Category Archives: Kentucky Books

KBF 2017: A Photoblog

To celebrate Kentucky Humanities‘ 2017 Kentucky Book Fair, we invited one of our current interns, Cassie, to do some reporting from the scene and write about her experience. Read what she (and a few of our authors) had to say—and take a look at what she had to see—below!


This past Saturday marked the 36th annual Kentucky Book Fair, and this was the first time it has ever been held in Lexington! About 180 authors set up tables and promoted their latest books. As a current student at the University of Kentucky and an intern at the University Press of Kentucky, this book fair was a welcome and surprising experience for someone who has never been to one. During my internship, I have seen how much dedication publishers have for the book fair. Promoting their authors and their press—it is whirlwind of exciting events! The following are some fun photos from my time at the book fair and a few, brief interviews with UPK authors.

Having the Kentucky Book Fair at the Kentucky Horse Park during the same weekend as a rodeo was so Kentucky. #onlyinKentucky
Part of the University Press of Kentucky’s booth.

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UPK’s Katie Cross Gibson and UK Libraries‘ Shanna Wilbur staffing the booth.

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The welcome sign! Getting ready to walk through the door.

Author signing room

Entering the author signing room!

Quick Q&A with UPK author Colleen O’Connor Olson

Q: Have you attended the Kentucky Book Fair before?
A: No, I have not.

Q: How do you enjoy it at the fair?
A: I like it! It’s fun to talk about my books. There are lots of people and just so much going on.

Q: Do you have a favorite author in attendance today?
A: I don’t. I’m just checking out new people.

Colleen Olson signing

Olson holding Mammoth Cave Curiosities.

Q&A with UPK author Robert G. Lawson

Q: Have you attended the Kentucky Book Fair before?
A: No.

Q: How do you like it?
A: It’s good! I don’t know if I can stand it until four o’clock. (Editor’s note: Lawson got his wish, as he sold out of copies of Who Killed Betty Gail Brown? and was actually able to leave early!)

Q: Do you have a favorite author in attendance?
A: This guy right here [Richard H. Underwood]. He’s my best friend.

Q: What is your favorite part about the book fair?
A: Seeing everyone. I have had a lot of friends walk by.

Q: What excites you most about your book?
A: It’s out there and people seem to enjoy it…
Richard Underwood: It was one of his first cases back when he was practicing law.

Richard Underwood and Bob Lawson at KBF '17

Authors and signing neighbors Richard Underwood and Robert G. Lawson. UPK just released Lawson’s Who Killed Betty Gail Brown? this month.

Julia Johnson and JGV Collection

Julia Johnson, editor of The New and Collected Poems of Jane Gentry.

MFA intern Rachel Kersey being interviewed

Rachel, UPK intern and UK MFA in Creative Writing student, being interviewed by a Frankfort TV station.
So many authors and attendees—thanks to all who came!
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Bourbon Bliss

Bourbon is beloved nationwide, but Kentucky has an unquenchable adoration for this spirit. Not only is it an $8.5 billion industry in the state, but there’s even a petition to switch Kentucky’s official drink from milk to bourbon.

KBFAs September is officially bourbon month, the annual Kentucky Bourbon Festival is currently underway through September 17 in Bardstown. Delicious food, displays, music and entertainment, and a number of other events are being offered this week.

In celebration of this luscious libation, below is a sampling of recipes from Albert W.A. Schmid’s latest book with us, Burgoo, Barbecue & Bourbon.

 


 

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Bourbon Slush

2 cups strong tea
1 cup sugar
1 – 12 ounce can frozen lemonade (as is)
1 – 6 ounce frozen orange juice
6 cups water
1 ½ cups bourbon

Mix all of the ingredients. Freeze at least 12 hours. Remove from freezer 1 hour before serving. Scrape while still icy. Serve with straw and top with orange slice, maraschino cherry, and sprig of mint.

“The Greatest Kentucky Drink”

An Old Fashioned glass or a tumbler
3 ice cubes
2 ounces Kentucky Bourbon
4 ounces branch water

Place the ice cubes into the tumbler. Add the bourbon and branch water. Enjoy!

