Podcasts about Ronni Lundy

Merriam-Webster's Word of the Day for November 28, 2024 is: victuals • VIT-ulz • noun plural Victuals is a word with an old-fashioned feel that refers to food, and sometimes to both food and drink. // Rachel's grandparents' larder was full of canned tomatoes and peaches, jars of pickled beans, jugs of dandelion wine, and other time-honored victuals. See the entry > Examples: “May in Atlanta brings refreshing cocktails, meals on the patio and Cinco de Mayo festivities. The holiday, which celebrates the Mexican army's victory over France at the 1862 Battle of Puebla, offers the perfect occasion to appreciate Mexican-American culture and all the great victuals associated with it.” — Olivia Wakim, The Atlanta Journal-Constitution, 22 Apr. 2024 Did you know? In the introduction to her 2016 cookbook Victuals, writer Ronni Lundy remarks on the (to some) unusual divergence between how her book's title is spelled and how it is pronounced: “Say it the way my people have for centuries: vidls. ... Maybe you thought saying it that way was wrong. But look up that word in your dictionary. It turns out my people, the people of the southern Appalachian Mountains, have been right about victuals all along.” Indeed, they have! Victuals refers to supplies of usually prepared foods (rather than raw ingredients) and comes from the Late Latin word victualia meaning “provisions,” and ultimately from Latin vivere, “to live.” It went through French before it came into English, and the pronunciation VIT-ulz was presumably established based on the French spelling vitaille before the spelling was changed to better reflect the Latin root of the word. Victuals would be spelled “vittles” if its pronunciation dictated its form, and vittles is in fact given in our dictionaries as a variant of victuals, though the spelling is used mostly playfully to evoke the supposed language of cowboys as depicted in movies, etc.

Why do we all eat Pinto Beans in Appalachia, an Appalachian Culinary discussion with Ronni Lundy. It has to do the mining camps, labor wars, the company store, & food insecurity as told by James Beard Award-winning Food Writer Ronni Lundy.

Guests on this topic include Lois Shuler Caughron and her daughter Ruth Caughron Davis. Lois is known as the last woman out of the cove. Lois and her late husband, Kermit Caughron, were the last settlers to move from Cades Cove after establishing the Great Smoky Mountains National Park. - Aliceson Bales of Bales Farm, Mosheim, TN, with her recipe for Buttermilk chicken and how to make chicken broth. - James Beard Award-winning food writer Ronni Lundy reads from the chapter Honest Fried Chicken from her 1991 book Shuck Beans, Stack Cakes and Honest Fried Chicken: The Heart and Soul of the Southern Country Kitchen. - Roy Milner (Chief Fermentation Officer at Black Berry Farm Brewery) with a mini visit on the nature of his work. Roy will be a presenter during the Saturday educational portion of the Appalachian Homecoming.

On this episode, we discuss books set in or about Appalachia, one of the prompts for Books & Bites Bingo. Collection Access Associate John David Hurley, who is from Mount Vernon, Kentucky, joins Michael, Carrie, and Jacqueline to share some favorite books about Appalachia. John David recommends a Books & Bites favorite, Elizabeth Catte's What You Are Getting Wrong About Appalachia. He says it's a good primer on the history of Appalachia, and it responds to JD Vance's book, Hillbilly Elegy. John David also discusses Belonging: A Culture of Place by bell hooks, which explores identity and what it means to belong to Appalachia. Finally, he recommends All This Marvelous Potential: Robert Kennedy's 1968 Tour of Appalachia by Matthew Algeo. Michael recommends Blood Runs Coal: The Yablonski Murder and the Battle for the United Mine Workers of America by Mark A. Bradley. Taking place mostly in central Appalachia during the late 60's and early 70's, this book looks at Joseph “Jock” Yablonski and his insurgent presidential campaign to clean up the rampant corruption of the United Mine Workers of America, as well as his subsequent murder and the arrest and conviction of the perpetrators and conspirators.   Pairing: A One-Eyed Jack, an Appalachian breakfast dish from Ronni Lundy's Victuals: An Appalachian Journey with Recipes.  Carrie enjoyed Trampoline by Robert Gipe. It's the coming-of-age story of 15 year-old Dawn Jewell, who lost her father in a mining accident when she was younger. Dawn joins her grandmother in fighting a coal company's plans to strip mine Big Bear Mountain. Her life is chaotic, and she makes a lot of mistakes, but you'll root for her along the way. Carrie also recommends Fair and Tender Ladies by Lee Smith, an epistolary novel set in southwest Virginia. Pairing: A Slaw Dog, also from Ronni Lundy's Victuals.Jacqueline read The Giver of Stars by Jojo Moyes. Set in 1937, it's a fictional account of the Packhorse Librarians of Kentucky. The main character is a young English woman named Alice Wright who moves to Kentucky with her new husband. Unhappy with her situation, Alice sees a chance to do something meaningful when she learns about the President and Mrs. Roosevelt's efforts to restore attention to literacy and learning with a mobile library program.Pairing: A mint julep made with Mint Simple Syrup.

Sorghum with Ronni Lundy, Fred Sauceman, Matt Gallagher & Mary “Dee Dee” Constantine. We are setting the table with Sorghum, an ancient African Grass adopted to the southern table with a cast of characters including: Fred Sauceman shares a segment with Dr Mike Fleenor, Sorghum Maker. Ronni Lundy, 2 x James Beard award winning food writer on differences between sorghum and molasses. Mary “Dee Dee” Constantine shares a recipe for Butternut Squash and Apple Bake using a recipe from Ronni Lundy's book “Sorghum Savor”. Chef Matt Gallagher: On the topic of biscuits and Sorghum butter.

According to Matthew Raiford, when it comes to American haute cuisine, one need look no further than the South. On this week's show, we explore the possibilities of Southern cuisine with celebrated authors and chefs – beginning with Matthew Raiford. The self-described CheFarmer is spreading the good word of his Gullah Geechee heritage through a new book, Bress 'n' Nyam. Then, culinary superstar Sean Brock joins us to discuss his award-winning tome, "South." In the book, Sean breaks down the essential elements of Southern cuisine, from corn bread to shrimp and grits, highlighting regional differences in certain dishes. We also speak with author Ronni Lundy, who helps us break through some of the myths surrounding the isolated Appalachian region. Ronni discusses the intrinsic link between Southern Appalachians and their victuals. Finally, we sit down with Edward Lee. Raised in Brooklyn to Korean parents, the celebrity chef found his soul in Kentucky. In his book, "Buttermilk Graffiti," Edward shares stories of his personal journey to discover America's new melting pot cuisine in the south.

