HARRISBURG, Pennsylvania. – First Lady Frances Wolf and Department of Community and Economic Development (DCED) Assistant Secretary of Marketing, Tourism and Cinema Carrie Fischer Lepore on Thursday celebrated Pennsylvania’s rich history and culinary heritage with the launch of four new culinary circuits:
– Picked: Une Pomme Trail;
– In the oven: A bread track;
– Chopped: A Charcuterie Trail; and
– Pickled: A fermented trail.
(Photo, left to right: owner of Smoke & Pickles in Mechanicsburg, Chief David Mills; Assistant Secretary for Marketing, Tourism and Cinema at the Department of Community and Economic Development (DCED) Carrie Fischer Lepore; First Lady Frances Wolf; and Talking Breads owners Joe and Shana Amsterdam at the Four New Culinary Trails Celebration.)
âIn Pennsylvania, food is not just a meal – it’s an important part of our history, culture and heritage,â said Assistant Secretary Fischer Lepore.
âThese culinary trails allow travelers to become more fully immersed in what it means to be a Pennsylvanian through our heritage and food traditions. And the Culinary Trails will introduce longtime Pennsylvanians to new restaurants, craft shops and more, helping to stimulate the many small businesses that form the fabric of the Commonwealth’s food legacy.
The Culinary Trails feature local farms, artisans, and other food businesses from all counties and corners of Pennsylvania, providing travelers with an immersive, multisensory understanding of the Commonwealth’s rich food culture.
“Storytelling is one of the most powerful tools we have for sharing what life was like at any given time, and what we eat, how we eat it and why we eat it is a key part of the stories. that we pass down through the generations, âsaid First Lady Wolf.
“Pennsylvania’s past and present are extremely characterized by the foods that have been blended into the history of our communities, and each of the culinary trails is the perfect way to show how each plate continues to shape our country.”
The Culinary Trails spotlight many of the diverse dishes that form the heart of Pennsylvania cuisine. Since 2018, DCED has collaborated with the Center for Regional Agriculture, Food, and Transformation (CRAFT) at Chatham University to conduct in-depth research to develop culinary trails that accurately represent the rich culture and history of the region. State, including the distinctive dishes popularized by immigrants who built communities in Pennsylvania.
âWhat I love about these trails is that they are laid out so that every traveler feels safe and welcome,â said Mary Miller, food historian at CRAFT and lead researcher for the project. âAll ages, backgrounds and abilities will find something they enjoy and have a great experience learning Pennsylvania cuisine.â
âWe saw this collaboration as a unique opportunity to use culinary tourism to strengthen our regional food system,â said Cynthia Caul, CRAFT Program Manager. âThe hope is to support local farms and food businesses and connect people with the people who grow and make food in this region today and historically. “
Each trail has four to five separate âgroupsâ per region to be completed during a two to four day road trip, with a diverse offering of bakeries, restaurants, wineries, cider houses and other shops. local food and restaurants, as well as places of historical significance such as museums to give travelers a feel for the history of different cultures, recipes and food preparation techniques.
The four new culinary paths
Picked: an apple trail
Pennsylvania is ranked fourth in the United States for apple cultivation, producing between 400 and 500 million pounds of apples per year. Picked: An Apple Trail features a sample of traditional farms, cider houses, bakeries, and other places like apple pie pottery and ceramic makers.
In the oven: a bread track
From pretzels and fly pie to haluski and hops, grains like corn and wheat have played a central role in Pennsylvania history, economy, and culture. Baked: A Bread Trail honors the grain regions of Pennsylvania with baked goods, crafts, mills, bakeries, breweries, and restaurants.
Chopped: a delicatessen trail
Derived from the French expression meaning “meat cooker”, the salting of meats is a practice that dates back to the early 19th century in the Commonwealth, when migrants from Eastern European countries settled in the areas. rural areas and built smokehouses in their backyards. Minced: A Deli Trail takes visitors on an exploration of deli meats and side dishes, ranging from backyard smoked sausage to select planks hand-carved with curing methods and recipes handed down from generation to generation.
Picked: A Fermented Trail
From common menu items like pickled vegetables, sauerkraut, and beer to delicacies like beetroot eggs, root beer, kefir, and kombucha, Pennsylvanians love fermented foods. Pickled: A Fermented Trail includes stops at farms and creameries, wineries and markets, and even historically significant homes and hotels for fermented products.
The four new culinary trails are in addition to two existing trails that were developed by the Pennsylvania Board of Tourism to showcase Pennsylvania’s rugged agriculture and food offerings: Scooped: An Ice Cream Trail and Tapped: A Maple Trail . For more information and a full itinerary of all the culinary trails, go to visitpa.com/trip/culinary-trails and follow #PACulinaryTrails, #PickedInPA, #BakedInPA, #PickledInPA, and #ChoppedInPA.
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