When you think of “Appalachian cooking,” what comes to mind? For a lot of folks, it’s savory comfort foods like biscuits with sausage gravy, crispy fried chicken and mashed potatoes loaded with butter. But, what about folks who want that comfort food, without involving animals? Jan Brandenburg is a pharmacist and poet in Eastern Kentucky. Over the last 30 years, she’s collected and perfected recipes that take a plant-based approach to the Appalachian table. Producer Bill Lynch spoke with Brandenburg about her new book The Modern Mountain Cookbook.
Cory Doctorow Champions Digital Rights In Appalachia
Writer Cory Doctorow is one of the world’s most prominent thinkers about the internet and how it’s changing our lives. Doctorow’s science fiction novels touch on social media culture and the ubiquity of surveillance. He’s also a digital human rights activist who sees technology as a net good if people are given better control of it.
Producer Bill Lynch spoke to Doctorow about what that could mean for Appalachia.
Fish Fry Traditions In Charleston, WV
A fryer full of fish.
Credit: Leeshia Lee/West Virginia Public Broadcasting
Signs for fish fries are pretty common in Charleston, West Virginia, especially in the city’s Black community, where they’ve become a tradition for generations.
Folkways Fellow Leeshia Lee grew up in Charleston and says friends and neighbors frequently hosted fish fries, often as a way to raise money for community needs. She brings us this story.
Ann Pancake As Appalachian Heritage Writer-In-Residence
West Virginia author Ann Pancake is the 2023 Appalachian Heritage Writer-in-Residence. Her 2007 novel “Strange As This Weather Has Been” has been named the 2023 One Book, One West Virginia Common Read.
Credit: Shepherd University
West Virginia author Ann Pancake is best known for her acclaimed 2007 novel Strange as This Weather Has Been. It follows a southern West Virginia family affected by mountaintop removal. Now, Pancake is the Appalachian Heritage Writer-in-Residence at Shepherd University.
WVPB’s Liz McCormick recently sat down with her to talk about what inspires her writing. First, we’ll hear Pancake read a passage from Strange as This Weather Has Been.
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Our theme music is by Matt Jackfert. Other music this week was provided by The Company Stores, Sierra Ferrel, Gerry Milnes, the Carpenter Ants and Jerry Douglas.
Bill Lynch is our producer. Zander Aloi is our associate producer. Our executive producer is Eric Douglas. Kelley Libby is our editor. Our audio mixer is Patrick Stephens.
You can send us an email: InsideAppalachia@wvpublic.org.
DEI programs aimed to expand opportunity—now they’re facing pushback. On the latest Us & Them, host Trey Kay examines the political and cultural forces challenging diversity, equity and inclusion efforts—and why more than 30 states have considered rolling them back.
On this West Virginia Morning, we look at the impact trade tariffs could have on farmers, and hear about a recent poetry book released by a Webster County native.
When you think of “Appalachian cooking,” what comes to mind? For a lot of folks, it’s savory comfort foods like biscuits with sausage gravy, crispy fried chicken and mashed potatoes loaded with butter. But, what about folks who want that comfort food, without involving animals? Jan Brandenburg is a pharmacist and poet in Eastern Kentucky. Over the last 30 years, she’s collected and perfected recipes that take a plant-based approach to the Appalachian table. Producer Bill Lynch spoke with Brandenburg about her new book The Modern Mountain Cookbook.
