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You searched for: Creator Hilliard, Emily Remove constraint Creator: Hilliard, Emily Subject foodways Remove constraint Subject: foodways

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["The Swiss community of Helvetia, West Virginia began hosting its annual ramp supper sometime between 1946-1948 (Helvetia native Ernest Hofer who has been working at the supper for at least 40 years, wasnt sure of the exact date). The event is a fundraiser, benefiting the Helvetia Community Hall Association and the Farm Womens Club. For weeks prior, volunteers, including local 4-H kids, work to wash and freeze 60 bushels of ramps, some of which are dug and donated by locals, and the rest are bought from a digger. On the Friday before the event, male volunteers gather outside to cook 400 lbs. of potatoes in iron kettles over a wood fire, while drinking homemade wine. Women volunteers work in the kitchen, cutting 300 lbs. of ham, making cornbread, cooking Navy beans, and defrosting ramps. The Helvetia Ramp Supper is always held the last Saturday in April and draws visitors from across the state and region. The dinner includes fried and fresh ramps, beans, ham, fried potatoes, applesauce, cornbread, coleslaw, drink, and dessert, which guests eat at long tables in the basement of the Helvetia Community Hall. After dinner, a square dance is held upstairs. The documentation of the Helvetia Ramp Supper is 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/Also see Emily Hilliards piece on Helvetias seasonal celebrations, including the Ramp Supper, via The Bitter Southerner: https://bittersoutherner.com/my-year-in-helvetia-west-virginia and read her piece on the Ramp Supper via the West Virginia Folklife blog: https://wvfolklife.org/2016/05/27/rampfingerprints/For more information, visit: http://www.helvetiawv.com/Events/Helvetia_Ramps/Helvetia_Ramps.htm"]

217. Cooked potatoes for the Helvetia Ramp Supper

Identifier:
4224.HelvetiaRampSupper.Photo.013.4.28.16
Title:
Cooked potatoes for the Helvetia Ramp Supper
Date:
2016-04-28
Creator:
Hilliard, Emily
Subject:
Helvetia (W. Va.), Food habits, Festivals, Wild leek, Cooking (Potatoes), and foodways
Location:
Randolph County (W. Va.) and Helvetia (W. Va.)
["The Swiss community of Helvetia, West Virginia began hosting its annual ramp supper sometime between 1946-1948 (Helvetia native Ernest Hofer who has been working at the supper for at least 40 years, wasnt sure of the exact date). The event is a fundraiser, benefiting the Helvetia Community Hall Association and the Farm Womens Club. For weeks prior, volunteers, including local 4-H kids, work to wash and freeze 60 bushels of ramps, some of which are dug and donated by locals, and the rest are bought from a digger. On the Friday before the event, male volunteers gather outside to cook 400 lbs. of potatoes in iron kettles over a wood fire, while drinking homemade wine. Women volunteers work in the kitchen, cutting 300 lbs. of ham, making cornbread, cooking Navy beans, and defrosting ramps. The Helvetia Ramp Supper is always held the last Saturday in April and draws visitors from across the state and region. The dinner includes fried and fresh ramps, beans, ham, fried potatoes, applesauce, cornbread, coleslaw, drink, and dessert, which guests eat at long tables in the basement of the Helvetia Community Hall. After dinner, a square dance is held upstairs. The documentation of the Helvetia Ramp Supper is 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/Also see Emily Hilliards piece on Helvetias seasonal celebrations, including the Ramp Supper, via The Bitter Southerner: https://bittersoutherner.com/my-year-in-helvetia-west-virginia and read her piece on the Ramp Supper via the West Virginia Folklife blog: https://wvfolklife.org/2016/05/27/rampfingerprints/For more information, visit: http://www.helvetiawv.com/Events/Helvetia_Ramps/Helvetia_Ramps.htm"]