Moon Glow

Crushed ice
1 ½ bourbon
2 ounces cranberry juice
2 ounces orange juice
2 teaspoons maraschino cherry juice

Pack a tall glass with crushed ice. Add the cranberry juice and the orange juice. Add the maraschino cherry juice. Then add the bourbon. Stir well with a bar spoon and garnish with 2 maraschino cherries and a straw.

Beer Lovers & Lovers of Beer Cheese

Happy National Beer Lovers Day! As far as hard beverages go, the Bluegrass State is known for its bourbon, but our state also boasts some great craft beer. Lexington is home to the Brewgrass Trail, and other breweries and pubs are scattered across the Commonwealth. You can find local beer in Louisville, Paris, Somerset, and beyond.

Although craft beer isn’t unique to Kentucky, Kentucky does something truly unique with beer. We add beer to cheese to make a delicious dip / spread / culinary concoction aptly known as beer cheese. In fact, Clark County, Kentucky–the Winchester area–is the birthplace of beer cheese, and we even have a Beer Cheese Trail!

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To celebrate National Beer Lovers Day, below is a recipe that utilizes beer from Lexington’s own West Sixth Brewing. You can find this and other awesome recipes in Garin Pirnia’s The Beer Cheese Book, which we’ll be releasing this October. Cheers!

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Smithtown Seafood West Sixth Porter Beer Cheese

This recipe by Smithtown’s chef, Jon Sanning, includes a rich porter. The restaurant serves this beer cheese with fresh seasonal vegetables.

Makes about 5 cups

2 large garlic cloves, chopped
¼ medium yellow onion, chopped
1 tablespoon Crystal hot sauce (no substitutions!)
½ teaspoon Lea & Perrins Worcestershire Sauce
¼ teaspoon ground black pepper
¼ teaspoon kosher salt
½ teaspoon cayenne pepper
½ teaspoon mustard powder
1 pound and 2 ounces sharp white cheddar, grated
1 cup West Sixth Brewing Pay It Forward Cocoa Porter

In a food processor blend the garlic, onion, hot sauce, Worcestershire sauce, pepper, salt, cayenne, and mustard until smooth. Add ¼ of the grated cheddar and continue processing until smooth. Then alternate between adding the porter and the rest of cheese. When all of the beer and cheese has been added, scrape down the sides of the processor and continue to process until completely smooth.

Who Inspired John Wall, UK Athletics Hall of Fame Inductee?

Wildcat memoriesWhen the news broke that John Wall would be inducted into the University of Kentucky Athletics Hall of Fame this year—the first of Coach Cal’s Cats to earn that honor—we were reminded of his poignant contribution to Wildcat Memories: Inside Stories from Kentucky Basketball Greats. For this book, author Doug Brunk interviewed some of the program’s greatest coaches and players and asked them reflect on the people who served as their mentors during their tenure as Wildcats.

The following is excerpted from Wall’s chapter in the book:


My mom, Frances Pulley, has always played an important role in my life. After my dad passed away when I was nine years old, she worked three or four jobs to make ends meet and to make sure that my sisters and I had a good life. She provided us with opportunities to reach our goals. There were times when Mom didn’t pay an electric bill so that I could compete in an Amateur Athletic Union basketball tournament. She’s been one of the biggest influential figures in my life.

Kentucky is a special place to be and a special place to play basketball. The Wildcat fans are amazing, twenty-four thousand strong at all the home games. What sets the state apart from others is that the people there love basketball so much. There are no NBA teams, NFL teams, or Major League Baseball teams in the state, so there’s nothing bigger than UK basketball from a sports standpoint.

WallI had always liked UK, and I made a couple of recruiting visits to the campus when I was in high school. I was impressed by the fans and how they treated me as a recruit, but the biggest reason I signed with UK had to do with Coach John Calipari being hired as the head basketball coach. My goal was to be in a program where I felt comfortable and was able to have fun. When I first met Coach Cal he seemed more interested in me as a person than as a player. We spent most of our time talking about life, not basketball. That impressed me, because when you’re being recruited you don’t want to hear a coach beg you to death and talk to you only about basketball, because there’s more to life. Choosing the college program you want to play for is a big decision, and once you sign the letter of intent, you’ve given your commitment. Coach Cal made the decision to sign with UK easy for me. My mom trusted him right away, and he became a father figure to me.

