We danced, we dined, and we had a ball! This year’s Dumplin’s & Dancin’ weekend was all about celebrating every Appalachian tradition that we love; the food, the music, the dancing, and, best of all, the people. If you couldn’t make it, here’s a little taste of what you missed.
Dumplin’s & Dancin’ felt like a big family reunion, only with better food and more music! Folks from all over the region showed up, from farmers and musicians to chefs, square dance callers, and dancers, all with one thing in mind: keeping the heart of Appalachian food and dance traditions going strong. Whether you were chopping veggies, learning a new dance step, or just catching up on the Mullins Center porch, you were part of the family.
The weekend was packed with hands-on workshops that dove right into our mountain ways. We had folks flatfootin’ and square-dancing with Charmaine Slaven, learning the wild ways of cornbread in Pone-demonium with Angelica Weaver, sampling fall-inspired drinks with Jonathan Piercy, digging into root cellars with Nick Bishop, and even exploring adventurous bites in Offaly Delicious with Jenny Williams. Every session was filled with laughter, and a whole lot of learning, making sure everyone left with new skills and a taste of real mountain flavor.
Our keynote speaker, Erica Abrams Locklear, author of Appalachia on the Table: Representing Mountain Food and People, gave a powerful talk on what Appalachian food truly means. She spoke to the heart of our food identity, challenging the stereotypes and telling the real stories behind mountain foods. Erica reminded us how people around here were often made to feel less-than for the foods they grew up on, but through it all, we’ve held onto our culinary pride, even as the rest of the world is just starting to catch on. Her talk was a call to lift up our food and our people.And the food? Oh, it was the kind that fills your belly and your soul. Chefs Kristin Smith, Ouita Michel, Lisa Bourque, and Babz Goldman Narcowich put together a feast of local, seasonal dishes that left us all grinning. Think chicken and dumplin’s, cabbage rolls, za’atar crispy sweet potatoes, and for dessert, banana pudding tartlets and apple stack cake. It was more than just a meal, it was a celebration of the tastes that make this place home.
Everyone pitched in, putting in long hours in the kitchen, dance floors, and all over campus to bring the event to life. By the time we sat down to eat together, we weren’t just a crowd; we were a family. We shared memories over dumplin’s and dance steps, and those moments will keep us smiling all year long. There’s nothing quite like gathering around good food and good company, knowing we’re all part of something bigger.
If you missed out, don’t worry, just make sure you’re part of the fun next year! Dumplin’s & Dancin’ isn’t just a weekend; it’s a celebration of who we are, and we can’t wait to welcome you with open arms, music, and an unforgettable feast.
