Apprenticeship Tags: Foodways

Craft Dance Foodways Music Occupational Culture 

Class year:
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Bill and Chuck Shelton and Rob Shelton

Thomas Jefferson experimented with eighteen or more varieties of apples at Monticello, only a few miles from the orchard faithfully tended by the Shelton family in North Garden, Virginia. The… Read More»

Deborah Pratt and Teddy Bagby

For communities on Virginia’s Northern Neck, the oyster fishery was perhaps the largest and most influential industry from the mid-1800s to the mid-1900s. Men and women employed by the industry… Read More»

Frances Davis and Annie James

Known as “Fried Apple Pies,” “Dried Apple Pies,” or even “Fried Dried Apple Pies,” these locally made pies seem to have a ubiquitous presence throughout Southwest Virginia, appearing on the… Read More»

Jack and Nannie Branch and John Maeder

There is probably no other traditional food more associated with Southwest Virginia than country ham. Unlike the more commonly known wet-cured ham, which is soaked in brine or injected with… Read More»

Penny Stilwell and D. Gail Lawrence

Born out of necessity long before refrigeration, “canning”—the process of preserving traditional jams, jellies, relishes, and pickles by hand—has been elevated by master canners such as Penny Stilwell into an… Read More»