The people who were most influential to me during my year at UK were the basketball coaching staff, my teammates, and Randall Cobb,¹ who played on the UK football team. I looked up to Randall as a star on the football field and for how he played multiple positions. He was real competitive and a class-act guy. I watched every game I could to see how he performed. Every time he touched the ball he was trying to make a fundamental play, not a heroic play. That impressed me.

My coaches at UK taught me ways to become a better leader not only to lead the team but to go out on the basketball court, have fun, and enjoy myself. I could talk to them about anything. If I was having a bad day or if I was down about something, they’d pick me up. They didn’t babysit me and my teammates, but they wanted to make sure we were doing the right things on and off the court. I related to Rod Strickland² in particular because he was a point guard during his college and NBA career. He taught me some moves and ways I could improve my game. In my book he was one of the best NBA point guards of his era, so it wasn’t hard for me to learn from a guy like that.

Another person influential to me was Reese Kemp,³ a boy from Nicholasville, Kentucky, who has cystic fibrosis and diabetes. I had the opportunity to meet Reese at Kentucky Children’s Hospital in 2009, and he’s been in my life ever since. He’s attended some Washington Wizards home games, and today I’m kind of like a big brother to him.

When I was given an opportunity to become the starting point guard for the Washington Wizards, I knew what would be expected of me thanks to the leadership lessons I learned at UK. That certainly helped me in my current role. I’m grateful that fans of the Big Blue Nation support me because I sure support them. Whenever I have the opportunity to see a game in Rupp Arena I travel back for that. I no longer wear a Kentucky uniform, but in September 2013 I returned to Rupp Arena with the Washington Wizards to compete against former Wildcats Anthony Davis and Darius Miller and the rest of the New Orleans Pelicans in an NBA preseason game. To be able to play on that court again was big-time special.

Notes:
1. Randall Cobb was drafted by the Green Bay Packers in the second round of the 2011 NFL draft. He will also be inducted into the UK Athletics Hall of Fame in 2017.
2. Rod Strickland was a member of John Calipari’s coaching staff from 2009 through the 2013–2014 campaign.
3. Reese Kemp is the founder of Reese’s Resources, Inc., a foundation aimed at raising awareness of cystic fibrosis.


Read more personal essays from Kentucky basketball legends including Wallace “Wah Wah” Jones, Dan Issel, Joe B. Hall, Kyle Macy, Darius Miller, and Tubby Smith in Wildcat Memories.

Which Stew are You?

We’re giving away a copy of Burgoo, Barbecue, and Bourbon this week and it inspired our Publicity Manager to reminisce about community stews and the gatherings where they were prepared. Enjoy a guest post that may make you hungry for more foodways history!


Burgoo’s Place in the Constellation of Community Stews

By Mack McCormick, Publicity Manager

Growing up in Alabama, Brunswick Stew was ubiquitous. You didn’t see many people make it at home, but it and barbecue were staples of community fundraisers. It was cooked outside in huge cast-iron pots and stirred with boat paddles. My parents still have the 30-gallon pot that my great-uncle used to make it. You could count on him having a batch almost every Saturday in the summer before he closed the country store in Suttle.

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Brunswick Stew being prepared in cast iron pots

Growing up close to New Orleans and the Gulf Coast, I was also very familiar with Gumbos, whether file or okra, but I had never heard of Burgoo before moving to Kentucky in the mid 1990s. The first I sampled was at Mark’s Feed Store in Louisville, followed shortly after by Keeneland’s and many others since. It wasn’t until I began to work on Albert W. A. Schmid’s new book, Burgoo, Barbecue, and Bourbon: A Kentucky Culinary Trinity, however, that I started to consider it within the larger tradition of regional community stews. Here are the highlights:

Irish Stew

Common wherever Irish settled, it can be nearly any variety of meat and root vegetable stew, but typically includes lamb or mutton.

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Irish Stew (Source: foodnetwork.com)

Mulligan Stew

A variation on Irish Stew that was made from any ingredients on hand, it became a common dish among hobos during the Great Depression.

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Cowboy Stew (Source: Pinterest)

Cowboy Stew

A variation on Mulligan Stew popularized in the West, it traditionally includes the internal organs of calves.

