Menu Expand Menu Close
Back to Top
Filter Search Expand Close Filter
Search Expand Search Close

Search Constraints

Start Over
You searched for: Format image/tiff Remove constraint Format: image/tiff Subject Food habits Remove constraint Subject: Food habits

Search Results

["Appalachian Acres in Tallmansville, West Virginia, is owned and operated by Donnie Tenney and Lorelie Nicolas-Tenney. On September 28, 2017, they gathered with family and friends, including Nicolas-Tenney's mother Liz Villegas, seedsaver and farmer Charlie Radabaugh (of Radabaugh Farm in Buckhannon, WV), and seedsaver, farmer, and chef Mike Costello (of Lost Creek Farm in Lost Creek, WV), to harvest, process and boil sorghum into syrup."]

61. Sorghum cane being fed through the press

Identifier:
4224.AppalachianAcresSorghum.Photo.057.9.28.17
Title:
Sorghum cane being fed through the press
Date:
2017-09-28
Creator:
Hilliard, Emily
Subject:
Sorghum syrup, Food habits, Farms--West Virginia, Sorghum as food, and foodways
Location:
Upshur County (W. Va.)
["Appalachian Acres in Tallmansville, West Virginia, is owned and operated by Donnie Tenney and Lorelie Nicolas-Tenney. On September 28, 2017, they gathered with family and friends, including Nicolas-Tenney's mother Liz Villegas, seedsaver and farmer Charlie Radabaugh (of Radabaugh Farm in Buckhannon, WV), and seedsaver, farmer, and chef Mike Costello (of Lost Creek Farm in Lost Creek, WV), to harvest, process and boil sorghum into syrup."]

62. Sorghum cane juice dripping from the press

Identifier:
4224.AppalachianAcresSorghum.Photo.058.9.28.17
Title:
Sorghum cane juice dripping from the press
Date:
2017-09-28
Creator:
Hilliard, Emily
Subject:
Sorghum syrup, Farms--West Virginia, Food habits, Sorghum as food, and foodways
Location:
Upshur County (W. Va.)
["Appalachian Acres in Tallmansville, West Virginia, is owned and operated by Donnie Tenney and Lorelie Nicolas-Tenney. On September 28, 2017, they gathered with family and friends, including Nicolas-Tenney's mother Liz Villegas, seedsaver and farmer Charlie Radabaugh (of Radabaugh Farm in Buckhannon, WV), and seedsaver, farmer, and chef Mike Costello (of Lost Creek Farm in Lost Creek, WV), to harvest, process and boil sorghum into syrup."]

63. Sorghum cane juice dripping from the press and into a bucket

Identifier:
4224.AppalachianAcresSorghum.Photo.059.9.28.17
Title:
Sorghum cane juice dripping from the press and into a bucket
Date:
2017-09-28
Creator:
Hilliard, Emily
Subject:
Sorghum as food, Farms--West Virginia, Food habits, foodways, and Sorghum syrup
Location:
Upshur County (W. Va.)
["Appalachian Acres in Tallmansville, West Virginia, is owned and operated by Donnie Tenney and Lorelie Nicolas-Tenney. On September 28, 2017, they gathered with family and friends, including Nicolas-Tenney's mother Liz Villegas, seedsaver and farmer Charlie Radabaugh (of Radabaugh Farm in Buckhannon, WV), and seedsaver, farmer, and chef Mike Costello (of Lost Creek Farm in Lost Creek, WV), to harvest, process and boil sorghum into syrup."]

64. Sorghum cane juice boiling in a pan

Identifier:
4224.AppalachianAcresSorghum.Photo.060.9.28.17
Title:
Sorghum cane juice boiling in a pan
Date:
2017-09-28
Creator:
Hilliard, Emily
Subject:
foodways, Sorghum as food, Farms--West Virginia, Food habits, and Sorghum syrup
Location:
Upshur County (W. Va.)
["Appalachian Acres in Tallmansville, West Virginia, is owned and operated by Donnie Tenney and Lorelie Nicolas-Tenney. On September 28, 2017, they gathered with family and friends, including Nicolas-Tenney's mother Liz Villegas, seedsaver and farmer Charlie Radabaugh (of Radabaugh Farm in Buckhannon, WV), and seedsaver, farmer, and chef Mike Costello (of Lost Creek Farm in Lost Creek, WV), to harvest, process and boil sorghum into syrup."]

