As many people know, I’ll be leaving my post at the ISJL next week to pursue a Ph.D. in American Studies. The last four years have been amazing for me, personally, professionally and academically, and I know I’m going to miss the city of Jackson and the ISJL office.
My last big project here has been a series of three short videos about Jewish life in Ashland, Kentucky, which were commissioned by the Kaplan Simons Family Foundation. I’m proud and excited to share these videos today:
Huge thanks to all of the participants, the families who shared photographs with me and especially the Boyd County Public Library, where many of the interviews were conducted.
Last month, I had the pleasure of visiting Ashland, Kentucky, to conduct a series of oral history interviews. The trip was funded by the Kaplan-Simons Family Foundation, which was started by the owners of Star’s Fashion World, once a leader among the retail businesses of downtown Ashland.
I was lucky to sit down with Jerry Mansbach for a short interview on the last day of my trip. Mansbach’s father, Joe, founded a very successful scrap metal business in Ashland and became a major supporter of the town’s small traditional shul. Jerry talks here about his family’s story and his father’s success.
More videos from the trip will be available soon on the Ashland, Kentucky, page of our Online Encyclopedia of Southern Jewish Communities. You can also hear a short radio interview that I did about the project.
Whenever I get ready to go on a long research trip, I put together a detailed itinerary, listing each library, synagogue, and cemetery I plan to visit, as well as the people I will interview or with whom I plan to meet. I make sure to add addresses, contact numbers, and hotel and rental car confirmation numbers. Once all this information is compiled, I start working on my favorite part of the trip: figuring out where I am going to eat each day.
It’s not unusual for me to spend twice as much time combing through reviews on Urbanspoon or Roadfood.com than reading through libraries’ online catalogs. Of course, I spend far more time in the archives than in restaurants, but one of the perks of my job is the chance to become an expert on regional southern cuisine. For me, this opportunity has become a serious responsibility!
Whenever I’m on the road, I try to find out about the unique regional specialties, from hot tamales in the Mississippi Delta or dry rubbed beef brisket in central Texas, to burgoo in western Kentucky. Once, when I was visiting Laredo and other Jewish communities along the Texas-Mexico border, I spent hours figuring out precisely which Mexican restaurants offered the most authentic and tastiest version of the local cuisine. I would hate to visit a town and miss the best place to eat.
But sometimes, I must take into account other considerations. When I recently traveled to western Kentucky, I was faced with the prospect of eating mutton barbecue for three days straight. Since I’ve entered my 40s, I knew that such a schedule would wreak havoc on my archive productivity (not to mention my digestive system!). So I mixed in an occasional salad and bought fruit at a local grocery store for healthy snacks. Finding green things to eat can be a challenge on the road.
One of the effects of the Immigration Act of 1965 – the most underrated federal law of the past 50 years, if you ask me – is the spread of Asian immigrants to cities and towns around the country. I have learned to scout out Asian restaurants in unusual places. I have had amazing Vietnamese pho in Oklahoma City and great pad thai in Paducah, Kentucky.
In preparation for a trip to Virginia two weeks ago, I was most excited to eat at Peter Chang’s, a new restaurant recently opened by the famous peripatetic master of Chinese cuisine, whose sudden disappearances and movements have been tracked by foodies across the country, including Calvin Trillin in the New Yorker magazine. Chang has recently opened restaurants in Charlottesville, Richmond, and Williamsburg – three cities I just happened to be visiting.
While I can assure you this was a coincidence, I’ll happily admit that his restaurants graced my itinerary three times over a four day stretch.
What are your favorite Southern specialties? What about out-of-region surprises?