Know your food…and the people who bring it to you. Stay up to date on seasonal dining trends and keep tabs on award-winning restaurants and beer makers.
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There used to be dozens of crops at Peaceful Valley Farm in Old Fort, alongside a small dairy and sawmill. These days, John McEntire and his family focus most of their attention on two grains, corn and wheat.
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OWL (which stands for Old World Levain) has been open to the public only since May, but word has already spread about its commitment to using local ingredients.
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There was a time when the mill was the center of a community. Farmers brought grains on horse-drawn wagons to be ground by stones into flour and meal. Neighbors caught up on news while they waited, and everyone went home with enough flour for the week.
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Once upon a time a trip to the butcher case meant a choice between sirloin or strip streak, chuck roast or round. Today it’s not so simple.
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Agriculture is a multigenerational affair at Hickory Nut Gap Farm, which has been in the family for a century. Jamie and Amy Ager have transformed a modest family business into one of the region’s largest suppliers of pasture-raised meat.
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“I have a primal love of these mountains,” Ronni Lundy tells me. In her new book she has written a love letter—perhaps a tough-love letter—to the region and its food.
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By butchering beef at Nightbell, Katie Button saves money, helps farmers, and gets exactly the cuts she wants.
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Making the bounty of a summer garden last through winter usually involves Mason jars and a water bath. In Appalachia, however, preserving food has often meant not just canning but also drying—and this is especially true of beans.
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Would a string bean be a string bean if it had no string? Such philosophical questions never bothered C.N. Keeney, a New York plant breeder in the late 19th century.