Inside Appalachia Folkways Project

Potato Candy: Chasing A Taste Memory In West Virginia

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.

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Charleston's Hottest Lunch Is A Spicy Eastern European Stew

General Steak and Seafood’s Yugoslavian stew has been a local favorite for 40 years.

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In Millstone, KY, Gospel Singers Save The Family Guitar And Find Comfort In Music After The Flood

On 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.

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Juan Ríos Serves Up Frijoles Charros In Wellston, Ohio

Juan 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.

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