218. Men spread cooked potatoes on tarp in preparation for the Helvetia Ramp Supper

Identifier:
4224.HelvetiaRampSupper.Photo.014.4.28.16
Title:
Men spread cooked potatoes on tarp in preparation for the Helvetia Ramp Supper
Date:
2018-04-28
Creator:
Hilliard, Emily
Subject:
Festivals, foodways, Food habits, Wild leek, Helvetia (W. Va.), and Cooking (Potatoes)
Location:
Helvetia (W. Va.)
["The Swiss community of Helvetia, West Virginia began hosting its annual ramp supper sometime between 1946-1948 (Helvetia native Ernest Hofer who has been working at the supper for at least 40 years, wasnt sure of the exact date). The event is a fundraiser, benefiting the Helvetia Community Hall Association and the Farm Womens Club. For weeks prior, volunteers, including local 4-H kids, work to wash and freeze 60 bushels of ramps, some of which are dug and donated by locals, and the rest are bought from a digger. On the Friday before the event, male volunteers gather outside to cook 400 lbs. of potatoes in iron kettles over a wood fire, while drinking homemade wine. Women volunteers work in the kitchen, cutting 300 lbs. of ham, making cornbread, cooking Navy beans, and defrosting ramps. The Helvetia Ramp Supper is always held the last Saturday in April and draws visitors from across the state and region. The dinner includes fried and fresh ramps, beans, ham, fried potatoes, applesauce, cornbread, coleslaw, drink, and dessert, which guests eat at long tables in the basement of the Helvetia Community Hall. After dinner, a square dance is held upstairs. The documentation of the Helvetia Ramp Supper is 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/Also see Emily Hilliards piece on Helvetias seasonal celebrations, including the Ramp Supper, via The Bitter Southerner: https://bittersoutherner.com/my-year-in-helvetia-west-virginia and read her piece on the Ramp Supper via the West Virginia Folklife blog: https://wvfolklife.org/2016/05/27/rampfingerprints/For more information, visit: http://www.helvetiawv.com/Events/Helvetia_Ramps/Helvetia_Ramps.htm"]

219. Potatoes boiling in cast iron kettles over a wood fire for the Helvetia Ramp Supper

Identifier:
4224.HelvetiaRampSupper.Photo.015.4.28.16
Title:
Potatoes boiling in cast iron kettles over a wood fire for the Helvetia Ramp Supper
Date:
2016-04-28
Creator:
Hilliard, Emily
Subject:
Festivals, Helvetia (W. Va.), Cooking (Potatoes), foodways, Wild leek, and Food habits
Location:
Helvetia (W. Va.)
["The Swiss community of Helvetia, West Virginia began hosting its annual ramp supper sometime between 1946-1948 (Helvetia native Ernest Hofer who has been working at the supper for at least 40 years, wasnt sure of the exact date). The event is a fundraiser, benefiting the Helvetia Community Hall Association and the Farm Womens Club. For weeks prior, volunteers, including local 4-H kids, work to wash and freeze 60 bushels of ramps, some of which are dug and donated by locals, and the rest are bought from a digger. On the Friday before the event, male volunteers gather outside to cook 400 lbs. of potatoes in iron kettles over a wood fire, while drinking homemade wine. Women volunteers work in the kitchen, cutting 300 lbs. of ham, making cornbread, cooking Navy beans, and defrosting ramps. The Helvetia Ramp Supper is always held the last Saturday in April and draws visitors from across the state and region. The dinner includes fried and fresh ramps, beans, ham, fried potatoes, applesauce, cornbread, coleslaw, drink, and dessert, which guests eat at long tables in the basement of the Helvetia Community Hall. After dinner, a square dance is held upstairs. The documentation of the Helvetia Ramp Supper is 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/Also see Emily Hilliards piece on Helvetias seasonal celebrations, including the Ramp Supper, via The Bitter Southerner: https://bittersoutherner.com/my-year-in-helvetia-west-virginia and read her piece on the Ramp Supper via the West Virginia Folklife blog: https://wvfolklife.org/2016/05/27/rampfingerprints/For more information, visit: http://www.helvetiawv.com/Events/Helvetia_Ramps/Helvetia_Ramps.htm"]

