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- Identifier:
- 4224.ErnestHofer.AudioInt.001.4.30.16
- Title:
- Oral history of Ernest Hofer, 1 of 4
- Date:
- 2016-04-30
- Creator:
- Hofer, Ernest
- Contributor:
- Hilliard, Emily
- Subject:
- Coal mines and mining, Food habits, Cooking, Swiss, Wild leek, Helvetia (W. Va.), Veterans, Wine and wine making--United States, 4-H clubs, and foodways
- Location:
- Helvetia (W. Va.)
Listen to Audio
- Identifier:
- 4224.ErnestHofer.AudioInt.002.4.30.16
- Title:
- Oral history of Ernest Hofer, 2 of 4
- Date:
- 2016-04-30
- Creator:
- Hofer, Ernest
- Contributor:
- Hilliard, Emily
- Subject:
- Veterans, Wild leek, Wine and wine making--United States, Food habits, Coal mines and mining, Cooking, Swiss, foodways, 4-H clubs, and Helvetia (W. Va.)
- Location:
- Helvetia (W. Va.)
Listen to Audio
- Identifier:
- 4224.ErnestHofer.AudioInt.003.4.30.16
- Title:
- Oral history of Ernest Hofer, 3 of 4
- Date:
- 2016-04-30
- Creator:
- Hofer, Ernest
- Contributor:
- Hilliard, Emily
- Subject:
- Cooking, Swiss, Coal mines and mining, Wine and wine making--United States, Food habits, 4-H clubs, Veterans, Helvetia (W. Va.), Wild leek, and foodways
- Location:
- Helvetia (W. Va.)
Listen to Audio
- Identifier:
- 4224.ErnestHofer.AudioInt.004.4.30.16
- Title:
- Oral history of Ernest Hofer, 4 of 4
- Date:
- 2016-04-30
- Creator:
- Hofer, Ernest
- Contributor:
- Hilliard, Emily
- Subject:
- Wild leek, Cooking, Swiss, foodways, 4-H clubs, Helvetia (W. Va.), Wine and wine making--United States, Coal mines and mining, Veterans, and Food habits
- Location:
- Helvetia (W. Va.)
![["The Swiss community of Helvetia, West Virginia began hosting its annual ramp supper sometime between 1946-1948 (Helvetia native Ernest Hofer who has been working at the supper for at least 40 years, wasnt sure of the exact date). The event is a fundraiser, benefiting the Helvetia Community Hall Association and the Farm Womens Club. For weeks prior, volunteers, including local 4-H kids, work to wash and freeze 60 bushels of ramps, some of which are dug and donated by locals, and the rest are bought from a digger. On the Friday before the event, male volunteers gather outside to cook 400 lbs. of potatoes in iron kettles over a wood fire, while drinking homemade wine. Women volunteers work in the kitchen, cutting 300 lbs. of ham, making cornbread, cooking Navy beans, and defrosting ramps. The Helvetia Ramp Supper is always held the last Saturday in April and draws visitors from across the state and region. The dinner includes fried and fresh ramps, beans, ham, fried potatoes, applesauce, cornbread, coleslaw, drink, and dessert, which guests eat at long tables in the basement of the Helvetia Community Hall. After dinner, a square dance is held upstairs. The documentation of the Helvetia Ramp Supper is 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/Also see Emily Hilliards piece on Helvetias seasonal celebrations, including the Ramp Supper, via The Bitter Southerner: https://bittersoutherner.com/my-year-in-helvetia-west-virginia and read her piece on the Ramp Supper via the West Virginia Folklife blog: https://wvfolklife.org/2016/05/27/rampfingerprints/For more information, visit: http://www.helvetiawv.com/Events/Helvetia_Ramps/Helvetia_Ramps.htm"]](/thumb/4224HelvetiaRampSupperPhoto00142816 "400 pounds of potatoes ready to be cooked for the Helvetia Ramp Supper")
- Identifier:
- 4224.HelvetiaRampSupper.Photo.001.4.28.16
- Title:
- 400 pounds of potatoes ready to be cooked for the Helvetia Ramp Supper
- Date:
- 2016-04-28
- Creator:
- Hilliard, Emily
- Subject:
- foodways, Wild leek, Helvetia (W. Va.), Festivals, Cooking (Potatoes), and Food habits
- Location:
- Helvetia (W. Va.)
