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On this West Virginia Morning, Inside Appalachia speaks to the author of a new novel about freed people after the Civil War and our Song of the Week.
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 NewsIn parts of Appalachia, coal mines have given way to a newer industry. Southwestern Virginia has two high-security, supermax prisons: Wallens Ridge State Prison, near Big Stone Gap, and Red Onion, not far from the town of Pound. Prisoners at Red Onion say they live in poor conditions and are often placed in solitary confinement for long stretches of time. Reporter Charlotte Rene Woods has been covering the story.
Continue Reading Take Me to More NewsFor all the products on pharmacy shelves, people still use folk remedies for common ailments. Like the itchy rash that comes from poison ivy. Folkways Reporter Wendy Welch spoke with two health professionals about where folk cures and mainstream medicine overlap.
Continue Reading Take Me to More NewsInside Appalachia Host Mason Adams talks with Leann Ray, editor-in-chief of West Virginia Watch, a nonprofit outlet that covers news in the state. She recently published an op-ed that wraps in several of President Trump's federal actions regarding coal.
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 News
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