Bills Sent To Governor Include Adult Education, Personal Information And Changes In Public Broadcasting 

Bills were completed on adult education, safeguarding health care worker’s personal information – and leadership and structural changes in West Virginia Public Broadcasting’s parent organization, the state Educational Broadcasting Authority.

In the House of Delegates Wednesday, several Senate bills on third reading were sent to the governor’s desk for his signature. Bills were completed on adult education, safeguarding health care worker’s personal information – and leadership and structural changes in West Virginia Public Broadcasting’s parent organization, the state Educational Broadcasting Authority. 

Offering better educational opportunities to adults is key to Senate Bill 146, creating an adult education taskforce, empowered to fund and enhance already established adult learning centers around the state. The bill passed with a 94-2 vote.

For West Virginia hunters and anglers, Senate Bill 148 established an auto-renewal program for wildlife licenses. The BIll passed 96-0.

Senate Bill 477 updates state code on prohibiting public disclosure of personal information on the internet, specifically for health care workers and first responding health care workers. 

Del. Adam Burkhammer, R-Lewis, supported a bill he said is protective and proactive.

“There has to be threats, there has to be crimes committed, there has to be an issue prior to being able to have your information removed,” Burkhammer said. “I think that’s what we’re looking at here is the opportunity and the ability for our healthcare workers on the front lines out here to proactively go and request their personal information, their mailing addresses where people could show up at their homes, which is a real threat that individuals in my community have called and asked for. 

Senate Bill 477 passed 93-2.

Also on third reading, Senate Bill 844 redesignates the Educational Broadcasting Authority (EBA) as an Educational Broadcasting Commission . West Virginia Public Broadcasting is operated by the EBA. 

The bill highlights duties of the newly created Cabinet Secretary of the Department of Arts, Culture and History.

It changes the now-governing body, the Educational Broadcasting Authority to the Educational Broadcasting Commission, and gives it only duties to act as an advisor and consultant. 

Del. Larry Rowe, D-Kanawha, opposed a bill he feared would eliminate a policy making board and possibly turn news reporting into propaganda.

All it takes is a phone call from the governor’s office, to the secretary, to have everything changed to pull news, subjects that aren’t pleasant, in the governor’s office,” Rowe said. “We’re setting up a structure where literally one phone call can completely change an agency. And that’s not something that we want. And certainly, whenever it’s news, and I hate to use the term, but it creates an opportunity for propaganda, rather than news. For slanting of information about economic development or, or any sort of possibilities in the programming of public broadcasting.  

No one in the supermajority spoke for the bill, which passed 79-12 and goes to the governor’s desk. 

Nominations Open For FY 2023 Friends Of WVPB Board Of Directors

The nomination period for the Friends of West Virginia Public Broadcasting Board of Directors is open until 11:59 p.m. on April 15, 2022.

The WVPB Board of Directors represents all members (defined as someone who supports WVPB through a financial gift). Any member in good standing may serve on the Board of Directors. All members are entitled to vote for their representative on the Board of Directors.

Directors are elected to rotating terms annually as defined by the Friends of WVPB bylaws. Each director serves a three-year term, attends quarterly meetings, and acts as an ambassador on behalf of public broadcasting in their communities.

Director positions open for fiscal year 2022 are: Beckley (1), Buckhannon (1), Charleston (2), Huntington (2), Martinsburg (1), Morgantown (1), Parkersburg (1) and Wheeling (1).

Quarterly meetings are the second Wednesday in September, December, March and June. All meetings begin at 12:30 p.m., at 600 Capitol Street, Charleston, W.Va., (unless otherwise stated) and are open to the public.

The Friends of WVPB is a charitable 501(c)(3) organization that supports WVPB’s quality services in education, news and public affairs, emergency services and economic development by soliciting and managing membership donations on behalf of WVPB.

In Floyd County, KY, People Turn To Traditions Of Processing Meat At Home

Over the past several months, people have turned to traditional skills and practices as one way of coping with the challenges created by the Coronavirus pandemic. Many have baked bread or started a garden, while others have returned to community traditions of raising and butchering animals at home.

In a special report as part of the Inside Appalachia Folkways Project, Nicole Musgrave spoke with  several people in Floyd County, Kentucky who have used the pandemic as an opportunity to teach others how to process meat at home.

