Genevieve Bardwell
814 Rocky Rd, Harman, WV 26270 and 2707 Grant St, Bellingham, WA 98225
(724)317-9947, jbardwell@gmail.com
Degrees:
A.S., Culinary Arts, 1975 (Culinary Institute of America, Hyde Park, NY)
B.S. and M.S., Plant Pathology, 1984 and 1989 respectively (University of Massachusetts, Amherst, MA)
Science instructor certification, 1996, West Virginia (WV) and Pennsylvania (PA)
Professional and Technical Experience:
2010- Present: Lecturer on classes to the public on historical context and how to make salt rising bread.
2022-2023: Instruction of apprentices in traditions and production of Appalachian Salt rising bread;
Central Appalachian Living Traditions through Mid-Atlantic Arts.
2017-2018: Instruction of apprentices in traditions and production of Appalachian Salt rising bread; Pennsylvania Council of the Arts and West Virginia Folklife Apprenticeship Program.
2010- 2017: Owner/Master Baker, Rising Creek Bakery in Mt Morris, PA, a bakery/cafe selling salt rising bread, pastries, and breakfast/lunch along the banks of Dunkard Creek.
1996-2010: Curriculum Coordinator, Health Sciences Technology Academy (HSTA), West Virginia University, Morgantown, WV. (www.wv-hsta.org). Designed science curriculum for teachers and underrepresented high school students across West Virginia, incorporating culturally relevant pedagogy and diversity/inclusion practices.
Video: Salt Rising Bread: https://www.youtube.com/watch?v=7fVfhsOL1Zo&t=452s
Website: https://sites.google.com/view/yeastfreemysterybreads
Relevant Referenced Publications:
Bardwell, G. 2024. Mystery Bread of the Hollows. Illustrations by A. Bardwell. A children's picture book of Appalachian salt rising bread. Austin MaCauley Publishers, New York.
Bardwell, G. 2023. An Appalachian Invention: Salt rising bread. Pages in “Repast”, Quarterly Publication of the Culinary Historians of Ann Arbor. Editor Randy Schwartz. Ann Arbor, Michigan.
Bardwell, G. and S.R. Brown. 2016. Salt Rising Bread: Recipes and Heartfelt Stories of a Nearly Lost Appalachian Tradition. St. Lynn’s Press, Pittsburgh, PA.
Brown, S.R., and G. Bardwell. 2015. Salt Rising Bread. Pages 154-162 in “Handbook of Indigenous Foods Involving Alkaline Fermentation”. Editors: P.K Sarkar and M.J. Nout. CRC Press/ Taylor and Francis Group.
Bardwell, G. et al. 2009. Feasibility of Adolescents to Conduct Community-Based Participatory Research on Obesity and Diabetes in Rural Appalachia. Clinical Translational Science Journal. Vol. 2 (5): 340-349.
Jucket, G., G. Bardwell, B. McClane, S. Brown. 2008. Microbiology of Salt Rising Bread. West Virginia Medical Journal. Vol. 104: 26-27.
Herold, R., Mujuru, P., Bardwell, G. 2007. Walk for Life: Changing Behaviors Through A Web-based Educational Program for At-Risk High School Students. The International Journal of Technology, Knowledge and Society 3: 125-132.
Bardwell, G. et al. 2007. Engaging Youth to Examine Lifestyle Behaviors through International Research with University Partnerships. International Electronic Journal of Health Education. 10:95-103.
Newspapers/Magazines:
Various newspaper articles and blogs about salt rising bread in The New York Times Magazine, Charleston Gazette-Mail, Chicago Tribune, Pittsburgh Post-Gazette, The Dominion Post (Morgantown, WV), Morgantown Magazine, Pocahontas Times (Marlinton, WV), Capital Gazette (Annapolis, VA), Garden and Gun (Charleston, SC), The Keystone Center (http://keystonekitchen.org/blog/), New York Times Magazine by T.Rao, November 22, 2020, “A Delicious and Nearly Lost Tradition: Salt-rising bread.
Relevant Presentations:
Bardwell, G. 2020, 2021, 2023, 2025. Salt rising bread lecture and workshop. Carnegie Hall, Lewisburg, WV.
Bardwell, G. 2018. A Comparative Study of Three Traditional Breads Being Produced Commercially for Purposes of Preservation: Eftazymo (Greece), Gergoush (Sudan), and Salt Rising (USA). SIEF 22nd International Ethnological Food Research Conference, Kalamata, Greece.
Bardwell, G. and Eleanor Marshall. 2023. An Authentic American Invention: Salt-rising Bread. Appalachian Studies Association conference, Athens, Ohio.
Bardwell, G. and A. Dawson. 2018. Appalachian Cultural Heritage. Appalachian Studies
Conference, Cincinnati, OH.
Bardwell, G. and A. Dawson. 2017. Food as Cultural Heritage. Appalachian Studies
Conference, Blacksburg, VA.
Bardwell, G. and S.R. Brown. On-going. WV Public Radio program “Inside Appalachia” , salt
rising bread.