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1. Oral history of Genevieve (Jenny) Bardwell and Susan Ray Brown

Identifier:
4224.BardwellJennyBrownSusan.AudioInt.11.2.16
Title:
Oral history of Genevieve (Jenny) Bardwell and Susan Ray Brown
Date:
2016-11-02
Creator:
Brown, Susan Ray and Bardwell, Genevieve
Contributor:
Hilliard, Emily and Briggs, Mary
Subject:
Bread--history, Bread, foodways, Food habits, and Bakers
Location:
Mount Morris (Pa.)
["Master salt rising bread baker Genevieve (Jenny) Bardwell holds an A.S. in culinary arts from the Culinary Institute of America, and a B.S. and M.S. in plant pathology from the University of Massachusetts. Jenny is the co-author of Salt Rising Bread: Recipes and Heartfelt Stories of a Nearly Lost Appalachian Tradition and was the co-founder of Rising Creek Bakery in Mount Morris, Pennsylvania, both with Susan Ray Brown. Jenny has engaged in a deep, decades-long study of the unique labor-intensive Appalachian bread, focusing particularly on the scientific process and researching analog breads in other cultures. In 2017, she was awarded a Folk and Traditional Arts Apprenticeship Grant from the Pennsylvania Council of the Arts to lead a salt rising bread apprenticeship with baker Antonio Archer and in 2018, she was awarded an Folklife Apprenticeship Grant from the West Virginia Folklife Program with fellow baker Susan Ray Brown and apprentice Amy Dawson.Master salt rising bread baker Susan Ray Brown grew up in southern West Virginia, and her family roots go back nearly 300 years in her beloved Mountain State. She holds a B.A. in sociology/anthropology from West Virginia University. Susan is the co-author of Salt Rising Bread: Recipes and Heartfelt Stories of a Nearly Lost Appalachian Tradition and was the co-founder of Rising Creek Bakery in Mount Morris, PA, both with Jenny Bardwell. Susan has engaged in a deep, decades-long study of the unique labor-intensive Appalachian bread, recording oral histories, gathering recipes, conducting scientific studies, and constantly experimenting through her own baking. Find more on her website at www.saltrisingbread.net."]

2. Transcript of oral history of Genevieve (Jenny) Bardwell and Susan Ray Brown

Identifier:
4224.BardwellJennyBrownSusan.IntTranscript.11.2.16
Title:
Transcript of oral history of Genevieve (Jenny) Bardwell and Susan Ray Brown
Date:
2016-11-02
Creator:
Bardwell, Genevieve and Brown, Susan Ray
Contributor:
Hilliard, Emily and Briggs, Mary
Subject:
foodways, Bread--history, Food habits, Bread, and Bakers
Location:
Mount Morris (Pa.)

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3. Oral history of Jenny Bardwell, Susan Ray Brown, and Amy Dawson

Identifier:
4224.BardwellJennyBrownSusanDawsonAmy.AudioInt.4.23.18
Title:
Oral history of Jenny Bardwell, Susan Ray Brown, and Amy Dawson
Date:
2018-04-23
Creator:
Bardwell, Genevieve, Dawson, Amy, and Brown, Susan Ray
Contributor:
Hilliard, Emily
Subject:
Bread, Bakers, Bread--history, foodways, Food habits, and Apprenticeship programs
Location:
Harrison County (W. Va.) and Mount Morris (Pa.)
["Genevieve (Jenny) Bardwell and Susan Ray Brown of Mount Morris, Pennsylvania led an apprenticeship in salt rising bread with Amy Dawson of Lost Creek, West Virginia as part of the 2018 West Virginia Folklife Apprenticeship Program, supported in part by the National Endowment for the Arts. Master salt rising bread baker Genevieve (Jenny) Bardwell holds an A.S. in culinary arts from the Culinary Institute of America, and a B.S. and M.S. in plant pathology from the University of Massachusetts. Jenny is the co-author of Salt Rising Bread: Recipes and Heartfelt Stories of a Nearly Lost Appalachian Tradition and was the co-founder of Rising Creek Bakery in Mount Morris, Pennsylvania, both with Susan Ray Brown. Jenny has engaged in a deep, decades-long study of the unique labor-intensive Appalachian bread, focusing particularly on the scientific process and researching analog breads in other cultures. In 2017, she was awarded a Folk and Traditional Arts Apprenticeship Grant from the Pennsylvania Council of the Arts to lead a salt rising bread apprenticeship with baker Antonio Archer and in 2018, she was awarded an Folklife Apprenticeship Grant from the West Virginia Folklife Program with fellow baker Susan Ray Brown and apprentice Amy Dawson.Master salt rising bread baker Susan Ray Brown grew up in southern West Virginia, and her family roots go back nearly 300 years in her beloved Mountain State. She holds a B.A. in sociology/anthropology from West Virginia University. Susan is the co-author of Salt Rising Bread: Recipes and Heartfelt Stories of a Nearly Lost Appalachian Tradition and was the co-founder of Rising Creek Bakery in Mount Morris, PA, both with Jenny Bardwell. Susan has engaged in a deep, decades-long study of the unique labor-intensive Appalachian bread, recording oral histories, gathering recipes, conducting scientific studies, and constantly experimenting through her own baking. Find more on her website at www.saltrisingbread.net.Amy Dawson is a native of Lost Creek, West Virginia. She holds a B.S. in geology from West Virginia University and a J.D. from the College of Law at West Virginia University. She manages and co-owns Lost Creek Farm with her partner Mike Costello, hosting travelling kitchen/pop-up dinner events around the greater Appalachian region. In 2018, Lost Creek Farm was featured on CNNs Parts Unknown with Anthony Bourdain.See our feature on Bardwell and Browns apprenticeship with Dawson here: https://wvfolklife.org/2018/11/12/2018-master-artists-apprentice-feature-genevieve-bardwell-susan-ray-brown-amy-dawson-salt-rising-bread/"]

