That chicken I roasted for Sunday’s dinner came in handy this week when a cold that had been mascarading as allergies finally asserted itself. The cough, sore throat, stuffy nose, then the tingling and burning in the lungs told me the bronchial tubes were inflamed.
The months of drought and dry air irritating my already raw [...]

“In Southwest Virginia, pork rinds are indigenous and more accurately referred to as pig skins or meat skins.
Roddy Moore, director of the Blue Ridge Institute at Ferrum College, remembers eating pork rinds his mother made by first frying and then baking the skin and attached fat of the family pig.
“They weren’t as crispy,” Moore said. [...]

My earliest food memory belongs not to me, but to my mother.
Half complaint, half Sunday afternoon tale, she would recount for those gathered in the living room the time my grandpa fed me so many pinto beans, I was up all night with stomach cramps. She would shake her head and give a rueful laugh. [...]

Word of this study came to me from Blacksburg’s Peacock-Harper Culinary History group:
“A General Mills Betty Crocker Kitchens study, “How America Cooks II: A Generational Look at Cooking/Baking Differences, 20s vs. 40s” broke down how women in their 20s and 40s view cooking. The nationwide online survey included 1,500 women in those age groups, and [...]

Hours: Monday-Saturday, 11:30 a.m.-3:30 p.m. and 4:30-8:30 p.m.
Address: 119 N. Main St., Blacksburg, Va.
Phone: 540-951-1094
Offerings: Serving carryout only meals from $5-$11, fish, beef, chicken and vegetarian entrees and side dishes served with traditional Injera bread. Soft drinks only. Accepts credit cards, marginally handicapped accessible (ADA-standard bathroom, ramp leading to door). Non-smoking.
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