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["Eleanor Betler was born in Buckhannon, West Virginia in 1940 and raised in Cleveland, Ohio. She spent her summers in Helvetia at the farm of her maternal grandparents, James and Anna Merkli McNeal. She married Howard Bud Betler in 1961. The couple moved to a hilltop farm in Helvetia and raised four children. All the good cooks, many of them relatives of Mr. Betler taught Mrs. Betler about canning, preserving, cooking and baking. She was especially interested to learn the skills of butchering and preserving meat, and making sausage. Mrs. Betler loves the Swiss traditional baking but also Appalachian ways of some neighbors. She grinds her own flour for baking bread. At Fasnacht time she invites neighbors and friends to make the hozablatz and rosettes just to keep the tradition alive. She also preserves this history by collecting stories, music, and photographs for The Helvetia Archives.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/"]

61. Rosettes in a bucket, ready to be transported to the Helvetia Community Hall for Fasnacht

Identifier:
4224.BetlerEleanor.Photo.027.2.5.16
Title:
Rosettes in a bucket, ready to be transported to the Helvetia Community Hall for Fasnacht
Date:
2016-02-05
Creator:
Hilliard, Emily
Subject:
Food habits, Carnival, Helvetia (W. Va.), foodways, and Cooking, Swiss
Location:
Helvetia (W. Va.)
["Eleanor Betler was born in Buckhannon, West Virginia in 1940 and raised in Cleveland, Ohio. She spent her summers in Helvetia at the farm of her maternal grandparents, James and Anna Merkli McNeal. She married Howard Bud Betler in 1961. The couple moved to a hilltop farm in Helvetia and raised four children. All the good cooks, many of them relatives of Mr. Betler taught Mrs. Betler about canning, preserving, cooking and baking. She was especially interested to learn the skills of butchering and preserving meat, and making sausage. Mrs. Betler loves the Swiss traditional baking but also Appalachian ways of some neighbors. She grinds her own flour for baking bread. At Fasnacht time she invites neighbors and friends to make the hozablatz and rosettes just to keep the tradition alive. She also preserves this history by collecting stories, music, and photographs for The Helvetia Archives.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/"]

62. Powdered sugar is sprinkled on fried rosettes for Fasnacht

Identifier:
4224.BetlerEleanor.Photo.028.2.5.16
Title:
Powdered sugar is sprinkled on fried rosettes for Fasnacht
Date:
2016-02-05
Creator:
Hilliard, Emily
Subject:
Cooking, Swiss, Helvetia (W. Va.), foodways, Carnival, Bakers, Swiss American women, and Food habits
Location:
Helvetia (W. Va.)
["Eleanor Betler was born in Buckhannon, West Virginia in 1940 and raised in Cleveland, Ohio. She spent her summers in Helvetia at the farm of her maternal grandparents, James and Anna Merkli McNeal. She married Howard Bud Betler in 1961. The couple moved to a hilltop farm in Helvetia and raised four children. All the good cooks, many of them relatives of Mr. Betler taught Mrs. Betler about canning, preserving, cooking and baking. She was especially interested to learn the skills of butchering and preserving meat, and making sausage. Mrs. Betler loves the Swiss traditional baking but also Appalachian ways of some neighbors. She grinds her own flour for baking bread. At Fasnacht time she invites neighbors and friends to make the hozablatz and rosettes just to keep the tradition alive. She also preserves this history by collecting stories, music, and photographs for The Helvetia Archives.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/"]

63. Eleanor Betler's terrier Jazzy

Identifier:
4224.BetlerEleanor.Photo.029.2.5.16
Title:
Eleanor Betler's terrier Jazzy
Date:
2016-02-05
Creator:
Hilliard, Emily
Subject:
Swiss American women and Helvetia (W. Va.)
Location:
Helvetia (W. Va.)
["Eleanor Betler was born in Buckhannon, West Virginia in 1940 and raised in Cleveland, Ohio. She spent her summers in Helvetia at the farm of her maternal grandparents, James and Anna Merkli McNeal. She married Howard Bud Betler in 1961. The couple moved to a hilltop farm in Helvetia and raised four children. All the good cooks, many of them relatives of Mr. Betler taught Mrs. Betler about canning, preserving, cooking and baking. She was especially interested to learn the skills of butchering and preserving meat, and making sausage. Mrs. Betler loves the Swiss traditional baking but also Appalachian ways of some neighbors. She grinds her own flour for baking bread. At Fasnacht time she invites neighbors and friends to make the hozablatz and rosettes just to keep the tradition alive. She also preserves this history by collecting stories, music, and photographs for The Helvetia Archives.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/"]