We Need To Get Us Some Hogs

 

In eastern Kentucky and throughout the rural South, it was once common for families to butcher a hog every winter, an annual tradition known as “hog killing day.” Forty-five-year-old Frank Martin grew up in Langley, Kentucky in a family that raised and butchered their own hogs. He lives on the same property today, and he remembered the feeling of waking up as a child on hog killing day: “The excitement of waking up that morning knowing that all your uncles were going to be coming over and your family members, everybody’s going to get together…The comparison to going to somewhere that you’ve never been and you’re so excited about it, and you get there and it’s as beautiful as you thought it would be. That’s kind of the same feeling come that morning,” Martin recalled.

Nicole Musgrave
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West Virginia Public Broadcasting
Frank Martin (right) stands with his two sons, Jace (left), and Max (center), in front of their chicken coop. The three built the chicken coop as a “quarantine project” while Martin’s sons were home from school because of the Coronavirus pandemic.

It had been thirty years since Martin felt that excitement of hog killing day. But this past spring, just after the World Health Organization declared a global pandemic, he decided to process a hog with his two sons. At the time, news outlets were beginning to report that meat packing plants across the country were closing due to Coronavirus outbreaks among workers. “I was talking with one of my friends at work and he’s like, ‘You know, they’re talking like there might be a meat shortage.’ And he’s like, ‘We need to get us some hogs,’” Martin said.

Photo courtesy of Frank Martin
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A hog hangs at the Martin family home in March, waiting to be butchered. Frank Martin bought the hog from his cousin who had been hauling livestock from Pennsylvania to sell in Floyd County, Kentucky.

While the initial conversation was prompted by reports about potential disruptions to the supply of meat, that was not Martin’s primary reason for butchering a hog. With his two sons home from school because of the pandemic, Martin saw it as an opportunity to pass on the skills and the memories associated with home hog killings. “I want these boys to be exposed to this. I want to teach them that this is how their grandfathers got their meat….And that’s one of the things we did this for is to show the boys that you can be independent and self-reliant in uncertain times, especially,” Martin said.

Photo courtesy of Frank Martin
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Frank Martin’s oldest son, Max, takes a break from working up cuts of meat at the family’s kitchen island. As a deer hunter, Max had experience butchering animals, but this was his first time butchering a hog.

For Martin’s oldest son, Max, helping his dad gave him a new appreciation for how meat gets to the table. “Just knowing where your ham comes from. You know that it comes from a pig. But I guess you don’t really know until you do it. How much work goes into it,” Max said.

With the help he had from his sons, Martin was able to pack his freezer full with vacuum-sealed meat. And he was not alone. Martin has noticed that friends around Floyd County have a revived interest in processing their own meat. “I’ve seen a lot of people looking for chickens this year. Lot of people asking if anybody has any hogs. So obviously this pandemic has created a circumstance where people’s looking to do more of those traditional things,” Martin said.

I Wish I’d Paid Attention

About six miles down the road in Hueysville, Kentucky, thirty-four-year-old Misty Shepherd also knows a lot about the hog killing tradition. As an adult, she has continued her family’s practice of processing meat at home. She butchers a hog every three to five years. For Shepherd, knowing how an animal was raised and worked up gives insight into how healthy the meat is. The way a hog looks is also important. “The color, the fat content. How it wiggles when it’s moving….The eyes and the skin color. Make sure it’s not pale, it’s got to be pretty. It takes a lot. I mean, years of experience to be able to walk up and just say ‘that’s a good hog,’” Shepherd said.

Nicole Musgrave
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WVPB
Misty Shepherd at her home in Hueyesville, Kentucky. Shepherd butchered two hogs this spring with her family.

When looking for a good hog, Shepherd typically buys locally from people she knows in eastern Kentucky. But this year was different. With so many meatpacking plants closed, farmers were left overstocked and looking to sell their animals for cheap. “Right now where this virus is going on, these farmers are having to kill their hogs because they can’t sell them, and they have new litters coming on. So these hogs actually come from out of state that we got,” Shepherd said. 

With the prospect of higher prices and bare shelves in supermarket meat aisles, Shepherd noticed others in the community taking advantage of discounted livestock. But this created another challenge to the local food supply. “A lot of friends and people are buying hogs and buying cows, and the slaughterhouses that did stay open in this area, that did take the precautions, are already booked So now they have this hog and they can’t get it killed, they can’t get it worked up and they have no place to put it. So it’s a huge burden on them,” Shepherd said.

Photo courtesy of Misty Shepherd
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One of the two hogs that Misty Shepherd and her family butchered this spring.

People reached out to Shepherd for advice on what to do with the animals they had purchased. A lot of her friends had the same regret and often said the same thing: “‘I wish I’d paid attention. I wish I’d have paid more attention growing up, watching them do this’…They remember certain parts of working up a hog or a beef or something like that, but they don’t remember all the process,” Shepherd said.