4. Transcript of oral history of Jenny Bardwell, Susan Ray Brown, and Amy Dawson

Identifier:
4224.BardwellJennyBrownSusanDawsonAmy.IntTranscript4.23.18
Title:
Transcript of oral history of Jenny Bardwell, Susan Ray Brown, and Amy Dawson
Date:
2018-04-23
Creator:
Dawson, Amy, Brown, Susan Ray, and Bardwell, Genevieve
Contributor:
Hilliard, Emily
Subject:
Apprenticeship programs, Bakers, Food habits, foodways, Bread, and Bread--history
Location:
Harrison County (W. Va.) and Mount Morris (Pa.)

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5. Recording of Eleanor Betler, Sharon Rollins, and Linda "Bunch" Smith Making Rosettes, 1 of 2

Identifier:
4224.BetlerEleanor.Audio.001.2.5.16
Title:
Recording of Eleanor Betler, Sharon Rollins, and Linda "Bunch" Smith Making Rosettes, 1 of 2
Date:
2016-04-30
Creator:
Betler, Eleanor, Smith, Linda "Bunch", and Rollins, Sharon
Contributor:
Hilliard, Emily
Subject:
Bakers, Helvetia (W. Va.), Cooking, Swiss, foodways, Food habits, Carnival, and Swiss American women
Location:
Helvetia (W. Va.)

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6. Recording of Eleanor Betler, Sharon Rollins, and Linda "Bunch" Smith Making Rosettes, 2 of 2

Identifier:
4224.BetlerEleanor.Audio.002.2.5.16
Title:
Recording of Eleanor Betler, Sharon Rollins, and Linda "Bunch" Smith Making Rosettes, 2 of 2
Date:
2016-02-05
Creator:
Betler, Eleanor, Smith, Linda "Bunch", and Rollins, Sharon
Contributor:
Hilliard, Emily
Subject:
foodways, Cooking, Swiss, Bakers, Swiss American women, Carnival, Helvetia (W. Va.), and Food habits
Location:
Helvetia (W. Va.)

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7. Oral history of Eleanor Betler

Identifier:
4224.BetlerEleanor.AudioInt.2.5.16
Title:
Oral history of Eleanor Betler
Date:
2016-02-05
Creator:
Betler, Eleanor
Contributor:
Hilliard, Emily
Subject:
foodways, Canning and preserving, Beef cattle, Dairy cattle, Hill farming, Bakers, Bread, Cooking, Swiss, Helvetia (W. Va.), Cheesemaking, Wild leek, Orchards, 4-H clubs, Corn bread, Swine, Food habits, and Carnival
Location:
Helvetia (W. Va.)
["Eleanor Betler was born in Buckhannon, West Virginia in 1940 and raised in Cleveland, Ohio. She spent her summers in Helvetia at the farm of her maternal grandparents, James and Anna Merkli McNeal. She married Howard Bud Betler in 1961. The couple moved to a hilltop farm in Helvetia and raised four children. All the good cooks, many of them relatives of Mr. Betler taught Mrs. Betler about canning, preserving, cooking and baking. She was especially interested to learn the skills of butchering and preserving meat, and making sausage. Mrs. Betler loves the Swiss traditional baking but also Appalachian ways of some neighbors. She grinds her own flour for baking bread. At Fasnacht time she invites neighbors and friends to make the hozablatz and rosettes just to keep the tradition alive. She also preserves this history by collecting stories, music, and photographs for The Helvetia Archives.This interview is part of a series of interviews conducted with foodways practitioners in Helvetia, West Virginia, as part of the Helvetia Foodways Oral History Project in partnership with the Southern Foodways Alliance. Learn more: https://www.southernfoodways.org/oral-history/helvetia-west-virginia/"]

