An installment in our Appalachian Foodways series When it comes to Southern comfort food, there are few combinations as iconic and satisfying as pintos and cornbread. These humble ingredients have been a staple of Southern cooking for generations, providing nourishment and a sense of home to countless families. When cooked properly, pinto beans have a…
An installment in our Folklore & Legends series Cherokee legends tell of a short, white, blue-eyed race living in the Blue Ridge and Smokies hundreds of years before Columbus. They called them the Moon-Eyed People. Archaeology, historical records, and other tribal legends support these tales. Are they true? Childhood Threats and Moon-Eyed People Stories and…
An installment in our Appalachian History and Culture series Background: The Saltville Muck Dam broke around eight o’clock on Christmas Eve,1924. The dam held back a pond filled with 27 years of chemical waste released by the Mathieson Alkali Works. When the dam broke, a 100-foot-high wall of toxic sludge cascaded down the Holston River,…
An installment in our Appalachian Foodways series I liked this article about the Smoke on the Mountain BBQ contest in Galax so much that I asked The Daily Yonder for permission to republish it. They generously agreed. It was written by Sara June Jo-Saebo and originally titled ‘Mouthwatering and Divine’: A Reunion over Barbecue in…
An installment in our Appalachian Foodways series They call it that old mountain dew, And them that refuse it are few, You may go ’round the bend, But you’ll come back again, For that good old mountain dew The folks of the Blue Ridge Mountains take their moonshine, aka mountain dew, seriously. Moonshine liquor was…
An installment in our Folklore & Legends series Appalachian Folk Magic The Celtic roots of the Appalachian people run deep. Appalachian folk magic practitioners regarded natural openings like caves, lakes, graves, or a coffin as “thin spots” or portals between heaven and earth, where one can glimpse the spiritual world. In these places, lost spirits…
An installment in our Appalachian Foodways series Electricity didn’t reach most parts of the Blue Ridge Mountains until the 1930s. No electricity meant no modern conveniences for food storage, such as refrigerators and freezers. So until a couple of generations ago, food was preserved the old-fashioned way: drying and canning. Drying fruits and vegetables didn’t…
An installment in our Blue Ridge Travel series. In ancient times, it was said that “all roads led to Rome.” Today, the same might be said of Damascus, VA. Damascus is the Blue Ridge Mountain town where seven recreational trails converge: the Appalachian Trail, the Virginia Creeper Trail, the Trans-America National Bicycle Trail, the Iron…
An installment in our Appalachian Foodways series Nothing says “Southern cooking” like a big bowl of hominy grits. Most Americans have never eaten grits; some confuse “grit” with “dirt.” To those folks, I say: thanks! More grits for me. To the uninitiated, let me say: grits are just corn. In gourmet circles, it’s known as…
An installment in our Blue Ridge Travel series. The moonshine still’s cook pot sits down the hill by the creek, mounted atop a stone furnace. The copper tubing leading to the cooling barrel is green with verdigris. The wooden chute that carried water to cool the steaming moonshine is green with moss, but the mash…
An installment in our Appalachian History and Culture series It started with a kiss and ended with a courtroom shootout. Five people died, and seven were wounded. A year and two weeks later, Floyd Allen and his son Claude were executed in Virginia’s electric chair for the courthouse murders. The kiss lit the fuse on…
An installment in our Appalachian Foodways series In England, ramps are known as ramson; in France, they are ail sauvage. Native Americans in the Great Lakes area called the plants Chicagou, for which the city of Chicago is named. Elsewhere in the world, they are known as wild leeks, wild garlic, and spring onions. In…