Did you read that Esquire magazine chose Kentucky as the most stylish state in the union? Seems that, per capita, we’re the leaders in the style icon category with such sartorial luminaries as George Clooney, Diane Sawyer, Johnny Depp, and, of course Mr. GQ Himbadself, Forensic Anthropomorphologist, Cecil R. Ison, all hailing from the Bluegrass state.
When I read that article, I asked myself why it was so. For a little while I couldn’t figure it out, and then it hit me — you are what you eat, right? And, right now, what is more fashionable than eating local? Therefore, in Kentucky, where roadside produce stands and farmers’ markets are ubiquitous, citizens will be innately stylish.
Residents of rural wannabes like New York, San Francisco and Paris (France, not Bourbon County) are simply green with envy about our greens and our Carharts. Friends, I’m here to tell you, Kentucky has arrived.
So let’s not get complacent. We’ll only maintain our top style spot if we continue our locavore ways: fresh local foods cooked according to local recipes.
That’s where the library comes in. We’ve got the local cookbooks to keep you stylin’.
Let’s start completely local with a wonderful cookbook called “Sterling Bits” by Winchester residents Kathy Mayfield and Suzy Smith. This cookbook features regional recipes and entertaining ideas based on the culture and traditions of Kentucky’s horse farms. The recipes are excellent and organized according to seasonal equestrian events. Suzy Smith’s drawings decorate the book. Laced throughout are sterling suggestions about everything from unique ways to stuff celery, to warnings about keeping clear of the rear of horses with red ribbons in their tails, a sign they kick. You will not get that information on the Food Channel.
Another fine Kentucky cookbook is Sharon Thompson’s “Flavors of Kentucky.” Kentucky foods, Sharon reminds us, are based on the traditions of mountaineers who largely ate what they raised. Her recipes, acquired from local farm owners, bed and breakfasts and restaurants, reflect those traditions. Of special interest to folks in this area will be Patsy Bergeon’s recipe for fried chicken. Patsy Bergeon is a food icon here in central Kentucky. Many of you will remember her as the woman who made divine fried chicken at the Stoner Creek Country Club and the Iron Rail Restaurant in Paris. Clothing styles come and go: divine fried chicken is forever. For a more contemporary touch, try the recipe for curried Kentucky goat.
To better understand the relationship between Kentucky agriculture and food, take a look at “Pride of Kentucky: Great Recipes with Food, Farm, and Family Traditions.”
This is a cookbook and anecdotal history of Kentucky food and farms put out by the University of Kentucky Cooperative Extension Service and the Kentucky Department of Agriculture.
A more complete history of early 20th century Kentucky food and farm ways is “Food and Everyday Life: On Kentucky Family Farms 1920-1950,” by John and Ann Van Willigen.
John Van Willigen is an anthropology professor at UK, who continually updates his Kentucky agricultural bibliographies with information sent to him by our own library director, Julie Maruskin.
Ann Van Willigen is the regional librarian for Clark County.
Finally, because a picture is sometimes better than a meal, on your next trip to the library, take time to look at “A Kentucky Album: Farm Security Administration Photographs, 1935-1943.”
These inspiring photos of farm folk wearing simple bib overalls and feed sack dresses prove my initial point: given the local foods and recipes, Kentuckians are innately stylish.
When I read that article, I asked myself why it was so. For a little while I couldn’t figure it out, and then it hit me — you are what you eat, right? And, right now, what is more fashionable than eating local? Therefore, in Kentucky, where roadside produce stands and farmers’ markets are ubiquitous, citizens will be innately stylish.
Residents of rural wannabes like New York, San Francisco and Paris (France, not Bourbon County) are simply green with envy about our greens and our Carharts. Friends, I’m here to tell you, Kentucky has arrived.
So let’s not get complacent. We’ll only maintain our top style spot if we continue our locavore ways: fresh local foods cooked according to local recipes.
That’s where the library comes in. We’ve got the local cookbooks to keep you stylin’.
Let’s start completely local with a wonderful cookbook called “Sterling Bits” by Winchester residents Kathy Mayfield and Suzy Smith. This cookbook features regional recipes and entertaining ideas based on the culture and traditions of Kentucky’s horse farms. The recipes are excellent and organized according to seasonal equestrian events. Suzy Smith’s drawings decorate the book. Laced throughout are sterling suggestions about everything from unique ways to stuff celery, to warnings about keeping clear of the rear of horses with red ribbons in their tails, a sign they kick. You will not get that information on the Food Channel.
Another fine Kentucky cookbook is Sharon Thompson’s “Flavors of Kentucky.” Kentucky foods, Sharon reminds us, are based on the traditions of mountaineers who largely ate what they raised. Her recipes, acquired from local farm owners, bed and breakfasts and restaurants, reflect those traditions. Of special interest to folks in this area will be Patsy Bergeon’s recipe for fried chicken. Patsy Bergeon is a food icon here in central Kentucky. Many of you will remember her as the woman who made divine fried chicken at the Stoner Creek Country Club and the Iron Rail Restaurant in Paris. Clothing styles come and go: divine fried chicken is forever. For a more contemporary touch, try the recipe for curried Kentucky goat.
To better understand the relationship between Kentucky agriculture and food, take a look at “Pride of Kentucky: Great Recipes with Food, Farm, and Family Traditions.”
This is a cookbook and anecdotal history of Kentucky food and farms put out by the University of Kentucky Cooperative Extension Service and the Kentucky Department of Agriculture.
A more complete history of early 20th century Kentucky food and farm ways is “Food and Everyday Life: On Kentucky Family Farms 1920-1950,” by John and Ann Van Willigen.
John Van Willigen is an anthropology professor at UK, who continually updates his Kentucky agricultural bibliographies with information sent to him by our own library director, Julie Maruskin.
Ann Van Willigen is the regional librarian for Clark County.
Finally, because a picture is sometimes better than a meal, on your next trip to the library, take time to look at “A Kentucky Album: Farm Security Administration Photographs, 1935-1943.”
These inspiring photos of farm folk wearing simple bib overalls and feed sack dresses prove my initial point: given the local foods and recipes, Kentuckians are innately stylish.
