Appalachian Bakers Find Flavor, Community In Locally Stone-milled Flour

Rachel Greene, one of our folkways reporters, has been talking with bakers who bake pies and cookies with flour that’s ground the old fashioned way — at a stone mill. One of the bakers shared a recipe with Rachel for Buckwheat Chocolate Chip cookies.

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A Return To Baking During Coronavirus Pandemic

Kerri Namolik lives in Shepherdstown, W.Va. with her husband and two daughters. She is an assistant professor for Blue Ridge Community and Technical…

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