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Ouita Cooks For Wendell At Hindman Settlement School-A Kentucky Food Story: HWC-2017-08-01

Listen to this episode here.

Chris Michel designed this menu showcasing the Kentucky wonders included in a meal Chef Ouita, Chris and others cooked for Wendell Berry and 200 guests at Hindman Settlement School. The occasion: the 40th anniversary of the Appalachian Writers' Workshop.

Chris Michel designed this menu showcasing the Kentucky wonders included in a meal Chef Ouita, Chris and others cooked for Wendell Berry and 200 guests at Hindman Settlement School. The occasion: the 40th anniversary of the Appalachian Writers' Workshop.

Ouita and Chris describe in detail a celebratory Appalachian/Kentucky meal made with Kentucky ingredients. People cried over the taste of the heritage slow-cooked green beans—and you can learn exactly how to cook them yourself (tears optional but welcome). Ouita and Chris share several other recipes from the meal, including a boiled dressing that elevates coleslaw to the regions of the sublime.

Wendell Berry delivered the keynote address for the occasion, the 40th anniversary of the Appalachian Writers' Workshop at Hindman Settlement School. Ouita tells the story of the Hindman Settlement School and its impact on Kentucky. She describes Wendell's life and work as an inspiration, and compares the physical work of farming with the physical work in restaurant kitchens. She reads a Wendell Berry poem. She defines Kentucky and Appalachian cuisine. And she lays out a philosophy about the way to keep a cuisine fresh and lively, through honoring the basics while adding sparks of current flavors and new cuisines coming into Kentucky and Appalachia. Listen and learn, too, about the effort required to feed 200 people the finest food from their own place.

Enjoy this powerful episode.

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