220. Men boil potatoes in preparation for the Helvetia Ramp Supper and drink Dave Whipp's homemade wine

Identifier:
4224.HelvetiaRampSupper.Photo.016.4.28.16
Title:
Men boil potatoes in preparation for the Helvetia Ramp Supper and drink Dave Whipp's homemade wine
Date:
2016-04-28
Creator:
Hilliard, Emily
Subject:
Wild leek, Festivals, foodways, Cooking (Potatoes), Food habits, and Helvetia (W. Va.)
Location:
Helvetia (W. Va.)
["The Swiss community of Helvetia, West Virginia began hosting its annual ramp supper sometime between 1946-1948 (Helvetia native Ernest Hofer who has been working at the supper for at least 40 years, wasnt sure of the exact date). The event is a fundraiser, benefiting the Helvetia Community Hall Association and the Farm Womens Club. For weeks prior, volunteers, including local 4-H kids, work to wash and freeze 60 bushels of ramps, some of which are dug and donated by locals, and the rest are bought from a digger. On the Friday before the event, male volunteers gather outside to cook 400 lbs. of potatoes in iron kettles over a wood fire, while drinking homemade wine. Women volunteers work in the kitchen, cutting 300 lbs. of ham, making cornbread, cooking Navy beans, and defrosting ramps. The Helvetia Ramp Supper is always held the last Saturday in April and draws visitors from across the state and region. The dinner includes fried and fresh ramps, beans, ham, fried potatoes, applesauce, cornbread, coleslaw, drink, and dessert, which guests eat at long tables in the basement of the Helvetia Community Hall. After dinner, a square dance is held upstairs. The documentation of the Helvetia Ramp Supper is 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/Also see Emily Hilliards piece on Helvetias seasonal celebrations, including the Ramp Supper, via The Bitter Southerner: https://bittersoutherner.com/my-year-in-helvetia-west-virginia and read her piece on the Ramp Supper via the West Virginia Folklife blog: https://wvfolklife.org/2016/05/27/rampfingerprints/For more information, visit: http://www.helvetiawv.com/Events/Helvetia_Ramps/Helvetia_Ramps.htm"]

221. Clara Lehmann and twin daughters slice ham for the Helvetia Ramp Supper

Identifier:
4224.HelvetiaRampSupper.Photo.017.4.28.16
Title:
Clara Lehmann and twin daughters slice ham for the Helvetia Ramp Supper
Date:
2016-04-28
Creator:
Hilliard, Emily
Subject:
Cooking (Ham), Helvetia (W. Va.), Wild leek, Festivals, Food habits, and foodways
Location:
Helvetia (W. Va.)
["The Swiss community of Helvetia, West Virginia began hosting its annual ramp supper sometime between 1946-1948 (Helvetia native Ernest Hofer who has been working at the supper for at least 40 years, wasnt sure of the exact date). The event is a fundraiser, benefiting the Helvetia Community Hall Association and the Farm Womens Club. For weeks prior, volunteers, including local 4-H kids, work to wash and freeze 60 bushels of ramps, some of which are dug and donated by locals, and the rest are bought from a digger. On the Friday before the event, male volunteers gather outside to cook 400 lbs. of potatoes in iron kettles over a wood fire, while drinking homemade wine. Women volunteers work in the kitchen, cutting 300 lbs. of ham, making cornbread, cooking Navy beans, and defrosting ramps. The Helvetia Ramp Supper is always held the last Saturday in April and draws visitors from across the state and region. The dinner includes fried and fresh ramps, beans, ham, fried potatoes, applesauce, cornbread, coleslaw, drink, and dessert, which guests eat at long tables in the basement of the Helvetia Community Hall. After dinner, a square dance is held upstairs. The documentation of the Helvetia Ramp Supper is 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/Also see Emily Hilliards piece on Helvetias seasonal celebrations, including the Ramp Supper, via The Bitter Southerner: https://bittersoutherner.com/my-year-in-helvetia-west-virginia and read her piece on the Ramp Supper via the West Virginia Folklife blog: https://wvfolklife.org/2016/05/27/rampfingerprints/For more information, visit: http://www.helvetiawv.com/Events/Helvetia_Ramps/Helvetia_Ramps.htm"]

