Search Constraints
You searched for:
Format
image/tiff
Remove constraint Format: image/tiff
Subject
Food habits
Remove constraint Subject: Food habits
Limit your search
- 2017-09-2860
- 2019-08-2044
- 2016-02-0534
- 2016-04-2834
- 2017-07-2329
- 2018-08-0828
- 2019-07-2727
- 2016-02-0626
- 2020-02-2523
- 2016-06-1021
- 2017-04-2121
- 2017-03-1820
- 2017-02-2117
- 2016-04-1411
- 2019-02-0711
- 2016-11-0210
- 2018-04-2310
- 2018-08-1110
- 2016-09-109
- 2017-09-219
- 2019-05-057
- 2016-04-136
- 2016-03-015
- 2016-06-224
- 2018-03-024
- 2016-04-303
- 2021-06-263
- 2014-03-012
- 2016-08-172
- 2018-08-282
- 1
- 2014-04-281
- 2016-10-171
- 2017-09-291
- 2018-04-281
- 2019-10-031
- 2021-06-211
- 4224.YasouRestaurant.Photo.005.4.14.161
- Food habits[remove]500
- foodways496
- Helvetia (W. Va.)130
- Serbian Americans128
- Picnic grounds125
- Cooking, Serbian122
- Bakers77
- Cooking, Swiss77
- Festivals76
- Cooking (Chicken)69
- Wild leek68
- Farms--West Virginia64
- Sorghum as food61
- Sorghum syrup61
- Carnival57
- Orthodox Eastern Church55
- Restaurants--United States46
- Bread43
- Restaurateurs33
- Swiss American women30
- Cooking, German25
- Restaurants--Design and construction25
- Doughnuts24
- Painted signs and signboards23
- Hot dog stands22
- English language--Study and teaching--Foreign speakers20
- Cooking (Frankfurters)19
- Cooking (Potatoes)19
- Richwood (W. Va.)19
- Weirton (W. Va.)19
- Cooking, Philippine18
- Parkersburg (W. Va.)18
- Coffee17
- Bread--history16
- Cooking, Eritrean16
- Filipinos--United States16
- Corn bread15
- Drive-in restaurants15
- Eritreans--United States15
- Apprenticeship programs12
- Diners (Restaurants)12
- Greek American restaurateurs12
- Cooking, Greek11
- Huntington (W. Va.)11
- Lebanese Americans11
- Cheesemaking10
- Cooking (Sausages)10
- Cooking, Lebanese10
- Greek American women10
- Oglebay Park (Wheeling, W. Va.)10
- Swiss Americans10
- Wheeling, W.Va.10
- Agricultural exhibitions9
- Biscuits9
- Dutch oven cooking9
- Weirton Steel Corporation8
- Cooking (Lamb and mutton)7
- Parents' and teachers' associations7
- Canning and preserving6
- Cooking (Ham)6
- Cooking (Pasta)6
- Islam--United States6
- Muslims--United States6
- Pies6
- Cooking, Ethiopian5
- Malden (W. Va.)5
- Memoni language5
- Salt mines and mining5
- Salt workers5
- Labor disputes--West Virginia4
- Labor union members4
- Strikes and lockouts--Teachers4
- Teachers' unions--United States4
- West Virginia Capitol Complex (Charleston, W. Va.)4
- Cake3
- Cooking, Burmese3
- Cooks3
- Filipino Americans3
- 4-H clubs2
- Cooking (Sauerkraut)2
- Cooking, Haitian2
- Cooking, Puerto Rican2
- Ethiopian American cooks2
- Gardening2
- German American Catholics2
- Herb gardening2
- Herbalists2
- Immigrants--United States2
- Neon signs2
- Public schools--Employees2
- Sassafras2
- Songs, Serbian2
- Sudanese--United States2
- Wine and wine making--United States2
- Abdulla, Ruby1
- Brock, Sean1
- Broom and brush industry1
- Broom and brush industry--Employees1
- Carder, Jimmie1
- more Subject »
- Helvetia (W. Va.)130
- Weirton (W. Va.)128
- Upshur County (W. Va.)61
- Moorefield (W. Va.)27
- Richwood (W. Va.)21
- Mount Morris (Pa.)20
- Parkersburg (W. Va.)18
- Randolph County (W. Va.)16
- Kimball (W. Va.)12
- Charleston (W. Va.)11
- Huntington (W. Va.)11
- Logan (W. Va.)10
- Wheeling (W. Va.)10
- South Charleston (W. Va.)9
- Clay County (W. Va.)7
- Kanawha County (W. Va.)6
- Beckley (W. Va.)5
- Malden (W. Va.)5
- Sissonville (W. Va.)5
- Marshall County (W. Va.)4
- Wetzel County (W. Va.)4
- Lewisburg (W. Va.)2
- Hardy County (W. Va.)1
- Hinton (W. Va.)1
- Lebanon1
- Marmet (W. Va.)1
- Nashville (Tenn.)1
![["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/"]](/thumb/4224BardwellJennyBrownSusanDawsonAmyPhoto00842318 "Salt rising bread starter")