![["The Swiss community of Helvetia, West Virginia began hosting its annual ramp supper sometime between 1946-1948 (Helvetia native Ernest Hofer who has been working at the supper for at least 40 years, wasnt sure of the exact date). The event is a fundraiser, benefiting the Helvetia Community Hall Association and the Farm Womens Club. For weeks prior, volunteers, including local 4-H kids, work to wash and freeze 60 bushels of ramps, some of which are dug and donated by locals, and the rest are bought from a digger. On the Friday before the event, male volunteers gather outside to cook 400 lbs. of potatoes in iron kettles over a wood fire, while drinking homemade wine. Women volunteers work in the kitchen, cutting 300 lbs. of ham, making cornbread, cooking Navy beans, and defrosting ramps. The Helvetia Ramp Supper is always held the last Saturday in April and draws visitors from across the state and region. The dinner includes fried and fresh ramps, beans, ham, fried potatoes, applesauce, cornbread, coleslaw, drink, and dessert, which guests eat at long tables in the basement of the Helvetia Community Hall. After dinner, a square dance is held upstairs. The documentation of the Helvetia Ramp Supper is 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/Also see Emily Hilliards piece on Helvetias seasonal celebrations, including the Ramp Supper, via The Bitter Southerner: https://bittersoutherner.com/my-year-in-helvetia-west-virginia and read her piece on the Ramp Supper via the West Virginia Folklife blog: https://wvfolklife.org/2016/05/27/rampfingerprints/For more information, visit: http://www.helvetiawv.com/Events/Helvetia_Ramps/Helvetia_Ramps.htm"]](/thumb/4224HelvetiaRampSupperPhoto00143016 "Volunteer in a shirt reading, \"Ramps: God's Gift to the Appalachians\" serves ramps at the Helvetia Ramp Supper")
- Identifier:
- 4224.HelvetiaRampSupper.Photo.001.4.30.16
- Title:
- Volunteer in a shirt reading, "Ramps: God's Gift to the Appalachians" serves ramps at the Helvetia Ramp Supper
- Date:
- 2016-04-30
- Creator:
- Hilliard, Emily
- Subject:
- foodways, Food habits, Wild leek, Festivals, and Helvetia (W. Va.)
- Location:
- Helvetia (W. Va.)
![["The Swiss community of Helvetia, West Virginia began hosting its annual ramp supper sometime between 1946-1948 (Helvetia native Ernest Hofer who has been working at the supper for at least 40 years, wasnt sure of the exact date). The event is a fundraiser, benefiting the Helvetia Community Hall Association and the Farm Womens Club. For weeks prior, volunteers, including local 4-H kids, work to wash and freeze 60 bushels of ramps, some of which are dug and donated by locals, and the rest are bought from a digger. On the Friday before the event, male volunteers gather outside to cook 400 lbs. of potatoes in iron kettles over a wood fire, while drinking homemade wine. Women volunteers work in the kitchen, cutting 300 lbs. of ham, making cornbread, cooking Navy beans, and defrosting ramps. The Helvetia Ramp Supper is always held the last Saturday in April and draws visitors from across the state and region. The dinner includes fried and fresh ramps, beans, ham, fried potatoes, applesauce, cornbread, coleslaw, drink, and dessert, which guests eat at long tables in the basement of the Helvetia Community Hall. After dinner, a square dance is held upstairs. The documentation of the Helvetia Ramp Supper is 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/Also see Emily Hilliards piece on Helvetias seasonal celebrations, including the Ramp Supper, via The Bitter Southerner: https://bittersoutherner.com/my-year-in-helvetia-west-virginia and read her piece on the Ramp Supper via the West Virginia Folklife blog: https://wvfolklife.org/2016/05/27/rampfingerprints/For more information, visit: http://www.helvetiawv.com/Events/Helvetia_Ramps/Helvetia_Ramps.htm"]](/thumb/4224HelvetiaRampSupperPhoto00242816 "Dan Lehmann and other volunteer haul cast iron kettle to cook potatoes for Helvetia's Ramp Supper")
- Identifier:
- 4224.HelvetiaRampSupper.Photo.002.4.28.16
- Title:
- Dan Lehmann and other volunteer haul cast iron kettle to cook potatoes for Helvetia's Ramp Supper
- Date:
- 2016-04-28
- Creator:
- Hilliard, Emily
- Subject:
- Festivals, Helvetia (W. Va.), Food habits, Cooking (Potatoes), foodways, and Wild leek
- Location:
- Helvetia (W. Va.)
