Candace Nelson

Los Angeles

Freelance Writer and Editor at Freelance

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Articles

From still to soda: Mountain Dew, Appalachia’s favorite drink flows from the mountains

2 weeks ago | wvgazettemail.com | Candace Nelson

Mountain Dew has long been the preferred beverage in Appalachia. It has just taken on a few different forms over the years. In the first part of the 1900s, “Mountain Dew“ referred to moonshine — the illegal, potent whiskey. In the latter part of the 1900s, “Mountain Dew” referred to an electric green citrus soda high in caffeine. Both, though, have deep roots in the Appalachian Mountains.
WV Culinary Team: From still to soda: Appalachia’s favorite drink flows from the mountains

2 weeks ago | wvgazettemail.com | Candace Nelson

Mountain Dew has long been the preferred beverage in Appalachia. It has just taken on a few different forms over the years. In the first part of the 1900s, “Mountain Dew“ referred to moonshine — the illegal, potent whiskey. In the latter part of the 1900s, “Mountain Dew” referred to an electric green citrus soda high in caffeine. Both, though, have deep roots in the Appalachian Mountains. In the late 1920s, a Knoxville, Tennessee, entrepreneur named Max Licht developed a brand-new soda.
From Factory Floors to Dining Tables: The Foods Born Out of Industry

1 month ago | thebluegrassstandard.com | Candace Nelson

Throughout history, food has been shaped by labor demands, and some of the most iconic dishes in American culinary culture were born out of necessity and ingenuity. These meals weren’t designed for fine dining but to sustain workers through long days in fields, factories, mines, and on the road.
WV Culinary Team: A tree that feeds the soul

1 month ago | wvgazettemail.com | Candace Nelson

In Appalachia, spring doesn’t just arrive — it creeps in slowly, teasing warm days before pulling back with a late frost. The mountains drop signals of spring: the first daffodils in fields, birds chirping in the morning and forsythia exploding in golden fire along fencerows. But the real herald of spring, the one that says winter has finally loosened its grip, is the redbud tree.
These famous chefs visited Appalachia for one fundamental reason

2 months ago | thebluegrassstandard.com | Candace Nelson

Many of the world’s most famous chefs thrive in bustling big cities, where culinary innovation and diverse cultures shape their craft. However, some of these celebrated culinary talents have ventured into Appalachia, drawn by its unique charm, deep culinary traditions, and rich natural resources. For some, the chance to connect with the region’s foraged ingredients, like ramps and pawpaws, inspires their menus. For others, a specific initiative draws them to the mountains.
WV Culinary Team: Stuffed peppers by any other name still taste as sweet

2 months ago | wvgazettemail.com | Candace Nelson

Stuffed peppers have a long and diverse history, with variations appearing in cuisines across the globe. The concept of stuffing vegetables is centuries old, and peppers, which are native to the Americas, are a popular choice due to their hollow cavity and bitter flavor. Countries in the Mediterranean and Middle East stuff their peppers with rice, herbs and sometimes ground meat.
Appalachian James Beard Award Recipients

Feb 1, 2025 | thebluegrassstandard.com | Candace Nelson

Appalachian restaurants that have earned James Beard awards represent the region’s vibrant culinary heritage, blending tradition with innovation. These establishments showcase the diversity of Appalachian cuisine, from hearty comfort foods like those at Jim’s Steak & Spaghetti House in West Virginia to refined farm-to-table experiences such as The Barn at Blackberry Farm in Tennessee.
WV Culinary Team: I’ll send an S.O.S. to the world

Jan 26, 2025 | herald-dispatch.com | Candace Nelson

Creamed, chipped beef on toast, often referred to by the military nickname “S.O.S.” — a shorthand for “Stuff on a Shingle,” with more colorful interpretations in less formal settings — is both a nostalgic comfort food for some and a chided necessity for others. This humble dish is made of thinly sliced dried beef served in a creamy white sauce over toasted or plain bread. As a quick aside: What IS dried beef? Just like it sounds.
WV Culinary Team: I’ll send an S.O.S. to the world

Jan 25, 2025 | wvgazettemail.com | Candace Nelson

Creamed, chipped beef on toast, often referred to by the military nickname “S.O.S.” — a shorthand for “Stuff on a Shingle,” with more colorful interpretations in less formal settings — is both a nostalgic comfort food for some and a chided necessity for others. This humble dish is made of thinly sliced dried beef served in a creamy white sauce over toasted or plain bread. As a quick aside: What IS dried beef? Just like it sounds.
A Foodie’s Guide to Appalachia: Must-Attend Food Events & Festivals in 2025

Jan 16, 2025 | thebluegrassstandard.com | Candace Nelson

Appalachia is known for its rich cultural heritage, including traditional cuisine, farm-to-table experiences, and festivals celebrating local flavors. In 2025, the region will be brimming with events that food lovers won’t want to miss. Here's a month-by-month guide to some of the best upcoming food events and festivals in Appalachia: January – Portsmouth Restaurant WeekPortsmouth, VirginiaKick off the new year at Portsmouth Restaurant Week in Virginia.