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3rd Annual Appalachian Food Summit

September 16, 2016 @ 6:00 pm - September 17, 2016 @ 9:30 pm

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3rd Annual Appalachian Food Summit
September 16-18, 2016

Friday September 16th
The John Egerton Cornbread Convocation
Featuring Chef Edward Lee and Smoke & Soul Pop Up
6:00-9:00p.m.
The Loyal Jones Appalachian Center | Stephenson Hall | 205 N. Main
FREE and Open To The Public!

Appalachian Food Summit! The evening will include a reading by Rebecca Gayle Howell, a conversation with Seedsaver Bill Best and David Cooke, and a soup beans and cornbread dinner by Chef Edward Lee and Louisville’s Smoke & Soul Pop Up! While this event is free, donations will be accepted at the door to benefit West Virginia flood recovery efforts. Come hungry for food and fellowship!

 


Saturday September 17th
Appalachian Food Summit
Day entry $25, tickets sold at the door
9:30am-5:30pm

Gray Auditorium in Presser Hall at Berea College

8:30-9:30a.m. Registration Open

9:30a.m. Morning Program

Berea College Welcome, Chris Green
Appalachian Food Summit Welcome, Sheri Castle
Rivers, Routes, Roads and Railways
Tom Lee, East Tennessee State University
Gurney Norman, Author
Erica Abrams Locklear, University of North Carolina-Asheville
In this panel about rivers, routes, roads, and railways, historian Tom Lee will discuss the relationship between industry and agriculture in Appalachia, exploring how industries like the Carolina, Clinchfield and Ohio Railroad (CC&O) in Western North Carolina brought scientific farming to the communities in which they operated. Next, Kentucky author Gurney Norman will give a conversational account of his Eastern Kentucky creek, river, and road adventures over the years, commenting on how rivers and waterways shaped the region. Lastly, literary critic Erica Abrams Locklear will discuss how travel writers, local color writers, and missionaries who wrote during the late 1800s and early 1900s shaped national culinary perceptions of mountain people and the food that they consumed.

Thoughts On the Country Grocer, Silas House

Road Food: Gas Station Pepperoni Rolls, Strip Mall Tacos and the Mapping of Appalachian Eats
Courtney Balestier, Author
Dan Margolies , Virginia Wesleyan College
Kostas Skordas, Appalachian Regional Commission
Get off the interstate and see where Appalachian cuisine comes alive: the routes that offer local specialties like the pepperoni roll, multicultural bites like tacos al pastor, and the growing network of restaurants and retailers of Bon Appetit Appalachia!, an Appalachian Regional Commission initiative that’s bringing local gems into the light for travelers and natives alike.

 


Taco Literacy in Appalachia, Keynote by Steven Alvarez

Steven Alvarez will explore aspects of Mexican migration to Kentucky over the last few decades. As the Mexican population of the commonwealth has increased, so have those who identify as Mexican-Kentuckian, or Appalachicano. Alvarez will speak of these demographic and identity issues and how they have affected the growing Mexican food scene in Kentucky.
Introduction to the Drover’s Road, Mark Essig

12:50-2:30p.m. Drover’s Road Dine Around

2:30p.m. Afternoon Program
 
Brewers, Farmers, and Tourists: Appalachian Beer in the 21st Century
Mark Essig, Author
Anne Fitten Glenn, Author and Consultant
Daniel Stroud, Jarfly Brewing Company
Brad Cochran, West Virginia State University Extension Service
Appalachia has come to be closely associated with a certain intoxicating beverage. We’re talking about beer, of course. As consumers turn away from domestic lagers, craft breweries have become important players on the region’s economic and cultural landscape. Large West Coast craft brewers have built their East Coast operations in Asheville, Brevard, and Roanoke, joining dozens of homegrown operations. Visitors have flocked to tasting rooms, building the region’s tourism industry, and agriculture has benefited as well: Not content to import ingredients from the Northwest and Canada, breweries are enlisting Appalachian farmers to grow hops, barley, and other beer ingredients. This panel examines the future of craft beer and related industries in the Appalachian region.

Singalong, Brett Ratliff

Country Road Take Me Home: Stories of Comings, Goings & Food
Chris Green, Berea College
Jenny Williams, Hazard Community and Technical College
Katy Clune, Folklorist
Alicestyne Turley, Berea College
Bobby Starnes, Berea College
This panels considers how food lends loving self-definition when people leave their homeplaces for new locales, no matter how distant or how culturally different.  Jenny Williams traces the lived mystery of a hundred plus years of Middle Eastern food in eastern Kentucky. Katy Clune introduces her project “Home in a New Place: Making Laos in Morganton, North Carolina” and shares a video that underlines the connections between food and spirituality in a Buddhist-Lao immigrant community in the NC mountains.  But what happens when Appalachians leave their homes?  Two panelists—Bobby Starnes and Alicestyne Turley—conclude by ruminating on how their connection to Appalachian foodways evolved as part of the outmigration from Eastern Kentucky to Ohio through their return to Kentucky later in life.

The Biscuit Love Rocking Chair Keynote:
The Magical Mammy & the Granny Woman: How Malinda Russell’s Journeys Break the Chains of Myth
A Conversation with Toni Tipton-Martin and Ronni Lundy

Toni Tipton-Martin, author of the James Beard Award winning, The Jemima Code: Two Centuries of African-American Cookbooks, and Ronni Lundy of Victuals: An Appalachian Journey, with Recipes will 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.

 

 2016 Appalachian Food Summit Supper

Featuring Chef Ouita Michel, Wayne Riley, Chef Travis Milton & Pastry Chef Ashely Capps
7:30-9:30pm
Berea College Campus

It’s the feast that never disappoints! Join us for a special family homecoming meal to nourish the soul and fill your bellies with classic and new takes on mountain comfort food.

 


Sunday, September 18th
Membership Meeting
10:00a.m. -10:45a.m.
Coyle Room at the Boone Tavern

Calling all Summit participants! A membership meeting will be held on Sunday morning to discuss future events and Summit work. All welcome! Please come and share your reflections, ideas and vision. Your voice is needed!


Lodging

Room blocks are reserved at several area hotels. We encourage folks to stay at the Boone Tavern in walking distance of the events. Please make your reservations now as rooms – like tickets- will go quickly!

Historic Boone Tavern Hotel
859-985-3700
$99-$110/singles and doubles
Group Name: Appalachian Food Summit
Block Number: 128029
Please call: 1-800-366-935

 

Holiday Inn Express
$129/doubles
Group Name: Appalachian Food Summit
Block Code is: APP
Please call: 859-985-5500
Fairfield Inn
$70.00/singles and doubles
Group Name: Appalachian Food Summit
Please Call: 859-985-8191

 


Sponsors

The Appalachian Food Summit would like to thank our 2016 Sponsors that make this event possible!

 


Visit Berea!

Plan to come early and stay late to take in all that our host location has to offer this year. Information on Berea, KY available at Visit Berea.

 


Press Inquiries

Please email Elizabeth Sims if you are a member of the press interested in covering this event: elsims@aol.com

 

 

 

 

 

Details

Start:
September 16, 2016 @ 6:00 pm
End:
September 17, 2016 @ 9:30 pm

Venue

Berea College
Berea, KY 40404 United States + Google Map