Podcast appearances and mentions of lora smith

In this episode of As the Drum Turns, Jeff flips the script and interviews Chief Marketing Officer, Lora Smith. They cover growing up in Walter Hill, inner-city social work, and how a coffee meeting turned into an unexpected career.

Dr. Jenkins sits down with Dr. Lora Smith to talk about her research program at the Jones Ecological Research Center. They start by discussing her interest in tortoises and her adventures studying one of the most endangered turtles in the world in Madagascar. They then talk about Ichauway and the Jones Center which was created by Mr. Woodruff, former CEO of Coca-Cola. Lora's research includes long-term monitoring of upland species and many focal animal studies. They discuss research projects on species such as Eastern Diamond-backed Rattlesnakes, Florida Pine Snakes, and Timber Rattlesnakes.Connect with Lora at The Jones Center at Ichauway.Connect with Chris on Facebook, Instagram or at The Orianne Society.Shop Snake Talk merch.

Park City Mountain to open early on Wednesday, Nov. 16 (02:03)Mountain Trails Foundation update with Lora Smith (03:10) South Summit School District Superintendent Greg Maughan has an update from this month's board meeting. (06:56)Park City Councilmember Jeremy Rubell has a recap of last night's meeting. (22:00) Liesl Jenkins and Matt Wright from Park City Mountain lift mechanic unionization discuss the process for unionizing. (37:06) Wasatch County Sheriff Jared Rigby departing for state job (48:50)

On today's Local News Hour, host Leslie Thatcher's guests include: (5:51) Lora Smith, Scott House and Corey Dutton with details on the Epic Promise partnership with Mountain, Wasatch and South Summit Trail foundations, (23:13) Park City Pickleball president Greg Leitzke who has details on the upcoming tournament, (35:52) and Park City Film Director Katy Wang with a monthly update.

On today's Local News Hour host Leslie Thatcher's guests include: (2:17) Lora Smith with the weekly Mountain Trails Report, (7:25) Heber City resident and mother Jamie Belnap talks about a newly formed group for mothers of LGBTQ kids with Encircle Director of Philanthropy and former Heber City Mayor Kelleen Potter, (22:28) Park City Councilmember Jeremy Rubell has a recap of last night's meeting that addressed budget approval, short term rentals and fireworks and then (36:07) Sean Higgins speaks with Wait Wait ... Don't Tell Me panelists Alonzo Bodden and Negin Farsad who talk about their stand up comedy show tonight at the Eccles Theatre in SLC.

The Mountain Life for April 6, 2022. On today's show, Pete and Lynn's guests include: (01:31) Lora Smith, Executive Director of Mountain Trails Foundation who joins to talk about the upcoming trail season. Now that the ski season has begun to wane, Summit and Wasatch County residents start thinking about biking, hiking and walking on the multitudes of trails in the Wasatch Back. Tune in to hear about new trail projects for this summer.Then, (27:47) mental health counselor Dr. Christy Kane, who speaks to sell-out crowds about the mental health of individuals, families, and our communities as well as the neurological impact of trauma on the human brain. She invites listeners to the upcoming Find Your Voice Conference.

In this episode, Jessi talks with Lora Smith from Foundation for Appalachian Kentucky. Lora is an expert in philanthropy and believes in the power of community. Find out about her approach to philanthropy and how foundations have shifted and evolved throughout her career.New episode every Monday. Available on Apple Podcasts, Spotify, Radio.com, or wherever you get your podcasts. Subscribe to hear candid interviews with women in leadership across Appalachia and beyond. Visit pursuingfearless.com for show notes, resources, and to sign up for the newsletter. Follow on, Instagram @pursuingfearlesspodcast

On The Mountain Life , Lora Smith, the new Executive Director of Mountainn Trails Foundation comes on the along with her new executive assistant, Ian Hartley. They will talk about the trails system in Park City, what's new and exciting for the summer and how the organization is evolving since the retirement of local legend Charlie Sturgis.

