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["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."]%

73. Liz Villegas feeds sorghum cane through sorghum press powered by a tractor engine

Identifier:
4224.AppalachianAcresSorghum.Video.002.9.28.17
Title:
Liz Villegas feeds sorghum cane through sorghum press powered by a tractor engine
Date:
2017-09-28
Creator:
Hilliard, Emily
Subject:
Sorghum syrup, Food habits, foodways, Sorghum as food, Farms--West Virginia
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."]%

74. Charlie Radabaugh cuts tops off of sorghum stalks with a weedeater

Identifier:
4224.AppalachianAcresSorghum.Video.003.9.28.17
Title:
Charlie Radabaugh cuts tops off of sorghum stalks with a weedeater
Date:
2017-09-28
Creator:
Hilliard, Emily
Subject:
Food habits, Sorghum syrup, Farms--West Virginia, Sorghum as food, 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."]%

75. Liz Villegas feeds sorghum cane through press as sorghum juice drips into a bucket

Identifier:
4224.AppalachianAcresSorghum.Video.004.9.28.17
Title:
Liz Villegas feeds sorghum cane through press as sorghum juice drips into a bucket
Date:
2017-09-28
Creator:
Hilliard, Emily
Subject:
Food habits, Farms--West Virginia, foodways, Sorghum syrup, Sorghum as food
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."]%

76. The sorghum press is powered by a John Deere tractor motor

Identifier:
4224.AppalachianAcresSorghum.Video.005.9.28.17
Title:
The sorghum press is powered by a John Deere tractor motor
Date:
2017-09-28
Creator:
Hilliard, Emily
Subject:
Sorghum as food, Sorghum syrup, foodways, Food habits, Farms--West Virginia
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."]%

77. Liz Villegas feeds sorghum cane through press

Identifier:
4224.AppalachianAcresSorghum.Video.006.9.28.17
Title:
Liz Villegas feeds sorghum cane through press
Date:
2017-09-28
Creator:
Hilliard, Emily
Subject:
foodways, Sorghum as food, Food habits, Farms--West Virginia, 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."]%

78. Emily Hilliard feeds sorghum cane through the press

Identifier:
4224.AppalachianAcresSorghum.Video.007.9.28.17
Title:
Emily Hilliard feeds sorghum cane through the press
Date:
2017-09-28
Creator:
Costello, Mike
Subject:
Sorghum as food, Farms--West Virginia, Sorghum syrup, Food habits, foodways, Hilliard, Emily
Location:
Upshur County (W. Va.)

Listen to Audio

79. 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:
Bardwell, Genevieve, Brown, Susan Ray
Contributor:
Hilliard, Emily, Briggs, Mary
Subject:
foodways, Bread, Bread--history, Food habits, 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."]%

80. 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, Brown, Susan Ray
Contributor:
Hilliard, Emily, Briggs, Mary
Subject:
foodways, Food habits, Bakers, Bread--history, 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."]%

81. 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:
foodways, Bakers, Bread, 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."]%

82. 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:
Bakers, Bread, foodways, 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."]%

83. 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:
Food habits, foodways, Bakers, Bread, Bread--history
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."]%

84. 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, Food habits, Bakers, foodways
Location:
Mount Morris (Pa.)