![["The Swiss community of Helvetia, West Virginia began hosting its annual ramp supper sometime between 1946-1948 (Helvetia native Ernest Hofer who has been working at the supper for at least 40 years, wasnt sure of the exact date). The event is a fundraiser, benefiting the Helvetia Community Hall Association and the Farm Womens Club. For weeks prior, volunteers, including local 4-H kids, work to wash and freeze 60 bushels of ramps, some of which are dug and donated by locals, and the rest are bought from a digger. On the Friday before the event, male volunteers gather outside to cook 400 lbs. of potatoes in iron kettles over a wood fire, while drinking homemade wine. Women volunteers work in the kitchen, cutting 300 lbs. of ham, making cornbread, cooking Navy beans, and defrosting ramps. The Helvetia Ramp Supper is always held the last Saturday in April and draws visitors from across the state and region. The dinner includes fried and fresh ramps, beans, ham, fried potatoes, applesauce, cornbread, coleslaw, drink, and dessert, which guests eat at long tables in the basement of the Helvetia Community Hall. After dinner, a square dance is held upstairs. The documentation of the Helvetia Ramp Supper is 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/Also see Emily Hilliards piece on Helvetias seasonal celebrations, including the Ramp Supper, via The Bitter Southerner: https://bittersoutherner.com/my-year-in-helvetia-west-virginia and read her piece on the Ramp Supper via the West Virginia Folklife blog: https://wvfolklife.org/2016/05/27/rampfingerprints/For more information, visit: http://www.helvetiawv.com/Events/Helvetia_Ramps/Helvetia_Ramps.htm"]](/thumb/4224HelvetiaRampSupperPhoto00243016 "Attendees of the Helvetia Ramp Supper in the Helvetia Community Hall")
- Identifier:
- 4224.HelvetiaRampSupper.Photo.002.4.30.16
- Title:
- Attendees of the Helvetia Ramp Supper in the Helvetia Community Hall
- Date:
- 2016-04-30
- Creator:
- Hilliard, Emily
- Subject:
- foodways, Festivals, Tourism and the arts, Wild leek, Food habits, and Helvetia (W. Va.)
- Location:
- Helvetia (W. Va.)