On today's Local News Hour : ( 02:59) Mountain Trails Report with Lora Smith. ( 07:54) Ex. Director of EATS – that's Eat Awesome Things at School Meghan Miller-Gitlin – talks about what they plan to do with their Women's Giving Fund grant and what's happening this summer with school out. ( 14:07) Park City's traffic calming project, called People-First Streets, allows residents to create ways to slow cars so pedestrians and bikers can safely navigate neighborhoods as Caroylnn Murray reports ( 17:59) Sean Higgins story about Utah experiencing historic levels of drought this summer, water restrictions have been put in place across the state -- including here in the Wasatch Back. Although the situation is still serious, Park City used much less water than it did one year ago over the Fourth of July holiday. ( 21:31) Summit County Sheriff Justin Martinez talks about the shortage of deputies and how to best fix that. ( 37:46) Park City Filmmaker Cole Sax talks about his new film - out just

On today's Local News Hour: ( 03:58) Mountain Trails Foundations weekly report with Lora Smith ( 10:52) Summit County Community Development Director Pat Putt has an update on development projects throughout the county. ( 27:00) Park City Councilmember Becca Gerber has a recap of last night's meeting. ( 41:55) Zoey Anderson - a dancer with Parsons Dance previews the reopening of the Park City Eccles Center Saturday night.

On today's Local News Hour : ( 02:00) Mountain Trails Foundation weekly report with Lora Smith. ( 09:15) Vice President of Development for PEG Companies Robert Schmidt has an update from last week's Park City planning commission meeting. ( 24:38) Park City Mayor Andy Beerman has a recap of last night's meeting. ( 41:51) Wasatch Back Citizens Climate Lobby Representatives Lauren Barros and Park City High School student Montana Burack have an update on what the climate lobby is working on.

On today's Local News Hour : ( 02:58) Mountain Trails Foundation's weekly trails report with Lora Smith and Logan Rodriguez from PCFD. ( 11:28) High Valley Transit District Board member Chris Robinson has an udpate on the separation agreement between the county and Park City. ( 24:09) Park City Councilmember Tim Henney has a recap of last night's meeting. ( 40:02) Jessia Lowell reports on the upcoming Latino Arts Festival. (45:05) This weeks Friday Film Review ( 49:07) Instalation of new traffic signal on SR 248 as Jessica Lowell reports.

