An age old tradition of using shapes instead of notes helps untrained singers harmonize. And as the fall season kicks off, a look at weather extremes -- and if climate change is playing a role.
The Sweet Story Of Finnamon Buns, Inside Appalachia
Kim Kerr’s “Finn-amon” rolls are a top seller at her Whimsy and Willows farmers market stand.Zack Harold/West Virginia Public Broadcasting
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This week, a West Virginia baker draws on her Finnish heritage to make a different kind of cinnamon roll.
Also, for nearly a century, some of Appalachia’s best wood carvers have trained at a North Carolina folk school. Newcomers are still welcomed in to come learn the craft.
And, a conversation with Kentucky poet Willie Carver Jr.
You’ll hear these stories and more this week, Inside Appalachia.
Kerr places a freshly-braided loaf of nisu on a baking sheet, ready for the oven.
Photo Credit: Zack Harold/West Virginia Public Broadcasting
There’s nothing like the smell of freshly baked cinnamon rolls straight out of the oven. A baker in West Virginia borrows from her Finnish family roots to put a new twist on this traditional treat.
Folkways Reporter Zack Harold has the story.
Brasstown Carvers Keep A Tradition Of Woodcarving Alive
Every Thursday night, Brasstown Carvers, Folk School students and staff, and Brasstown locals of all ages gather for the Folk School’s community carving night. Attendees get to know each other as they try their hand at a new or long-loved craft.
Photo Credit: Stefani Priskos/West Virginia Public Broadcasting
The John C. Campbell Folk School is the home to the Brasstown Carvers who’ve been at the school since 1929. Their woodwork has been celebrated, sought after and collected.
Today, only a handful of Brasstown Carvers remain, but the group is still attracting new students and trying to shape a new future.
Folkways Reporter Stefani Priskos brings us this story.
Wille Carver, Jr. Willing To Poke The Bear
Educator and poet Willie Carver celebrates his identity as a “big, gay Appalachian” and rebukes those who can’t understand his entire identity. He is the author of “Gay Poems for Red States.”
Courtesy Photo
In 2021, Willie Carver Jr. was named Kentucky’s teacher of the year. Openly gay, Carver resigned from his school after he and his LGBTQ students faced homophobia and harassment.
In 2023, he released Gay Poems for Red States. The book attracted praise and helped turn him into a much-followed, outspoken voice on social media.
Producer Bill Lynch spoke with Carver about the book.
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Our theme music is by Matt Jackfert. Other music this week was provided by Sierra Hull, Noam Pikelny, Joe Dobbs and the 1937 Flood, Loose Cattle, Caleb Caudle and Blue Dot Sessions.
We’d like to welcome our new associate producer, Abby Neff. You can find her on X at _abbyneff. But that doesn’t mean goodbye to our former associate producer Zander Aloi. Zander is now director of programming at West Virginia Public Broadcasting. Congratulations, Zander and thanks for being part of the show. And welcome Abby!
Bill Lynch is our producer. Our executive producer is Eric Douglas. Kelley Libby is our editor. Our audio mixer is Patrick Stephens. We had help this week from folkways editors Nicole Musgrave and Chris Julin.
You can send us an email: InsideAppalachia@wvpublic.org.
West Virginia is a top 10 state in the growth of energy jobs. And, those in charge of the state's child welfare system say they learned some important lessons this summer.
An age old tradition of using shapes instead of notes helps untrained singers harmonize. And as the fall season kicks off, a look at weather extremes -- and if climate change is playing a role.
Healing Appalachia is in full swing this weekend. And, Energy & Environment Reporter Curtis Tate looks into the hidden costs of electricity in West Virginia.
This week, hop aboard the Cass Scenic Railroad for a visit with the people who keep the steam trains running. Also, we head to the woods and take a master class in foraging for wild mushrooms. And, the makers of Angelo's Old World Italian Sausage still use a century-old family recipe. Customers love it.