222. Sophia and Lucy Lacocque at the Helvetia Community Hall during preparations for the Helvetia Ramp Supper

Identifier:
4224.HelvetiaRampSupper.Photo.018.4.28.16
Title:
Sophia and Lucy Lacocque at the Helvetia Community Hall during preparations for the Helvetia Ramp Supper
Date:
2016-04-28
Creator:
Hilliard, Emily
Subject:
Wild leek, Festivals, Helvetia (W. Va.), foodways, and Food habits
Location:
Randolph County (W. Va.) and Helvetia (W. Va.)
["The Swiss community of Helvetia, West Virginia began hosting its annual ramp supper sometime between 1946-1948 (Helvetia native Ernest Hofer who has been working at the supper for at least 40 years, wasnt sure of the exact date). The event is a fundraiser, benefiting the Helvetia Community Hall Association and the Farm Womens Club. For weeks prior, volunteers, including local 4-H kids, work to wash and freeze 60 bushels of ramps, some of which are dug and donated by locals, and the rest are bought from a digger. On the Friday before the event, male volunteers gather outside to cook 400 lbs. of potatoes in iron kettles over a wood fire, while drinking homemade wine. Women volunteers work in the kitchen, cutting 300 lbs. of ham, making cornbread, cooking Navy beans, and defrosting ramps. The Helvetia Ramp Supper is always held the last Saturday in April and draws visitors from across the state and region. The dinner includes fried and fresh ramps, beans, ham, fried potatoes, applesauce, cornbread, coleslaw, drink, and dessert, which guests eat at long tables in the basement of the Helvetia Community Hall. After dinner, a square dance is held upstairs. The documentation of the Helvetia Ramp Supper is 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/Also see Emily Hilliards piece on Helvetias seasonal celebrations, including the Ramp Supper, via The Bitter Southerner: https://bittersoutherner.com/my-year-in-helvetia-west-virginia and read her piece on the Ramp Supper via the West Virginia Folklife blog: https://wvfolklife.org/2016/05/27/rampfingerprints/For more information, visit: http://www.helvetiawv.com/Events/Helvetia_Ramps/Helvetia_Ramps.htm"]

223. Clara Lehmann and her twin daughters cut ham for the Helvetia Ramp Supper

Identifier:
4224.HelvetiaRampSupper.Photo.019.4.28.16
Title:
Clara Lehmann and her twin daughters cut ham for the Helvetia Ramp Supper
Date:
2016-04-28
Creator:
Hilliard, Emily
Subject:
Helvetia (W. Va.), foodways, Food habits, Festivals, Cooking (Ham), and Wild leek
Location:
Helvetia (W. Va.)
["The Swiss community of Helvetia, West Virginia began hosting its annual ramp supper sometime between 1946-1948 (Helvetia native Ernest Hofer who has been working at the supper for at least 40 years, wasnt sure of the exact date). The event is a fundraiser, benefiting the Helvetia Community Hall Association and the Farm Womens Club. For weeks prior, volunteers, including local 4-H kids, work to wash and freeze 60 bushels of ramps, some of which are dug and donated by locals, and the rest are bought from a digger. On the Friday before the event, male volunteers gather outside to cook 400 lbs. of potatoes in iron kettles over a wood fire, while drinking homemade wine. Women volunteers work in the kitchen, cutting 300 lbs. of ham, making cornbread, cooking Navy beans, and defrosting ramps. The Helvetia Ramp Supper is always held the last Saturday in April and draws visitors from across the state and region. The dinner includes fried and fresh ramps, beans, ham, fried potatoes, applesauce, cornbread, coleslaw, drink, and dessert, which guests eat at long tables in the basement of the Helvetia Community Hall. After dinner, a square dance is held upstairs. The documentation of the Helvetia Ramp Supper is 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/Also see Emily Hilliards piece on Helvetias seasonal celebrations, including the Ramp Supper, via The Bitter Southerner: https://bittersoutherner.com/my-year-in-helvetia-west-virginia and read her piece on the Ramp Supper via the West Virginia Folklife blog: https://wvfolklife.org/2016/05/27/rampfingerprints/For more information, visit: http://www.helvetiawv.com/Events/Helvetia_Ramps/Helvetia_Ramps.htm"]