According to Matthew Raiford, when it comes to American haute cuisine, one need look no further than the South. On this week's show, we explore the possibilities of Southern cuisine with celebrated authors and chefs – beginning with Matthew Raiford. The self-described CheFarmer is spreading the good word of his Gullah Geechee heritage through a new book, Bress 'n' Nyam. Then, culinary superstar Sean Brock joins us to discuss his award-winning tome, "South." In the book, Sean breaks down the essential elements of Southern cuisine, from corn bread to shrimp and grits, highlighting regional differences in certain dishes. We also speak with author Ronni Lundy, who helps us break through some of the myths surrounding the isolated Appalachian region. Ronni discusses the intrinsic link between Southern Appalachians and their victuals. Finally, we sit down with Edward Lee. Raised in Brooklyn to Korean parents, the celebrity chef found his soul in Kentucky. In his book, "Buttermilk Graffiti," Edward shares stories of his personal journey to discover America's new melting pot cuisine in the south.

On today's show, we chat with Ronni Lundy, a celebrated author and editor who amplifies Appalachian voices while challenging the stereotypes so often attributed to our region. She is a James Beard Foundation Book of the Year Award winner and a founding member of the Southern Foodway Alliance. She'll be in Abingdon on July 21st for A Chef Chat: Broadening the Story We've Been Given, hosted by the VA Highlands Festival. Ronni's Playlist: John Hartford "Leather Britches" Tickets: https://vahighlandsfestival.networkforgood.com/events/43215-culinary-arts-traditions-chef-events (https://vahighlandsfestival.networkforgood.com/events/43215-culinary-arts-traditions-chef-events)

We are setting the table today with cornbread. I've assembled an all-star lineup of guests today to talk about this soul-satisfying staple. • Karen Shankles has twice won first place at the annual National Cornbread Festival cook-off. Today, she shares her recipe for Festive Good Luck Corn Bread Skillet with us. • James Beard Award-winning food writer Ronni Lundy lets us know how she makes her skillet cornbread that goes with a pot of soup beans. And she also shares with us what she calls her tao of cornbread. • Food preservationist with deep family ties to the East TN mountains and mountain cooking Shannon Walker lets us know how he makes his cornbread and his thoughts on cast iron cookware and old ways. • And “Mountain Man”, Josh Lowans of Salubrious Farms, Walland, Knoxville, describes a Cornbread salad recipe that his better half Meagan makes and is his family's go-to recipe.

We set the table with cast iron, cornbread, and some cornbread cousins. Amy's guests include the winner of the 25th National Cornbread Festival Cook-Off, Veronica Callaghan. CEO Emeritus and Board Member of Lodge Manufacturing, Bob Kellerman, about his art creations he makes out of recycled pans and parts that he calls Pan Heads. Also, one of the founders of the Southern Foodways Alliance and James Beard Award-winning food writer, Ronni Lundy, with cultural perspectives on sugar, or no sugar in cornbread, and her tao of cornbread.

We are setting the table with Sorghum, an ancient African Grass adopted to the southern table with a cast of characters including: -Fred Sauceman shares a segment with Dr Mike Fleenor, Sorghum Maker. -Ronni Lundy, 2 x James Beard award winning food writer on differences between sorghum and molasses. -Mary “Dee Dee” Constantine shares a recipe for Butternut Squash and Apple Bake using a recipe from Ronni Lundy's book “Sorghum Savor”. -Chef Matt Gallagher: On the topic of biscuits and Sorghum butter.

Farmer Aliceson Bales of Bales Farm, Mosheim TN, shares her recipe for buttermilk chicken, how to get the most of an entire chicken, and how to make chicken broth. Aliceson and her family, Barry, and Marshall operate their family farm, which has been in continuous operation since 1882. Marshall is the 6th generation farmer of this land and is an impressive young farmer. They produce premium pasture-raised meats, and Marshall is head of the egg program. Barry Bales is a multi-grammy award-winning musician and has played for many years with Alison Krauss and Union Station. Barry even wrote the theme song for Aliceson's segment called “Ali's Tune.” ⁣ We also hear from Lois Shular Caughron and her daughter Ruth Davis of Blount County, TN, with a recipe their family has enjoyed for many years, which is easy to prepare and economical, Chicken and Crackers. Lois is known as “The Last Woman out of the Cove.” The cove referenced is Cades Cove, a part of the Great Smoky Mountains National Park and once Lois and Kermit Caughron's home. James Beard award-winning food writer Ronni Lundy reads from her book Shuck Beans, Stack Cake, and Honest Fried Chicken The Heart and Soul of Southern Country Kitchens, published in 1990. In this recording, she reads from her book on honest fried Chicken prepared in cast iron. From Radio Bristol, Farm and Fun time Show will hear an heirloom recipe and accompanying jingle written and performed by Chris Treulson of Bill and the Belles. Chuck Gordon, CEO of Tri-City Beverage makers of Dr. Enuf, is the guest of this segment. Dr. Enuf has been made by Tr-City Beverage in Johnson City, Tennessee, for over 70 years. (They do not advertise on this show).

This week, it's June in 3 corners of the country, Coastal Georgia with Chef-Farmer Matthew Raiford, Alaska with Melanie Brown, and Appalachia with Ronni Lundy.

Cornbread, sugar, no sugar, and cornbread salad! We are setting the table today with cornbread I’ve assembled an all star line up of guests today to talk about this soul satisfying staple. Karen Shankles was the grand prize champion of the National Cornbread Festival held annually in April in South Pittsburg, TN - she is going to share her recipe with us for Festive Good Luck Corn Bread Skillet. James Beard Award winning food writer Ronni Lundy lets us know how she makes her skillet cornbread to go along with a pot of soup beans. And she also shares with us what she calls her tao of cornbread. Food preservationist with deep family ties to the east TN mountains and mountain cooking Shannon Walker lets us know how he makes his cornbread and his thoughts on cast iron cookware and old ways And Josh Lowans will describe a recipe that his wife Meagan makes and is his family’s go-to recipe for Corn bread salad today.

This morning we are setting the table with a Mother’s Day treat…Strawberries.  - I (Amy) share 2 recipes for a scratch made strawberry shortcake, and an easy bisquick shortcake for you Mothers’ Day dessert.
- Fred Sauceman shares a little story about Wayne Scott, one of Tennessee’s most respected strawberry farmers who passed away in 2008 - and news about the 17th annual Wayne Scott strawberry festival happening tMat 18, 2019 in Unicoi County, TN
- Mary Dee Dee Constantine, retired food editor from the Knoxville News Sentinel has a recipe for easy strawberry jam.
- Ronni Lundy recites her story “Drive In Strawberry Pie”. - And Lisa Rolen of Food History 360 shares a segment on Creecy Greans.

