Articles

  • 5 days 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.

  • 2 weeks 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.

  • 1 month 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.

  • 1 month 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.

  • 2 months 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.

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Candace Nelson
Candace Nelson @candacenelson
7 Oct 23

When we’re all on the verge of tears and @kevinolearytv reels us back with a sharp question about the numbers. 😂 @ABCSharkTank #stormbag #sharktank15

Candace Nelson
Candace Nelson @candacenelson
30 Sep 23

Snack time ready for west coast feed of @ABCSharkTank ! @PieWines @GatsbyChocolate #SharkTank15 https://t.co/Q3mVfkNh1P

Candace Nelson
Candace Nelson @candacenelson
30 Sep 23

😂😂😂🙌🏻🙌🏻🙌🏻

Barbara Corcoran
Barbara Corcoran @BarbaraCorcoran

Welcome to the Tank, @candacenelson! Your cupcakes might be sweet but I know there's a Shark in you! @ABCSharkTank #SharkTank15