Burgoo

Kentucky’s contribution to community stews, Vice President of the United States Alben Barkley of Paducah said, “A ‘burgoo’ is a cross between a soup and a stew, and into the big iron cooking kettles go, as we sometimes say in Kentucky, a ‘numerosity’ of things—meat, chicken, vegetables, and lots of seasoning.”

Clam Chowder

Generally containing clams, broth, diced potatoes, onions, and celery, numerous regional varieties of chowder can be found along Atlantic seaboard. Delaware clam chowder includes pre-fried salt pork. Hatteras clam chowder is a spicier version from the Outer Banks of North Carolina. Manhattan clam chowder uses a tomato-based broth. New England (or Boston) clam chowder uses milk or cream.

Gumbo

Composed of a meat or shellfish, stock, a thickener (roux, okra, or filé powder), and the “holy trinity” of onion, celery, and bell peppers, it is most closely associated with southern Louisiana. The two main varieties are creole, which is thinner and has a tomato base, and Cajun, which is thicker and uses a roux.

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Booyah (Source: Wikipedia)

Booyah

Probably Belgian in origin and common in Minnesota and parts of Wisconsin, and Michigan, it traditionally can require up to two days and multiple cooks to prepare. Like Burgoo, Booyah can also refer to a social event surrounding the meal.

Let me know which ones I missed, and I’m also curious to hear from others about their memories of similar stews.

 


Stay tuned for burgoo recipes and don’t forget to sign up for our weekly giveaway of Burgoo, Barbecue, and Bourbon by Friday, May 27 at 1 pm!

A Father’s Day Giveaway: Burgoo, Barbecue, and Bourbon

Schmid Cover for blogYes, Father’s Day is still about a month away, but it’s never too early to start thinking about what you might get dad. (He deserves it, right?) Luckily, we’re here to help you out with a Father’s Day giveaway!

This week, enter to win one of three available copies of Albert W. A. Schmid’s brand new Burgoo, Barbecue, and Bourbon: A Kentucky Culinary Trinity. Use the form at the end of this blog post to sign up by Friday, May 26 at 1:00 pm Eastern time for your chance to win!

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About the book

Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat—usually smoked—from at least one “bird of the air,” at least one “beast of the field,” and as many vegetables as the cook wants to add. Often you’ll find this dish paired with one of the Commonwealth’s other favorite exports, bourbon, and the state’s distinctive barbecue.

Award-winning author and chef Albert W. A. Schmid serves up a feast for readers in Burgoo, Barbecue, and Bourbon, sharing recipes and lore surrounding these storied culinary traditions. He introduces readers to new and forgotten versions of favorite regional dishes from the time of Daniel Boone to today and uncovers many lost recipes, such as Mush Biscuits, Kentucky Tombstone Pudding, and the Original Kentucky Whiskey Cake. He also highlights classic bourbon drinks that pair well with burgoo and barbecue, including Moon Glow, Bourbaree, and the Hot Tom and Jerry. Featuring cuisine from the early American frontier to the present day, this entertaining book is filled with fascinating tidbits and innovative recipes for the modern cook.

Enter to Win!

ReadUP for Earth Day Weekend!

Earth Day is this weekend, and today we’re highlighting our best new reads to celebrate conservation, biodiversity, and sustainable living.


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Kentucky Heirloom Seeds: Growing, Eating, Saving

Saving seeds to plant for next year’s crop has been key to survival around the globe for millennia. However, the twentieth century witnessed a grand takeover of seed producers by multinational companies aiming to select varieties ideal for mechanical harvest, long-distance transportation, and long shelf life. With the rise of the Slow Food and farm-to-table movements in recent years, the farmers and home gardeners who have been quietly persisting in the age-old habit of conserving heirloom plants are finally receiving credit for their vital role in preserving both good taste and the world’s rich food heritage.

Kentucky Heirloom Seeds is an evocative exploration of the seed saver’s art and the practice of sustainable agriculture. Bill Best and Dobree Adams begin by tracing the roots of the tradition in the state to a 700-year-old Native American farming village in north central Kentucky. Best shares tips for planting and growing beans and describes his family’s favorite varieties for the table. Featuring interviews with many people who have worked to preserve heirloom varieties, this book vividly documents the social relevance of the rituals of sowing, cultivating, eating, saving, and sharing.