64. Freshly fried rosettes

Identifier:
4224.BetlerEleanor.Photo.030.2.5.16
Title:
Freshly fried rosettes
Date:
2016-02-05
Creator:
Hilliard, Emily
Subject:
Cooking, Swiss, Helvetia (W. Va.), foodways, Swiss American women, Food habits, Carnival, and Bakers
Location:
Helvetia (W. Va.)
["Eleanor Betler was born in Buckhannon, West Virginia in 1940 and raised in Cleveland, Ohio. She spent her summers in Helvetia at the farm of her maternal grandparents, James and Anna Merkli McNeal. She married Howard Bud Betler in 1961. The couple moved to a hilltop farm in Helvetia and raised four children. All the good cooks, many of them relatives of Mr. Betler taught Mrs. Betler about canning, preserving, cooking and baking. She was especially interested to learn the skills of butchering and preserving meat, and making sausage. Mrs. Betler loves the Swiss traditional baking but also Appalachian ways of some neighbors. She grinds her own flour for baking bread. At Fasnacht time she invites neighbors and friends to make the hozablatz and rosettes just to keep the tradition alive. She also preserves this history by collecting stories, music, and photographs for The Helvetia Archives.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/"]

65. Fresh rosettes fried by Eleanor Betler and Sharon Rollins

Identifier:
4224.BetlerEleanor.Photo.031.2.5.16
Title:
Fresh rosettes fried by Eleanor Betler and Sharon Rollins
Date:
2016-02-05
Creator:
Hilliard, Emily
Subject:
Carnival, Cooking, Swiss, Bakers, Swiss American women, Food habits, Helvetia (W. Va.), and foodways
Location:
Helvetia (W. Va.)
["Eleanor Betler was born in Buckhannon, West Virginia in 1940 and raised in Cleveland, Ohio. She spent her summers in Helvetia at the farm of her maternal grandparents, James and Anna Merkli McNeal. She married Howard Bud Betler in 1961. The couple moved to a hilltop farm in Helvetia and raised four children. All the good cooks, many of them relatives of Mr. Betler taught Mrs. Betler about canning, preserving, cooking and baking. She was especially interested to learn the skills of butchering and preserving meat, and making sausage. Mrs. Betler loves the Swiss traditional baking but also Appalachian ways of some neighbors. She grinds her own flour for baking bread. At Fasnacht time she invites neighbors and friends to make the hozablatz and rosettes just to keep the tradition alive. She also preserves this history by collecting stories, music, and photographs for The Helvetia Archives.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/"]

66. Finished rosettes to be served at Helvetia's Fasnacht celebration

Identifier:
4224.BetlerEleanor.Photo.032.2.5.16
Title:
Finished rosettes to be served at Helvetia's Fasnacht celebration
Date:
2016-02-05
Creator:
Hilliard, Emily
Subject:
Swiss American women, Cooking, Swiss, Food habits, Helvetia (W. Va.), Bakers, Carnival, and foodways
Location:
Helvetia (W. Va.)
["Eleanor Betler was born in Buckhannon, West Virginia in 1940 and raised in Cleveland, Ohio. She spent her summers in Helvetia at the farm of her maternal grandparents, James and Anna Merkli McNeal. She married Howard Bud Betler in 1961. The couple moved to a hilltop farm in Helvetia and raised four children. All the good cooks, many of them relatives of Mr. Betler taught Mrs. Betler about canning, preserving, cooking and baking. She was especially interested to learn the skills of butchering and preserving meat, and making sausage. Mrs. Betler loves the Swiss traditional baking but also Appalachian ways of some neighbors. She grinds her own flour for baking bread. At Fasnacht time she invites neighbors and friends to make the hozablatz and rosettes just to keep the tradition alive. She also preserves this history by collecting stories, music, and photographs for The Helvetia Archives.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/"]