Book Notes Adam enjoyed the novel-in-verse Black Flamingo by Dean Atta. Carrie recommends the award-winning parable-in-poems Deaf Republic by Ilya Kaminsky. Michael suggests The Virginia State Colony for Epileptics and Feebleminded: Poemsby Molly McCully Brown. Bite Notes Accompany Black Flamingo with Mahalepi, a cool, firm Cyprian pudding. Find the recipe on AtoZ World Foods, a library database. Pair Deaf Republic with orange-flavored vodka from The New Ukrainian Cookbook. A book of poetry set in Appalachia had Michael reaching for a favorite cookbook, Ronni Lundy's Victuals. This time, he chose  the Chili Bun Chili recipe.

Today we are setting the table with 2 Christmas recipes and stories about soup beans. The happily retired former food writer for the Knoxville News Sentinel Mary “Dee Dee” Constantine will share a recipe for warm mulled cider. In Fred Sauceman’s Pot luck radio segment, he shares a story about a festive red and green pear salad. Ronni Lundy sheds light on the question “Why do we all eat pinto beans”? And seed saver John Coykendall shares a cute little story about a young man who was tired of eating beans.

Today, we are setting the table with Sorghum with a cast of characters including: Fred Sauceman shares a segment with Dr Mike Fleenor, Sorghum Maker. Ronni Lundy, 2 x James Beard award winning food writer on differences between sorghum and molasses. Mary “Dee Dee” Constantine shares a recipe for Butternut Squash and Apple Bake using a recipe from Ronni Lundy’s book “Sorghum Savor”. Chef Matt Gallagher: On the topic of biscuits and Sorghum butter.

Book NotesAdam recommends: Much Ado About Nothing, adapted by Richard Appignanesi and illustrated by Emma Vieceli. Wonderland, written and illustrated by Yugo Ishikawa Michael recommends: The Auctioneer by Joan Sampson We Have Always Lived in the Castle by Shirley Jackson Carrie recommends: The Street by Ann Petry So Big by Edna Ferber Bite Notes Accompany the tart romance of Much Ado About Nothing with a fresh strawberry granita. This Italian iced dessert is made with fresh strawberries, sugar, ice, and the added options of lemon juice and balsamic vinegar. The recipe can be found on AllRecipes.com  The tiny horror story Wonderland deserves equally tiny snacks! How bout mini homemade pop tarts? These pocket-sized pastries pack a fruitful flavor with just a few ingredients. Check out this recipe and other teeny tastes in Tiny Food Party: Bite-size Recipes for Miniature Meals by Teri Lyn Fisher & Jenny Park.  Transport yourself to Harlowe, New Hampshire, with a dish of Mountain Green Beans & Taters, a recipe from Ronni Lundy's Victuals. Pull up a chair to the Blackwood family dinner table and enjoy a delicious main dish of roasted spring lamb. Toast The Street with a glass of Black is Beautiful beer, a collaborative brewing effort that attempts "to bring awareness to the injustices that many people of color face daily."  Pair So Big with the Raw Thai Citrus Crunch Salad from Anna Jones's A Modern Way to Eat. This salad will have even cabbage haters seeing its beauty. 

Book NotesMichael recommends: The North Water by Ian McGuire, winner of the Royal Society of Literature Encore Award (2017) The Devil All the Time by Donald Ray Pollock, winner of the Grand Prix de Littérature Policière (2012), the Thomas and Lillie D. Chaffin Award for Appalachian Writing (2012), and the Prix Mystère de la critique (2013) Melissa recommends: Days Without End by Sebastian Barry, winner of the Costa Award for the Novel and Book of the Year (2017) Long Way Down by Jason Reynolds, winner of the Newbery Medal (2018), National Book Award Nominee for Young People's Literature (2017), Odyssey Award Nominee (2018), Los Angeles Times Book Prize for Young Adult Literature (2017), Edgar Award for Best Young Adult (2018) Carrie recommends: The Salt Path by Raynor Winn, winner of The Royal Society of Literature Christopher Bland Prize (2018) Red at the Bone by Jacqueline Woodson, a New York Times Notable Book (2019) and a LibraryReads favorite (2019) Bite Notes As you follow along with the trials and tribulations of the crew of the Volunteer, enjoy this cod dish from Emeril Lagasse's Essential Emeril: Favorite Recipes and Hard-won Wisdom from My Life in the Kitchen. Travel to Appalachia with this recipe for slow cooked roasted pork shoulder from Ronni Lundy's Victuals: An Appalachian Journey with Recipes. Pair Days Without End with a fine Irish whiskey, like Slane Whiskey, which is made in County Meath and available locally at Total Wine and Kroger. You may not be able to replicate the perfect, lightly salted blackberry that the Winns taste along the South West Coast Path, but you can bake Salted Dark Chocolate Vegan Blackberry Brownies. After reading Red at the Bone, feed your body and soul with the Vegetarian Red Beans and Rice from The Fresh & Healthy Instant Pot Cookbook.

Why do we all eat Pinto Beans in Appalachia, an Appalachian Culinary discussion with Ronni Lundy. It has to do the mining camps, labor wars, the company store, & food insecurity as told by James Beard Award winning Food Writer Ronni Lundy.
Fred Sauceman shares 2 of his pot luck radio segments. A short food story  about a Festive Christmas green and red Pear Salad by way of Margaret Carr. And the 2nd features Elke Hammer of Mosheim, Tennessee who makes the German confection “Stollen” and sells this at the Boone Street Market in Jonesborough, Tennessee. Connect with Fred: Fred Sauceman 
We also hear a short story from Heirloom Seed Saving John Coykendall of East Tennessee of a young man who was tired of eating beans.

Ronni Lundy, author of “Victuals,” eats her way through Appalachia. Also on this week's show: Mark Kurlansky reveals the shocking, often deadly history of milk; we travel to Genoa to uncover the authentic recipe for Pesto Genovese; and Dr. Aaron Carroll talks trans fats and health. (Originally published October 18, 2018.) For this week’s recipe, Pesto alla Genovese, visit: https://www.177milkstreet.com/recipes/pesto-alla-genovese We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

Jon and Catherine visit Chow Chow, a new food festival in Asheville with insight from chef Katie Button and author Ronni Lundy, and, much to Jon's surprise (he kind of hates food festivals, if you remember), he's pretty much on board.