In this this interview, Carrie Tippen talks with Elizabeth Engelhardt, co-editor of the new collection The Food We Eat, the Stories We Tell: Contemporary Appalachian Tables (Ohio University Press, 2019), also edited by Lora Smith and published by Ohio University Press. We are also joined by Courtney Balestier who is a contributor to the collection. Though the collection is diverse in genre – including academic essays alongside poetry, memoir, and illustration – the contents are united around challenging and complicating a notion of a single Appalachia. The editors and many of the contributors are connected to the Appalachian Food Summit, a symposium of foodways scholars, professionals, and enthusiasts who meet for dinners, dialogues, and annual conferences. Engelhardt describes the popular and scholarly attention to Appalachian stereotypes as “a dead end conversation” that the collection tries to avoid and undo by highlighting the creativity and diversity of the region, its people, and its food. As Engelhardt explains in the introduction, the collection’s eclectic mix of genres, topics, and contributors reflects the complexities of the contemporary region by generating cognitive dissonance through the structure of the book. The collection features the voices of people living in and out of the region from a wide variety of experiences and ethnicities, Like many of the contributors in the collection, Balestier describes her own path toward Appalachian identity through living outside the region. Her essay on the “Hillbilly Highway” and the Kentucky social club of Detroit asks if perhaps a coherent Appalachian identity is most meaningful to people who have left the geographic region of the mountains. The topics of the essays run the gamut from the idealized and organic home-canned chow-chow to the mass produced and capitalized Banquet frozen fried chicken and factory-packed pickle spears. Many of the objects that come to represent Appalachia are a compromise, a negotiation between the local and the global: repurposed Cool Whip containers of leftovers, a mass-marketed cookbook with a life story inside, Blue Ridge tacos and kimchi in soup beans, a store-bought dinner that approximates home-made just closely enough to keep a family’s matriarch as the cultural heart of the family. Engelhardt explains in the interview that these stories are not intended to be a definitive representation of Appalachia; rather, she hopes they will be an invitation to a conversation about the relationships of people to place. Elizabeth Engelhardt is John Shelton Reed Distinguished Professor of Southern Studies in the department of American studies at the University of North Carolina, Chapel Hill. . Lora Smith directs the Appalachian Impact Fund, a social impact investment fund focused on economic transition and opportunity in Eastern Kentucky.  Courtney Balestier is a writer whose work focuses on the intersection of place and identity, particularly in her native Appalachia.  Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this this interview, Carrie Tippen talks with Elizabeth Engelhardt, co-editor of the new collection The Food We Eat, the Stories We Tell: Contemporary Appalachian Tables (Ohio University Press, 2019), also edited by Lora Smith and published by Ohio University Press. We are also joined by Courtney Balestier who is a contributor to the collection. Though the collection is diverse in genre – including academic essays alongside poetry, memoir, and illustration – the contents are united around challenging and complicating a notion of a single Appalachia. The editors and many of the contributors are connected to the Appalachian Food Summit, a symposium of foodways scholars, professionals, and enthusiasts who meet for dinners, dialogues, and annual conferences. Engelhardt describes the popular and scholarly attention to Appalachian stereotypes as “a dead end conversation” that the collection tries to avoid and undo by highlighting the creativity and diversity of the region, its people, and its food. As Engelhardt explains in the introduction, the collection’s eclectic mix of genres, topics, and contributors reflects the complexities of the contemporary region by generating cognitive dissonance through the structure of the book. The collection features the voices of people living in and out of the region from a wide variety of experiences and ethnicities, Like many of the contributors in the collection, Balestier describes her own path toward Appalachian identity through living outside the region. Her essay on the “Hillbilly Highway” and the Kentucky social club of Detroit asks if perhaps a coherent Appalachian identity is most meaningful to people who have left the geographic region of the mountains. The topics of the essays run the gamut from the idealized and organic home-canned chow-chow to the mass produced and capitalized Banquet frozen fried chicken and factory-packed pickle spears. Many of the objects that come to represent Appalachia are a compromise, a negotiation between the local and the global: repurposed Cool Whip containers of leftovers, a mass-marketed cookbook with a life story inside, Blue Ridge tacos and kimchi in soup beans, a store-bought dinner that approximates home-made just closely enough to keep a family’s matriarch as the cultural heart of the family. Engelhardt explains in the interview that these stories are not intended to be a definitive representation of Appalachia; rather, she hopes they will be an invitation to a conversation about the relationships of people to place. Elizabeth Engelhardt is John Shelton Reed Distinguished Professor of Southern Studies in the department of American studies at the University of North Carolina, Chapel Hill. . Lora Smith directs the Appalachian Impact Fund, a social impact investment fund focused on economic transition and opportunity in Eastern Kentucky.  Courtney Balestier is a writer whose work focuses on the intersection of place and identity, particularly in her native Appalachia.  Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this this interview, Carrie Tippen talks with Elizabeth Engelhardt, co-editor of the new collection The Food We Eat, the Stories We Tell: Contemporary Appalachian Tables (Ohio University Press, 2019), also edited by Lora Smith and published by Ohio University Press. We are also joined by Courtney Balestier who is a contributor to the collection. Though the collection is diverse in genre – including academic essays alongside poetry, memoir, and illustration – the contents are united around challenging and complicating a notion of a single Appalachia. The editors and many of the contributors are connected to the Appalachian Food Summit, a symposium of foodways scholars, professionals, and enthusiasts who meet for dinners, dialogues, and annual conferences. Engelhardt describes the popular and scholarly attention to Appalachian stereotypes as “a dead end conversation” that the collection tries to avoid and undo by highlighting the creativity and diversity of the region, its people, and its food. As Engelhardt explains in the introduction, the collection’s eclectic mix of genres, topics, and contributors reflects the complexities of the contemporary region by generating cognitive dissonance through the structure of the book. The collection features the voices of people living in and out of the region from a wide variety of experiences and ethnicities, Like many of the contributors in the collection, Balestier describes her own path toward Appalachian identity through living outside the region. Her essay on the “Hillbilly Highway” and