67. Freshly fried hozablatz cookies on Eleanor Betler's kitchen counter

Identifier:
4224.BetlerEleanor.Photo.033.2.5.16
Title:
Freshly fried hozablatz cookies on Eleanor Betler's kitchen counter
Date:
2016-02-05
Creator:
Hilliard, Emily
Subject:
Helvetia (W. Va.), Carnival, Swiss American women, Bakers, foodways, Cooking, Swiss, and Food habits
Location:
Helvetia (W. Va.)
["Eleanor Betler was born in Buckhannon, West Virginia in 1940 and raised in Cleveland, Ohio. She spent her summers in Helvetia at the farm of her maternal grandparents, James and Anna Merkli McNeal. She married Howard Bud Betler in 1961. The couple moved to a hilltop farm in Helvetia and raised four children. All the good cooks, many of them relatives of Mr. Betler taught Mrs. Betler about canning, preserving, cooking and baking. She was especially interested to learn the skills of butchering and preserving meat, and making sausage. Mrs. Betler loves the Swiss traditional baking but also Appalachian ways of some neighbors. She grinds her own flour for baking bread. At Fasnacht time she invites neighbors and friends to make the hozablatz and rosettes just to keep the tradition alive. She also preserves this history by collecting stories, music, and photographs for The Helvetia Archives.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/"]

68. Fried hozablatz, sprinkled with sugar

Identifier:
4224.BetlerEleanor.Photo.034.2.5.16
Title:
Fried hozablatz, sprinkled with sugar
Date:
2016-02-05
Creator:
Hilliard, Emily
Subject:
Swiss American women, Carnival, Food habits, Bakers, Cooking, Swiss, Helvetia (W. Va.), and foodways
Location:
Helvetia (W. Va.)
["Eleanor Betler was born in Buckhannon, West Virginia in 1940 and raised in Cleveland, Ohio. She spent her summers in Helvetia at the farm of her maternal grandparents, James and Anna Merkli McNeal. She married Howard Bud Betler in 1961. The couple moved to a hilltop farm in Helvetia and raised four children. All the good cooks, many of them relatives of Mr. Betler taught Mrs. Betler about canning, preserving, cooking and baking. She was especially interested to learn the skills of butchering and preserving meat, and making sausage. Mrs. Betler loves the Swiss traditional baking but also Appalachian ways of some neighbors. She grinds her own flour for baking bread. At Fasnacht time she invites neighbors and friends to make the hozablatz and rosettes just to keep the tradition alive. She also preserves this history by collecting stories, music, and photographs for The Helvetia Archives.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/"]

69. Hozablatz made by Eleanor Betler for Helvetia's Fasnacht celebration

Identifier:
4224.BetlerEleanor.Photo.035.2.5.16
Title:
Hozablatz made by Eleanor Betler for Helvetia's Fasnacht celebration
Date:
2016-02-05
Creator:
Hilliard, Emily
Subject:
Helvetia (W. Va.), Cooking, Swiss, Swiss American women, Carnival, foodways, Food habits, and Bakers
Location:
Helvetia (W. Va.)
["Eleanor Betler was born in Buckhannon, West Virginia in 1940 and raised in Cleveland, Ohio. She spent her summers in Helvetia at the farm of her maternal grandparents, James and Anna Merkli McNeal. She married Howard Bud Betler in 1961. The couple moved to a hilltop farm in Helvetia and raised four children. All the good cooks, many of them relatives of Mr. Betler taught Mrs. Betler about canning, preserving, cooking and baking. She was especially interested to learn the skills of butchering and preserving meat, and making sausage. Mrs. Betler loves the Swiss traditional baking but also Appalachian ways of some neighbors. She grinds her own flour for baking bread. At Fasnacht time she invites neighbors and friends to make the hosablatz and rosettes just to keep the tradition alive. She also preserves this history by collecting stories, music, and photographs for The Helvetia Archives.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/"]