This morning we are setting the table with a Mother’s Day treat…Strawberries. - I’ve got a recipe for a scratch made strawberry shortcake, and an easy bisquick shortcake for you Mothers’ Day dessert. - Fred Sauceman shares a little story about Wayne Scott, one of Tennessee’s most respected strawberry farmers who passed away in 2008 - and news about the 17th annual Wayne Scott strawberry festival happening tMat 18, 2019 in Unicoi County, TN - Mary Dee Dee Constantine, retired food editor from the Knoxville News Sentinel has a recipe for easy strawberry jam. - Ronni Lundy recites her story “Drive In Strawberry Pie”.

Today Amy visits with the people from the Tellico Plains Farmers’ Market and she has 3 guests: Farmers John and Rachel Davis, Fred Sauceman (with the voice of JoAnn Kalonaheskie), and Ronni Lundy with informative commentary on the spring-time Appalachian favorite Ramps.

Ronni Lundy reads from her 2 time James Beard Foundation Award winning book entitled "Victuals, An Appalachian Journey with Recipes" . In celebration of the Spring season, and the joy of all of the fresh, spring greens growing, we hear Ronni read from the chapter of her book “Messing with Greens".  And - Fred Sauceman shares a visit with The Old Pilot Hill General Store, in Philadelphia, Tennessee on his “Pot Luck Radio segment” Sponsor for the Tennessee Farm Table Podcast & Broadcast is Century Harvest Farms Foundation, in Greenback, Tennessee. https://centuryharvest.org/

Why to we all eat Pinto Beans in Appalachia? It has to do the mining camps, labor wars, the company store, & food insecurity as told by James Beard Award winning Ronni Lundy. Plus Fred Sauceman & his pot luck radio segment with Margaret Carr’s green and red pear salad.

We're hopping in our Winne-bread-go and hitting the road—to explore the state of regional breads in America! We'll travel to New Orleans for a Po'boy, New England for Anadama, and to Appalachia for Salt Rising Bread, all in search of an answer to the question, "Is there a regional bread culture in the United States?" Featured in this episode are Sandy Whann of Leidenheimer Baking Company, Alison Pray of Standard Baking Company, chef Travis Milton, author Ronni Lundy, and, of course, co-authors of Modernist Bread, Francisco Migoya & Nathan Myhrvold. Here's the link to Rising Creek Bakery, as mentioned in the episode. Photo Credit: The Cooking Lab, LLC. Theme Music: Thomas Huges & Gretchen Lohse (@carolclevelandsings). Modernist BreadCrumbs is powered by Simplecast.

In this episode, we are setting the table with a traditional, fall-time Appalachian culinary tradition. Sorghum. Sorghum is not Molasses. It’s a sweet syrup all it’s own derived from a grass plant and it is harvested, and boiled off every fall in September in our region. Sorghum has a different taste according to where it is grown, the dirt it is grown in, the region it is grown in, and how it is processed. Not all Sorghum tastes the same. In this show, we will hear from a cast of characters I’ve assembled here today to talk about this Appalachian “slow sugar” that is truly a taste, unique to our Appalachian region. - We hear from Fred Sauceman and a visit from his friend Dr. Mike Fleenor, an orthopedic surgeon who grows and makes sorghum and has a “sorghum boil” every year in Washington, County, VA. - James Beard Award winning food writer Ronni Lundy tells us about the differences between sorghum, and molasses. - Mary Constantine Food Writer for the Knoxville News Sentinel shares tips on how to substitute sorghum in place of white sugar in cooking and shares a recipe for Butternut Squash and Apple Bake that uses sorghum by way of Ronni Lundy and her book entitled: “Sorghum Savor”. - And Chef Matt Gallaher of Amelia and Knox Mason shares a delicious way to enjoy sorghum with biscuits.

This week, Inside Julia’s Kitchen brings you a special episode taped on location during the Roundtable sessions at the 4th Annual Smithsonian Food History Weekend in Washington, D.C. Host Todd Schulkin is joined by some of the nation’s leading chefs, scholars, and food writers for a wide-ranging discussion of the weekend’s theme, American Regionalism. Tune in to hear from Corby Kummer, Sandra Gutierrez, Sean Sherman, Ronni Lundy, Jessica Harris, Joe Yonan, and Ashley Rose Young. Inside Julia's Kitchen is powered by Simplecast.

Ronni Lundy, author of “Victuals,” eats her way through Appalachia. Also on this week’s show: Mark Kurlansky reveals the shocking, often deadly history of milk; we travel to Genoa to uncover the authentic recipe for Pesto Genovese; and Dr. Aaron Carroll talks trans fats and health.

Sue Conley, and Peggy Smith (Founders of Cowgirl Creamery & the two people behind the endowment for the Annual Great Smoky Mountain Food Days Event) along with keynote speaker, James Beard Award winning Ronni Lundy reading from her award winning book “Victuals”. Plus - Fred Sauceman’s “Pot Luck Radio on the road” segment on “Egg Cream from NYC”

In this episode we’ll hear from two southern women using words to craft healing and comfort in the rural communities from which they come. First we’ll hear from Salaam Green, a writer and activist working with the Black Belt Citizens in Uniontown, AL to fight environmental, economic and racial injustice, and we’ll here about how Green uses writing to heal community members along the way. Then, we’ll hear from Ronni Lundy, an Appalachian writer and cook from Corbin, KY who talks about her book Vittles, and the people, landscape, foods, and stories that led her to create this homage to Appalachian food. While Green and Lundy work in communities that might look very different from the outside, and use writing towards different ends, their commitments to the rural landscapes, foodways, traditions, and health of their communities shows us just how much we have in common as rural people, across this country, and across this world.

Strawberry growing, Bluegrass music singing David and Linda Lay Farms talk a little about farming and about picking and singing. Ronni Lundy shares her story "Drive in Strawberry Pie". Fred Sauceman talks about Tennessee Strawberry grower Wayne Scott and Mother's Day, and Mary Constantine shares a simple recipe for strawberry jam.

2 time James Beard Foundation award winning Ronni Lundy reads from "Victuals" - Fred Sauceman shares a story of Ramps with his segment "Pot Luck Radio".