![["The Swiss community of Helvetia, West Virginia began hosting its annual ramp supper sometime between 1946-1948 (Helvetia native Ernest Hofer who has been working at the supper for at least 40 years, wasnt sure of the exact date). The event is a fundraiser, benefiting the Helvetia Community Hall Association and the Farm Womens Club. For weeks prior, volunteers, including local 4-H kids, work to wash and freeze 60 bushels of ramps, some of which are dug and donated by locals, and the rest are bought from a digger. On the Friday before the event, male volunteers gather outside to cook 400 lbs. of potatoes in iron kettles over a wood fire, while drinking homemade wine. Women volunteers work in the kitchen, cutting 300 lbs. of ham, making cornbread, cooking Navy beans, and defrosting ramps. The Helvetia Ramp Supper is always held the last Saturday in April and draws visitors from across the state and region. The dinner includes fried and fresh ramps, beans, ham, fried potatoes, applesauce, cornbread, coleslaw, drink, and dessert, which guests eat at long tables in the basement of the Helvetia Community Hall. After dinner, a square dance is held upstairs. The documentation of the Helvetia Ramp Supper is 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/Also see Emily Hilliards piece on Helvetias seasonal celebrations, including the Ramp Supper, via The Bitter Southerner: https://bittersoutherner.com/my-year-in-helvetia-west-virginia and read her piece on the Ramp Supper via the West Virginia Folklife blog: https://wvfolklife.org/2016/05/27/rampfingerprints/For more information, visit: http://www.helvetiawv.com/Events/Helvetia_Ramps/Helvetia_Ramps.htm"]](/thumb/4224HelvetiaRampSupperPhoto00342816 "Dan Lehmann monitors boiling of potatoes in cast iron kettles for the Helvetia Ramp Supper")
- Identifier:
- 4224.HelvetiaRampSupper.Photo.003.4.28.16
- Title:
- Dan Lehmann monitors boiling of potatoes in cast iron kettles for the Helvetia Ramp Supper
- Date:
- 2016-04-28
- Creator:
- Hilliard, Emily
- Subject:
- Cooking (Potatoes), Festivals, Helvetia (W. Va.), Wild leek, Food habits, and foodways
- Location:
- Helvetia (W. Va.) and Randolph County (W. Va.)
![["The Swiss community of Helvetia, West Virginia began hosting its annual ramp supper sometime between 1946-1948 (Helvetia native Ernest Hofer who has been working at the supper for at least 40 years, wasnt sure of the exact date). The event is a fundraiser, benefiting the Helvetia Community Hall Association and the Farm Womens Club. For weeks prior, volunteers, including local 4-H kids, work to wash and freeze 60 bushels of ramps, some of which are dug and donated by locals, and the rest are bought from a digger. On the Friday before the event, male volunteers gather outside to cook 400 lbs. of potatoes in iron kettles over a wood fire, while drinking homemade wine. Women volunteers work in the kitchen, cutting 300 lbs. of ham, making cornbread, cooking Navy beans, and defrosting ramps. The Helvetia Ramp Supper is always held the last Saturday in April and draws visitors from across the state and region. The dinner includes fried and fresh ramps, beans, ham, fried potatoes, applesauce, cornbread, coleslaw, drink, and dessert, which guests eat at long tables in the basement of the Helvetia Community Hall. After dinner, a square dance is held upstairs. The documentation of the Helvetia Ramp Supper is 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/Also see Emily Hilliards piece on Helvetias seasonal celebrations, including the Ramp Supper, via The Bitter Southerner: https://bittersoutherner.com/my-year-in-helvetia-west-virginia and read her piece on the Ramp Supper via the West Virginia Folklife blog: https://wvfolklife.org/2016/05/27/rampfingerprints/For more information, visit: http://www.helvetiawv.com/Events/Helvetia_Ramps/Helvetia_Ramps.htm"]](/thumb/4224HelvetiaRampSupperPhoto00442816 "400 pounds of potatoes are cooked in iron kettles over a wood fire for the Helvetia Ramp Supper")
- Identifier:
- 4224.HelvetiaRampSupper.Photo.004.4.28.16
- Title:
- 400 pounds of potatoes are cooked in iron kettles over a wood fire for the Helvetia Ramp Supper
- Date:
- 2016-04-28
- Creator:
- Hilliard, Emily
- Subject:
- Food habits, Festivals, Wild leek, Helvetia (W. Va.), foodways, and Cooking (Potatoes)
- Location:
- Helvetia (W. Va.)