the Kentucky social club of Detroit asks if perhaps a coherent Appalachian identity is most meaningful to people who have left the geographic region of the mountains. The topics of the essays run the gamut from the idealized and organic home-canned chow-chow to the mass produced and capitalized Banquet frozen fried chicken and factory-packed pickle spears. Many of the objects that come to represent Appalachia are a compromise, a negotiation between the local and the global: repurposed Cool Whip containers of leftovers, a mass-marketed cookbook with a life story inside, Blue Ridge tacos and kimchi in soup beans, a store-bought dinner that approximates home-made just closely enough to keep a family’s matriarch as the cultural heart of the family. Engelhardt explains in the interview that these stories are not intended to be a definitive representation of Appalachia; rather, she hopes they will be an invitation to a conversation about the relationships of people to place. Elizabeth Engelhardt is John Shelton Reed Distinguished Professor of Southern Studies in the department of American studies at the University of North Carolina, Chapel Hill. . Lora Smith directs the Appalachian Impact Fund, a social impact investment fund focused on economic transition and opportunity in Eastern Kentucky.  Courtney Balestier is a writer whose work focuses on the intersection of place and identity, particularly in her native Appalachia.  Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this this interview, Carrie Tippen talks with Elizabeth Engelhardt, co-editor of the new collection The Food We Eat, the Stories We Tell: Contemporary Appalachian Tables (Ohio University Press, 2019), also edited by Lora Smith and published by Ohio University Press. We are also joined by Courtney Balestier who is a contributor to the collection. Though the collection is diverse in genre – including academic essays alongside poetry, memoir, and illustration – the contents are united around challenging and complicating a notion of a single Appalachia. The editors and many of the contributors are connected to the Appalachian Food Summit, a symposium of foodways scholars, professionals, and enthusiasts who meet for dinners, dialogues, and annual conferences. Engelhardt describes the popular and scholarly attention to Appalachian stereotypes as “a dead end conversation” that the collection tries to avoid and undo by highlighting the creativity and diversity of the region, its people, and its food. As Engelhardt explains in the introduction, the collection’s eclectic mix of genres, topics, and contributors reflects the complexities of the contemporary region by generating cognitive dissonance through the structure of the book. The collection features the voices of people living in and out of the region from a wide variety of experiences and ethnicities, Like many of the contributors in the collection, Balestier describes her own path toward Appalachian identity through living outside the region. Her essay on the “Hillbilly Highway” and the Kentucky social club of Detroit asks if perhaps a coherent Appalachian identity is most meaningful to people who have left the geographic region of the mountains. The topics of the essays run the gamut from the idealized and organic home-canned chow-chow to the mass produced and capitalized Banquet frozen fried chicken and factory-packed pickle spears. Many of the objects that come to represent Appalachia are a compromise, a negotiation between the local and the global: repurposed Cool Whip containers of leftovers, a mass-marketed cookbook with a life story inside, Blue Ridge tacos and kimchi in soup beans, a store-bought dinner that approximates home-made just closely enough to keep a family’s matriarch as the cultural heart of the family. Engelhardt explains in the interview that these stories are not intended to be a definitive representation of Appalachia; rather, she hopes they will be an invitation to a conversation about the relationships of people to place. Elizabeth Engelhardt is John Shelton Reed Distinguished Professor of Southern Studies in the department of American studies at the University of North Carolina, Chapel Hill. . Lora Smith directs the Appalachian Impact Fund, a social impact investment fund focused on economic transition and opportunity in Eastern Kentucky.  Courtney Balestier is a writer whose work focuses on the intersection of place and identity, particularly in her native Appalachia.  Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this this interview, Carrie Tippen talks with Elizabeth Engelhardt, co-editor of the new collection The Food We Eat, the Stories We Tell: Contemporary Appalachian Tables (Ohio University Press, 2019), also edited by Lora Smith and published by Ohio University Press. We are also joined by Courtney Balestier who is a contributor to the collection. Though the collection is diverse in genre – including academic essays alongside poetry, memoir, and illustration – the contents are united around challenging and complicating a notion of a single Appalachia. The editors and many of the contributors are connected to the Appalachian Food Summit, a symposium of foodways scholars, professionals, and enthusiasts who meet for dinners, dialogues, and annual conferences. Engelhardt describes the popular and scholarly attention to Appalachian stereotypes as “a dead end conversation” that the collection tries to avoid and undo by highlighting the creativity and diversity of the region, its people, and its food. As Engelhardt explains in the introduction, the collection’s eclectic mix of genres, topics, and contributors reflects the complexities of the contemporary region by generating cognitive dissonance through the structure of the book. The collection features the voices of people living in and out of the region from a wide variety of experiences and ethnicities, Like many of the contributors in the collection, Balestier describes her own path toward Appalachian identity through living outside the region. Her essay on the “Hillbilly Highway” and the Kentucky social club of Detroit asks if perhaps a coherent Appalachian identity is most meaningful to people who have left the geographic region of the mountains. The topics of the essays run the gamut from the idealized and organic home-canned chow-chow to the mass produced and capitalized Banquet frozen fried chicken and factory-packed pickle spears. Many of the objects that come to represent Appalachia are a compromise, a negotiation between the local and the global: repurposed Cool Whip containers of leftovers, a mass-marketed cookbook with a life story inside, Blue Ridge tacos and kimchi in soup beans, a store-bought dinner that approximates home-made just closely enough to keep a family’s matriarch as the cultural heart of the family. Engelhardt explains in the interview that these stories are not intended to be a definitive representation of Appalachia; rather, she hopes they will be an invitation to a conversation about the relationships of people to place. Elizabeth Engelhardt is John Shelton Reed Distinguished Professor of Southern Studies in the department of American studies at the University of North Carolina, Chapel Hill. . Lora Smith directs the Appalachian Impact Fund, a social impact investment fund focused on economic transition and opportunity in Eastern Kentucky.  Courtney Balestier is a writer whose work focuses on the intersection of place and identity, particularly in her native Appalachia.  Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica, Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society.

