Create something like a lemon pie and you don t have lemon juice. what do you do? put some vinegar and some nutmeg together and you get that same kind of tang. anthony: appalachia has a rich and deep culinary culture. increasingly fetishized, riffed on, appropriated for the genteel tastes of a hipster elite willing to pay big bucks for what used to be, and still is in many cases, the food of poverty. mike: we see that ramps are selling for $30 a pound in new york city that we re harvesting in west virginia, and what s west virginia seeing from that? probably a guy that got about $2 a pound. emily hillard: it becomes just another extractive industry like coal or timber. and you sort of start to see that anthony: that s the story of west virginia. emily: yeah. anthony: chef mike costello and partner amy dawson are looking to keep that culture alive and appreciate it, and paying off locally for the region it originated in.
FAIRMONT — The Frank and Jane Gabor West Virginia Folklife Center’s Trunk of Traditional Tunes series continues Sunday at 2 p.m. with author and educator Sarah Sullivan.
FAIRMONT — The Frank and Jane Gabor West Virginia Folklife Center’s Trunk of Traditional Tunes series continues Feb. 20 at 2 p.m. on the campus of Fairmont State University.
Selling for $30 a pound in new york city that we re harvesting in west virginia, and what s west virginia seeing from that? probably a guy that got about $2 a pound. emily hillard: it becomes just another extractive industry like coal or timber. and you sort of start to see that anthony: that s the story of west virginia. emily: yeah. anthony: chef mike costello and partner amy dawson are looking to keep that culture alive and appreciate it, and paying off locally for the region it originated in. “lost creek farm” is their place. and the nucleus of that effort is the garden. amy: we have two different varieties that we are picking today. the one are the logan giants. lou: this seed is logan giant seed. they re an heirloom strain of beans and i ve had these seeds for 40 years. mike: this guy down at the end of the table, lou, is in his
Create something like a lemon pie and you don t have lemon juice. what do you do? put some vinegar and some nutmeg together and you get that same kind of tang. anthony: appalachia has a rich and deep culinary culture. increasingly fetishized, riffed on, appropriated for the genteel tastes of a hipster elite willing to pay big bucks for what used to be, and still is in many cases, the food of poverty. mike: we see that ramps are selling for $30 a pound in new york city that we re harvesting in west virginia, and what s west virginia seeing from that? probably a guy that got about $2 a pound. emily hillard: it becomes just another extractive industry like coal or timber. and you sort of start to see that anthony: that s the story of west virginia. emily: yeah. anthony: chef mike costello and partner amy dawson are looking to keep that culture alive and appreciate it, and paying off locally for the region it originated in.
Wildflowers, and then this is an old-fashioned vinegar pie. it s in a class of pies called desperation pies that try to create something like a lemon pie and you don t have lemon juice. what do you do? put some vinegar and some nutmeg together and you get that same kind of tang. anthony: appalachia has a rich and deep culinary culture. increasingly fetishized, riffed on, appropriated for the genteel tastes of a hipster elite willing to pay big bucks for what used to be, and still is in many cases, the food of poverty. mike: we see that ramps are selling for $30 a pound in new york city that we re harvesting in west virginia, and what s west virginia seeing from that? probably a guy that got about $2 a pound. emily hillard: it becomes just another extractive industry like coal or timber. and you sort of start to see that anthony: that s the story of west virginia. emily: yeah. anthony: chef mike costello and partner amy dawson are looking to keep that culture alive and appreciate it, and paying off locally for the region it originated in. mike: i also have some buttermilked poached trout that
Harvesting in west virginia, and what s west virginia seeing from that? probably a guy that got about $2 a pound. emily hillard: it becomes just another extractive industry like coal or timber. and you sort of start to see that anthony: that s the story of west virginia. emily: yeah. anthony: chef mike costello and partner amy dawson are looking to keep that culture alive and appreciate it, and paying off locally for the region it originated in. mike: i also have some buttermilked poached trout that we re gonna put on there with some pickled rhubarb. yeah, it ll be good. anthony: they run a traveling kitchen that brings local ingredients, appalachian recipes, and the stories behind them around the state. lost creek farm is their place. a working farm they re rebuilding by hand. and the nucleus of that effort is the garden.
Wildflowers, and then this is an old-fashioned vinegar pie. it s in a class of pies called desperation pies that try to create something like a lemon pie and you don t have lemon juice. what do you do? put some vinegar and some nutmeg together and you get that same kind of tang. anthony: appalachia has a rich and deep culinary culture. increasingly fetishized, riffed on, appropriated for the genteel tastes of a hipster elite willing to pay big bucks for what used to be, and still is in many cases, the food of poverty. mike: we see that ramps are selling for $30 a pound in new york city that we re harvesting in west virginia, and what s west virginia seeing from that? probably a guy that got about $2 a pound. emily hillard: it becomes just another extractive industry like coal or timber. and you sort of start to see that anthony: that s the story of west virginia. emily: yeah. anthony: chef mike costello and partner amy dawson are looking to keep that culture alive and appreciate it, and paying off locally for the region it originated in.
Kind of tang. anthony: appalachia has a rich and deep culinary culture. increasingly fetishized, riffed on, appropriated for the genteel tastes of a hipster elite willing to pay big bucks for what used to be, and still is in many cases, the food of poverty. mike: we see that ramps are selling for $30 a pound in new york city that we re harvesting in west virginia, and what s west virginia seeing from that? probably a guy that got about $2 a pound. emily hillard: it becomes just another extractive industry like coal or timber. and you sort of start to see that anthony: that s the story of west virginia. emily: yeah. anthony: chef mike costello and partner amy dawson are looking to keep that culture alive and appreciate it, and paying off locally for the region it originated in. lost creek farm is their place. and the nucleus of that effort is the garden.
mike: we see that ramps are selling for $30 a pound in new york city that we re harvesting in west virginia, and what s west virginia seeing from that? probably a guy that got about $2 a pound. emily hillard: it becomes just another extractive industry like coal or timber. and you sort of start to see that anthony: that s the story of west virginia. emily: yeah. anthony: chef mike costello and partner amy dawson are looking to keep that culture alive and appreciate it, and paying off locally for the region it originated in. lost creek farm is their place. and the nucleus of that effort is the garden. amy: we have two different varieties that we are picking today. the one are the logan giants. lou: this seed is logan giant seed. they re an heirloom strain of beans and i ve had these seeds for 40 years. i ve saved these for 40 years.