On this week s show, we take a sonic journey through Appalachia to explore the history and legacy of its unique foodways. We begin with Troy Ball, whose hobby as a moonshiner became a means of helping her family survive financial ruin. Troy s memoir, Pure Heart, tells a very personal story of raising two special needs sons while becoming the first legal female moonshiner in Southern history. In the heart of Kentucky, there is no drink more synonymous with the region than bourbon whiskey. To demystify this Appalachian spirit, we turn to an expert on the matter, author and historian Fred Minnick. We also speak with author Ronni Lundy, who helps us break through some of the myths surrounding the isolated Appalachian region. Ronni discusses the intrinsic link between Southern Appalachians and their victuals. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Working in a pickle factory with Robert Gipe, You can't eat a deposit slip by Ronni Lundy, and overnight pickles from Lynn Tolley's recipe by way of Fred Sauceman

Jill Derting Sauceman's Grandmother's Old Fashioned ,Appalachian, Apple stack cake, Fred Sauceman's "Moon Pie" segment from his Potluck Radio collection, Ronni Lundy (2017 James Beard Cookbook Award Winner) on Sorghum

On this week s show, we take a sonic journey through Appalachia to explore the history and legacy of its unique foodways. We begin with Troy Ball, whose hobby as a moonshiner became a means of helping her family survive financial ruin. Troy s memoir, Pure Heart, tells a very personal story of raising two special needs sons while becoming the first legal female moonshiner in Southern history. In the heart of Kentucky, there is no drink more synonymous with the region than bourbon whiskey. To demystify this Appalachian spirit, we turn to an expert on the matter, author and historian Fred Minnick. We also speak with author Ronni Lundy, who helps us break through some of the myths surrounding the isolated Appalachian region. Ronni discusses the intrinsic link between Southern Appalachians and their victuals. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Ronni Lundy lets us know how to cook and identify greens of the Appalachian South in her chapter from "Victuals" entitled "Messin' with greens". And we visit with Chef John Fleer, of Rhubarb restaurant, Asheville, NC. He speaks on taste of place and he was one of the earliest proponents of local tastes in fine dining while chef of Black Berry Farm, Walland, TN.

Dessert Work. With Sheri Castle and Ronni Lundy at The Virginia Festival of the Book. Welcome to my latest episode! Were you a bad food enthusiast? Did you miss "Save Room for Dessert! Cookbooks With A Sweet Tooth!" at the Virginia Festival of the Book? No worries, Edacious taped it for you! It might be May, but we're still celebrating. In this exclusive panel moderated by yours truly. Sheri Castle was born in Boone, North Carolina. The Queen of Hustle, Sheri is a professional food writer, culinary instructor, and public speaker known for melding storytelling, humor, and culinary expertise. She wrote her first recipe at 4 years old, mailed it to a TV show, and never looked back. She's written three books, been in countless magazines, and appeared on Vivian Howard's show, A Chef's Life. Her books have been IACP Award finalists, won the SIBA award, and been mentioned in the New York Times and Washington Post. Nigella Lawson (yes THAT Nigella) counts herself a fan and has made recipes from her latest book, Rhubarb, on her website. "We always had rhubarb...I love it raw...I can remember when I was little going up to the garden and snapping off stalks...whereas my grandmother would sprinkle salt on hers...I would take a cup or a handful of Tang...and dip rhubarb in the Tang and eat it that way." ---Sheri Castle "That is a characteristic of Appalachian food and Southern food in general. It's very agrarian, it's very resourceful, and it is knowing how to make the best of what you have. And sometimes what you have is modest and sometimes it's glorious but it's knowing how to do right by ingredients and give them regard and dignity." ---Sheri Castle Ronni Lundy was born in Corbin, Kentucky and has spent much of her life chronicling the people of the hillbilly diaspora as a journalist and cookbook author. Her book Shuck Beans, Stack Cakes and Honest Fried Chicken was recognized by Gourmet magazine as one of six essential books on Southern cooking. In 2009, Lundy received the Southern Foodways Alliance Craig Claiborne Lifetime Achievement Award. She has contributed to Eating Well, Gourmet, Bon Appétit, Esquire, among many others. Her latest book, Victuals: An Appalachian Journey, With Recipes won the IACP 2017 American Cookbook of the Year, as well as two 2017 James Beard Foundation awards for American Cookbook of the Year and Book of the Year. Food historian and heirloom seed saver Bill Best called Victuals, "The 67th Book of the Bible!" Victuals explores the foodways of Appalachia, the most bio-diverse region in the world, including many located right here in Virginia. "Victuals is for me not just a story about food and sustainable foodways but it's also a way to illumine the people of this region in ways that people are often surprised by." ---Ronni Lundy  Both ladies have been past podcast guests and I consider them dear friends. In this talk, we explore rhubarb, its uses in dessert as well as in savory dishes, and Appalachian foodways and its history of preservation, resourcefulness, and sustainability, including desserts that most folks have never heard of like apple stack cake and caramel cake. As well as a host of other things including how social media has impacted recipes for both good and ill. Yes, we got off topic, but so what? All good conversations do. Enjoy these multiple-award-winning authors, and thanks so much to everyone who came out to listen. Cheers! "Because of social media and food tv...most people now assume a recipe to be a visual thing more than it is a written thing. And that can be both good and really burdensome sometimes too." ---Sheri Castle  "I used to get asked do you actually test your recipes and I used to find that an offensive question...although now there are books that are going out where people are not testing recipes which blows my mind!" ---Ronni Lundy SHOW NOTES – Links to resources talked about during the podcast: Sheri Castle was on the podcast before! Give a listen! Ronni Lundy appeared on this podcast a while back. Give a listen! Trampoline - This graphic novel by Robert Gipe is the most creative thing I've read in years. A young girl grows up in Appalachia, unwittingly becoming an environmental spokesperson for her region all the while getting into trouble she can't seem to get out of. Poignant, thoughtful, and hysterically funny. Gipe is a great new voice. I expect great things from him in the future. Click here to listen to an excerpt! In Praise of Ugly Food - Kat Kinsman ode to ugly edibles appears in the 2016 Best of Food Writing anthology. Flora Restaurant - Oaxacan cuisine with a great tequila selection. In Richmond. Thank you so much to Michele Jones and Jason Alley who gave an incredibly generous amount to my recent Big Love Birthday campaign. Their donation helped bring us over the top! Big Love guys! Help Scotty Recover - My best friend has Stage 3B Colorectal cancer. Bills are piling up. He can't work. Can you help? Share! Donate! No amount is too small. Thank you and BIG LOVE to everyone who donated and shared the Big Love Bake Sale and Big Love Birthday! Next up? Tee shirts! Look for them soon. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.    

