Carol and Jim Steiner say they understand that the idea of a jaunt on the Appalachian Trail can intimidate some would-be hikers. After all, the AT is about 2,181 miles long, known as the longest continuously marked footpath in the world. more


Leftover mashed potatoes were often the base for potato cakes at our next meal. My mother seasoned hers with onion chipped small and plenty of pepper, but I like to add other ingredients for a hearty main dish. more

Sweet Appalachia

In 2013, Smoky Mountain Living invited Michael Twitty to author an article for its Mountain Voices section regarding how the enslaved from West and Central Africa influenced Appalachian food and culture. more


“What’s the deal with all the pancakes?” With apologies to Jerry Seinfeld, we really don’t know, but let’s find out! more

Sweet Appalachia

Kilt Lettuce and a Spring Celebration

Photo by Fred Sauceman

Mary Waldrop kneels beside a brook in Unicoi County, Tennessee. She has spotted something. It’s a bright green plant, a welcome sight after a long winter. The edges of its leaves are serrated. We’ve come, on this day in early May, to dig ramps. more

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We love coffee

Susanna Barbee photo

In today’s world, fresh roasted coffee beans are all the rage, and folks are using French presses and pour-over methods to create the perfect beverage. more

Sweet Appalachia

Seed Saving

Chris Smith photo

There are whole books devoted to the art and practice of seed saving, but this will give you a brief summary for tomato seeds, which happens to be one of the easiest places to start. more

Mountain Explorer

Heaven on a plate

Shawn Poynter

It’s four o’clock in the morning. Even the early-rising cattlemen haven’t arrived at the Kingsport Livestock Auction. But across the parking lot, Betty Jones has just turned on the lights at Betty’s Stockyard Café. more

Sweet Appalachia

No Taste Like Home

Mike Belleme

What do an overgrown field, a weed-infested city lot, a wilderness hollow, a suburban backyard, and a shady woodlot all have in common? Well, if you’re Alan Muskat, the answer is simple – food for the taking. more

Mountain Explorer

Pickled eggs

Erin Adams

During the summer of 2001, I took the road trip of a lifetime. A close friend was relocating from Asheville to Oakland, California, bound for grad school, and asked if I’d accompany her on the cross-country drive. more

Sweet Appalachia

Philippine Connection

Photo by Fred Sauceman

Pacific Island cookery at a fall fair in the Volunteer State may, at first, seem out of place. But Knoxvillians’ love of lumpia is long-standing. more

Sweet Appalachia

Fabulous Franklin, N.C.

Margaret Hester photo

Tucked away in a forgotten corner of Western North Carolina, not far from the Georgia line, lies an old town that’s rapidly developing a new spirit. more


Fresh Harvest

Courtesy of Harvest Table

Interstate 81 bypassed their business over half a century ago, but Pam and Grant Hall keep making Dip Dogs on the Lee Highway between Chilhowie and Marion in Southwest Virginia. more


Miss Angel's sonker

Courtesy of Surry County Tourism

Chefs, brewers, distillers, bakers, farmers, and country cooks are preserving traditions and redefining the flavor of Southern Appalachia, from A to Z. more

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At the East Tennessee Coffee Company

Dawn Gilchrist photo

From our home in Sylva, we sidled up along Jonathan Creek in Haywood County and rode it until we approached the Pigeon River and intersected Interstate 40. more


“Why he ain’t a professor; he’s just an old dirt dauber.” Several decades ago that’s how a woman known to locals as the “plant lady” described me to another customer who mentioned that I taught at the local university. more

Good Reads

Two of North Carolina’s leading local food and farmer advocacy organizations have partnered for Connect2Direct, a major new initiative to increase farmer direct sales and expand local food access. more

Sweet Appalachia

Ila Hatter

Holly Kays photo

I spent a significant part of my childhood wanting to be Sam Gribley, the boy in Jean Craighead George’s “My Side of the Mountain” who runs away from the city to live in a hollowed-out hemlock tree. more

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Kelly Davis, founder of Lusty Monk Mustards

Harmony Johnson photo

Kelly Davis’ passions for history and experimenting in the kitchen combined the day she made her first batch of homemade mustard. While thumbing through a 19th century cookbook, she was intrigued by a recipe for freshly ground mustard. more



Sarah E. Kucharski photos

Established in 1946, Litton’s Market and Restaurant is a Knoxville institution known for its award-winning burgers. Freshness is key to the burgers’ repeated selection as East Tennessee’s Best. more

Sweet Appalachia