![["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/"]](/thumb/4224BardwellJennyBrownSusanDawsonAmyPhoto00942318 "Susan Brown's grandmother's recipe for salt rising bread")
![["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/"]](/thumb/4224BardwellJennyBrownSusanDawsonAmyPhoto01042318 "Salt rising bread loaves baked by Jenny Bardwell, Susan Ray Brown, and Amy Dawson")
![["Diane Betler was born in Pendleton County, West Virginia and came to Helvetia as a child to live with her adopted mother Margaret Koerner, an immigrant from Germany. Ms. Koerner was a skilled home cook from her Ms. Betler learned many traditional recipes. She married Kevin Betler, nephew of Eleanor Betler, and they live in the Koerner home in Helvetias Metzner Hollow where Ms. Betler was raised. She served as the principal of Pickens Elementary/High School, the public school serving children from Pickens and Helvetia. Ms. Betler makes the yeast-raised doughnuts for Helvetias Fasnacht celebration every year using Margaret Koerners recipe.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/"]](/thumb/4224BelterDianePhoto0052616 "Diane Betler prepares doughnut dough in her Helvetia home")
![["Diane Betler was born in Pendleton County, West Virginia and came to Helvetia as a child to live with her adopted mother Margaret Koerner, an immigrant from Germany. Ms. Koerner was a skilled home cook from her Ms. Betler learned many traditional recipes. She married Kevin Betler, nephew of Eleanor Betler, and they live in the Koerner home in Helvetias Metzner Hollow where Ms. Betler was raised. She served as the principal of Pickens Elementary/High School, the public school serving children from Pickens and Helvetia. Ms. Betler makes the yeast-raised doughnuts for Helvetias Fasnacht celebration every year using Margaret Koerners recipe.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/"]](/thumb/4224BetlerDianePhoto0012616 "Diane Betler's Doughnut Recipe in Oppis Guet's vo Helvetia (Something Good From Helvetia)")
![["Diane Betler was born in Pendleton County, West Virginia and came to Helvetia as a child to live with her adopted mother Margaret Koerner, an immigrant from Germany. Ms. Koerner was a skilled home cook from her Ms. Betler learned many traditional recipes. She married Kevin Betler, nephew of Eleanor Betler, and they live in the Koerner home in Helvetias Metzner Hollow where Ms. Betler was raised. She served as the principal of Pickens Elementary/High School, the public school serving children from Pickens and Helvetia. Ms. Betler makes the yeast-raised doughnuts for Helvetias Fasnacht celebration every year using Margaret Koerners recipe.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/"]](/thumb/4224BetlerDianePhoto0022616 "Copy of Oppis Guet's vo Helvetia (Something Good from Helvetia) dedicated to Diane's mother")
![["Diane Betler was born in Pendleton County, West Virginia and came to Helvetia as a child to live with her adopted mother Margaret Koerner, an immigrant from Germany. Ms. Koerner was a skilled home cook from her Ms. Betler learned many traditional recipes. She married Kevin Betler, nephew of Eleanor Betler, and they live in the Koerner home in Helvetias Metzner Hollow where Ms. Betler was raised. She served as the principal of Pickens Elementary/High School, the public school serving children from Pickens and Helvetia. Ms. Betler makes the yeast-raised doughnuts for Helvetias Fasnacht celebration every year using Margaret Koerners recipe.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/"]](/thumb/4224BetlerDianePhoto0032616 "Cookbooks in Diane Betler's Helvetia home")
