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Mtn. Talk: Dumplins n’ Dancin’

Mtn. Talk: Dumplins n’ Dancin’


Corey Terry cuts dough during his sourdough bread making workshop.

In early December folks from all over gathered at the Hindman Settlement School for Dumplins n’ Dancin’: a weekend of learning and sharing centered on Appalachian food and dance. 

Cooking workshops ranged from pie baking to beaten biscuits, fish cookery to Asian dumplings, German potato balls to sourdough bread, smoked bologna to homemade pasta.  WMMT’s Rachel Garringer spent a day at the event, gathering sounds of cooking, story-sharing, and dancing that filled the Settlement School all weekend.

Louisville based chef, Lawrence Weeks, demonstrates how to prepare different types and cuts of fish during his workshop on fish cookery.

In this episode you’ll hear pieces of the Asian dumplings workshop led by Auco Lai, the sourdough bread workshop led by Corey Terry, the fish cookery workshop led by Lawrence Weeks, and the German potato balls workshop led by Gobby Hutchinson.  You’ll hear an interview with Hindman Settlement School director Brent Hutchinson about the event, and audio from a workshop on teaching Food Literacy by students and teachers from the Fern Creek High School in Louisville, KY.

Hindman Settlement School Director Brent Hutchinson helps is mom, Gobby Hutchinson, in her German potato balls workshop.

Silas house reads his essay “The Indulgence of Pickled Baloney”, and we hear sounds of Randy Wilson teaching square dance to beginners and experts alike.

This episode is sure to make you hungry, so grab a snack, sit back, and give it a listen.

Auco Lai teaching participants about a variety of asian dumpling recipes and folding techniques.







appalachian history,
arts & culture,
Dumplins n' Dancin',
healthy cooking,
healthy eating,

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