Blue Ridge tacos, kimchi with soup beans and cornbread, family stories hiding in cookbook margins, African American mountain gardens—these are a few of the stories readers find in a new anthology from Ohio University Press. “The Food We Eat, The Stories We Tell: Contemporary Appalachian tables” includes writings from diverse contributors, showing us that contemporary Appalachian tables and the stories they hold offer new ways into understanding past, present, and future American food practices. The book was edited by Elizabeth Engelhardt and Lora Smith, who joined me by phone to talk about the project’s history and scope. Plus, we’ll hear contributors Annette Saunooke Clapsaddle, Courtney Balestier, Emily Hilliard, and Robert Gipe reading excerpts from their chapters.

Listen by segment: One: Energy and Environmental reporter James Bruggers on efforts to weaken anti-pollution regulations along the Ohio River LISTEN Two: Gerry Roll of the Foundation for Appalachian Kentucky and Lora Smith of the Appalachian Impact Fund on working toward economic rebirth in the aftermath of coal's decline LISTEN Three: Annie Rouse on Kentucky's booming new hemp industry and how the CBD industry is moving to police itself LISTEN  

Listen by segment: One: Energy and Environmental reporter James Bruggers on efforts to weaken anti-pollution regulations along the Ohio River LISTEN Two: Gerry Roll of the Foundation for Appalachian Kentucky and Lora Smith of the Appalachian Impact Fund on working toward economic rebirth in the aftermath of coal's decline LISTEN Three: Annie Rouse on Kentucky's booming new hemp industry and how the CBD industry is moving to police itself LISTEN  

josh.james@uky.edu (Josh James)

