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Lots of recipes get passed down and shared in Appalachia through handwritten note cards. Sometimes they’re stuffed in little tin boxes, others in loose leaf cookbooks. For the recipient of such a family heirloom, the recipes can be a way to connect with the past. But some of those old recipes don’t use exact measurements. So how do you know you’re getting it right? For Brenda Sandoval in Harper’s Ferry, West Virginia, it involved some trial and error, and a little help from a cousin.
Continue Reading Take Me to More NewsGeneral Steak and Seafood’s Yugoslavian stew has been a local favorite for 40 years.
Continue Reading Take Me to More NewsOn July 28, 2022 — the day of the flood — James and Ruby Boggs had about four and a half feet of water rushing through their two-story house. They live in an old coal camp called Millstone. It sits on the North Fork of the Kentucky River, and it was one of the communities hit hard by the flood.
Continue Reading Take Me to More NewsJuan Ríos grew up in Mexico City where frijoles charros are ubiquitous. Frijoles charros — or charro beans — is a dish that originated in the ranching communities of rural northern Mexico. Growing up, it’s a dish that Ríos ate regularly. Yet when he opened a Mexican restaurant in Wellston over a decade ago, Ríos didn’t include frijoles charros on the menu. But recently, he’s started offering it.
Continue Reading Take Me to More NewsSometime in the 1970s, a group of model railroad enthusiasts in Charleston, West Virginia started getting together at the local Presbyterian Church to talk trains. As the club grew they found a bigger space where they could set up little dioramas for their engines and cars to traverse.
Continue Reading Take Me to More NewsWith new owners, the Mountain Craft Shop Co. will bring traditional folk toys to a new generation of kids.
Continue Reading Take Me to More News
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