Food & Flavors

CURRENT Food & Flavors

Smooth chanterelles add zest to any salad.

August’s Wild Edible: Smooth Chanterelles

Smooth chanterelles (Cantharellus lateritius) are characterized by their up to 4-or 5-inch caps with wavy margins and orange to yellow stalks with white flesh inside.
The hamburgers, hot dogs, fries and shakes that adorn the Pal’s drive-around locations are made by a boat manufacturer in Elizabethton, Tennessee.

Remembering the Late Pal Barger

His regional hot dog and hamburger empire turns 65 this year.
Wild blackberries growing on a Virginia mountainside.

July’s Wild Edible: Blackberries

Growing along the edges of pastures, agricultural areas, woodlots, or wherever ground has been recently disturbed, blackberries are a crucial part of our mountain ecosystem.
At Oak Hill School, relocated to Jonesborough, Tennessee in 1996, students spend the day under the tutelage of Jean Smith as they re-create the way things were in 1892, including having beef jerky for lunch.

Picnic Time, With a Retro Touch

Our food-writing team packs up the picnic basket full of family favorites for the road or the backyard.
Chicken of the woods mushroom is a choice edible.

June’s Wild Edible: Chicken of the Woods Mushroom

If someone were to ask us what our favorite mushroom is, we would without hesitation answer chicken of the woods.

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