James Beard Award Winner Ronni Lundy with her story "Drive In Strawberry Pie". Fred Sauceman "Strawberries & Mother's Day"

If you’ve ever eaten cod from New England, chances are you’ve helped build the empire of Carlos Rafael, the crime boss whose fishy business has earned him the nickname “The Codfather.” In this episode, Kiera interviews journalist Ben Goldfarb about his recent Mother Jones feature on the rise and fall of this larger-than-life character. Featured: FBI agents posing as the Russian mob, Rafael’s Machiavellian backstory, and the moody atmosphere of the Massachusetts fishing town of New Bedford. Plus, Tom talks to Ronni Lundy, the author of a groundbreaking cookbook on the cuisine of Appalachia.

Writing Work. Victuals Love. Sorghum and Salt. Welcome to the third in a series of FOUR podcasts celebrating the Virginia Festival of the Book! From March 16th-19th you will hear from the country's best and brightest when it comes to food writing. Today's episode? Food writer Ronni Lundy whose newest creation, Victuals, is a celebration of Appalachian foodways, one ingredient at a time. Victuals just won the 2017 IACP award for American Cookbook of the Year and is a finalist for the James Beard award in American Cooking. Seed saver Bill Best has called Victuals, "The 67th book of the bible!" and I agree wholeheartedly. This volume is going all the way baby! Ronni will be appearing at three events as part of the festival, including a talk I'm moderating, "Save Room! Cookbooks With a Sweet Tooth!" Event details are listed below. This episode is a re-airing of the lovely talk I had with Ronni at the tail end of the 2015 Appalachian Food Summit. Can you really get a sense of a region's history through one ingredient? This food writer and Appalachia advocate knows you can. Her books, Victuals, and Sorghum's Savor do just that. While both contain recipes, a good portion of the books talk about ingredient history, what each is and isn't, and the fascinating stories behind the folks who bring that food to your table. As one of the founders of the Appalachian Food Summit, Ronni knows such stories are integral to understanding the evolution of a culture. Which is why we begin this episode's discussion around the history of salt. At the 2015 gathering, we were fortunate enough to have Nancy Bruns of JQ Dickinson Salt Works, a 7th generation salt farmer. Nancy considers salt an agricultural ingredient because in her words it is harvested from the ground and ripened by the sun. The history and evolution of this ingredient relate well to Appalachia's history as a land of extraction, as well as providing a base camp for all sorts of stories and anecdotes related to its history, harvest, and use. Appalachia is a storytelling culture, and Ronni deftly uses this to incorporate important lessons into her tales. Because the purpose of the summit is to not only preserve but to move Appalachia into the growing, abundant, thriving, economically and environmentally productive region we all know it can be. It's an heirloom that just needs a little spit shine. It's time for a revival. The fellowship from food gatherings is one of the hallmarks of Appalachia. Food as communion. Food as revival. Not food as performance where chefs come out after sweating their butts off in a kitchen just to receive a smattering of applause. There's a reason people crave the homemade meals from their upbringing. Food grown from heritage seeds taste better, keep longer, are better for the environment, and preserve history. We discuss The Appalachian Food Summit, its goals, and how Facebook helped get it started, Why was it important to serve the meal at the 2015 gathering cafeteria style? What exactly does Chef Travis Milton mean when he called this dinner a "fancy-ass Picadilly"? You're in for a treat guys. Ronni Lundy is a kick-ass broad. You're going to learn a lot. But these lessons are mixed in with great stories. Or as Ronni's says, "A little sugar before your medicine." Enjoy this episode then head out to all three events! See you there! BONUS LISTENING BELOW! JUST HIT THE DOWNLOAD BUTTON! Hear Ronni's talk at the 2016 Appalachian Food Summit: The Biscuit Love Rocking Chair Keynote: The Magical Mammy & the Granny Woman: How Malinda Russell’s Journeys Break the Chains of Myth Toni Tipton-Martin, author of the James Beard Award-winning, The Jemima Code and Ronni Lundy of Victuals discuss how exploring foodways can give voice to people and cultures otherwise ignored or misrepresented in history, and how that changes our ideas of where we come from and who we are. [button color="dark" link="http://traffic.libsyn.com/edacious/066_BONUS_Ronni__Toni_SS_at_AFS.mp3" width="200" id="Download"] Download Episode[/button]   Save Room! Cookbooks with a Sweet Tooth Wed. March 22, 4:00 PM - 5:30 PM Barnes & Noble, Barracks Road Shopping Center, Charlottesville Cookbook authors Sheri Castle (Rhubarb) and Ronni Lundy (Sorghum’s Savor) will discuss their work. Cooking Demos Thu. March 23, 12:00 PM - 3:00 PM The Charlottesville Cooking School, Meadowbrook Shopping Center, Charlottesville Join Sheri Castle (Rhubarb), Shane Mitchell (Far Afield), and Ronni Lundy (Victuals), as they each give a cooking demonstration of recipes from their cookbooks. Food Traditions and Women Chefs Thu. March 23, 4:00 PM - 5:30 PM Jefferson School African American Heritage Center, 233 4th St NW, Charlottesville, Virginia Join Ashley Christensen (Poole’s Diner), Shane Mitchell (Far Afield), and Ronni Lundy (Victuals) as they discuss traditional food and cooking methods and their experiences as female chefs. SHOW NOTES – Links to resources talked about during the podcast: Rally for Ally - help out one of our own, a chef who recently suffered a debilitating accident. Help Polina Recover - help out one of our own, a baker, who recently suffered a debilitating accident. Help Scotty Recover - my best friend has Stage 3B Colorectal cancer. Bills are piling up. He can't work. Can you help? Virginia Festival of the Book - Head out to the food writing events among tons of others. Yes, I'm biased. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to ;) Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

Get inspired to make our favorite fill-you-up soups that warm you inside and out. From a weeknight Thai-inspired soup with shredded chicken and lime to a Spanish Caldo Gallego (a white bean soup), to a classic Pasta Fagioli with a twist, there’s a soup—or stew, or chowder—for every soup lover. Plus, the gang tries the new season of Jovial’s organic olive oil from 1,000 year-old varietals and a new up-and-coming green peanut oil from Oliver Farm in Georgia. We stay in the south with special guest Ronni Lundy, the author of the beautiful book, Victuals. Ronni is an authority on the foods, people, and customs of the southern Appalachian mountains. She shares recipes for Colcannon, Rösti, and Slow-Cooked Roasted Pork Shoulder. Aired: January 12, 2017 Photo: Copyright © 2016 by Johnny Autry CONTRIBUTORS AND GUESTS: • Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn. • Alex Province — wine expert/broker • Mark Raymond — wine expert/broker • Ronni Lundy — author of Victuals MUSIC: • “Can’t Stop the Feeling,” Justin Timberlake • “You Make Me Feel Like Dancing,” Leo Sayer • “Dance the Night Away,” AtellaGali • “Beans and Cornbread,” Louis Jordan and The Tympany Five • “Life is a Minestrone,” 10cc • “Cumberland Gap,” Rising Appalachia • “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

If you are a fan of cooking, music, and culture, listen in as noted writer Ronni Lundy reads and discusses her latest, "Victuals," a gorgeous book exploring Appalachia's intertwined foodways and heritage. This edition of WMMT's Mountain Talk Monday features her December reading at Appalshop, and an appearance on WMMT’s Honky Tonk Jukebox with hosts Elizabeth Sanders and Mimi Pickering. If you are interested in the role farming and/or artisan foods could play in our local economy, Lundy has plenty to say.

