March 5: Smoke & Soul in Louisville, Kentucky

March 5, graduates of Edward Lee’s Youth Build apprentice program host a panel discussion with Toni Tipton-Martin and Adrian Miller. Lee and his students will also cook a Smoke & Soul Dinner in the Wine Studio at 610 Magnolia, using recipes from Toni and Adrian’s books.

Electric Jell-O

I’ve long believed in the alchemical properties of Jell-O, a powder made from ligament and bone.

Dumplin’s and Dancin’ in Appalachia

Like food preservation, cultural preservation retains the essence of heritage, while recognizing tradition as dynamic, evolutionary, and relevant.

Dumplin’s & Dancin’ in Kentucky

Hindman Settlement School seeks to promote a deeper understanding of the interconnectivity of mountain music, dance, and foodways traditions. That’s where Dumplin’s and Dancing comes in.

Field to Farm: Veteran Stories

This Veteran’s Day, we invite you to hear the stories of three veterans, Mike Lewis, his brother Fred Lewis, and Jared Mayhew.

Oral History Spotlight: Fabián León

While part of Fabián’s heart remains in Chicago, he also sees Louisville and the South as a land of opportunities for Latinos.

Oral History Spotlight: Laura Patricia Ramírez

Laura Patricia Ramírez runs Tortillería y Taquería Ramírez in a section of Lexington, Kentucky nicknamed “Mexington” for the amount of Latino immigrants living in the area.

Oral History Spotlight: Bruce Ucán

In the United States, Yucatecan cuisine can be hard to find outside of Los Angeles and San Francisco. And for the patrons of The Mayan Cafe, it took some getting used to.