501(c)3

 

Why are foodways important?

Foodways is the study of what people eat and why. Why we procure, prepare and serve the food we do has cultural, sociological, geographical, financial and political influences.

 

 

Why is recognition of diverse foodways valuable?

Preserving our past and present for the future by research, documentation and oral histories. It is culinary anthropology on the hoof, paw, root and leaf.

 

 

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1st Prize, Missouri State Fair, 2013

 

Greater Midwest Foodways Alliance

FAMILY HEIRLOOM RECIPES

 

Missouri State Fair

August 10, 2013

 

First Prize Winner


(Image by Peter Engler)

 

 

First Prize:


Carp Cakes with Cucumber Sour Cream Dill Sauce

Barbara Clark, Kohoka, Missouri

 

 

Clifford Clark was an avid hunter and fisherman all of his life.  He was born in Lewis Country, which is located in the Northeastern corner or Missouri.  He spent his youth fishing on the banks of the Wyaconda and Fabius Rivers.  As the oldest child from a large family during the end of the Great Depression, he used his hunting and fishing skills to help provide food for the family table.

 

Refrigeration and electricity was unheard of on rural farms in Missouri prior to electrical cooperatives.  One of the ways excess food was preserved was by pressure canning.  A bountiful catch of carp or buffalo from the local rivers resulted in jars form meat in the pantry waiting for us.

 

Returning form World War II, he married and started his own family.  The traditions of canning fish continued.  I also can carp or buffalo for our own use.

 

The basic recipe for fish cakes remains unchanged.  However, the tarter sauce served on the side has evolved over the years.  Now I serve carp cakes with a cucumber sour cream dill sauce as my heritage is Swedish/Danish.  Our son-in-law enjoys his with sweet chili sauce reflecting his South African heritage.  Family recipes slowly evolve as each generations tastes are taken into consideration during the preparation of a dish.

 

First Prize:


Carp Cakes with Cucumber Sour Cream Dill Sauce

Barbara Clark, Kohoka, Missouri

 

1 pint canned carp

2 eggs, lightly beaten

15 to 20 saltine crackers, coarsely crushed

1 cucumber, peeled and seeded

1 (8 ounce) container of sour cream

1 clove garlic minced

1/2 teaspoon salt

 

Drain juice from 1 pint canned carp.  Place in medium size bowl and flake.  Add eggs and saltine crackers.  Stir until just combined.  Divide into 4 equal portions and flatten into 1/2-inch patties.  Fry in lightly oiled skillet 5 minutes over medium heat on each side, or until golden brown.

 

To prepare sauce – grate cucumber and place in a colander, pressing to drain excess liquid.  Pat dry between paper towels.  Stir together cucumber and remaining ingredients.  Cover and chill at least 30 minutes or up to 2 days.

 

4 servings.

 

 

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