artifacts as Kit Carson's buckskin coat and William
Henry Jackson's collection of 20,000 glass-plate negatives and prints, which
famously documented the growth and transformation of the West. Manuscript
collections reflect Colorado's commerce and trade, mining booms and
agricultural expansion that opened up the region, as well as the development of
railroads, ranching, and the establishment of cities and towns.
Mr. Nichols will shed some light into the
transformation that is occurring with History Colorado, as well as share some
tantalizing hints as to the type of upcoming exhibits and special events that
the History Colorado Center plans to produce for the new History Colorado
Center.
Ed Nichols' family first arrived in Colorado in the 1870s from New York
and started the Cliff House Hotel in Manitou Springs. He graduated from
Fountain Valley High School in Colorado Springs. He received a degree in
Biology from Williams College, Williamstown, Mass., and an MBA from
Northwestern University’s Kellogg School of Management, Evanston, Ill. He now
resides in Denver with his wife Marguerite Upson Nichols. They have three
children, Christopher, Anne and Chad.
ON THE MENUMixed
Baby Garden Lettuce
Roma
Tomato
Goat
Cheese & Thyme Baguette
Herb
Vinaigrette
Roasted
Certified Black Angus Prime Rib of Beef
OR
Farfalle
Pasta
Roasted
Vegetables and Sundried Tomato Cream