Willie Carver Jr. And Marina Waters, Inside Appalachia

This week, in author Willie Carver, Jr.’s new book, he reconsiders a negative childhood experience with a neighborhood girl who might have just been looking for a friend. Also, a southwestern Virginia community rang the alarm after more and more of its children were diagnosed with cancer. A local journalist is trying to unravel the cause. And, the city of Asheville has a new crusading reporter. He’s a puppet.

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Arts & Culture Mason Adams, Mar. 18, 2026

Meet The Chef Bringing Affrilachian Food To Asheville

Tucked away at the edge of downtown Asheville is one of the city’s culinary gems. It’s called Good Hot Fish, and its run by Ashleigh Shanti. Recently, host Mason Adams stopped in at her restaurant for a catfish sandwich with a side of hot slaw and a conversation.

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Arts & Culture Bill Lynch +, Nov. 07, 2025

Appalachia's Population Problem, Inside Appalachia

This week, the region is known for exporting coal, but it’s losing people, too. Also, folk singer Ginny Hawker grew up singing the hymns of the Primitive Baptist Church, but she didn’t think of performing until she got a little boost from Appalachian icon Hazel Dickens. And, the chef of an award-winning Asheville restaurant was shaped by memories of growing up in West Virginia.

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Arts & Culture Bill Lynch, Apr. 22, 2025

The Modern Mountain Cookbook

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.

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Arts & Culture Margaret McLeod Leef, Nov. 27, 2024

Chef William Dissen Brings Appalachian Roots From Garden To Table

Food has a way of carrying our deepest memories, and for Chef William Dissen, those memories are seasoned with the flavors of West Virginia's mountains. Now, at his James Beard-nominated restaurant, The Market Place in Asheville, NC, Dissen transforms those Appalachian traditions into award-winning cuisine.

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Arts & Culture Bill Lynch +, Nov. 25, 2024

A Chef Shares W.Va. Memories And Visiting A Cat Cafe, Inside Appalachia

This week on Inside Appalachia, The chef of an award-winning Asheville restaurant says he was shaped by memories of growing up in West Virginia. The Seeing Hand Association brings together people who are visually impaired to learn the craft of chair caning. And a West Virginia community grapples with its population of feral cats.

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