Faces of Farmers

facesoffarmers logoFaces of Farmers is a website run by students at the Allegheny Mountain School to help support farmers in their community. “The idea behind the site is that by telling the stories of farmers in our area, we can help connect producers and consumers, so people know who their food is coming from and how it is produced. Though a solid start, this website would be no where without the help of Kat Rutt who designed the logo and a positive editorial by the Recorder, our local paper.”


Virginia Farm to Table

farmtotablelogoThis website and blog is devoted to strengthening connections from the farm to the table and enhancing Virginia’s overall food system. The Virginia Farm to Table Plan and Initiative is a collaborative effort of Virginia Cooperative Extension, Virginia Tech’s College of Agriculture and Life Sciences, Virginia State University, University of Virginia, the Virginia Food System Council and partner organizations, for strengthening Virginia’s economic future and food system from the farm to the table.

The 2013 Virginia Farm to Table Conference scheduled for December 4 and 5 will help to shepherd the initiative forward and help reconnect individuals and communities to farming and food, and highlight the social, environmental and economic importance of these connections.

A Spoken Dish!

aspokendish logoA Spoken Dish is a storytelling project dedicated to celebrating and documenting food memories and rituals from people across the South. “The goal of A Spoken Dish is to document the palate of a changing South; one that demonstrates the diversity of our communities by way of what lands on the supper table,” producer Kate Medley said. Learn more and watch videos here!

Southern Foodways Alliance

sfaThe Southern Foodways Alliance documents, studies, and celebrates the diverse food cultures of the changing American South. We set a common table where black and white, rich and poor — all who gather — may consider our history and our future in a spirit of reconciliation.

A member-supported non-profit, based at the University of Mississippi, we stage symposia on food culture, produce documentary films, collect oral histories, and publish compendiums of great writing.  In the Atlantic Monthly, Corby Kummer dubbed the SFA “this country’s most intellectually engaged (and probably most engaging) food society.”

Heritage Toolkit

The cultural traditions and heritage of every community can be an engine for driving economic development if they are preserved and shared with others.  The FARM2U Collaborative® has developed a toolkit with five (5) easy-to-use guides that enable communities to identify their cultural assets and use them tobuild relationships with tourists that can be sustained for years to come.

The Toolkit focuses on heritage tourism, both cultural and culinary.  Once your community decides what makes your “homeplace” attractive to tourists, you can create an authentic experience that will be rewarding for the visitor and community alike.

Cooking in Early Virginia Indian Society

Early Virginia Indians hunted, fished, and collected wild grains and berries, which they prepared in various ways. Meats were roasted, while grains and tubers were pounded into ashcakes and then baked.

For many millennia, boiling water was difficult, but by the Late Woodland Period (AD 900–1600), technology had improved among the Powhatan Indians of Virginia such that a large ceramic stew pot became the focus of family eating.Roasted meats, shellfish, and wild berries were all added to the stew, which boiled throughout the day.

Read more from the Virginia Foundation for the Humanities “Encyclopedia Virginia” –>

Growing A Revolution: America’s Founding Gardeners

Growing A Revolution: America’s Founding Gardeners
The founding fathers won a war, established a government and birthed a nation. And through it all, they never forgot to water the plants. Monticello garden director Peter Hatch and historian Andrea Wulf discuss how Washington, Adams, Jefferson and Madison helped create the uniquely American garden. On NPR’s Science Friday program (July 1, 2011)

Renewing America’s Food Traditions (RAFT)

RAFT is an alliance of seven organizations working to preserve America’s endangered foods. They have created several wonderful models for collecting and sharing information on local food heritage, such as:

  • Holding regional workshops to assess the status of food traditions in each of the food nations identified by RAFT
  • Creating and publishing lists of endangered foods
  • Publishing a book highlighting endangered foods, recipes, and stories about those food traditions