Food+Drink
Featured
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Jamie Hargis photo
The Apple Doesn’t Fall Far From the Tree
There’s something deeply resonant about the continuity of family farms, working the same land backward and forward in time. The heritage is particularly rich when the crops grow on trees. Read more
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From the Ground Up
When David Cooke started promoting a new program called Grow Appalachia to help people in Appalachian states and counties grow their own healthy produce, some residents were a bit skeptical. Read more
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Beth Patton photo
Farm to Mug
Whether he’s scavenging the countryside in search of honeysuckle and dandelion, scouring mom-and-pop farms for fennel and carrots, or tracking down local honey and sorghum cane juice, Todd Boera is on the cutting edge of the farm-to-mug movement. Read more
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Something Old, Something Brewed
Microbreweries of the mountains are peddling more than pints these days. The Smokies’ national acclaim as a craft-beer destination has led the burgeoning microbrewery scene on a quest for expansion, one that’s intersecting with the region’s history. Read more
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Full-Steam Ahead
Yee-Haw came out big when it opened its brewery in Johnson City, Tennessee, in the summer of 2014. It essentially skipped the start-up stage, and hasn’t let up since. Read more
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Photo courtesy of Bellafina Chocolates
Labors of Love
From Mad Priest Coffee in Chattanooga to Aurora Studio & Gallery in Asheville and many places in between, the mountains are full of labors of love - business that put people ahead of profits. Read more
SOUTH CAROLINA DEPARTMENT OF PARKS, RECREATION & TOURISM
Traditions of the South: Peach Cobbler
In South Carolina, peach cobbler truly is a Southern specialty. From the locally sourced peaches to the homemade batter, it will have your mouth watering. Read more
Jun 5, 2019
Perfectly Balanced, Crisp, Sublime and Tender
The power of salt to season is nowhere clearer than when it graces hot, crisped potatoes. The best I’ve ever had were served to chef Edward Lee and me when we landed at The Hütte Swiss Restaurant. Read more
Apr 1, 2019
A Distinct Appalachian Flavor
In early mountain communities, one farmer might own a valuable tool or piece of equipment that was made available to family and neighbors as needed. Read more
Feb 1, 2019
Labor Intensive, But Oh, So Good
Acclaimed pastry chef Lisa Donovan, formerly of Sean Brock’s Husk in Nashville, grew up traveling with her family, as her dad was in the Army. “I think there’s a biological imperative that has us seeking a sense of place,” she said. Read more
Dec 1, 2018
Lovely, Lovely Pie
Pies were the Mother of Invention because necessity required that they be made from whatever was on hand. In the summer there was no dearth of fruit that could be gathered—often by small children who would eagerly do the work for just reward later. Read more
Oct 1, 2018
Aubrie Pick photo
Bacon Extraordinaire
Americans are deeply in love with the meat of all meats, the cured (often smoked) fatty belly of the pig. While its saturated fat content may make bacon a “sometimes” food for health, it is an “always” food for those who swoon for swine. Read more
Oct 1, 2018
Photo by Fred Sauceman.
Roasting a Pig and Remembering
Every October, Eduardo Zayas-Bazán travels from Miami to East Tennessee, where he once taught Spanish. His mission: to reunite with friends over a roasting, citrus-marinated, garlicky pig. Read more
Oct 1, 2018
Jamie Hargis photo
The Apple Doesn’t Fall Far From the Tree
There’s something deeply resonant about the continuity of family farms, working the same land backward and forward in time. The heritage is particularly rich when the crops grow on trees. Read more
Oct 1, 2018
