For the last 20 years, Megan Smith of St. Anne the Tart, has lived and spent much of her time in the hills and hollows of Eastern Kentucky as a writer and an advocate for the mountain arts community. Only recently did she discover the strong connection between Appalachia and Dayton—often referred to as the “end of the Hillbilly Highway”.

In the 1950s, over a quarter million coal miners lost their jobs and moved north, looking for work. As documented by Dave Tabler of Appalachian History, “The moves were traumatic for many as they were separated from their families and forced to adapt to more urban environments. The next generation children who are born and raised in cities such as Dayton often lack a sense of belonging, for they do not have a strongly felt connection to the south, but they do not completely fit in where they are either, due to the stereotypes and discrimination they face. Through events such as Mountain Days Festival at Eastwood Metroparks, the history and preservation of Dayton’s Appalachian community remain strong."
In this class, we’ll explore some of the foods of Appalachia. From sorghum that comes from a hollow near Lillie Cornett Woods to shucky beans dried in Letcher County, we’ll not only get to taste unique ingredients to the region, but you’ll also learn how to recreate some of the most treasured, comforting recipes of the mountains right in your own home this holiday season.

Menu

• Biscuits and Gravy
• Soup Beans and Cornbread
• Pork Chops with Shucky Beans
• Apples and Fried Corn
• Chess Pie
• Apple Stack Cake
• This menu will be paired with wine.