Traditional Arts in Upstate New York. Traditional Arts of Upstate New York
53 Main Street
Canton, NY 13617
(315) 386-4289

Folk to Table Project

 

A “Grow and Tell Project Call: Share Your Story! 


Will you be growing anything this year that is connected to your personal, family, community, or cultural food traditions? 
 
As part of our collaboration with littleGrasse Foodworks Community Farm on the 2021 “Grow and Tell Project”, we’re looking to learn about how the food we grow reflects and helps sustain our food traditions. From a single potted plant to small kitchen gardens to homestead plots and everything in between—we’d love to hear your stories of the food you grow, the meaningful meals you make with it, and more! Drop us a line at camilla@tauny.org or 315-386-4289.
 
Photo Captions: Starting top left, moving clockwise: First fresh greens of the season in the littleGrasse Foodworks Community Farm greenhouse, March 2021. Growing and preserving food are important North Country traditions. Over the years, Dawn Atkinson of Pierrepont, NY (TAUNY North Country Heritage Award recipient) has regularly preserved hundreds of jars of vegetables, meat, jams, pickles, and more in a season, all from her farm and garden. Rosemary growing in the TAUNY Center classroom window.

 

“Folk to Table” Project

 

You know we at TAUNY have always loved food--we love learning about people’s food traditions and practices, from recipes treasured over generations to new family favorites that shine a light on stories and experiences important to North Country life. And we love sharing food with you--at events, gathered round our own TAUNY Kitchen counter, and through stories, photos, and videos online.


So in some ways, it’s nothing new for us to be focused on food--from the abundance of foodlore that’s come up in our varied research projects, to the award-winning Good Food, Served Right cookbook and smaller recipe gathering projects, to the opening of The TAUNY Center Kitchen, to the work of Kitchen Specialist Teresa Stone over 2020 and the regular contributions of many volunteers, interns, and project participants--and of course the years of sharing delicious and meaningful tastes of food traditions at countless programs.


Going forward, we’re thrilled to have the chance to build on all this and more by diving into our new “Folk to Table'' Project. Over the coming months, Director of Research and Programs Camilla Ammirati will be shifting focus to this project in order to develop TAUNY’s work with the food traditions of the region and all who live here. 


The initiative will include things such as: ongoing research into regional food culture and the food traditions individuals and communities carry on throughout the North Country; projects and presentations featuring these food traditions; live (in-person and/or virtual) cooking demonstrations and workshops; videos and other social media features; and more. As we get this initiative going, we’re especially excited to start with a 2021 partnership with littleGrasse Community Farm to highlight the connections between food-growing practices and the food traditions they reflect and sustain. This project will feature food-growing both at littleGrasse and in personal gardens around the area and beyond. Stay tuned for more about this project, and let us know (at camilla@tauny.org) if you grow food (whether a single herb or crops that help sustain you) to help support your own food traditions and would like to share your story--and maybe a glimpse of your garden and the dishes you make with ingredients from it--for this project!


As with all our work, this is a community project--learning about, documenting, sharing, and celebrating the food traditions of our region begins with you! Keep an eye out in the coming weeks and months for calls to share stories, recipes, traditions, and more. And meanwhile drop us a line any time at camilla@tauny.org if you want to let us know about your own food traditions--or anything food culture-related you see around you that you think we should know about--or if you’d like to get involved in the program as a volunteer or intern. 

Pictured: Camilla happily dives into the wonderful Adirondack Cookbook by Hallie Bond and Stephen Topper, to brush up on some research--and maybe decide on a dinner plan--as she starts shifting her focus to North Country foodways.



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