Second book.....

Dr. Stevan Jackson, Anthropologist at Virginia Tech, reviewed my second book-- Mom’s Family Pie: Memories of Food Traditions and Family in Appalachia, Shifflett tells the story of the seasonal quest for food to feed the families in Hopkins Gap, a small Appalachian community in Virginia. She follows the seasons beginning in February with the appearance of wild “creasy” greens and weaves the story of Moms and Dads as they filled the cellars with jars of fruits and vegetables. Each season had its special foods and Shifflett gives the recipes by season. In early spring, attention was turned toward dandelion greens; and as they began to bloom the focus was on dandelion wine. Wild mushrooms, morels, provided a special treat in late April.

In early May, the families gathered wild asparagus spread along the fence rows where the wind had dropped the seeds.

Wild strawberries in May, sweet and sour cherries in June, blackberries in July—the families in Hopkins Gap searched for what nature provided as well as planting and harvesting bountiful gardens.

Shifflett, her siblings, and her ninety-nine first cousins were directly involved in the quest for food. Putting food on the table was a family job. Many of the childhood adventures surrounding food are shared in small vignettes throughout the book. Special characters and stories are interspersed with recipes and descriptions of the food quest.

This book is a “must read” for those folks interested in the interrelationship of food, family, and Appalachian culture. Your senses will fill with aromas and tastes when you partake of Mom’s Family Pie. It is no mere recipe book with a few stories here and there. Neither is this book simply about food within a particular culture. The book is about the culture of food; food becomes the medium in which to learn about a remarkable group of people. Like your own Mom’s family pie, you can’t put Mom’s Family Pie down after just one helping.