Features

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.

Casey McKissick of Foothills Local Meats

Archive, Fall 2016, Features, Homepage

Grass Versus Grain

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.

Cows at Hickory Nut Gap Farm in Fairview, North Carolina

Archive, Fall 2016, Features, Homepage

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.

Archive, Fall 2016, Features, Homepage

Magic in the Making

“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.  

Archive, Fall 2016, Features, Homepage

Shoulder-to-Waist Eating

By butchering beef at Nightbell, Katie Button saves money, helps farmers, and gets exactly the cuts she wants.

Archive, Features, Homepage, Summer 2016

Leather Britches

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.

Archive, Features, Homepage, Summer 2016

How the String Bean Lost its String

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.

THE WEEKLY REVEL

Available weekly from May to October.

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