This week, when an award-winning Asheville chef decided to launch a restaurant, she returned to a rich community tradition. Also, the popularity of weaving waxes and wanes. At the moment, it’s having a renaissance. And, during Lent, Yugoslavian fish stew is a local favorite in Charleston, West Virginia.
Kicking off the new year with a new series, Bill Lynch is taking a hands-on approach to learning about Appalachia.
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Lore is defined by Merriam-Webster as “Something that is learned. Traditional Knowledge or Belief. Tribal Lore. Knowledge gained through Study or Experience.”
That last part is important. Experience.
Some things you can’t quite get a grasp on just from reading a book or listening to someone talk at you. You have to put your hands on what it is you want to know. You have to spend some time with it.
I’ve lived in Appalachia nearly my entire life, but a lot of the culture that’s part of Appalachia is a mystery to me. I don’t hunt. I have never been whitewater rafting (on purpose) and have never stepped foot inside a coal mine or handled a snake in church (or anywhere else).
I don’t clog, flatfoot or contra dance. My mother didn’t make chocolate gravy for breakfast on special occasions (or any occasion) when I was a kid. I don’t make biscuits from scratch. I buy them. They come in a can (or from a bag at the drive-thru) and I’ve never tried chow-chow or apple stack cake. I have never even seen muscadine pie.
Honestly, up until a week ago, I thought chow-chow was a kind of dog and didn’t know you could eat muscadine grapes.
It’s more than a little awkward.
Appalachia is forever associated with the Appalachian mountains. I grew up in Giles County, Virginia, which has an access point onto the Appalachian Trail. All summer long when I was a kid, I used to see hikers from the trail wander through town on their way to the post office to pick up their mail and maybe to find a bath. In college, I served these hikers pizza and sandwiches at Papa’s Pizzeria. They’d eat like horses. In between mouthfuls, they’d tell me about their adventures.
Sometimes, I was the first person they’d spoken to in days.
As an adult, I’ve read books and magazine articles about the Appalachian Trail. I hate camping, but I’ve flirted with the idea of taking on a long trail hike more than once. I even have a hiker’s map of the trail hanging up in my office, but I’ve never visited — not even for just the day.
There are dozens of other things, really — boxes on an All Things Appalachia list itching to be ticked.
So, I’ve started this blog and I have some recording equipment to make some radio stories for Inside Appalachia. There are things I’m very interested in knowing, things I’m sort of interested in learning about and things I’m not entirely sure I want to know at all, but I’m curious to see where this all goes.
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This week, when an award-winning Asheville chef decided to launch a restaurant, she returned to a rich community tradition. Also, the popularity of weaving waxes and wanes. At the moment, it’s having a renaissance. And, during Lent, Yugoslavian fish stew is a local favorite in Charleston, West Virginia.
WVPB had a conversation with Us & Them host Trey Kay earlier this week on the significance today of the 250th anniversary of America’s founding. This week, WVPB is hosting a special screening event at Marshall University with excerpts from Ken Burns’ The American Revolution, and Kay will lead a panel discussion. We once again hear from Kay, this time speaking with one of the panelists — Marshall University political science professor George Davis — about why revisiting the nation’s founding story still matters.
WVPB will be screening excerpts of Ken Burns’ recent PBS documentary series "The American Revolution" this week at Marshall. Us & Them host Trey Kay will moderate the event, and he spoke recently with WVPB News Director Eric Douglas about why revisiting the nation’s founding story matters today. Also, a bill to temporarily delay moving a child to homeschooling during an active case of abuse or neglect hit a snag in the Senate on Monday.
One of America’s pioneering filmmakers had nothing to do with Hollywood but nevertheless left his mark on the emerging industry. Oscar Micheaux was a homesteader, who then turned his attention to making movies in the early 1900s. He was a Black man who made movies for Black audiences at a time when they weren’t allowed into mainstream, white-only theaters. And for several pivotal years in the 1920s, he operated out of Roanoke, Virginia.