by Sarah Smith | Sep 18, 2018 | Good Cooking, History and Culture
An Interview with Mushroom Master Ken Zinkand Mushroom enthusiast and teacher, Ken Zinkand became interested in fungi long before he learned the extensive benefits of these delicious morsels. Scientists have been studying the beloved maitake mushroom for years....
by Timothy Burkhardt | Apr 25, 2018 | Good Cooking, History and Culture
Chances are, you have never eaten real wasabi. In the United States most “wasabi” served at sushi restaurants is actually a combination of mustard, horseradish, and food coloring. True Wasabi is almost entirely grown in the mountainous regions of Japan, but recently,...
by Sarah Smith | Apr 24, 2018 | Good Cooking, History and Culture
Morel Mushroom season is a big deal for many families in the Appalachia. These tasty mushrooms grow statewide in West Virginia and throughout other parts of the Appalachian Mountains. They are great to add to any dish or just to fry in a pan and eat them by...
by Jerry Ison | Apr 13, 2018 | Good Cooking, History and Culture
You know it’s finally Spring when those bright yellow daffodils start poppin’ up everywhere. But if you’re from Appalachia, there’s another sign of Springtime to keep an eye out for: ramps. A member of the onion family, ramps are more or less a wild chive....
by Greg Chaffins | Apr 3, 2018 | Good Cooking, History and Culture
The Appalachians are host to many indigenous plants and trees. One of the more interesting examples bears an edible fruit that has been compared to the banana. That tree is known as Asimina triloba, but the locals call it the much friendlier name Pawpaw. Let’s take a...
by Sarah Smith | Mar 29, 2018 | Recipes
Garlic Honey Cough Syrup Ingredients: Few bulbs of garlic Raw local honey Thyme Vanilla extract Directions: Simply start by choosing a clean jar with an airtight lid. Peel and crush or chop enough garlic to fill the jar 3/4th of the way full. Fill the jar with...
