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Mountaineers have long been known for their ingenuity and independent spirit, traits that live on today among the entrepreneurs and artisans profiled in Smoky Mountain Living’s Made in the Smokies feature. more

Oct 1, 2017 12:00 AM Features

“There are things that only pot likker can cure & times when what actually matters can be spooned on to a plate — the savories & the sweetest of things that simply taste like my North Carolina home.” — Sheila Smith McKay, Home in Mind more

Good Reads 1 Comments

12 Days of Christmas

Donated photo

Partridges and pear trees need not apply: These 12 holiday destinations around Southern Appalachia offer mountain merry-makers a bit of everything—from homespun traditions to festive glamour and glitz. more

Dec 1, 2016 12:00 AM Features

Home Cooking

JBN Photo

’Tis the season for good cooking. Whether your holiday food traditions have been set in place for generations or every year starts as a blank menu, there’s always room at the table for one more special dish. more

Dec 1, 2016 12:00 AM Features

Janette Carter

Photo by Larry Smith

The making of chow-chow involves far more than the blending of vinegar, vegetables, and spices. Canning this mysterious relish, made for generations in the Mountain South, signals change and ingenuity. more

Aug 1, 2016 12:00 AM Sweet Appalachia

Corn bread

Meg Reilley photo

Not too long ago, I was chatting with a friend—a lifelong Southerner who had relocated to northern California several years prior. more

Aug 1, 2016 12:00 AM Sweet Appalachia

Sweet pickle relish

Meg Reilley

I am an “all purpose” lady. Which is to say that I most prefer those objects that serve a multitude of purposes. An item whose usefulness can be employed on a daily as opposed to occasional basis gets my vote. more

Jun 1, 2016 12:00 AM Departments

Sorghum and Bourbon Pecan Pie

John Rott Photo, Courtesy University Press of Florida

When it comes to old mountain staples reaching new heights of popularity, sorghum takes the cake—not to mention the fried chicken, pork chops, and wings. more

Oct 1, 2015 12:00 AM Sweet Appalachia

As a new bride on my grandfather’s family farm, my grandmother taught herself how to make pie crust in secret, feeding her failed attempts to the hogs. As my mom tells it, eventually she emerged victorious with a husband-worthy crust. more

Oct 1, 2015 12:00 AM Blog

Each cookbook in the UNC Press Savor the South collection celebrates a beloved food or tradition of the American South. Written by well-known cooks and food lovers, the books brim with personality. more

Nov 1, 2014 12:00 AM Sweet Appalachia

Love Kitchen

T. Wayne Waters photo

It’s a little past 8 a.m. on a Wednesday morning and 82-year-old twin sisters Helen Ashe and Ellen Turner are in the kitchen cracking eggs into wide-mouth wooden bowls. Brewing coffee infuses the air with an earthy aroma. more

Aug 22, 2014 4:43 PM Features

Hal Herzog

Mark Haskett photo

Granted, I wasn’t always fond of snakes, and even now, picking up a non-venomous redbelly makes me flinch a little. But all in all, the snake world is one I have come to admire. But the kids’ faces are aghast. more

Feb 1, 2011 12:00 AM Features

A curing recipe

T. Wayne Waters photo

The red metal arrow emblazoned with the words “Country Ham,” fails to indicate that this is the place from which more than 40 chefs at some of Manhattan’s finest restaurants and the Biltmore Estate and Grove Park Inn order their ham products. more

Jan 1, 2011 12:00 AM Features

Snowy Christmas

Sarah E. Kucharski photo

Last winter was the snowiest winter I remember since 1993, when “The Storm of the Century,” struck and brought us two feet of fluffy, white, transportation crippling, power outing snow. more

Jan 1, 2011 12:00 AM Blog

“The Spiral Bound Bible of Southern Cooking: A Community Cookbook from the Southern Foodways Alliance,” released in fall 2010, pulls together recipes collected from alliance members and oral history subjects. more

Sweet Appalachia

blueridgefoodventures.jpg

Jon Bowman photo

In the past, one of the solutions for farmers who needed to process quantities of a food product was to build a community kitchen. Later, community canneries were built at a central location for whatever produce was in season. more

Sep 1, 2008 12:00 AM Features