![["Diane Betler was born in Pendleton County, West Virginia and came to Helvetia as a child to live with her adopted mother Margaret Koerner, an immigrant from Germany. Ms. Koerner was a skilled home cook from her Ms. Betler learned many traditional recipes. She married Kevin Betler, nephew of Eleanor Betler, and they live in the Koerner home in Helvetias Metzner Hollow where Ms. Betler was raised. She served as the principal of Pickens Elementary/High School, the public school serving children from Pickens and Helvetia. Ms. Betler makes the yeast-raised doughnuts for Helvetias Fasnacht celebration every year using Margaret Koerners recipe.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/"]](/thumb/4224BetlerDianePhoto0042616 "Diane Betler mixes doughnut dough for Helvetia's Fasnacht celebration")
![["Diane Betler was born in Pendleton County, West Virginia and came to Helvetia as a child to live with her adopted mother Margaret Koerner, an immigrant from Germany. Ms. Koerner was a skilled home cook from her Ms. Betler learned many traditional recipes. She married Kevin Betler, nephew of Eleanor Betler, and they live in the Koerner home in Helvetias Metzner Hollow where Ms. Betler was raised. She served as the principal of Pickens Elementary/High School, the public school serving children from Pickens and Helvetia. Ms. Betler makes the yeast-raised doughnuts for Helvetias Fasnacht celebration every year using Margaret Koerners recipe.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/"]](/thumb/4224BetlerDianePhoto0062616 "Diane Betler pats out doughnut dough")
![["Diane Betler was born in Pendleton County, West Virginia and came to Helvetia as a child to live with her adopted mother Margaret Koerner, an immigrant from Germany. Ms. Koerner was a skilled home cook from her Ms. Betler learned many traditional recipes. She married Kevin Betler, nephew of Eleanor Betler, and they live in the Koerner home in Helvetias Metzner Hollow where Ms. Betler was raised. She served as the principal of Pickens Elementary/High School, the public school serving children from Pickens and Helvetia. Ms. Betler makes the yeast-raised doughnuts for Helvetias Fasnacht celebration every year using Margaret Koerners recipe.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/"]](/thumb/4224BetlerDianePhoto0072616 "Diane Betler rolls dough for Fasnacht doughnuts")
![["Diane Betler was born in Pendleton County, West Virginia and came to Helvetia as a child to live with her adopted mother Margaret Koerner, an immigrant from Germany. Ms. Koerner was a skilled home cook from her Ms. Betler learned many traditional recipes. She married Kevin Betler, nephew of Eleanor Betler, and they live in the Koerner home in Helvetias Metzner Hollow where Ms. Betler was raised. She served as the principal of Pickens Elementary/High School, the public school serving children from Pickens and Helvetia. Ms. Betler makes the yeast-raised doughnuts for Helvetias Fasnacht celebration every year using Margaret Koerners recipe.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/"]](/thumb/4224BetlerDianePhoto0082616 "Diane Betler cuts out doughnuts")
![["Diane Betler was born in Pendleton County, West Virginia and came to Helvetia as a child to live with her adopted mother Margaret Koerner, an immigrant from Germany. Ms. Koerner was a skilled home cook from her Ms. Betler learned many traditional recipes. She married Kevin Betler, nephew of Eleanor Betler, and they live in the Koerner home in Helvetias Metzner Hollow where Ms. Betler was raised. She served as the principal of Pickens Elementary/High School, the public school serving children from Pickens and Helvetia. Ms. Betler makes the yeast-raised doughnuts for Helvetias Fasnacht celebration every year using Margaret Koerners recipe.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/"]](/thumb/4224BetlerDianePhoto0092616 "Diane Betler's Doughnuts rising in pan")