GO TO HTTP://EDACIOUS.CO/053 TO PURCHASE THIS EPISODE! Revival Work. Welcome to Sounds of the Summit, a compilation of stories, music, oral histories, and regional food studies collected during the 2016 Appalachian Food Summit in Berea, Kentucky. Back in 2013 or thereabouts, an interesting discussion developed on Facebook. Did cornbread have sugar in it? Or not? There were enthusiastic supporters on both sides, so much so a few enterprising folks decided to create a Facebook group dedicated to Appalachian Foodways. Then someone, maybe food writer Ronni Lundy, suggested we meet and discuss this important issue. Maybe over food. And fellowship. And bourbon. And more food. With those words the first Appalachian Food Summit was born. That first year at Hindman Settlement School we had a church potluck, talked about heirloom seed saving, recorded oral histories, and listened to incredible bluegrass music. The following year saw us in Abingdon, Virginia at beautiful Heartwood, where Chef Travis Milton created a gourmet cafeteria-style meal he deemed "The Fancy Ass Picadilly" and Nancy Bruns of JQ Dickinson Salt-Works taught us all about the origins of salt mining in West Virginia. Just to name a few. Because Appalachian lessons? Stories? There were a lot. It must have been quite something because the Southern Foodways Alliance awarded AFS its John Egerton Prize in 2015. GO TO EDACIOUS.CO TO PURCHASE THIS EPISODE! This year found the summit in Berea, Kentucky where the college has given us a home base in which to explore themes around regional identity, myths, and the culture of extraction for the next few years. The theme was "Routes and Roadways" and over two days dozens of authors, scholars, and foodways enthusiasts presented their findings. Appalachia is a traveled region, whether you're headed up the hill, through the holler, or just a traveler passing through. It's been that way for hundreds of years. What has changed? What hasn't? The 2016 summit attempted to find out. And find out it did. In this episode I present seven summit speakers intertwined with my own thoughts after attending. It's a unique episode and one I had great joy creating. As they say in the movies I laughed. I cried. And in the end it reminded me why the Appalachian Food Summit remains the food cause closest to my heart. Because although I'm not always sure of my connection to the region, I always know I'm welcome to the table. Thanks so much for your support of this effort. By listening, you donate $1 to ensure the 2017 summit will be the best ever. Cheers. FABULOUS PRIZES! Listen and win. Starting next Monday, November 14th, I'll choose one winner per week for the next five weeks. Thank you to these local business for donating: $50 gift certificate - Splendora's Gelato (Episode 008) $50 gift certificate - ThreePenny Café (Episode 051) $50 gift certificate - Cicchetti Bar at Tavola (Episode 026) 3-month pie club membership - The Pie Chest One dozen free apple cider doughnuts - Carpe Donut (Episode 043) Summit Speakers - There were SO many great ones. Please check out the full lineup here. And thank you to the following musicians, storytellers, and scholars for offering up their art for this episode: Matt Parsons, musician. Robert Gipe, author of Trampoline. Courtney Balestier is a West Virginia writer whose interests focus on Appalachian food and culture, particularly issues of identity, belonging, and class (Episode 52). Silas House is a nationally bestselling writer and serves as the NEH Chair in Appalachian Studies at Berea College. Dr. Alicestyne Turley is the Director of the Carter G. Woodson Center for Interracial Education and is an Assistant Professor of African and African-American Studies at Berea College. Toni Tipton-Martin is an award-winning food and nutrition journalist and community activist who is busy building a healthier community through her books, classes, and foundation. Toni is the author of the James Beard Award-winning book, The Jemima Code: Two Centuries of African American Cookbooks. Ronni Lundy has long chronicled the people of the hillbilly diaspora as a journalist and cookbook author. Lundy can currently be found behind the wheel of her trusty Astrovan, touring the country with her newest critically-acclaimed book, Victuals: An Appalachian Journey, with Recipes. Special thank you to Amy Campbell Rochelson of The Tennessee Farm Table podcast, who graciously lent me her recording of Robert Gipe's reading when my own bit the big one. Thank you Amy! Special thank you to our head organizer Lora Smith, without whom none of this would have been possible! You're a rockstar Lora. Thank you. This episode is sponsored by YOU.  That is, if you listen. It's only $1 and all proceeds benefit the 2017 Appalachian Food Summit. Thank you. GO TO EDACIOUS.CO TO PURCHASE THIS EPISODE!

