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["Wheelings Our Lady of Lebanon Maronite Catholic Church has been hosting its annual Mahrajan Festival at Oglebay Park for over 85 years. The festival began in 1933 as a fundraiser to rebuild the church, which had been lost to fire the year prior. Activities at the Mahrajan festival include a vast spread of Lebanese food--including kibbee, tabbouli, stuffed grape leaves, hummus, saj bread, and various Lebanese cookies and desserts, a sale of handcrafted Lebanese items, live music, Lebanese dancing, and a liturgy.To learn more about Our Lady of Lebanon Maronite Catholic Church, visit their website: http://www.ololwv.com/Also see interviews with church elders Carol Dougherty and Nick Ghaphery in the West Virginia Folklife Collection. The Dougherty interview is excerpted here: https://wvfolklife.org/2017/02/23/field-notes-carol-dougherty/"]

289. Woman from the Maronite Catholic Church in Pittsburgh rolls saj bread before baking it on a saj (convex griddle) during the Mahrajan Festival at Oglebay Park

Identifier:
4224.MahrajanFestival.Photo.007.8.11.18
Title:
Woman from the Maronite Catholic Church in Pittsburgh rolls saj bread before baking it on a saj (convex griddle) during the Mahrajan Festival at Oglebay Park
Date:
2018-08-11
Creator:
Hilliard, Emily
Subject:
Oglebay Park (Wheeling, W. Va.), Bakers, Food habits, Wheeling, W.Va., Lebanese Americans, Festivals, foodways, Bread, and Cooking, Lebanese
Location:
Wheeling (W. Va.)
["Wheelings Our Lady of Lebanon Maronite Catholic Church has been hosting its annual Mahrajan Festival at Oglebay Park for over 85 years. The festival began in 1933 as a fundraiser to rebuild the church, which had been lost to fire the year prior. Activities at the Mahrajan festival include a vast spread of Lebanese food--including kibbee, tabbouli, stuffed grape leaves, hummus, saj bread, and various Lebanese cookies and desserts, a sale of handcrafted Lebanese items, live music, Lebanese dancing, and a liturgy.To learn more about Our Lady of Lebanon Maronite Catholic Church, visit their website: http://www.ololwv.com/Also see interviews with church elders Carol Dougherty and Nick Ghaphery in the West Virginia Folklife Collection. The Dougherty interview is excerpted here: https://wvfolklife.org/2017/02/23/field-notes-carol-dougherty/"]

290. Saj bread with zaatar made over a saj (convex griddle) during Our Lady of Lebanon's Mahrajan Festival at Oglebay Park, 1 of 3

Identifier:
4224.MahrajanFestival.Photo.008.8.11.18
Title:
Saj bread with zaatar made over a saj (convex griddle) during Our Lady of Lebanon's Mahrajan Festival at Oglebay Park, 1 of 3
Date:
2018-08-11
Creator:
Hilliard, Emily
Subject:
Cooking, Lebanese, foodways, Wheeling, W.Va., Bakers, Oglebay Park (Wheeling, W. Va.), Food habits, Bread, Lebanese Americans, and Festivals
Location:
Wheeling (W. Va.)
["Wheelings Our Lady of Lebanon Maronite Catholic Church has been hosting its annual Mahrajan Festival at Oglebay Park for over 85 years. The festival began in 1933 as a fundraiser to rebuild the church, which had been lost to fire the year prior. Activities at the Mahrajan festival include a vast spread of Lebanese food--including kibbee, tabbouli, stuffed grape leaves, hummus, saj bread, and various Lebanese cookies and desserts, a sale of handcrafted Lebanese items, live music, Lebanese dancing, and a liturgy.To learn more about Our Lady of Lebanon Maronite Catholic Church, visit their website: http://www.ololwv.com/Also see interviews with church elders Carol Dougherty and Nick Ghaphery in the West Virginia Folklife Collection. The Dougherty interview is excerpted here: https://wvfolklife.org/2017/02/23/field-notes-carol-dougherty/"]

291. Saj bread with zaatar made over a saj (convex griddle) during Our Lady of Lebanon's Mahrajan Festival at Oglebay Park, 2 of 3

