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Shepherdstown chef Mary Ellen Diaz, head chef of restaurant Alma Bea in Shepherdstown, is a finalist for the 2026 James Beard Award for Best Chef in the Southeast.
Continue Reading Take Me to More NewsOn this West Virginia Morning, a James Beard award winner is cooking up her twist on the old-fashioned fish fry, and the West Virginia Legislature completes a budget.
Continue Reading Take Me to More NewsOn this West Virginia Morning, Appalachia’s most famous cryptid is on a bag of chips, and efforts to reduce carbon emissions from cement production.
Continue Reading Take Me to More NewsWhen 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.
Continue Reading Take Me to More NewsOn this West Virginia Morning, Chef William Dissen’s memories are seasoned with the flavors of West Virginia's mountains. Some of those memories have become part of the chef’s award-winning restaurant and his debut cookbook, "Thoughtful Cooking."
Continue Reading Take Me to More NewsThis week on Inside Appalachia, a chef has created a hidden culinary hot spot in Asheville, North Carolina that’s attracting national attention for its eclectic menu and Filipino hospitality. Also, every thru-hike of the Appalachian Trail begins with a first step. Famed hiker Jennifer Pharr Davis shares hers.
Continue Reading Take Me to More News
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