65. Sorghum cane juice boiling down into syrup

Identifier:
4224.AppalachianAcresSorghum.Photo.061.9.28.17
Title:
Sorghum cane juice boiling down into syrup
Date:
2017-09-28
Creator:
Hilliard, Emily
Subject:
Sorghum syrup, foodways, Sorghum as food, Farms--West Virginia, and Food habits
Location:
Upshur County (W. Va.)
["Appalachian Acres in Tallmansville, West Virginia, is owned and operated by Donnie Tenney and Lorelie Nicolas-Tenney. On September 28, 2017, they gathered with family and friends, including Nicolas-Tenney's mother Liz Villegas, seedsaver and farmer Charlie Radabaugh (of Radabaugh Farm in Buckhannon, WV), and seedsaver, farmer, and chef Mike Costello (of Lost Creek Farm in Lost Creek, WV), to harvest, process and boil sorghum into syrup."]

66. Volunteer skims foam off of boiling sorghum juice

Identifier:
4224.AppalachianAcresSorghum.Photo.062.9.28.17
Title:
Volunteer skims foam off of boiling sorghum juice
Date:
2017-09-29
Creator:
Hilliard, Emily
Subject:
foodways, Food habits, Farms--West Virginia, Sorghum as food, and Sorghum syrup
Location:
Upshur County (W. Va.)
["Appalachian Acres in Tallmansville, West Virginia, is owned and operated by Donnie Tenney and Lorelie Nicolas-Tenney. On September 28, 2017, they gathered with family and friends, including Nicolas-Tenney's mother Liz Villegas, seedsaver and farmer Charlie Radabaugh (of Radabaugh Farm in Buckhannon, WV), and seedsaver, farmer, and chef Mike Costello (of Lost Creek Farm in Lost Creek, WV), to harvest, process and boil sorghum into syrup."]

67. Donnie Tenney, Mike Costello, and Charlie Radabaugh standing by Tenney's sorghum patch

Identifier:
4224.AppalachianAcresSorghum.Photo.063.9.28.17
Title:
Donnie Tenney, Mike Costello, and Charlie Radabaugh standing by Tenney's sorghum patch
Date:
2017-09-28
Creator:
Hilliard, Emily
Subject:
Sorghum syrup, Food habits, foodways, Farms--West Virginia, and Sorghum as food
Location:
Upshur County (W. Va.)
["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."]

68. Susan Ray Brown and Jenny Bardwell at Rising Creek Bakery

Identifier:
4224.BardwellJennyBrownSusan.Photo.001.11.02.16
Title:
Susan Ray Brown and Jenny Bardwell at Rising Creek Bakery
Date:
2016-11-02
Creator:
Hilliard, Emily
Subject:
Bakers, Food habits, foodways, and Bread
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."]

69. Jenny Bardwell and Susan Brown teach a salt rising bread class at Rising Creek Bakery

Identifier:
4224.BardwellJennyBrownSusan.Photo.002.11.02.16
Title:
Jenny Bardwell and Susan Brown teach a salt rising bread class at Rising Creek Bakery
Date:
2016-11-02
Creator:
Hilliard, Emily
Subject:
Bread, foodways, Bakers, and Food habits
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."]

70. Salt rising bread starter

Identifier:
4224.BardwellJennyBrownSusan.Photo.003.11.02.16
Title:
Salt rising bread starter
Date:
2016-11-02
Creator:
Hilliard, Emily
Subject:
Bread--history, Food habits, Bread, foodways, 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."]

71. A student shapes a loaf of salt rising bread

Identifier:
4224.BardwellJennyBrownSusan.Photo.004.11.02.16
Title:
A student shapes a loaf of salt rising bread
Date:
2016-11-02
Creator:
Hilliard, Emily
Subject:
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."]

72. Salt rising bread loaves fresh out of the oven

Identifier:
4224.BardwellJennyBrownSusan.Photo.005.11.02.16
Title:
Salt rising bread loaves fresh out of the oven
Date:
2016-11-02
Creator:
Hilliard, Emily
Subject:
Bread--history, Bakers, Food habits, Bread, and foodways
Location:
Mount Morris (Pa.)