But Shepherd does remember all the process, including one of the final steps to butchering a hog—rendering the lard.

Watching a Caterpillar Change Into a Butterfly

Standing at her kitchen counter, Shepherd took a slab of hog fat and cut it up into small pieces. The pieces then went into a large aluminum pot to cook over low heat, where they transformed from slick pink to crispy brown. As the fat cooked, it hissed and popped, releasing a golden liquid.

Nicole Musgrave
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WVPB
Chunks of hog fat ready to be rendered. Misty Shepherd shaved about 70 pounds of hog fat off of the two hogs she butchered this spring.

This process of rendering lard produces two products: liquid lard and solid cracklings. Shepherd uses lard for cooking, baking and canning; to make soaps and salves; and as a wood conditioner. She saves the cracklings to add to cornbread. “You can see it kind of looks a little bit like fried chicken crumbs. I don’t like to render it out so much that your cracklings are completely hard,” Shepherd said.

Nicole Musgrave
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WVPB
A batch of salted cracklings sits on a tray to cool. Misty Shepherd keeps cracklings in her freezer to add to cornbread for extra flavor.

Once the fat finished cooking, Shepherd strained the cracklings from the lard. She then poured the lard into a glass Mason jar, where it would sit on the counter for several days, turning from a golden liquid into a white solid. “It’s a lost art…You go to the store and you can buy processed lard out of containers, but you never see it change form. You never see it go from this slick, white-pink, to a dark gold liquid and then turn back into a solid, beautiful white color in a jar. So to see something change form is kind of like watching a caterpillar change into a butterfly,” Shepherd said.

Now, Shepherd shares this artful process with others in a Facebook group she started in April. In the group, she posts tutorials that explain traditional skills, like how to butcher a hog and render the lard. For Shepherd, these are things she would be doing regardless, but because of the pandemic, she has had extra time. “I was out of work and I had time and I was doing this stuff anyways. And I’m like, ok I can post some of what I do,” Shepherd said.

Shepherd has a lot of skills to remain self-sufficient, and the pandemic has created an opportunity for her to teach them to others, the way she learned from her family growing up. She now has close to 500 members in her Facebook group. Shepherd not only shares how-to videos and recipes, she also sells items she makes, like soaps, salves and balms made from hog lard.

This story is part of the Inside Appalachia Folkways Reporting Project, a partnership with West Virginia Public Broadcasting’s Inside Appalachia and the Folklife Program of the West Virginia Humanities Council. The Folkways Reporting Project is made possible in part with support from Margaret A. Cargill Philanthropies to the West Virginia Public Broadcasting Foundation. Subscribe to the podcast to hear more stories of Appalachian folklife, arts, and culture.

 

WVPB Charleston Site To Reopen Wednesday

West Virginia Public Broadcasting’s Charleston location is open again after being temporarily closed to the public and nonessential employees due to concerns about possible COVID-19 exposure among a limited number of employees.
 

The closure was a preventive step made out of an abundance of caution to protect employees and visitors. 

Essential employees worked remotely during the closure to ensure that there was no disruption in radio or television broadcasting services.

Andrea Billups Will Lead WVPB's News Team

Andrea Billups has joined the West Virginia Public Broadcasting team as news director, effective today.  

 

Billups, a native of Hurricane, W.Va., is a veteran national reporter, author, media consultant and educator. She earned her bachelor’s degree from Marshall University, where she was a 2018 inductee into the Marshall University Journalism Hall of Fame. She earned her master’s degree in mass communications from the University of Florida. 

 

Executive Director Chuck Roberts said the search to fill the critical role began in March 2020.

“The process was made possible by a thoughtful committee of seven West Virginia Public Broadcasting staffers from across a variety of departments, including the News Department,” Roberts said. “I am grateful for the unique perspective brought by everyone on the hiring committee. With her selection, Andrea brings  her experience, skills, journalistic integrity and leadership to our team. I’m also really pleased we could bring her back to her Mountain State roots.”

 

Billups’ work has been published in Time, US News, Reader’s Digest, Money, the Washington Post, The Washington Times and many other publications. She is a former staff correspondent for PEOPLE magazine and is a current contributor to the magazine and its digital counterpart, PEOPLE.com. Billups also taught journalism at five universities including Michigan State University, Grand Valley State University, the University of South Florida, the University of Florida and most recently, Western Kentucky University, where she served for two years as a professional-in-residence.