Identifier:
4224.MahrajanFestival.Photo.009.8.11.18
Title:
Saj bread with zaatar made over a saj (convex griddle) during Our Lady of Lebanon's Mahrajan Festival at Oglebay Park, 2 of 3
Date:
2018-08-11
Creator:
Hilliard, Emily
Subject:
Bakers, Cooking, Lebanese, Lebanese Americans, foodways, Wheeling, W.Va., Festivals, Bread, Food habits, and Oglebay Park (Wheeling, W. Va.)
Location:
Wheeling (W. Va.)
["Wheelings Our Lady of Lebanon Maronite Catholic Church has been hosting its annual Mahrajan Festival at Oglebay Park for over 85 years. The festival began in 1933 as a fundraiser to rebuild the church, which had been lost to fire the year prior. Activities at the Mahrajan festival include a vast spread of Lebanese food--including kibbee, tabbouli, stuffed grape leaves, hummus, saj bread, and various Lebanese cookies and desserts, a sale of handcrafted Lebanese items, live music, Lebanese dancing, and a liturgy.To learn more about Our Lady of Lebanon Maronite Catholic Church, visit their website: http://www.ololwv.com/Also see interviews with church elders Carol Dougherty and Nick Ghaphery in the West Virginia Folklife Collection. The Dougherty interview is excerpted here: https://wvfolklife.org/2017/02/23/field-notes-carol-dougherty/"]

292. Sign for saj bread with zaatar sold at Our Lady of Lebanon's Mahrajan Festival at Oglebay Park in Wheeling

Identifier:
4224.MahrajanFestival.Photo.011.8.11.18
Title:
Sign for saj bread with zaatar sold at Our Lady of Lebanon's Mahrajan Festival at Oglebay Park in Wheeling
Date:
2018-08-11
Creator:
Hilliard, Emily
Subject:
Cooking, Lebanese, Festivals, foodways, Bread, Oglebay Park (Wheeling, W. Va.), Food habits, Bakers, Wheeling, W.Va., and Lebanese Americans
Location:
Wheeling (W. Va.)
["On February 25, 2020, Amy Loughs (b. 1975, Murray, Kentucky) Hardy County ESOL class in Moorefield hosted an Ethiopian/Eritrean coffee ceremony and potluck. Students, who are of Haitian, Burmese, Eritrean, Ethiopian, and Puerto Rican dissent brought in food dishes from their respective cultural traditions, to share with the class and state folklorist Emily Hilliard. The majority of the ESOL students work at Pilgrims Pride chicken plant in Moorefield. Dishes students brought to class include Mohinga, a Burmese soup with chili; a Burmese tea leaf salad; and Yuzana, a Burmese pickled tea; Ethiopian Doro Wat; Puerto Rican bread pudding; Haitian fried pork with gratin; and Himbasha, an Ethiopian bread with black sesame seeds or black cumin."]

293. Aster, an Eritrean immigrant and student in the Hardy County ESOL class, demonstrates an Eritrean coffee ceremony

Identifier:
4224.MoorefieldESOL.Photo.001.2.25.20
Title:
Aster, an Eritrean immigrant and student in the Hardy County ESOL class, demonstrates an Eritrean coffee ceremony
Date:
2020-02-25
Creator:
Hilliard, Emily
Subject:
English language--Study and teaching--Foreign speakers, Food habits, foodways, Coffee, Cooking, Eritrean, and Eritreans--United States
Location:
Hardy County (W. Va.) and Moorefield (W. Va.)
["On February 25, 2020, Amy Loughs (b. 1975, Murray, Kentucky) Hardy County ESOL class in Moorefield hosted an Ethiopian/Eritrean coffee ceremony and potluck. Students, who are of Haitian, Burmese, Eritrean, Ethiopian, and Puerto Rican dissent brought in food dishes from their respective cultural traditions, to share with the class and state folklorist Emily Hilliard. The majority of the ESOL students work at Pilgrims Pride chicken plant in Moorefield. Dishes students brought to class include Mohinga, a Burmese soup with chili; a Burmese tea leaf salad; and Yuzana, a Burmese pickled tea; Ethiopian Doro Wat; Puerto Rican bread pudding; Haitian fried pork with gratin; and Himbasha, an Ethiopian bread with black sesame seeds or black cumin."]