224. 300 pounds of ham is served at the Helvetia Ramp Supper

Identifier:
4224.HelvetiaRampSupper.Photo.020.4.28.16
Title:
300 pounds of ham is served at the Helvetia Ramp Supper
Date:
2016-04-28
Creator:
Hilliard, Emily
Subject:
Food habits, Festivals, Wild leek, Helvetia (W. Va.), Cooking (Ham), and foodways
Location:
Helvetia (W. Va.)
["The Swiss community of Helvetia, West Virginia began hosting its annual ramp supper sometime between 1946-1948 (Helvetia native Ernest Hofer who has been working at the supper for at least 40 years, wasnt sure of the exact date). The event is a fundraiser, benefiting the Helvetia Community Hall Association and the Farm Womens Club. For weeks prior, volunteers, including local 4-H kids, work to wash and freeze 60 bushels of ramps, some of which are dug and donated by locals, and the rest are bought from a digger. On the Friday before the event, male volunteers gather outside to cook 400 lbs. of potatoes in iron kettles over a wood fire, while drinking homemade wine. Women volunteers work in the kitchen, cutting 300 lbs. of ham, making cornbread, cooking Navy beans, and defrosting ramps. The Helvetia Ramp Supper is always held the last Saturday in April and draws visitors from across the state and region. The dinner includes fried and fresh ramps, beans, ham, fried potatoes, applesauce, cornbread, coleslaw, drink, and dessert, which guests eat at long tables in the basement of the Helvetia Community Hall. After dinner, a square dance is held upstairs. The documentation of the Helvetia Ramp Supper is 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/Also see Emily Hilliards piece on Helvetias seasonal celebrations, including the Ramp Supper, via The Bitter Southerner: https://bittersoutherner.com/my-year-in-helvetia-west-virginia and read her piece on the Ramp Supper via the West Virginia Folklife blog: https://wvfolklife.org/2016/05/27/rampfingerprints/For more information, visit: http://www.helvetiawv.com/Events/Helvetia_Ramps/Helvetia_Ramps.htm"]

225. Bags of frozen ramps defrosting for the Helvetia Ramp Supper, 1 of 2

Identifier:
4224.HelvetiaRampSupper.Photo.021.4.28.16
Title:
Bags of frozen ramps defrosting for the Helvetia Ramp Supper, 1 of 2
Date:
2016-04-28
Creator:
Hilliard, Emily
Subject:
foodways, Wild leek, Helvetia (W. Va.), Food habits, Festivals, and Forage plants
Location:
Helvetia (W. Va.)
["The Swiss community of Helvetia, West Virginia began hosting its annual ramp supper sometime between 1946-1948 (Helvetia native Ernest Hofer who has been working at the supper for at least 40 years, wasnt sure of the exact date). The event is a fundraiser, benefiting the Helvetia Community Hall Association and the Farm Womens Club. For weeks prior, volunteers, including local 4-H kids, work to wash and freeze 60 bushels of ramps, some of which are dug and donated by locals, and the rest are bought from a digger. On the Friday before the event, male volunteers gather outside to cook 400 lbs. of potatoes in iron kettles over a wood fire, while drinking homemade wine. Women volunteers work in the kitchen, cutting 300 lbs. of ham, making cornbread, cooking Navy beans, and defrosting ramps. The Helvetia Ramp Supper is always held the last Saturday in April and draws visitors from across the state and region. The dinner includes fried and fresh ramps, beans, ham, fried potatoes, applesauce, cornbread, coleslaw, drink, and dessert, which guests eat at long tables in the basement of the Helvetia Community Hall. After dinner, a square dance is held upstairs. The documentation of the Helvetia Ramp Supper is 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/Also see Emily Hilliards piece on Helvetias seasonal celebrations, including the Ramp Supper, via The Bitter Southerner: https://bittersoutherner.com/my-year-in-helvetia-west-virginia and read her piece on the Ramp Supper via the West Virginia Folklife blog: https://wvfolklife.org/2016/05/27/rampfingerprints/For more information, visit: http://www.helvetiawv.com/Events/Helvetia_Ramps/Helvetia_Ramps.htm"]

