Food+Drink
Featured
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Stalking the Wild Asparagus, and Other Spring Edibles
For any of you who grew up with Euell Gibbons in your library, the above title will have a familiar ring. Euell Gibbons, born in 1911, is considered by many to have been a trailblazer of the third wave of the back-to-the-land movement. Read more
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Cornbread's World of Wonders
No foodstuffs loom larger in mountain culinary traditions than the many and varied ways in which cornmeal is turned into cornbread. In that process a sort of wonderment takes place. Read more
SG Séguret photo
Appalachian elegance
There comes a time, as winter grows old, when you just want to throw everything left over in your pantry in a pot and let it work its own magic, while you go off in search of the first wild greens that might be popping up in some sheltered corner. Read more
Jan 20, 2024
The Asheville Herb Festival and the Power of Plants
Herbs have been used for medicinal and culinary purposes long before recorded history and are still appropriated worldwide for spiritual, healing, dietary, and ritualistic reasons. Read more
Jan 20, 2024
A Layering of Flavor
William Dissen is renowned as chef and culinary diplomat, restauranteur, author and early pioneer of the farm-to-table and ocean sustainability movements in Southeastern Appalachia. Read more
Nov 25, 2023
The Delight of Fruit Salads
Mountain folks have long cherished fruit salads whether made from fresh fruits or those preserved by drying, canning or freezing. Apples have always held pride of place when it comes to such culinary offerings. Read more
Nov 25, 2023
Sponsored: Discovering the Culinary Excellence of The Appalachian in Historic Downtown Sevierville
Nestled within the heart of Sevierville’s Historic District, and just around the corner from the well-known Dolly Parton statue, lies a hidden culinary gem and a true ode to farm-to-table dining. Read more
Nov 1, 2023
'Refined & Approachable' Appalachian Cuisine
Jeff Carter, executive chef at Dancing Bear Appalachian Bistro, located on the edge of the Great Smoky Mountains National Park in Townsend, Tennessee, combines old world techniques with local ingredients to deliver modern, approachable cuisine. Read more
Oct 1, 2023
The Bounty of Black Walnuts
Historically two wild nuts have held pride of place in mountain folkways—the American chestnut and black walnuts. Sadly, the former belongs to a world we have lost as the result of ravages of a virulent blight early in the 20th century. Read more
Oct 1, 2023
Fred Sauceman photo
Hands from Around the World Toss East Tennessee Pizza
Cooks at Greg’s Pizza in Johnson City, Tennessee, do their work behind a fortress of cardboard boxes. It’s a carry-out business and always has been. The only seats in the place are for waiting. There are no tables. Read more
Jul 30, 2023
