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I am grateful for the interest in this project, in North Carolina and beyond.


The Center for the Study of the American South, UNC-Chapel Hill, Spring 2016:Home in a New Place: Making Laos in North Carolina.” An exhibit featuring a selection of photos from the project, along with text panels, temple banners, and two Hmong story cloths. More >

“Gravy” Podcast, Southern Foodways Alliance, Feb 2016: A Trailer, a Temple, a Feast: Making Laos in North Carolina” by Katy Clune, produced by Tina Antolini
“Sticky rice. It may not be the first dish you expect to be served in a double-wide trailer in the mountain South, but in Morganton, North Carolina, you will find it in abundance. In this episode of Gravy, Katy Clune brings us the story of one Laotian family that’s introducing their community to their food and faith, and working to make themselves a home in the South . . .” More >

Gravy Quarterly Magazine, Southern Foodways Alliance, Fall 2015:Tasting Laos in the North Carolina Mountains” by Katy Clune
“In the quiet of the early morning in Vientiane, steam rises from sticky rice. Women sit on low bamboo stools waiting for tak baht, the morning ritual of serving monks their daily meal. Wrapped in dark orange robes, young men cradling alms bowls walk single file. As they pass each group of morning worshippers, the men stop, turn to face away from the street, and chant in thanks . . .” More >

Southern Cultures Journal, Documentary Arts Issue, Fall 2015: 
“Home in a New Place: Making Laos in Morganton, NC” by Katy Clune
A photo essay and selection from the larger thesis was published in the fall 2015 special “Documentary Arts” issue of Southern Cultures, guest-edited by Tom Rankin.

Dishes at Asian Fusion Kitchen. Photo by Bill Lusk for Our State.

Dishes at Asian Fusion Kitchen. Photo by Bill Lusk for Our State.

Our State Magazine, Sep 2015:Asian Fusion Kitchen Brings a Taste of Laos to Morganton” by Katy Clune
“In a restaurant in Morganton, water trickles from a fountain framed by green leaves. There are weavings on the walls, next to photos of a grand monument shining in gold. Scents of garlic and lemongrass waft from the kitchen as someone passes by with a bag brimming with herbs and seasonings from the grocery next door. All around the dining room of Asian Fusion Kitchen, Morgantonians gamely pinch sticky rice with their fingers, sopping up sauce just as they would in Laos.” More >

Carolina Arts & Sciences Magazine, Fall 2015: Mapping a Culinary Mashup: Laos and a Local Community” by Dee Reid
“When Katy Clune arrived at Carolina for graduate folklore studies two years ago, she intended to weave together her interests in Southeast Asia and textiles. She had spent her childhood in Indonesia and worked most recently at the Textile Museum at George Washington University in Washington, D.C.” More >

Masters Thesis, UNC-Chapel Hill, May 2015: “Home in a New Place: Making Laos in Morganton, North Carolina” by Katy Clune
Access to the complete thesis is available through UNC Libraries.

WUNC, The State of Things Public Radio Program, March 2015:From Hot To Salty, Smoky And Sweet, What Our State’s Flavors Say About Who We Are” interview with Katy Clune, Marcie Cohen Ferris, and Sharon P. Holland
“Hot, salty/smoky, sour/bitter, sweet, savory, and sharp: a flavor profile can evoke a particular style of food, and in turn, food can give insight to a community’s public health, history and policies. This week, students, faculty, entrepreneurs and community members at UNC-Chapel Hill gather to explore the history, politics and culture of North Carolina food using the six flavor profiles as a guide.” More >