- Avery Research Center archivists and Tamara Butler guided students through hands-on archival work, connecting documents and photographs to Lowcountry generational stories.
- Students created zines using archival images to explore how Gullah Geechee recipes and family food traditions preserve cultural memory.
- James Beard Award winner KJ Kearney discussed African foodways' influence on Southern cuisine; Chef Reggie demonstrated ingredient origins in a Gullah-inspired meal.
- Visit organized by Patrick Martin, funded by NCTE, Penguin Random House and Anne Frank Fonds Basel, connecting K-12 classrooms with College of Charleston teacher preparation.
Above: High school students participate in a hands-on zine-making workshop centered on Gullah Geechee foodways. (Photos by Patrick Matin)
The Avery Research Center for African American History and Culture at the College of Charleston recently welcomed 58 seniors from the Charleston County School of the Arts on the Bonds Wilson Campus for an immersive day of learning focused on archives, memoir and the preservation of African American history in the Lowcountry.
The experience reflected the unique role the College of Charleston plays as a place where history, education and community intersect. By bringing together university scholars, archivists, local cultural leaders and high school students, the day demonstrated the power of the College as a hub for learning, connection and collaboration across generations.
Students explored the Avery’s exhibits and historic classroom while working directly with archival materials under the guidance of Tamara Butler, executive director of the Avery Center and a 2002 SOA Creative Writing alumna.
Tamara Butler explains historical artifacts at the Avery Research Center.
High School student Donte Foxworth looks through an archival yearbook.
KJ Kearney, founder of Black Food Fridays speaks to students.
Avery staff members D’Aujai Kelley, Nate Hubler, Erica Veal and Daron Lee Calhoun introduced students to materials from the archives and helped them examine how documents, photographs, instruments and yearbooks help preserve generational stories.
As part of the visit, students participated in a hands-on zine-making workshop centered on Gullah Geechee foodways. Using archival images and historical materials, students created original zines exploring how recipes, ingredients and family food traditions can function as forms of cultural memory and historical record.
KJ Kearney, founder of Black Food Fridays and a James Beard Award winner, spoke about the cultural significance of food traditions and the ways African foodways shaped Southern cuisine. Students also enjoyed a Gullah-inspired meal prepared by Charleston’s Chef Reggie, who explained the origins of the ingredients used in the dishes and how they connect to local agricultural traditions.
The visit was organized by Charleston County School District teacher and College of Charleston Ed.D. candidate Patrick Martin and supported by a national teaching grant from the National Council of Teachers of English (NCTE), Penguin Random House and the Anne Frank Fonds Basel founded by Otto Frank through the Anne Frank Award for Teaching Memoir.
Joining the group was Isabelle Quade, a College of Charleston senior secondary education/English major completing her clinical internship in Martin’s classroom this semester. The group was joined by Keonya Booker, professor and director of the Ed.D. in Learning and Inquiry in Practice program and one of Martin’s professors in his doctoral coursework, highlighting the connections between K–12 classrooms and the preparation of future educators at the College of Charleston.