Journalist, critic of music and food, and Appalachian foodways writer Ronni Lundy visited Appalshop Gallery in early December 2016 to read and discuss her newest cookbook - Victuals. This podcast features that reading, and her prior appearance on WMMT's Honky Tonk Jukebox show with radio's Elizabeth Sanders and Mimi Pickering.

Say you have an acquaintance you always see at the dog park or the playground. But one night, you run into them at the movies, and for a moment, it's confusing. Is there a word for that disorienting sense of someone or something being out of place? Yes! Plus: the term sea change doesn't have to do with winds changing direction on the surface of the sea. It's a kind of profound transformation that Shakespeare wrote about. Finally, Martha and Grant have recommendations for the book lovers on your gift list. Plus: titch, chocolate gravy, the overview effect, the cat's pajamas, snot otters, and zoomies. FULL DETAILS The book Lingo, by Dutch linguist and journalist Gaston Dorren, is an enjoyable whirlwind tour of languages throughout Europe. An anachronism is something that's placed in the wrong time period, like a Roman soldier wearing Birkenstocks. But what's the word for if someone or something is literally out of place geographically speaking? You can use the word anatopism, from the Greek word for "place," or anachorism, from Greek for "country." An eighth-grade history teacher from Denton, Texas, is teaching about colonial America, and wonders if there's a difference between the phrases to found a colony or establish a colony. The "Think and Grin" section of Boy's Life magazine has some pretty corny jokes, including one about a parking space. The word titch means "a small amount," and is most likely just a variant of touch. Quiz Guy John Chaneski offers a game that involves finding the synonym with the most syllables. For example, one synonym for the word dumb is vacuous. But can you think of another that has five syllables? A listener in San Antonio, Texas, has fond memories of chocolate gravy over biscuits, the word gravy in this sense having nothing to do with a meat-based sauce. Grant shares his mother's own recipe. Overview effect refers to the cognitive shift in awareness and sense of awe experienced by astronauts who observe Earth from space. The term also inspired the title of Benjamin Grant's new book, Overview: A New Perspective of Earth, a collection of spectacular images culled from satellite photographs. Where does the accent fall in the word Caribbean? Most English speakers stress the second syllable, not the third. The word derives from the name of the Carib Indians, also the source of the word cannibal. The Italian word ponte means "bridge," as in the Ponte Vecchio of Florence. Ponte now also denotes the Monday or Friday added to make for a long weekend. A sea change is a profound transformation, although some people erroneously use it to mean a slight shift, as when winds change direction on the surface of the ocean. In reality, the term refers to the kind of change effected on something submerged in salt water, as in Ariel's song from Shakespeare's The Tempest. It's book recommendation time! Grant recommends the Trenton Lee Stewart series for young readers, starting with The Mysterious Benedict Society. Martha praises Ronni Lundy's Victuals: An Appalachian Journey, with Recipes, a love letter to the cuisine, folkways, history, and language of Appalachia. A San Antonio, Texas, listener lives in a house built by his grandfather, who was from Finland. The house has a small window in an upper corner that supposedly was designed to ensure that evil spirits could escape from the house. He thinks it's called a grum hole. Ever heard of it? Why do we say I'm just joshing you? Was there a Josh who inspired this verb? A snot otter is a kind of salamander. The cat's pajamas, denoting something excellent, arose in the 1920's along with many similarly improbable phrases involving animals and their anatomy or possessions, including the gnat's elbow, the eel's ankles, and the elephant's instep. What do you call it when your dog or cat suddenly turns into a blur of fur, racing through the house? Trainers and behaviorists call those frenetic random activity periods or FRAPs. Other people just call them zoomies. This episode was hosted by Martha Barnette and Grant Barrett and produced by Stefanie Levine. -- A Way with Words is funded by its listeners: http://waywordradio.org/donate Get your language question answered on the air! Call or write with your questions at any time: Email: words@waywordradio.org Phone: United States and Canada toll-free (877) WAY-WORD/(877) 929-9673 London +44 20 7193 2113 Mexico City +52 55 8421 9771 Donate: http://waywordradio.org/donate Site: http://waywordradio.org/ Podcast: http://waywordradio.org/podcast/ Forums: http://waywordradio.org/discussion/ Newsletter: http://waywordradio.org/newsletter/ Twitter: http://twitter.com/wayword/ Skype: skype://waywordradio Copyright 2016, Wayword LLC.

Martha Frankel’s guests this week are Joyce Maynard, Leslie Bennetts, Ronni Lundy and Art Spiegelman.

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!

This week on Eat Your Words, host Cathy Erway is joined by Ronni Lundy, author of the book Victuals: An Appalachian Journey, with Recipes. Born in Corbin, Kentucky, Ronni Lundy has long chronicled the people of the hillbilly diaspora as a journalist and cookbook author. She is the former restaurant reviewer and music critic for The Courier-Journal in Louisville, former editor of Louisville Magazine, and has contributed to many national magazines. Her book Shuck Beans, Stack Cakes and Honest Fried Chicken was recognized by Gourmet magazine as one of six essential books on Southern cooking. In 2009, Lundy received the Southern Foodways Alliance Craig Claiborne Lifetime Achievement Award.