8. Transcript of oral history of Eleanor Betler

Identifier:
4224.BetlerEleanor.IntTranscript.2.5.16
Title:
Transcript of oral history of Eleanor Betler
Date:
2016-02-05
Creator:
Betler, Eleanor
Contributor:
Hilliard, Emily
Subject:
Cooking, Swiss, Sheep farming, Carnival, Wild leek, Helvetia (W. Va.), Canning and preserving, 4-H clubs, Food habits, Dairy cattle, Cheesemaking, Beef cattle, Bread, foodways, Hill farming, Orchards, Bakers, Swiss American women, Swine, and Corn bread
Location:
Helvetia (W. Va.)
["Eleanor Betler was born in Buckhannon, West Virginia in 1940 and raised in Cleveland, Ohio. She spent her summers in Helvetia at the farm of her maternal grandparents, James and Anna Merkli McNeal. She married Howard Bud Betler in 1961. The couple moved to a hilltop farm in Helvetia and raised four children. All the good cooks, many of them relatives of Mr. Betler taught Mrs. Betler about canning, preserving, cooking and baking. She was especially interested to learn the skills of butchering and preserving meat, and making sausage. Mrs. Betler loves the Swiss traditional baking but also Appalachian ways of some neighbors. She grinds her own flour for baking bread. At Fasnacht time she invites neighbors and friends to make the hosablatz and rosettes just to keep the tradition alive. She also preserves this history by collecting stories, music, and photographs for The Helvetia Archives.This interview is part of a series of interviews conducted with foodways practitioners in Helvetia, West Virginia, as part of the Helvetia Foodways Oral History Project in partnership with the Southern Foodways Alliance. Learn more: https://www.southernfoodways.org/oral-history/helvetia-west-virginia/"]

9. Audio slideshow of Eleanor Betler talking about making rosettes and hozablatz for Fasnacht in Helvetia

Identifier:
4224.BetlerEleanor.Video.001.2.5.16
Title:
Audio slideshow of Eleanor Betler talking about making rosettes and hozablatz for Fasnacht in Helvetia
Date:
2016-02-05
Creator:
Betler, Eleanor
Contributor:
Hilliard, Emily
Subject:
Helvetia (W. Va.), Doughnuts, foodways, Folk dancing, Swiss, Food habits, Cooking, Swiss, Swiss American women, Bakers, Farms--West Virginia, Square dance music--United States, Carnival, and Carnival masks
Location:
Helvetia (W. Va.)
["Cecelia Coleman Smith was born in Buckhannon, West Virginia in 1949. Originally from Pickens, West Virginia, her family moved away from the Helvetia/Pickens community when she was seven so her father could take a coal mining job. She moved back to Pickens in 2005. Mrs. Smith served in the military and is a member of the local American Legion chapter. She is also part of the Pickens Improvement and Historical Society, the Farm Womens Club, and occasionally volunteers at the Hutte Restaurant.This audio slideshow is part of a series of interviews conducted with foodways practitioners in Helvetia, West Virginia, as part of the Helvetia Foodways Oral History Project in partnership with the Southern Foodways Alliance. Learn more: https://www.southernfoodways.org/oral-history/helvetia-west-virginia/"]

10. Audio slideshow of Cecelia Smith talking about foodways in Helvetia

Identifier:
4224.CeceliaSmith.Video.001.4.30.16
Title:
Audio slideshow of Cecelia Smith talking about foodways in Helvetia
Date:
2016-04-30
Creator:
Smith, Cecelia
Contributor:
Hilliard, Emily
Subject:
Canning and preserving, Pickling, Swiss American women, Helvetia (W. Va.), Bakers, Food habits, Wild leek, Cooking (Sauerkraut), and foodways
Location:
Randolph County (W. Va.) and Helvetia (W. Va.)

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11. Oral history of Cecelia Smith

Identifier:
4224.CeciliaSmith.AudioInt.4.30.16
Title:
Oral history of Cecelia Smith
Date:
2016-04-30
Creator:
Smith, Cecelia
Contributor:
Hilliard, Emily
Subject:
Helvetia (W. Va.), Bakers, 4-H clubs, Cooking, Swiss, Canning and preserving, Wild leek, foodways, Swiss American women, and Food habits
Location:
Helvetia (W. Va.)
["Henry Rice was born in Helvetia, West Virginia in 1978. He is the daughter of Catherine Irene Mailloux and grand-daughter of Eleanor Mailloux, the co-founder of the Hutte. His daughter, Morgan Rice, was also interviewed for this project. Henry Rice cooks for the Hutte Sunday buffet, and works in construction. He is also an avid hunter, trapper, ginseng and ramp digger, morel mushroom hunter, and a collector of old bottles and other artifacts.This interview is part of a series of interviews conducted with foodways practitioners in Helvetia, West Virginia, as part of the Helvetia Foodways Oral History Project in partnership with the Southern Foodways Alliance. Learn more: https://www.southernfoodways.org/oral-history/helvetia-west-virginia/"]

12. Audio slideshow of Henry Rice, talking about digging ramps and working at the Hutte Swiss Restaurant in Helvetia

Identifier:
4224.RiceHenry.Video.001.4.30.16
Title:
Audio slideshow of Henry Rice, talking about digging ramps and working at the Hutte Swiss Restaurant in Helvetia
Date:
2016-04-30
Creator:
Rice, Henry
Contributor:
Hilliard, Emily
Subject:
Pickling, Cooking, Swiss, Swiss Americans, Helvetia (W. Va.), Forage plants, Restaurants--United States, Bakers, Restaurateurs, Cooking (Chicken), Wild leek, and Cooking (Sausages)
Location:
Helvetia (W. Va.)