Jell-O could seem like a trivial food. It’s brightly colored-- vibrantly orange, electric green or unsettlingly blue—nutritionally void, and, hey, it jiggles. But in Appalachia, Jell-O marked a transformation in the lives of rural residents. In this episode of Gravy, Kentucky writer Lora Smith sifts through a trove of oral histories that demonstrate the sea change in culinary that Jell-O represented. It served, for these communities, as a benchmark in a time. Life could be sorted into a pre-Jell-O and a post-Jell-O era.

All month long I've brought you stories and interviews with some of the founders of the Appalachian Food Summit. I wanted to end October's exploration with the woman whose question started it all. Not long ago Kendra Bailey Morris, food writer and PR Manager for the Virginia Distillery Company, asked a question about Appalachian cuisine on Facebook. What followed was a discussion with commentary exceeding 200 posts. Someone suggested a group, and after a while, another person suggested a gathering. Thus, The Appalachian Food Summit was born. This is the last in a four-part series on the summit, a gathering of folks committed to preserving Appalachia's unique cuisine and heritage, while at the same time bringing the region forward into one of economic vibrancy and cultural celebration. It's a mission of love and revival for an important part of our country needing some attention. While at the same time making sure Appalachia doesn't descend into stereotype and the food remains pure and unadulterated, not becoming a fancypants parody of itself. It's a gathering of inclusion, not exclusion, and prices for attendance are kept low so it's accessible and affordable for everyone. The Southern Foodways Alliance must agree with me because over the weekend Lora Smith was presented the 2015 John Egerton Prize on behalf of the Appalachian Food Summit. Insert thunderous applause here. This was a unique interview done in two parts because sometimes life throws you a curveball.  In the first part recorded shortly before the summit in Abingdon, Kendra had just come from her grandmother's funeral. Granny lived to be 100, and it was her love of food that started Kendra on her career path. We talk about her dressing in muffin tins with black walnuts from her tree. How the muffin tins make it crispy so guys working in coal mines and farm fields could take it with them. What is the right way to make West Virginia pepperoni rolls and what is grit bread? We discuss Kendra's traditional path to food writing and talk about how that is all but gone with the advent of social media. We're also joined by Tricia Zawhorodny of the Virginia Distillery Company, for a lively discussion (and sampling) of their Highland-style single malt whisky. Made from 100% barley at the facility by a Scottish master distiller, the caramel-colored nectar is soft and delicious, redolent of honey and heather. Virginia Distillery Company opens mid-November on 100 acres in Lovingston, and will not only include a tasting room, but a huge indoor-outdoor fireplace, a museum, and an interactive tour. Tricia hails from Waynesboro, Virginia with an extensive background in food, including front of house, back of house, bartending, and a stint working for Sysco which brought her to the present position at VDC. In the second portion of the interview recorded at Wintergreen, Kendra and I talk about the upcoming VDC grand opening. We also reflect on the mission and future of the Appalachian Food Summit now that it's winning awards. How can we make sure Appalachian cuisine stays true to itself and not become, ugh, TRENDY? What does the threat of a pipeline mean for Nelson county and how in the hell can we stop it? What classic Asian dish can be made in a crock pot? Finally, what volatile question on Facebook began the Appalachian Food Summit? You'll just have to listen to find out. SHOW NOTES - Links to items discussed within the episode: The Southern Slow Cooker - Kendra Bailey Morris creates Southern classics in a crock pot to scrumptious results. White Trash Gatherings - need a little something to take to your next family reunion "down home"? Kendra can help. Friends of Nelson County - stop the Dominion pipeline! Sign up to keep informed. Crock Pot Pho - from Jaden of Steamy Kitchen. Create this classic dish in hours rather than days. With minimal time at the stove. The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South - another instant Southern cookbook classic from Chef extraordinaire Sheri Castle. A Chef's Life, Season 3, Episode 7, "A Casserole Says Plenty" - Chef Sheri Castle gives her two cents on creating the perfect casserole every single time. This episode is sponsored by In A Flash Laser Engraving.