Editor Brook News Today

Get to know our editors and a few local things, menu items, and experiences they can’t live without.

German immigrants who ate something called pon hoss, (pork scraps blended with buckwheat and spices) and then brought it to America during the 1700s. The food ultimately came south to the mountains and Piedmont, where it wound up on WNC farms. Hardworking, frugal farmers who didn’t want to waste any part of their hogs cut the meat scraps with readily available cornmeal, which helped them feed more people.  Livermush also enjoyed popularity during the Great Depression because it was an af...