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["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/"]%

145. Finished rosettes to be served at Helvetia's Fasnacht celebration

Identifier:
4224.BetlerEleanor.Photo.032.2.5.16
Title:
Finished rosettes to be served at Helvetia's Fasnacht celebration
Date:
2016-02-05
Creator:
Hilliard, Emily
Subject:
Helvetia (W. Va.), Food habits, Swiss American women, Bakers, Cooking, Swiss, foodways, 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/"]%

146. Freshly fried hozablatz cookies on Eleanor Betler's kitchen counter

Identifier:
4224.BetlerEleanor.Photo.033.2.5.16
Title:
Freshly fried hozablatz cookies on Eleanor Betler's kitchen counter
Date:
2016-02-05
Creator:
Hilliard, Emily
Subject:
Bakers, Cooking, Swiss, foodways, Swiss American women, Helvetia (W. Va.), Carnival, Food habits
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/"]%

147. Fried hozablatz, sprinkled with sugar

Identifier:
4224.BetlerEleanor.Photo.034.2.5.16
Title:
Fried hozablatz, sprinkled with sugar
Date:
2016-02-05
Creator:
Hilliard, Emily
Subject:
Carnival, Cooking, Swiss, foodways, Swiss American women, Bakers, Helvetia (W. Va.), Food habits
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/"]%

148. Hozablatz made by Eleanor Betler for Helvetia's Fasnacht celebration

Identifier:
4224.BetlerEleanor.Photo.035.2.5.16
Title:
Hozablatz made by Eleanor Betler for Helvetia's Fasnacht celebration
Date:
2016-02-05
Creator:
Hilliard, Emily
Subject:
Swiss American women, Cooking, Swiss, Food habits, Helvetia (W. Va.), foodways, Bakers, Carnival
Location:
Helvetia (W. Va.)
["Nancy Bruns is a chef, former restaurant owner, and the co-owner of J.Q. Dickinson Salt-works. Her family, the Dickinsons, have operated salt mines in the Kanawha Valley for five generations, since 1817. This interview was conducted in conjunction with the Malden Salt Fest."]%

149. Mantle in old office of JQ Dickinson Salt in Malden

Identifier:
4224.BrunsNancy.Photo.006.3.1.16
Title:
Mantle in old office of JQ Dickinson Salt in Malden
Date:
2016-03-01
Creator:
Hilliard, Emily
Subject:
Food habits, Salt mines and mining, Salt workers, Malden (W. Va.), foodways
Location:
Malden (W. Va.)
["Nancy Bruns is a chef, former restaurant owner, and the co-owner of J.Q. Dickinson Salt-works. Her family, the Dickinsons, have operated salt mines in the Kanawha Valley for five generations, since 1817. This interview was conducted in conjunction with the Malden Salt Fest."]%

150. Old jars of JQ Dickinson salt

Identifier:
4224.BrunsNancy.Photo.007.3.1.16
Title:
Old jars of JQ Dickinson salt
Date:
2016-03-01
Creator:
Hilliard, Emily
Subject:
Food habits, Salt workers, Malden (W. Va.), foodways, Salt mines and mining
Location:
Malden (W. Va.)
["Nancy Bruns is a chef, former restaurant owner, and the co-owner of J.Q. Dickinson Salt-works. Her family, the Dickinsons, have operated salt mines in the Kanawha Valley for five generations, since 1817. This interview was conducted in conjunction with the Malden Salt Fest."]%

151. Old vials of JQ Dickinson salt

Identifier:
4224.BrunsNancy.Photo.008.3.1.16
Title:
Old vials of JQ Dickinson salt
Date:
2016-03-01
Creator:
Hilliard, Emily
Subject:
Salt mines and mining, foodways, Malden (W. Va.), Salt workers, Food habits
Location:
Malden (W. Va.)
["Nancy Bruns is a chef, former restaurant owner, and the co-owner of J.Q. Dickinson Salt-works. Her family, the Dickinsons, have operated salt mines in the Kanawha Valley for five generations, since 1817. This interview was conducted in conjunction with the Malden Salt Fest."]%

152. Greenhouse used for salt evaporation at JQ Dickinson Salt

Identifier:
4224.BrunsNancy.Photo.016.3.1.16
Title:
Greenhouse used for salt evaporation at JQ Dickinson Salt
Date:
2016-03-01
Creator:
Hilliard, Emily
Subject:
Salt mines and mining, Malden (W. Va.), Food habits, foodways, Salt workers
Location:
Malden (W. Va.)
["Nancy Bruns is a chef, former restaurant owner, and the co-owner of J.Q. Dickinson Salt-works. Her family, the Dickinsons, have operated salt mines in the Kanawha Valley for five generations, since 1817. This interview was conducted in conjunction with the Malden Salt Fest."]%

153. Current salt products made by JQ Dickinson Salt

Identifier:
4224.BrunsNancy.Photo.017.3.1.16
Title:
Current salt products made by JQ Dickinson Salt
Date:
2016-03-01
Creator:
Hilliard, Emily
Subject:
Food habits, Salt mines and mining, foodways, Salt workers, Malden (W. Va.)
Location:
Malden (W. Va.)
["Jimmie Carder, 78, is the owner of Jims Spaghetti and Steak in Huntington, WV. Jims was founded in 1938 by Jimmies parents, who were both of Lebanese descent. 25 years ago, Jimmie moved back from Nashville, TN to operate the restaurant, which was awarded West Virginias first James Beard American Classics Award in 2019. http://www.jimsspaghetti.com/"]%

154. Plate of spaghetti at Jim's Steak and Spaghetti House

Identifier:
4224.CarderJimmie.Photo.005.2.7.19
Title:
Plate of spaghetti at Jim's Steak and Spaghetti House
Date:
2019-02-07
Creator:
Hilliard, Emily
Subject:
Restaurateurs, Food habits, Diners (Restaurants), Cooking (Pasta), foodways, Huntington (W. Va.)
Location:
Huntington (W. Va.)
["Jimmie Carder, 78, is the owner of Jims Spaghetti and Steak in Huntington, WV. Jims was founded in 1938 by Jimmies parents, who were both of Lebanese descent. 25 years ago, Jimmie moved back from Nashville, TN to operate the restaurant, which was awarded West Virginias first James Beard American Classics Award in 2019. http://www.jimsspaghetti.com/"]%

155. Meal at Jim's Steak and Spaghetti House

Identifier:
4224.CarderJimmie.Photo.006.2.7.19
Title:
Meal at Jim's Steak and Spaghetti House
Date:
2019-02-07
Creator:
Hilliard, Emily
Subject:
Food habits, Diners (Restaurants), Restaurateurs, foodways, Huntington (W. Va.), Cooking (Pasta)
Location:
Huntington (W. Va.)
["Jamina Lynn Jimmie Carder, 78, is the owner of Jims Spaghetti and Steak in Huntington, WV. Jims was founded in 1938 by Jimmies parents, who were both of Lebanese descent. 25 years ago, Jimmie moved back from Nashville, TN to operate the restaurant, which was awarded West Virginias first James Beard American Classics Award in 2019. http://www.jimsspaghetti.com/"]%

156. Counter at Jim's Steak and Spaghetti House

Identifier:
4224.CarderJimmie.Photo.008.2.7.19
Title:
Counter at Jim's Steak and Spaghetti House
Date:
2019-02-07
Creator:
Hilliard, Emily
Subject:
foodways, Food habits, Restaurateurs, Diners (Restaurants), Cooking (Pasta), Huntington (W. Va.)
Location:
Huntington (W. Va.)