Appalachian Appetite 2016: Media Kit

For Immediate Release: August 7, 2016

For More Information: Contact Mark Lynn Ferguson

 

Family recipes could win you a weekend-getaway

And learn to make wild rabbit hash 

Appalachian Appetite is back for a second year. This time, the food photo contest invites you share recipes that have been handed down for generations. It could be your grandmother’s chow chow recipe or hand pies they made on the family farm.

“These dishes help define who we are,” says Mark Lynn Ferguson, who hosts the contest on his blog The Revivalist: Word from the Appalachian South. “Ones that bring back memories as soon as we smell them.”

Ferguson’s grandfather was a hunter and fur trader in Virginia’s Roanoke Valley, so wild game was served all the time. Below he shares his family’s recipe for rabbit hash.

“When I make this dish, I experience something my grandpa experienced, taste what he tasted. But not just him. He learned to hunt from his daddy, who learned to hunt from his. This goes a long way back.”

It’s the same with your family recipes. They connect you to heritage, and through Appalachian Appetite, they might help you win great prizes.

When you submit a photo of a dish that’s been in your family for more than two generations, you’re entered to win a two-night getaway at the the historic Mast Farm Inn. Nestled in North Carolina’s secluded Valley Crucis, the inn boasts an award-winning restaurant, nearby shops, and all the outdoor activities you could ever want.

Two runners-up will win one-year subscriptions to one of the region’s best magazines, Smoky Mountain Living, which celebrates life throughout the Southern Appalachians. The magazine will also showcase the three top-voted photos in an upcoming issue.

“This year’s contest is like a great big family reunion,” says Ferguson, “but with prizes!”

Appalachian Appetite runs through October 10, 2016.

H. K. Ferguson’s Wild Rabbit Hash

1 large rabbit (wild or humanely raised)

1 teaspoon salt

1 tablespoon vegetable oil

1 cup chopped onion

1 cup chopped celery

2 tablespoons flour

Toast or biscuits

Seasonings: salt and pepper

STEP 1: Clean and quarter rabbit.

STEP 2: Soak meat in water with teaspoon of salt overnight.

STEP 3: Drain salt water, and then boil quarters in fresh water until meat will come off the bone—about five minutes.

STEP 4: Pull meat from bone and, in chunks or shredded according to your taste, fry in iron skillet with tablespoon of vegetable oil until cooked through and just starting to brown.

STEP 5: Remove meat and add cup of chopped onion and cup of chopped celery to skillet, sautéing them until tender.

STEP 6: Return meat to skillet and add two tablespoons of flour and two cups of water. Cover and simmer, stirring every few minutes untll the juices thicken to a gravy-like state.

STEP 7: Serve over toast or biscuits, adding salt and pepper to taste.

Journalist’s note: Time permitting, consider replacing the above recipe with one from your family.

About The Revivalist: Word from the Appalachian South

Launched in 2010, this popular blog celebrates the natural beauty, unique culture, and people of the Appalachian South. It is led by Mark Lynn Ferguson, a native of Roanoke, Virginia. Mark Lynn now lives near Washington, D.C. but stays connected to his homeland by cooking family recipes and writing about the Appalachians. He holds an ED.M. from Harvard University and an M.F.A. in creative writing from Queens University of Charlotte.


Note: Click images to download high resolution versions.

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Wild rabbit hash.

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Wild rabbit hash.

Grand prize is a weekend getaway at The Mast Farm Inn.

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