Trying LARGEST AMISH BUFFET | Amish Country FOOD TOUR in Lancaster Pennsylvania
My first food trip to Amish country in Lancaster Pennsylvania. Just exploring on my own so im sure I missed some good spots. But wanted to come here because I heard about this amazing buffet or Smorgasbord.
Restaurants I went to:
Shady Maple Smorgasbord
129 Toddy Dr, East Earl, PA 17519
Bird in Hand Bakeshop
542 Gibbons Rd, Bird in Hand, PA 17505
Immergut Hand-Rolled Soft Pretzels
3537 Old Philadelphia Pike, Intercourse, PA 17534
***MORE EXCLUSIVE Content on Instagram***
✩
➔ Get tickets to the best show on earth!!!
✸ Strictly Dumpling T-Shirts HERE:
➣ Subscribe for MORE videos about food!
➣ Subscribe to my Vlog Channel!
------------------------------------------------------------------------------------------
★↓FOLLOW ME ON SOCIAL MEDIA!↓★
Facebook Show Page:
Facebook Mike Fan Page:
Twitter:
◈ Equipment I use for filming◈ :
Sony RX100 Mark V:
PANASONIC LUMIX G85:
Wide Angle Lens:
Camera Mic:
Camera Lights:
Handheld Audio Recorder:
Tripod:
Drone:
My Favorite Cookware！
wok/pan
Also this pan
Pressure pan
Nonstick pot
-------------------------------------
♫ Music from: Epidemic Sound
“Landscapes of Slavery, Landscapes of Freedom, Keynote Address by Michael Twitty
Event Description:
This forum brings together scholars whose research investigates the relationship between the African diaspora, Afro-descendants, and the built environment of North America and the Caribbean from a variety of lenses that are specific to the scholars’ fields of inquiry. The goal is to begin to expand the field of landscape history by taking into consideration questions that are not always deemed central to the practice of design, if design is understood as an activity that has featured—in the historical narratives—the presence of an author-designer, a client, and a variety of tools the former has used to communicate ideas about form, materials and use, to the latter.
By its very cross-disciplinary nature and topical organization, this forum questions a traditional mode of history writing that is based both on the description of linear developments and on the exclusive use of archival and written sources. Instead it argues for a relational historiography that considers what methods and what traces—written, spoken, or material, and whether found on the land’s surface or below—may allow us to tell the story of the Black North American and Caribbean landscape of enslaved people, maroons and freemen. Without arguing for the obliteration of what is already known about the landscape of plantations and the settlements of early America, essays presented at this symposium will ultimately produce a landscape history that, paraphrasing Èdouard Glissant, is latent, open, multicultural in intention, and directly in contact with everything possible.
Keynote Address by Michael Twitty:
Beyond ‘Slave Food’: Re-Organizing the Perceptions and Potential of African American Foodways
Michael W. Twitty is a living history interpreter, culinary historian, and food writer personally charged with teaching, documenting, and preserving the African American culinary traditions of the historic South and its connections with the wider African Atlantic world as well as parent traditions in Africa. He blogs at Afroculinaria.com. He’s appeared on Bizarre Foods America with Andrew Zimmern, Many Rivers to Cross with Henry Louis Gates, and most recently Taste the Nation with Top Chef‘s Padma Lakshmi and a special guest appearance in Michelle Obama's Waffles and Mochi show on Netflix. HarperCollins released Twitty’s The Cooking Gene, in 2017, tracing his ancestry through food from West and Central Africa to America and from slavery to freedom. The Cooking Gene won the 2018 James Beard Award for best writing as well as the book of the year, making him the first Black author so awarded. His piece on visiting Ghana in Bon Appetit was included in Best Food Writing in 2019 and was nominated for a 2019 James Beard Award. Twitty's next book, Rice with UNC press, is currently fresh off the presses. Koshersoul, about his culinary journey as a Jew of African descent, will be out in 2022 through HarperCollins. He was most recently named a National Geographic Explorer in 2021.
Raffaella Fabiani Giannetto is a landscape historian, critic, and part-time lecturer at the GSD. Her approach to landscape history is guided by the belief that world-wide relations across spatial and temporal scales are best discerned and studied through an accumulation of commonplaces.
Dr. Fabiani Giannetto is also an independent scholar and, when not in the classroom, she reads and writes about the productive landscape, early modern Atlantic history, and the roots of Western society’s progressive alienation from the natural world.
00:00 Welcome remarks by Anita Berrizbeitia
06:28 Introduction by Raffaella Fabiani Giannetto
10:57 Keynote Address by Michael Twitty
56:27 Discussion and Q+A
Gibanica Recipe S1:E1 Chef Baba Cooking Show
Order the Chef Baba Cookbook at
Chef Baba teaches her son to make her special Gibanica recipe in this very special and funny episode. This delicious egg dish is perfect as a meal, side dish, appetizer or brunch. She uses a 14 round pan, 2 deep.
Main ingredients: Eggs, filo dough, cream cheese, cottage cheese.
An 84-year-old grandmother shares cooking secrets from the Old Country. There are plenty of laughs as Baba teaches her son how to cook her favorite Serbian recipes, including Gibanica, so he can one day make them for his own grandchildren. Comedy-Cooking TV show. Subscribe here on youtube for the latest funny clips. See the entire series at