When most people think of African-American contributions to cooking, they think of greens, fried fish and black-eyed peas, in short “soul food.” But a newly-discovered cookbook may begin to change that image.
Library and culinary historian Jan Longone discovered Malinda Russell’s “Domestic Cook Book: Containing a Careful Selection of Useful Receipts for the Kitchen” and discovered [...]

The packing and washing house at Five Penny Farm in Floyd this week became the scene of the annual local foods “Meet-and-Eat,” a networking day for local growers, grocers and chefs.
As a farmers market groupie and known food lover, I was lucky enough to be invited for the second time. Sponsored by the Blue Ridge [...]

Plumpish foodies across the country rejoice! Extra pounds can fend off some diseases according to a study profiled in The New York Times. Not only that, but skinny people may be more susceptible to these same diseases. But before you take another biscuit and lay on the fall apple butter, read the whole thing. While [...]

Peacock-Harper Culinary History Friends Group, based in Blacksburg at Virginia Tech, will hold its quarterly luncheon at the Hotel Roanoke at noon on Nov. 30.
The hotel’s Executive Chef Billie Raper will present “What the elite ate in the good old days: menus of the grand destination hotels.” Chef Raper will demonstrate a dish from the hotel’s [...]

This just in from Virginia Tech’s public information department:
“Virginia Tech’s funding for research and development in the agricultural sciences jumped nearly $8.8 million in 2006, according to the most recent figures from the National Science Foundation. This raises Virginia Tech from the No. 11 to the No. 10 ranking for agricultural research expenditures in the [...]