Candace Nelson

1 week ago | herald-dispatch.com | Candace Nelson

Certain smells cling to memory long after they’ve left the kitchen: bacon grease popping, cornbread baking and apples sizzling in a cast-iron skillet. Apples have been part of the Appalachian food landscape for centuries. European settlers brought apple seeds and grafted varieties to the region in the 18th century, where they adapted well to the mountainous terrain. Unlike other fruits, apples were accessible, easy to store and highly versatile. Every part of the fruit served a purpose.

3 weeks ago | thebluegrassstandard.com | Candace Nelson

The culinary capitals of the world—Paris, Tokyo, New York—are flush with award-winning dining institutions. These establishments often feature sleek, modern dining rooms or historic spaces with centuries of prestige, helmed by chefs with years of classical training. Their menus showcase rare ingredients, intricate plating, and a level of service that borders on theater. It’s the kind of dining experience one expects in a bustling metropolis, where access to luxury is the norm.

1 month ago | herald-dispatch.com | Candace Nelson

“Greens” are often paired with tomatoes, cucumbers and croutons for a light lunch in many parts of the country. In Appalachia, though, “greens” go best with a ham hock, bacon or fatback as part of a hearty dinner. That’s because in Appalachian cooking and throughout much of the American South, greens typically refers to leafy vegetables that are cooked and slow-simmered with flavor bombs, like smoked meat, onions and spices.

2 months 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.

2 months 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.