Writing Work. Are West Virginia pepperoni rolls "just" bread and pepperoni? Or is it something more? Food as symbol of Appalachian identity, culture, and pride. Meet Courtney Balestier who used the word "just" as the starting point and focus of her talk at this year's Appalachian Food Summit in Berea, Kentucky where this conversation was recorded. Where most people see just a few ingredients, a simple food easy to dismiss, Courtney sees something ingenious and quite meaningful. Courtney is a James Beard-nominated fantastic new voice in food writing and her thoughts on the devoted followers of the pepperoni roll is a big reason why. Not only did it originate in West Virginia, it's the state food. But unless you grew up there you may not have heard of it. Once you've tasted one? Expect regular cravings. Like other regional favorites there are heated discussions as to what constitutes the proper roll. Cheese or no cheese? Sticks or medallions? No matter your preference, everyone agrees the bread must come from a handful of small bakeries in West Virginia and nowhere else. What happened when Sheetz tried to source outside the region? Why was the roll created in the first place? We talk about that as well as the interesting source behind Courtney's piece, published in Vice Munchies last year. Hear her presentation in its entirety during next week's BONUS episode, "Sounds of the Summit" to benefit the 2017 Appalachian Food Summit. Courtney discovered food writing kind of by accident. After getting her Master's degree in Magazine Journalism from NYU she worked for Everyday with Rachel Ray, freelanced for magazines both in food and music, then came to a crossroads. Music or food? Which one drove her passions? Ultimately food because so many issues can be addressed using it as a starting point. Including Appalachian identity, a focus close to her heart. "You don't know your identity until you leave a place." - Toni Tipton Martin, author of The Jemima Code Courtney didn't care about Appalachian cuisine until she graduated from WVU. Although not born in West Virginia, she went to school there and feels an affinity with the region. What is her Appalachian identity? Where does she fit in? One way is through food. Everybody eats after all. I can relate. As a woman from Richmond, with relatives in the Shenandoah Valley and Appalachia, I'm not from there either. But I am. My roots are shallow but my connection to this region is as deep as the gorges I drove through on the way to the summit. But am I allowed at the table? Or do folks with deep roots have more say in what happens in this region? Are enthusiastic transplants equally welcome? For a long time Appalachia has been a region of extraction, where folks take resources for use somewhere else. With this being the norm for so long, can folks with deep roots welcome newcomers who want to help? We talk about the advantages and disadvantages of this as well as the ramifications behind Appalachia becoming the culinary world's newest darling. What happens when folks attempt to interpret Appalachian cuisine in new ways through books like Ronni Lundy's, Victuals? Are these recipes historical artifacts to be preserved or jumping off points for new creations? Courtney has been published in all the giants: Oxford American, The New Yorker, Lucky Peach, Punch, just to name a few. Her piece "Let Us Now Retire the Whiskey Woman" was nominated for a James Beard award last year and acts as a jumping off point for a terrific discussion on the "Cool Girl" gender stereotype in the world of food. Meet the "Whiskey Woman," a stereotype that came into its own with Gillian Flynn's novel, Gone Girl. The spirits industry followed soon after with commercials starring Mila Kunis and Christina Hendricks embodying a superficial carefree-no-worries-but-can-drink-you-under-the-table woman popping up all over. Why is this bullshit? What's the difference between a Whiskey Woman and a woman who just prefers bourbon? We'll "woman-splain" in this episode. ;) We also delve a bit into gender studies related to the world of food writing. Is it more celebrated now because more men are tackling it? Women have always excelled in this genre, but more often men win the awards. Why is that? And why isn't food writing more popular? What has been her food writing journey and what tips does she have for new writers? That's here too. The Appalachian Food Summit is a perfect forum to present these kinds of stories. Stories that preserve history. Stories that teach and dispel long-held myths around regions of our country and its beloved foods. And it doesn't matter where you're from, all are welcome to the table. Find your way in. It's one reason this cause is so dear to me. Hear Courtney's full talk next week, Thursday, November 3rd, during my special episode, "Sounds of the Summit". It's a compilation of talks, stories, and music recorded live at this year's summit in Berea, Kentucky in September. It only costs $1 and all proceeds go towards making next year's summit the best ever. I hope you'll join me. Cheers. SHOW NOTES – Links to resources talked about during the podcast: The Testosterone Takeover of Southern Food Writing - Kathleen Purvis tackles a difficult issue. Why are men winning all the awards when women have been writing in this genre longer and more often? Blood, Bones & Butter - Chef Gabrielle Hamilton writes about her life. One of my favorite pieces of food writing ever. She was just made food columnist for the New York Times magazine. Hooray! Consider the Fork - Laurie Colwin's magnificent work on this humble instrument. John T. Edge - Amazing food writer and one of the founders of the Southern Foodways Alliance. This episode is sponsored by MarieBette Café and Bakery.

Host Cyrus Webb welcomes author Ronni Lundy to #ConversationsLIVE to discuss her new book VICTUALS. 

Food writers Ronni Lundy & Fred Sauceman on regional food favorites.

Southern food writers, chefs, and neighbors weigh in on cornbread

Part of the Appalachian Food Summit Series. Part 1 of 4. Can you really get a sense of a region's history through one ingredient? Food writer and Appalachia advocate Ronni Lundy knows you can. Her book, Sorghum's Savor does just that. While it contains recipes, a good portion of the book talks about sorghum's history, what it is and isn't, and the fascinating stories behind the folks who bring it to your table. As one of the founders of the Appalachian Food Summit, Ronni knows such stories are integral to understanding the evolution of a culture. Which is why we begin this episode's discussion around the history behind another ingredient, salt. At this year's gathering we were fortunate enough to have Nancy Bruns of JQ Dickinson Salt Works, a 7th generation salt farmer. Nancy considers salt an agricultural ingredient because in her words it is harvested from the ground and ripened by the sun. The history and evolution of this ingredient relates well to Appalachia's history as a land of extraction, as well as providing a base camp for all sorts of stories and anecdotes related to its history, harvest, and use. Appalachia is a storytelling culture, and Ronni deftly uses this to incorporate important lessons into her tales. Because the purpose of the summit is to not only preserve, but to move Appalachia into the growing, abundant, thriving, economically and environmentally productive region we all know it can be. It's an heirloom that just needs a little spitshine. It's time for revival. The fellowship from food gatherings is one of the hallmarks of Appalachia. Food as communion. Food as revival. Not food as performance where chefs come out after sweating their butts off in a kitchen just to receive a smattering of applause. There's a reason people crave the homemade meals from their upbringing. Food grown from heritage seeds taste better, keep longer, are better for the environment, and preserve history. We discuss The Appalachian Food Summit, its goals, and how Facebook helped get it started, Why was it important to serve this meal cafeteria style? What exactly does Chef Travis Milton mean when he called this dinner a "fancy-ass Picadilly"?* You're in for a treat guys. Ronni Lundy is a kick-ass broad. You're going to learn a lot. But these lessons are mixed in through great stories. Or as Ronni's says, "A little sugar before your medicine." Enjoy! This episode is sponsored by In A Flash Laser Engraving. *Look for his interview in Episode 21, up October 16th.