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["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/"]%

85. Salt rising bread starter

Identifier:
4224.BardwellJennyBrownSusanDawsonAmy.Photo.008.4.23.18
Title:
Salt rising bread starter
Date:
2018-04-23
Creator:
Hilliard, Emily
Subject:
foodways, Food habits, Bread, Apprenticeship programs, Bakers, Bread--history
Location:
Mount Morris (Pa.)
["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/"]%

86. Susan Brown's grandmother's recipe for salt rising bread

Identifier:
4224.BardwellJennyBrownSusanDawsonAmy.Photo.009.4.23.18
Title:
Susan Brown's grandmother's recipe for salt rising bread
Date:
2018-04-23
Creator:
Hilliard, Emily
Subject:
Food habits, foodways, Bread, Bread--history, Apprenticeship programs, Bakers
Location:
Mount Morris (Pa.)
["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/"]%

87. Salt rising bread loaves baked by Jenny Bardwell, Susan Ray Brown, and Amy Dawson

Identifier:
4224.BardwellJennyBrownSusanDawsonAmy.Photo.010.4.23.18
Title:
Salt rising bread loaves baked by Jenny Bardwell, Susan Ray Brown, and Amy Dawson
Date:
2018-04-23
Creator:
Hilliard, Emily
Subject:
Bread--history, Bakers, Apprenticeship programs, Bread, foodways, Food habits
Location:
Mount Morris (Pa.)
["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/"]%

88. Diane Betler prepares doughnut dough in her Helvetia home

Identifier:
4224.BelterDiane.Photo.005.2.6.16
Title:
Diane Betler prepares doughnut dough in her Helvetia home
Date:
2016-02-06
Creator:
Hilliard, Emily
Subject:
Cooking, Swiss, foodways, Food habits, Helvetia (W. Va.), Doughnuts, Cooking, German, Carnival
Location:
Helvetia (W. Va.)
["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/"]%

89. Diane Betler's Doughnut Recipe in Oppis Guet's vo Helvetia (Something Good From Helvetia)

Identifier:
4224.BetlerDiane.Photo.001.2.6.16
Title:
Diane Betler's Doughnut Recipe in Oppis Guet's vo Helvetia (Something Good From Helvetia)
Date:
2016-02-06
Creator:
Hilliard, Emily
Subject:
Helvetia (W. Va.), Cooking, Swiss, Cooking, German, Carnival, foodways, Doughnuts, Food habits
Location:
Helvetia (W. Va.)
["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/"]%

90. Copy of Oppis Guet's vo Helvetia (Something Good from Helvetia) dedicated to Diane's mother

Identifier:
4224.BetlerDiane.Photo.002.2.6.16
Title:
Copy of Oppis Guet's vo Helvetia (Something Good from Helvetia) dedicated to Diane's mother
Date:
2016-02-06
Creator:
Hilliard, Emily
Subject:
Cooking, German, foodways, Cooking, Swiss, Helvetia (W. Va.), Food habits, Carnival, Doughnuts
Location:
Helvetia (W. Va.)
["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/"]%

91. Cookbooks in Diane Betler's Helvetia home

Identifier:
4224.BetlerDiane.Photo.003.2.6.16
Title:
Cookbooks in Diane Betler's Helvetia home
Date:
2016-02-06
Creator:
Hilliard, Emily
Subject:
Helvetia (W. Va.), foodways, Food habits, Cooking, German, Cooking, Swiss
Location:
Helvetia (W. Va.)
["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/"]%

92. Diane Betler mixes doughnut dough for Helvetia's Fasnacht celebration

Identifier:
4224.BetlerDiane.Photo.004.2.6.16
Title:
Diane Betler mixes doughnut dough for Helvetia's Fasnacht celebration
Date:
2016-02-06
Creator:
Hilliard, Emily
Subject:
Helvetia (W. Va.), Carnival, Food habits, Doughnuts, foodways, Cooking, Swiss, Cooking, German
Location:
Helvetia (W. Va.)
["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/"]%

93. Diane Betler pats out doughnut dough

Identifier:
4224.BetlerDiane.Photo.006.2.6.16
Title:
Diane Betler pats out doughnut dough
Date:
2016-02-06
Creator:
Hilliard, Emily
Subject:
Doughnuts, Cooking, Swiss, Helvetia (W. Va.), Food habits, foodways, Carnival, Cooking, German
Location:
Helvetia (W. Va.)
["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/"]%

94. Diane Betler rolls dough for Fasnacht doughnuts

Identifier:
4224.BetlerDiane.Photo.007.2.6.16
Title:
Diane Betler rolls dough for Fasnacht doughnuts
Date:
2016-02-06
Creator:
Hilliard, Emily
Subject:
Cooking, German, Carnival, Doughnuts, Helvetia (W. Va.), Cooking, Swiss, Food habits, foodways
Location:
Helvetia (W. Va.)
["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/"]%

95. Diane Betler cuts out doughnuts

Identifier:
4224.BetlerDiane.Photo.008.2.6.16
Title:
Diane Betler cuts out doughnuts
Date:
2016-02-06
Creator:
Hilliard, Emily
Subject:
Cooking, Swiss, Carnival, Doughnuts, foodways, Cooking, German, Food habits, Helvetia (W. Va.)
Location:
Helvetia (W. Va.)
["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/"]%

96. Diane Betler's Doughnuts rising in pan

Identifier:
4224.BetlerDiane.Photo.009.2.6.16
Title:
Diane Betler's Doughnuts rising in pan
Date:
2016-02-06
Creator:
Hilliard, Emily
Subject:
Carnival, Doughnuts, Helvetia (W. Va.), Food habits, Cooking, Swiss, Cooking, German, foodways
Location:
Helvetia (W. Va.)