Purchase Here.


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Living Sustainably: What Intentional Communities Can Teach Us about Democracy, Simplicity, and Nonviolence

In light of concerns about food and human health, fraying social ties, economic uncertainty, and rampant consumerism, some people are foregoing a hurried, distracted existence and embracing a mindful way of living. Over the course of four years, A. Whitney Sanford visited ecovillages, cohousing communities, and Catholic worker houses and farms where individuals are striving to “be the change they wish to see in the world.” In this book, she reveals the solutions that these communities have devised for sustainable living while highlighting the specific choices and adaptations that they have made to accommodate local context and geography. She examines their methods of reviving and adapting traditional agrarian skills, testing alternate building materials for their homes, and developing local governments that balance group needs and individual autonomy.

Living Sustainably is a teachable testament to the idea that new cultures based on justice and sustainability are attainable in many ways and in countless homes and communities. Sanford’s engaging and insightful work demonstrates that citizens can make a conscious effort to subsist in a more balanced, harmonious world.

Purchase Here.


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Water in Kentucky: Natural History, Communities, and Conservation

Home to sprawling Appalachian forests, rolling prairies, and the longest cave system in the world, Kentucky is among the most ecologically diverse states in the nation. Lakes, rivers, and springs have shaped and nourished life in the Commonwealth for centuries, and water has played a pivotal role in determining Kentucky’s physical, cultural, and economic landscapes. The management and preservation of this precious natural resource remain a priority for the state’s government and citizens.

In this generously illustrated book, experts from a variety of fields explain how water has defined regions across the Commonwealth. Together, they illuminate the ways in which this resource has affected the lives of Kentuckians since the state’s settlement, exploring the complex relationship among humans, landscapes, and waterways. They examine topics such as water quality, erosion and sediment control, and emerging water management approaches. Through detailed analysis and case studies, the contributors offer scholars, practitioners, policy makers, and general readers a wide perspective on the state’s valuable water resources.

Purchase Here.


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Mammoth Cave Curiosities: A Guide to Rockphobia, Dating, Saber-toothed Cats, and Other Subterranean Marvels

Sir Elton John, blind fish, the original Twinkie, President Ronald Reagan’s Secret Service detail, and mummies don’t usually come up in the same conversation—unless you’re at Mammoth Cave National Park! Home to the earth’s longest known cave system, this UNESCO World Heritage Site is one of the oldest tourist attractions in North America.

In this charming book, author and cave guide Colleen O’Connor Olson takes readers on a tour through a labyrinth of topics. She discusses scientific subjects such as the fossils of prehistoric animals and the secret lives of subterranean critters, and she provides essential information on dating in the cave (the age of rocks and artifacts, not courtship). Olson also explores Mammoth Cave’s rich history, covering its use as the world’s first tuberculosis sanatorium as well as its operation as a saltpeter mine during the War of 1812, and shares the inspirational story of the park’s first female ranger. Whether you’re visiting the national park, thinking about visiting, or just curious about a place recognized as one of the world’s greatest natural wonders, don’t miss this delightful guide to the wild and wonderful subterranean world of Mammoth Cave.

Purchase Here.


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Kentucky’s Natural Heritage: An Illustrated Guide to Biodiversity

Kentucky’s ecosystems teem with diverse native species, some of which are found nowhere else in the world. Kentucky’s Natural Heritage brings these sometimes elusive creatures into close view, from black-throated green warblers to lizard skin liverworts. The aquatic systems of the state are home to rainbow darters, ghost crayfish, salamander mussels, and an impressive array of other species that constitute some of the greatest levels of freshwater diversity on the planet.

Kentucky’s Natural Heritage presents a persuasive argument for conservation of the state’s biodiversity. Organized by a team from the Kentucky State Nature Preserves Commission, the book is an outgrowth of the agency’s focus on biodiversity protection. Richly detailed and lavishly illustrated with more than 250 color photos, maps, and charts, Kentucky’s Natural Heritage is the definitive compendium of the commonwealth’s amazing diversity. It celebrates the natural beauty of some of the most important ecosystems in the nation and presents a compelling case for the necessity of conservation.

Purchase Here.


Visit our website to explore all of our titles in Nature and Environmental Studies