 

“I am thrilled to join West Virginia Public Broadcasting as news director,” Billups said. “While I have had a long national media career, it’s my desire to help my home state by using what I’ve learned to raise the bar on its news coverage. Now more than ever, we need a strong and thoughtful media presence. Our tenacious storytelling team seeks to lead the conversation about our challenges and shine a bright light on West Virginia’s unique and oft-unsung strengths.”

The news director position is housed at WVPB’s Charleston headquarters. Billups will oversee the direction of WVPB’s statewide news programming and lead its team of reporters and news producers. She also will serve on the organization’s Leadership Team.

Cherokee Artists Hold Family, Land And Community In Handmade Baskets

The Eastern Band of Cherokee Indians have been making baskets for centuries. While it is an old artform, basket makers are resilient — adapting to changes not only in their craft, but their traditions too. 

From imagining new designs to dealing with hard-to-come-by materials, basket makers are dedicated to keeping their craft alive. In a special report as part of the Inside Appalachia Folkways Project,  Rachel Greene spoke with two women in Cherokee, North Carolina, doing just that.

 

 

A Natural Talent 

Some artists hone their skills in classrooms. Others, like Betty Maney, are practically born into their art. She is a small woman, with a kind, round face and short grey hair. She is a renowned weaver of white oak and river cane baskets, and a member of the Eastern Band of Cherokee.

Like many other Cherokee basket makers, she learned her art by watching her mother, shadowing her as she gathered her materials. “When mom went out to cut her tree down, we went with her. We were with her in everything she did.” 

“One day my mom says, ‘You need to start making baskets, because if you don’t start making and learning how to weave baskets, it’s gonna die out.'”-Betty Maney

Maney and her siblings were also there when their mom cut the tree into thin, pliable splints. She remembers her mom would lay a scrap of blue jean fabric on her lap and whittle the splints down until they were smooth and ready to be dyed and woven. 

Maney, who works out of her home studio in Cherokee, North Carolina, started making baskets in the mid-1990s. Her mom, Geraldine Walkingstick, was a well-known basket maker and encouraged Maney to pick up basketry, too.

 

“One day my mom says, ‘You need to start making baskets, because if you don’t start making and learning how to weave baskets, it’s gonna die out.’”

 

Weaving also allowed Maney to make extra money for her family.  She got her start with white oak, her mom’s signature material. She was a natural. Years of watching her mom taught Maney nearly everything she needed to know. 

 

“Looking back, I realized it’s amazing how I already knew,” she says. 

Keeping A Legacy Alive 

According to research conducted by scholar Sarah H. Hill for the book, Weaving New Worlds: Southeastern Cherokee Women and Their Basketry, by the 1930s ethnographers identified and named nearly two dozen basket patterns traditionally woven by the Eastern Band of Cherokee. The patterns are geometrical and can be somewhat abstract. The flowing water pattern, for example, is made of intersecting splints that zig-zag up the side of a basket. Many are dyed with plants, like walnut or butternut bark, to create color contrast. 

Credit Rachel Greene
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Betty Maney holds one of her signature white oak baskets, dyed with butternut bark. She keeps bundles of white oak splints on hand year-round.

Maney relies on that contrast to create her distinct and precise patterns. She likes symmetry, and uses different colored splints to repeat certain elements like vertical lines or “bands” that encircle the basket. 

 

“What I like to do is put a band around the bottom, and as I weave up I put a separation in there by repeating a specific design with some colors,” Maney says. “Then I will repeat the bottom design on the top, so it’s real distinctive when you look at it.” 

The baskets are usually oval or vase-shaped, sometimes with lids, sometimes with handles. 

For Maney, the patterns are a continuation of her mother’s legacy. “My mom’s designs that she used in her baskets live through me and my sister. To us, that’s keeping her work alive.”

 

Maney finds ways to put her own spin on what she learned from her mom, too. “I call what I do contemporary cultural art. Because it’s always an improvement. You’re always coming up with something different, you’re always making things your own.”

 

 

Credit Rachel Greene
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Maney uses graph paper to sketch out patterns for weaving baskets and beads. She often uses similar patterns in both mediums and has recently begun using computer programs to manipulate her patterns.

Cherokee baskets are unique — they cannot be made just anywhere. Many of the materials used, like river cane or bloodroot, are native to the southeastern United States. 

 

“It’s just something that’s important to the Cherokee, to our culture. It identifies who we are, what we do and why it’s important to us. That was our way of life. That’s how we survived,” Maney says. 

 

She started making baskets during a craft revival in the 1990s. By then, baskets were mostly sold in craft stores to tourists or entered in competitions. In the past, though, Maney says they were mostly utilitarian.

