My Mom’s mom made this cake during World War II. It is a common recipe of the time, and its…
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Out of the Kitchen: Virginia’s New Food Freedom Law
Virginia home bakers, jam makers, and other small food producers will soon have more room to sell beyond the farmers…
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Unlocking the Secrets of the Invasive Wild Kudzu Vine
The Miracle, The Monster, The Meal: Rethinking Kudzu in the Appalachian Highlands Few plants are more associated with the modern…
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Slow Food Tri-Cities is Now an Official Non-Profit
It feels like it was yesterday that I was walking the grounds of Spade & Spoon in Johnson City, admiring…
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The Pakalachian: Two Culinary Worlds on One Amazing Plate
The Commons and the Uncommon If you have ever been to the Commons in Abingdon, you will notice that there…
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The Appalachian Spring Wild Ramp: Why Foragers Love Them
I have always loved food with a story. So, when I first heard about an elusive, intensely flavored wild onion,…
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Recreating the Magic of Frances’ Old Kitchen Wisdom
Frances’ Macaroni and Cheese “Frances!” I jog her down, catching her in the foyer of The Church of Jesus Christ.…
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The Truth About Food Fraud: Appalachian Solutions
It is a bitter pill to swallow, yet a necessary one: Some of our food is fake. The “Extra Virgin…
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Reviving the Pawpaw: Appalachia’s Lost Delicacy is Back Now
I smelled them before I saw them. I was shin-deep in a creek, just off the main road, pushing through…
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Why Canning Was Essential to Survival in Appalachia
In the Appalachian Highlands, “putting up” or canning isn’t just a chore or a challenge; it is the boundary between…
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