294. Ethiopian and Eritrean breads used in coffee ceremony

Identifier:
4224.MoorefieldESOL.Photo.002.2.25.20
Title:
Ethiopian and Eritrean breads used in coffee ceremony
Date:
2020-02-25
Creator:
Hilliard, Emily
Subject:
Food habits, Cooking, Ethiopian, foodways, Coffee, Cooking, Eritrean, and Bread
Location:
Moorefield (W. Va.)
["On February 25, 2020, Amy Loughs (b. 1975, Murray, Kentucky) Hardy County ESOL class in Moorefield hosted an Ethiopian/Eritrean coffee ceremony and potluck. Students, who are of Haitian, Burmese, Eritrean, Ethiopian, and Puerto Rican dissent brought in food dishes from their respective cultural traditions, to share with the class and state folklorist Emily Hilliard. The majority of the ESOL students work at Pilgrims Pride chicken plant in Moorefield. Dishes students brought to class include Mohinga, a Burmese soup with chili; a Burmese tea leaf salad; and Yuzana, a Burmese pickled tea; Ethiopian Doro Wat; Puerto Rican bread pudding; Haitian fried pork with gratin; and Himbasha, an Ethiopian bread with black sesame seeds or black cumin."]

295. Hardy County ESOL students Man and Zaam share Burmese mohinga (a soup with chili), tea leaf salad, and yuzana (a pickled tea)

Identifier:
4224.MoorefieldESOL.Photo.003.2.25.20
Title:
Hardy County ESOL students Man and Zaam share Burmese mohinga (a soup with chili), tea leaf salad, and yuzana (a pickled tea)
Date:
2020-02-25
Creator:
Hilliard, Emily
Subject:
foodways, Cooking, Burmese, Food habits, and English language--Study and teaching--Foreign speakers
Location:
Moorefield (W. Va.)
["On February 25, 2020, Amy Loughs (b. 1975, Murray, Kentucky) Hardy County ESOL class in Moorefield hosted an Ethiopian/Eritrean coffee ceremony and potluck. Students, who are of Haitian, Burmese, Eritrean, Ethiopian, and Puerto Rican dissent brought in food dishes from their respective cultural traditions, to share with the class and state folklorist Emily Hilliard. The majority of the ESOL students work at Pilgrims Pride chicken plant in Moorefield. Dishes students brought to class include Mohinga, a Burmese soup with chili; a Burmese tea leaf salad; and Yuzana, a Burmese pickled tea; Ethiopian Doro Wat; Puerto Rican bread pudding; Haitian fried pork with gratin; and Himbasha, an Ethiopian bread with black sesame seeds or black cumin."]

296. Ingredients for a Burmese tea leaf salad, prepared by students for a potluck at the Hardy County ESOL class

Identifier:
4224.MoorefieldESOL.Photo.004.2.25.20
Title:
Ingredients for a Burmese tea leaf salad, prepared by students for a potluck at the Hardy County ESOL class
Date:
2020-02-25
Creator:
Hilliard, Emily
Subject:
Food habits, English language--Study and teaching--Foreign speakers, Cooking, Burmese, and foodways
Location:
Moorefield (W. Va.)
["On February 25, 2020, Amy Loughs (b. 1975, Murray, Kentucky) Hardy County ESOL class in Moorefield hosted an Ethiopian/Eritrean coffee ceremony and potluck. Students, who are of Haitian, Burmese, Eritrean, Ethiopian, and Puerto Rican dissent brought in food dishes from their respective cultural traditions, to share with the class and state folklorist Emily Hilliard. The majority of the ESOL students work at Pilgrims Pride chicken plant in Moorefield. Dishes students brought to class include Mohinga, a Burmese soup with chili; a Burmese tea leaf salad; and Yuzana, a Burmese pickled tea; Ethiopian Doro Wat; Puerto Rican bread pudding; Haitian fried pork with gratin; and Himbasha, an Ethiopian bread with black sesame seeds or black cumin."]