![["The Swiss community of Helvetia, West Virginia began hosting its annual ramp supper sometime between 1946-1948 (Helvetia native Ernest Hofer who has been working at the supper for at least 40 years, wasnt sure of the exact date). The event is a fundraiser, benefiting the Helvetia Community Hall Association and the Farm Womens Club. For weeks prior, volunteers, including local 4-H kids, work to wash and freeze 60 bushels of ramps, some of which are dug and donated by locals, and the rest are bought from a digger. On the Friday before the event, male volunteers gather outside to cook 400 lbs. of potatoes in iron kettles over a wood fire, while drinking homemade wine. Women volunteers work in the kitchen, cutting 300 lbs. of ham, making cornbread, cooking Navy beans, and defrosting ramps. The Helvetia Ramp Supper is always held the last Saturday in April and draws visitors from across the state and region. The dinner includes fried and fresh ramps, beans, ham, fried potatoes, applesauce, cornbread, coleslaw, drink, and dessert, which guests eat at long tables in the basement of the Helvetia Community Hall. After dinner, a square dance is held upstairs. The documentation of the Helvetia Ramp Supper is 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/Also see Emily Hilliards piece on Helvetias seasonal celebrations, including the Ramp Supper, via The Bitter Southerner: https://bittersoutherner.com/my-year-in-helvetia-west-virginia and read her piece on the Ramp Supper via the West Virginia Folklife blog: https://wvfolklife.org/2016/05/27/rampfingerprints/For more information, visit: http://www.helvetiawv.com/Events/Helvetia_Ramps/Helvetia_Ramps.htm"]](/thumb/4224HelvetiaRampSupperPhoto00542816 "Kevin Betler fills cast iron kettles with water to boil potatoes")
- Identifier:
- 4224.HelvetiaRampSupper.Photo.005.4.28.16
- Title:
- Kevin Betler fills cast iron kettles with water to boil potatoes
- Date:
- 2016-04-28
- Creator:
- Hilliard, Emily
- Subject:
- Festivals, Helvetia (W. Va.), Food habits, Wild leek, Cooking (Potatoes), and foodways
- Location:
- Helvetia (W. Va.)
![["The Swiss community of Helvetia, West Virginia began hosting its annual ramp supper sometime between 1946-1948 (Helvetia native Ernest Hofer who has been working at the supper for at least 40 years, wasnt sure of the exact date). The event is a fundraiser, benefiting the Helvetia Community Hall Association and the Farm Womens Club. For weeks prior, volunteers, including local 4-H kids, work to wash and freeze 60 bushels of ramps, some of which are dug and donated by locals, and the rest are bought from a digger. On the Friday before the event, male volunteers gather outside to cook 400 lbs. of potatoes in iron kettles over a wood fire, while drinking homemade wine. Women volunteers work in the kitchen, cutting 300 lbs. of ham, making cornbread, cooking Navy beans, and defrosting ramps. The Helvetia Ramp Supper is always held the last Saturday in April and draws visitors from across the state and region. The dinner includes fried and fresh ramps, beans, ham, fried potatoes, applesauce, cornbread, coleslaw, drink, and dessert, which guests eat at long tables in the basement of the Helvetia Community Hall. After dinner, a square dance is held upstairs. The documentation of the Helvetia Ramp Supper is 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/Also see Emily Hilliards piece on Helvetias seasonal celebrations, including the Ramp Supper, via The Bitter Southerner: https://bittersoutherner.com/my-year-in-helvetia-west-virginia and read her piece on the Ramp Supper via the West Virginia Folklife blog: https://wvfolklife.org/2016/05/27/rampfingerprints/For more information, visit: http://www.helvetiawv.com/Events/Helvetia_Ramps/Helvetia_Ramps.htm"]](/thumb/4224HelvetiaRampSupperPhoto00642816 "Kevin Betler fills cast iron kettles with water as Dan Lehmann sorts cooked potatoes")
- Identifier:
- 4224.HelvetiaRampSupper.Photo.006.4.28.16
- Title:
- Kevin Betler fills cast iron kettles with water as Dan Lehmann sorts cooked potatoes
- Date:
- 2016-04-28
- Creator:
- Hilliard, Emily
- Subject:
- foodways, Helvetia (W. Va.), Food habits, Wild leek, Cooking (Potatoes), and Festivals
- Location:
- Randolph County (W. Va.) and Helvetia (W. Va.)