70. Audio slideshow of Eleanor Betler talking about making rosettes and hozablatz for Fasnacht in Helvetia

Identifier:
4224.BetlerEleanor.Video.001.2.5.16
Title:
Audio slideshow of Eleanor Betler talking about making rosettes and hozablatz for Fasnacht in Helvetia
Date:
2016-02-05
Creator:
Betler, Eleanor
Contributor:
Hilliard, Emily
Subject:
Helvetia (W. Va.), Doughnuts, foodways, Folk dancing, Swiss, Food habits, Cooking, Swiss, Swiss American women, Bakers, Farms--West Virginia, Square dance music--United States, Carnival, and Carnival masks
Location:
Helvetia (W. Va.)
["Every year on the Saturday before Ash Wednesday, the town of Helvetia in Randolph County, West Virginia, hosts its Fasnacht celebration, a pre-Lenten mountain Mardi Gras intended both to reinforce Swiss customs for locals and bring much-needed tourist dollars to the town in the sparse mid-winter months.Though the holiday was originally celebrated only by locals in the towns private homes, in the late 1960s, town matriarch Eleanor Mailloux restored the holiday as a public celebration. Today, Fasnacht attracts attendees from near and far. The event begins with an open music jam at the Helvetia Star Band Hall or a special sampler plate dinner from the Hutte Restaurant. Then everyone gathers in the Star Band Hall in their homemade papier-mache masks for a masked lampion parade to the Community Hall. At the second hall, there is a mask contest for kids, a square dance called by local callers and accompanied by the Helvetia Star Band, and a treat table of traditional doughnuts and Swiss rosettes and hozablatz made by Diane Betler, Eleanor Betler, and other local bakers. All of this takes place under an effigy of Old Man Winter, hanging over the dance floor. At midnight the Old Man is cut from the rafters and burned on the bonfire outside, as the crowd sings a rousing a capella rendition of Country Roads. Learn more in Emily Hilliard's Bitter Southerner piece on Helvetia's seasonal celebrations, including Fasnacht: https://bittersoutherner.com/my-year-in-helvetia-west-virginiaAnd her piece on Fasnachts foodways traditions on NPRs The Salt: https://www.npr.org/sections/thesalt/2015/02/17/386970143/swiss-village-west-virginia-mardi-gras-feast-fasnacht Also see the Helvetia Foodways Oral History Project conducted by the West Virginia Folklife Program in partnership with the Southern Foodways Alliance: https://www.southernfoodways.org/oral-history/helvetia-west-virginia/"]

71. Helvetia Community Hall decorated for Fasnacht, 1 of 2

Identifier:
4224.HelvetiaFasnacht.Photo.001.2.6.16
Title:
Helvetia Community Hall decorated for Fasnacht, 1 of 2
Date:
2016-02-16
Creator:
Hilliard, Emily
Subject:
Helvetia (W. Va.), Carnival, Swiss Americans, and Festivals
Location:
Helvetia (W. Va.)
["Every year on the Saturday before Ash Wednesday, the town of Helvetia in Randolph County, West Virginia, hosts its Fasnacht celebration, a pre-Lenten mountain Mardi Gras intended both to reinforce Swiss customs for locals and bring much-needed tourist dollars to the town in the sparse mid-winter months.Though the holiday was originally celebrated only by locals in the towns private homes, in the late 1960s, town matriarch Eleanor Mailloux restored the holiday as a public celebration. Today, Fasnacht attracts attendees from near and far. The event begins with an open music jam at the Helvetia Star Band Hall or a special sampler plate dinner from the Hutte Restaurant. Then everyone gathers in the Star Band Hall in their homemade papier-mache masks for a masked lampion parade to the Community Hall. At the second hall, there is a mask contest for kids, a square dance called by local callers and accompanied by the Helvetia Star Band, and a treat table of traditional doughnuts and Swiss rosettes and hozablatz made by Diane Betler, Eleanor Betler, and other local bakers. All of this takes place under an effigy of Old Man Winter, hanging over the dance floor. At midnight the Old Man is cut from the rafters and burned on the bonfire outside, as the crowd sings a rousing a capella rendition of Country Roads. Learn more in Emily Hilliard's Bitter Southerner piece on Helvetia's seasonal celebrations, including Fasnacht: https://bittersoutherner.com/my-year-in-helvetia-west-virginiaAnd her piece on Fasnachts foodways traditions on NPRs The Salt: https://www.npr.org/sections/thesalt/2015/02/17/386970143/swiss-village-west-virginia-mardi-gras-feast-fasnacht Also see the Helvetia Foodways Oral History Project conducted by the West Virginia Folklife Program in partnership with the Southern Foodways Alliance: https://www.southernfoodways.org/oral-history/helvetia-west-virginia/"]

72. Helvetia Community Hall decorated for Fasnacht, 2 of 2

Identifier:
4224.HelvetiaFasnacht.Photo.002.2.6.16
Title:
Helvetia Community Hall decorated for Fasnacht, 2 of 2
Date:
2016-02-06
Creator:
Hilliard, Emily
Subject:
Swiss Americans, Winter festivals, Carnival, Helvetia (W. Va.), and Festivals
Location:
Helvetia (W. Va.)