So after appearing on the TV show State Plate where my family was featured making traditional Appalachian foods and now that CNN’s Anthony Bourdain has traveled to West Virginia in his show Explore Parts Unknown, I am a little confused if the food of my home is now trendy or traditional? I wonder what it is that we as people are looking for when we have come back and taken the simple county food that my family eats and made it trendy.
I wonder if our nation has had so much world food exposure that we are looking for something that is truly American, something with traditions and stories that reflect our basic American history. Many Americans have never eaten self butchered meats, home-made breads,home canned fruits and veggies from the garden. So to these people my family and the mountain communities that surround me seem novel. Yet, I view myself and my way of living as traditional to Appalachia and not unique in any way. In reality it is not unique to most Americans either, just forgotten for a few generations.
Food is just one aspect of a life here that is lived believing you will only be able to count on your family and yourself in an uncertain future. Families still raise gardens to provide valuable nutrition, they hunt, fish and forage as a normal part of the seasons. They can and dry foods for the winter and share the bounty with those they know and love. It is simple and direct to make food from what is growing near by. It saves money and is better for you because it is less likely to have chemicals and pesticides. It only seems odd or novel to outsiders who would never think of eating wild rabbits or making your own wine from plants that grow like weeds. It also takes skills that many have forgotten over the generations. They say time stands still in the hills, so in this way we are fortunate to have kept the skills alive.
To my surprise, I was recently invited to be part of a historical “Foodways” museum exhibit at the Beverly Heritage Center in Beverly, West Virginia. I shared some of my families recipes and our way of preparing several items that have been in the family for generations. I even shared some of the cooking tools we use for the display, some being over 60 years old.
As part of the display the Museum created this panel about my family’s food history. It will be on display for the summer placed on a dinner table with 5 other panels. Each one sharing a Appalachian food story and a couple of recipes. Then during opening day Jenny the curator of the project will serve several of the foods that the families have shared with her during the collection process. I hope to make the apple sauce cake for her and the visitors and share some more of my families stories. The exhibit opens June 9th in the lobby of the Beverly Heritage Center in Beverly, West Virginia.
After my interview with Jenny, I began to reflect on the resent fascination with our rural foods. Our interview reminded me of why country families and mountain communities have such attachments to their food. Food is the link to each other and the communities that they value. As Jenny and I chatted, I found myself saying that it is often times food that brings us all together. It is church dinners and family holidays, birthdays and funerals, fairs and festivals, that whole communities will gather together to share in someones pain or celebration. Our foods are about nourishment, not only of the body but of the soul. We have family time, say Grace, and keep in touch with friends, families all with food. It is these connections with food that is different in the world today. Today’s families rarely sit down at the table to eat a meal together. Holiday meals are not home-made anymore. Never allowing everyone to get involved in the preparations. Here in Appalachia often we know who butchered the meat, made the beer and wine that we toast with, know the woman who made the jams, jellies and the children who made the cookies sitting on the table our Thanksgiving table.
Today people have no idea what the ingredients are in their food or even how they are grown or raised. Kids eat in the car and we get milk in plastic bottles. We have lost touch with the joy of our food.
Appalachian food is about being authentic and natural, full of stories and traditions. Sometimes it is fancy and other times it is simple and filling, but it is often more about who you share a meal with then the food on the plate that is important.
the best article in a long time…My Dad taught me how to pickle meat and cabbage, pickles.\, etc…he was born in Charleston 1896,,I in 35….. thanks ellyn-mae friedman
On Mon, Jun 4, 2018 at 9:26 PM, West Virginia Mountain Mama wrote:
> jolynnpowers posted: “So after appearing on the TV show State Plate where > my family was featured making traditional Appalachian foods and now that > CNN’s Anthony Bourdain has traveled to West Virginia in his show Explore > Parts Unknown, I am a little confused if the food of my ” >