226. Bags of frozen ramps defrosting for the Helvetia Ramp Supper, 2 of 2

Identifier:
4224.HelvetiaRampSupper.Photo.022.4.28.16
Title:
Bags of frozen ramps defrosting for the Helvetia Ramp Supper, 2 of 2
Date:
2014-04-28
Creator:
Hilliard, Emily
Subject:
Wild leek, foodways, Helvetia (W. Va.), Festivals, and Food habits
Location:
Helvetia (W. Va.)
["The Swiss community of Helvetia, West Virginia began hosting its annual ramp supper sometime between 1946-1948 (Helvetia native Ernest Hofer who has been working at the supper for at least 40 years, wasnt sure of the exact date). The event is a fundraiser, benefiting the Helvetia Community Hall Association and the Farm Womens Club. For weeks prior, volunteers, including local 4-H kids, work to wash and freeze 60 bushels of ramps, some of which are dug and donated by locals, and the rest are bought from a digger. On the Friday before the event, male volunteers gather outside to cook 400 lbs. of potatoes in iron kettles over a wood fire, while drinking homemade wine. Women volunteers work in the kitchen, cutting 300 lbs. of ham, making cornbread, cooking Navy beans, and defrosting ramps. The Helvetia Ramp Supper is always held the last Saturday in April and draws visitors from across the state and region. The dinner includes fried and fresh ramps, beans, ham, fried potatoes, applesauce, cornbread, coleslaw, drink, and dessert, which guests eat at long tables in the basement of the Helvetia Community Hall. After dinner, a square dance is held upstairs. The documentation of the Helvetia Ramp Supper is 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/Also see Emily Hilliards piece on Helvetias seasonal celebrations, including the Ramp Supper, via The Bitter Southerner: https://bittersoutherner.com/my-year-in-helvetia-west-virginia and read her piece on the Ramp Supper via the West Virginia Folklife blog: https://wvfolklife.org/2016/05/27/rampfingerprints/For more information, visit: http://www.helvetiawv.com/Events/Helvetia_Ramps/Helvetia_Ramps.htm"]

227. Bacon cooking for the Helvetia Ramp Supper

Identifier:
4224.HelvetiaRampSupper.Photo.023.4.28.16
Title:
Bacon cooking for the Helvetia Ramp Supper
Date:
2016-04-28
Creator:
Hilliard, Emily
Subject:
Wild leek, Helvetia (W. Va.), Food habits, Festivals, and foodways
Location:
Helvetia (W. Va.) and Randolph County (W. Va.)
["The Swiss community of Helvetia, West Virginia began hosting its annual ramp supper sometime between 1946-1948 (Helvetia native Ernest Hofer who has been working at the supper for at least 40 years, wasnt sure of the exact date). The event is a fundraiser, benefiting the Helvetia Community Hall Association and the Farm Womens Club. For weeks prior, volunteers, including local 4-H kids, work to wash and freeze 60 bushels of ramps, some of which are dug and donated by locals, and the rest are bought from a digger. On the Friday before the event, male volunteers gather outside to cook 400 lbs. of potatoes in iron kettles over a wood fire, while drinking homemade wine. Women volunteers work in the kitchen, cutting 300 lbs. of ham, making cornbread, cooking Navy beans, and defrosting ramps. The Helvetia Ramp Supper is always held the last Saturday in April and draws visitors from across the state and region. The dinner includes fried and fresh ramps, beans, ham, fried potatoes, applesauce, cornbread, coleslaw, drink, and dessert, which guests eat at long tables in the basement of the Helvetia Community Hall. After dinner, a square dance is held upstairs. The documentation of the Helvetia Ramp Supper is 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/Also see Emily Hilliards piece on Helvetias seasonal celebrations, including the Ramp Supper, via The Bitter Southerner: https://bittersoutherner.com/my-year-in-helvetia-west-virginia and read her piece on the Ramp Supper via the West Virginia Folklife blog: https://wvfolklife.org/2016/05/27/rampfingerprints/For more information, visit: http://www.helvetiawv.com/Events/Helvetia_Ramps/Helvetia_Ramps.htm"]

228. Volunteer cooks bacon for the Helvetia Ramp Supper

Identifier:
4224.HelvetiaRampSupper.Photo.024.4.28.16
Title:
Volunteer cooks bacon for the Helvetia Ramp Supper
Date:
2016-04-28
Creator:
Hilliard, Emily
Subject:
Food habits, Festivals, Wild leek, Helvetia (W. Va.), and foodways
Location:
Randolph County (W. Va.) and Helvetia (W. Va.)