  

“When I was little, we still needed them for fish baskets, and the small square ones were used as a sieve in the hominy making process to rinse the ash out of the hominy. And then the handle baskets were used for gathering and storage.”

“The resources — the natural resources — became scarce, and that was largely due to private landowners and development. Like the river cane that grows along the cornfields, the farmers were just plowing it up and burning it.”- Betty Maney

Coping With Scarcity 

The tourism industry started growing in Cherokee after the nearby Blue Ridge Parkway was completed in 1936. Although baskets were still used in everyday life, basket makers also began selling them to tourists during the busy summer months. 

Credit Rachel Greene
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A woman demonstrates basket making, likely at the Cherokee Indian Fair circa 1920s–1930s. From the Charles A. Farrell Photo Collection, PhC.9, State Archives of North Carolina, Raleigh, NC

 
Basket making plays an important role in Cherokee’s economy, but pressure from tourism and increased land development have made it more difficult to find basket making materials in the wild. 

“The resources — the natural resources — became scarce, and that was largely due to private landowners and development. Like the river cane that grows along the cornfields, the farmers were just plowing it up and burning it,” Maney says. 

She is not the only artist to feel the effects of this scarcity. Faye Junaluska is a basketmaker with 40 years experience who has also had trouble sourcing her materials. She comes from a long line of basket makers. 

“There’s my great grandma, my grandma, my mother and me. So, I’m a fourth generation myself,” Junaluska says.

Credit Rachel Greene
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Faye Junaluska stands in front of photos of her mother, Emma Squirrel Taylor on display at the Qualla Arts & Crafts Cooperative.

 

Like Maney, Junakuska learned the art from her mother, Emma Squirrel Taylor, whose work was displayed in the Smithsonian Museum of American History. 

Both Maney and Junaluska work with white oak, which is harvested as a sapling, when it does not have many knots or branches. It takes a skilled hand to determine if a white oak tree is suitable for a basket — you do not know if a tree is usable until you cut it down and look inside. But it can be hard to find in Cherokee. 

 

River cane can also be tough to find. The bamboo species is native to southern Appalachia and grows in large patches called cane breaks. It is also used to make dart guns, a Cherokee weapon, and floor mats. Junaluska does not remember a time when the river cane grew nearby.

“I never heard my mother talk about going out and gathering cane, or the women going out and gathering cane here somewhere.”
 

Junaluska and her mother had to find new ways to get their materials instead. This usually meant going outside Cherokee, or bartering with other artisans. Junaluska still does that today, trading out materials she gathered or a basket she made for a white oak tree. 

Maney has also found ways to cope with scarcity. She uses bloodroot — tiny white flowers that only bloom in early spring — to dye her basket splints a vibrant red. To get that color, though, the petals need to be fresh. Maney and her family have a special way of preserving it. 

“We have learned to clean it really, really good, wash all the dirt off, put it in freezer bags and we can freeze it, and it’s still fresh.”

A local nonprofit has stepped in to help too. Revitalization of Traditional Cherokee Artisan Resources, or RTCAR, was founded in 2005 by the Cherokee Preservation Foundation to help protect and preserve resources for Cherokee artists. One of their programs connects artists, including Maney, with landowners who have materials they can use.

Now, once a year, Maney and other basketmakers go all the way to Kentucky to gather river cane through a connection made by RTCAR. 

A Community Effort

Finding ways to cope with scarcity is crucial for the survival of basket making. It also relies on strong communities and people who work to keep the tradition alive. 

“Because you’ve got so many community members, family members involved in the process, from identifying and gathering, harvesting, it passes on that knowledge to them. That way it stays alive,” Maney says.

 

Credit Rachel Greene
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Two Cherokee women display basket making techniques and materials, circa 1950. From the Durwood Barbour Collection of North Carolina Postcards, North Carolina Collection Photographic Archives, Wilson Library, University of North Carolina at Chapel Hill.

There have been many times that a basket making technique nearly went extinct, but each time the Cherokee community saved it by teaching and ushering in new generations of basket makers. Maney was one of these novices once, but now she finds herself on the other side of the exchange.

“When somebody asks me how to make a basket, I’m happy to share.” 

This story is part of the Inside Appalachia  Folkways Reporting Project, a collaboration with West Virginia Public Broadcasting’s Inside Appalachia and the Folklife Program of the West Virginia Humanities Council. The Folkways Reporting Project is made possible in part with support from Margaret A. Cargill Philanthropies to the West Virginia Public Broadcasting Foundation. Subscribe to the podcast to hear more stories of Appalachian folklife, arts, and culture.  

 
 

 
 

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