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1. Oral history of Ruby Abdulla, 1 of 3

Identifier:
4224.AbdullaRuby.AudioInt.001.4.13.16
Title:
Oral history of Ruby Abdulla, 1 of 3
Date:
2016-04-13
Creator:
Abdulla, Ruby
Contributor:
Hilliard, Emily
Subject:
Islam--United States, foodways, Muslims--United States, Memoni language, and Food habits
Location:
Kanawha County (W. Va.), Charleston (W. Va.), and Madurai (India)

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2. Oral history of Ruby Abdulla, 2 of 3

Identifier:
4224.AbdullaRuby.AudioInt.002.4.13.16
Title:
Oral history of Ruby Abdulla, 2 of 3
Date:
2016-04-13
Creator:
Abdulla, Ruby
Contributor:
Hilliard, Emily
Subject:
Islam--United States, Food habits, foodways, Memoni language, and Muslims--United States
Location:
Charleston (W. Va.), Madurai (India), and Kanawha County (W. Va.)

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3. Oral history of Ruby Abdulla, 3 of 3

Identifier:
4224.AbdullaRuby.AudioInt.003.4.13.16
Title:
Oral history of Ruby Abdulla, 3 of 3
Date:
2016-04-13
Creator:
Farah, Nariman and Abdulla, Ruby
Contributor:
Hilliard, Emily
Subject:
Muslims--United States, Islam--United States, Food habits, Memoni language, and foodways
Location:
Kanawha County (W. Va.), Charleston (W. Va.), and Madurai (India)
["Ruby Abdulla, b. 1949, is an immigrant from southern India (via Canada). She was born in Madurai. Abdulla is Muslim and a member of Indias Memon community, a cultural minority. She is active with the Islamic Center in Charleston and is a skilled home cook, preparing traditional southern and northern Indian dishes."]

4. Transcript of oral history of Ruby Abdulla

Identifier:
4224.AbdullaRuby.IntTranscript.4.13.16
Title:
Transcript of oral history of Ruby Abdulla
Date:
2016-04-13
Creator:
Abdulla, Ruby and Farah, Nariman
Contributor:
Hilliard, Emily
Subject:
Muslims--United States, foodways, Food habits, Islam--United States, and Memoni language
Location:
Madurai (India), Kanawha County (W. Va.), and Charleston (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."]

5. Artist profile of Jenny Bardwell

Identifier:
4224.BardwellJenny.ArtistProfile.6.13.18
Title:
Artist profile of Jenny Bardwell
Date:
2018-06-13
Creator:
Bardwell, Genevieve
Subject:
Bakers, Apprenticeship programs, Bread--history, Bread, and foodways
Location:
Mount Morris (Pa.)

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6. Oral history of Genevieve (Jenny) Bardwell and Susan Ray Brown

Identifier:
4224.BardwellJennyBrownSusan.AudioInt.11.2.16
Title:
Oral history of Genevieve (Jenny) Bardwell and Susan Ray Brown
Date:
2016-11-02
Creator:
Brown, Susan Ray and Bardwell, Genevieve
Contributor:
Hilliard, Emily and Briggs, Mary
Subject:
Bread--history, 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."]

7. Transcript of oral history of Genevieve (Jenny) Bardwell and Susan Ray Brown

Identifier:
4224.BardwellJennyBrownSusan.IntTranscript.11.2.16
Title:
Transcript of oral history of Genevieve (Jenny) Bardwell and Susan Ray Brown
Date:
2016-11-02
Creator:
Bardwell, Genevieve and Brown, Susan Ray
Contributor:
Hilliard, Emily and Briggs, Mary
Subject:
foodways, Bread--history, Food habits, Bread, and Bakers
Location:
Mount Morris (Pa.)

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8. Oral history of Jenny Bardwell, Susan Ray Brown, and Amy Dawson

Identifier:
4224.BardwellJennyBrownSusanDawsonAmy.AudioInt.4.23.18
Title:
Oral history of Jenny Bardwell, Susan Ray Brown, and Amy Dawson
Date:
2018-04-23
Creator:
Bardwell, Genevieve, Dawson, Amy, and Brown, Susan Ray
Contributor:
Hilliard, Emily
Subject:
Bread, Bakers, Bread--history, foodways, Food habits, and Apprenticeship programs
Location:
Harrison County (W. Va.) and 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/"]

9. Transcript of oral history of Jenny Bardwell, Susan Ray Brown, and Amy Dawson

Identifier:
4224.BardwellJennyBrownSusanDawsonAmy.IntTranscript4.23.18
Title:
Transcript of oral history of Jenny Bardwell, Susan Ray Brown, and Amy Dawson
Date:
2018-04-23
Creator:
Dawson, Amy, Brown, Susan Ray, and Bardwell, Genevieve
Contributor:
Hilliard, Emily
Subject:
Apprenticeship programs, Bakers, Food habits, foodways, Bread, and Bread--history
Location:
Harrison County (W. Va.) and Mount Morris (Pa.)

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10. Oral history of Diane Betler, 1 of 2

Identifier:
4224.BetlerDiane.AudioInt.001.2.6.16
Title:
Oral history of Diane Betler, 1 of 2
Date:
2016-02-06
Creator:
Betler, Diane
Contributor:
Hilliard, Emily
Subject:
Cooking, Swiss, Doughnuts, Helvetia (W. Va.), Carnival, Cooking, German, Food habits, and foodways
Location:
Helvetia (W. Va.)

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11. Oral history of Diane Betler, 2 of 2

Identifier:
4224.BetlerDiane.AudioInt.002.2.6.16
Title:
Oral history of Diane Betler, 2 of 2
Date:
2016-02-06
Creator:
Betler, Diane
Contributor:
Hilliard, Emily
Subject:
Helvetia (W. Va.), foodways, Cooking, Swiss, Doughnuts, Food habits, Cooking, German, and 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/"]

12. Transcript of oral history of Diane Betler

Identifier:
4224.BetlerDiane.IntTranscript.2.6.16
Title:
Transcript of oral history of Diane Betler
Date:
2016-02-06
Creator:
Betler, Diane
Contributor:
Hilliard, Emily
Subject:
Food habits, Doughnuts, Cooking, Swiss, Carnival, Helvetia (W. Va.), foodways, and Cooking, German
Location:
Helvetia (W. Va.)