After months of researching home sausage grinders and good sausage recipes — not to mention watching the “To Stuff a Sausage” episode of Julia Child’s The French Chef — I had the luck to be invited to a home sausage making party hosted by Brett and Johanna Nichols of Five Penny Farm, an organic vegetable [...]

I’m a little sheepish about tooting my own horn here, but I’m so excited I can’t keep it in.
Noted California food and wine writer Antonia Allegra informed me by e-mail last week that my Wilt sallet: rediscovering a once proud mountain tradition column won an honorable mention in the Edible Communities writing and scholarship contest [...]

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. [...]

“I know that to those who didn’t grow up with it, wilt sallet (salad) sounds completely disgusting.
People who did grow up with it know it by many different names: scalded lettuce, wilted lettuce, killed lettuce, killed spinach, kilt sallet, wilt sallet. And not every one of them liked to eat it. When she was little, [...]