297. Hardy County ESOL students Marie and Fritzlaine share Haitian fried pork and gratin at the class potluck

Identifier:
4224.MoorefieldESOL.Photo.005.2.25.20
Title:
Hardy County ESOL students Marie and Fritzlaine share Haitian fried pork and gratin at the class potluck
Date:
2020-02-25
Creator:
Hilliard, Emily
Subject:
Cooking, Haitian, foodways, Food habits, and English language--Study and teaching--Foreign speakers
Location:
Moorefield (W. Va.)
["On February 25, 2020, Amy Loughs (b. 1975, Murray, Kentucky) Hardy County ESOL class in Moorefield hosted an Ethiopian/Eritrean coffee ceremony and potluck. Students, who are of Haitian, Burmese, Eritrean, Ethiopian, and Puerto Rican dissent brought in food dishes from their respective cultural traditions, to share with the class and state folklorist Emily Hilliard. The majority of the ESOL students work at Pilgrims Pride chicken plant in Moorefield. Dishes students brought to class include Mohinga, a Burmese soup with chili; a Burmese tea leaf salad; and Yuzana, a Burmese pickled tea; Ethiopian Doro Wat; Puerto Rican bread pudding; Haitian fried pork with gratin; and Himbasha, an Ethiopian bread with black sesame seeds or black cumin."]

298. Hardy County ESOL student Kelem shares Ethiopian bread and doro wat with the class

Identifier:
4224.MoorefieldESOL.Photo.006.2.25.20
Title:
Hardy County ESOL student Kelem shares Ethiopian bread and doro wat with the class
Date:
2020-02-25
Creator:
Hilliard, Emily
Subject:
foodways, Food habits, English language--Study and teaching--Foreign speakers, Bakers, Cooking, Ethiopian, and Bread
Location:
Moorefield (W. Va.)
["On February 25, 2020, Amy Loughs (b. 1975, Murray, Kentucky) Hardy County ESOL class in Moorefield hosted an Ethiopian/Eritrean coffee ceremony and potluck. Students, who are of Haitian, Burmese, Eritrean, Ethiopian, and Puerto Rican dissent brought in food dishes from their respective cultural traditions, to share with the class and state folklorist Emily Hilliard. The majority of the ESOL students work at Pilgrims Pride chicken plant in Moorefield. Dishes students brought to class include Mohinga, a Burmese soup with chili; a Burmese tea leaf salad; and Yuzana, a Burmese pickled tea; Ethiopian Doro Wat; Puerto Rican bread pudding; Haitian fried pork with gratin; and Himbasha, an Ethiopian bread with black sesame seeds or black cumin."]

299. Kelem is an immigrant from Ethiopia, homecook and baker, worker at Pilgrim's Pride chicken plant, and a student in the Hardy County ESOL class

Identifier:
4224.MoorefieldESOL.Photo.007.2.25.20
Title:
Kelem is an immigrant from Ethiopia, homecook and baker, worker at Pilgrim's Pride chicken plant, and a student in the Hardy County ESOL class
Date:
2020-02-25
Creator:
Hilliard, Emily
Subject:
English language--Study and teaching--Foreign speakers, foodways, Food habits, Bakers, Cooking, Ethiopian, and Ethiopian American cooks
Location:
Moorefield (W. Va.)
["On February 25, 2020, Amy Loughs (b. 1975, Murray, Kentucky) Hardy County ESOL class in Moorefield hosted an Ethiopian/Eritrean coffee ceremony and potluck. Students, who are of Haitian, Burmese, Eritrean, Ethiopian, and Puerto Rican dissent brought in food dishes from their respective cultural traditions, to share with the class and state folklorist Emily Hilliard. The majority of the ESOL students work at Pilgrims Pride chicken plant in Moorefield. Dishes students brought to class include Mohinga, a Burmese soup with chili; a Burmese tea leaf salad; and Yuzana, a Burmese pickled tea; Ethiopian Doro Wat; Puerto Rican bread pudding; Haitian fried pork with gratin; and Himbasha, an Ethiopian bread with black sesame seeds or black cumin."]

300. Sanwichitos con Mexcla (mixed sandwich) of Spam, cheese, and red pepper, prepared by Puerto Rican ESOL student Glorimar Ortiz

Identifier:
4224.MoorefieldESOL.Photo.008.2.25.20
Title:
Sanwichitos con Mexcla (mixed sandwich) of Spam, cheese, and red pepper, prepared by Puerto Rican ESOL student Glorimar Ortiz
Date:
2020-02-25
Creator:
Hilliard, Emily
Subject:
Food habits, English language--Study and teaching--Foreign speakers, Cooking, Puerto Rican, foodways, and Sandwiches
Location:
Moorefield (W. Va.)