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>> mike: we've got some sweet corn chowder. next, we've got these crackers, they're broken communion wafers. you know, the way that appalachian food has always worked is you work within your means and you create something pretty special out of what you have at your disposal. we've kind of suffered from this in a way. it created this sort of rush towards the middle class and a rush toward the perception that we're better than the food that we used to have to eat. >> john jennings: yeah, i think we were taught a lot to be embarrassed of our, you know, hillbilly past, you know? i remember coming ...

90's, he said it's important for somebody to carry on these traditions, and gave me his stock of heirloom beans this year. >> anthony: this is what heirloom looks like outside of holy foods. fat horse beans, candy roaster squash and homer fikes yellow ox heart tomatoes. >> mike: nice and soft and it's like a really sweet green tomato. >> anthony: these ingredients define a near lost time and flavor. >> mike: we've got some sweet corn chowder. next, we've got these crackers, they're broken communion wafers. you know, the way that appalachian food has always worked is you work within your means ...

"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. >> mike: this guy down at the end of the table, lou, is in his 90's, he said it's important for somebody to carry on these traditions, and gave me his stock of heirloom beans this year. >> anthony: this is what heirloom looks like outside of holy foods. bloody butcher corn, fat...

Homer fikes yellow ox heart tomatoes. >> mike: nice and soft and it's like a really sweet green tomato. >> anthony: these ingredients define a near lost time and flavor. >> mike: we've got some sweet corn chowder. we're just going to drizzle a next, we've got these crackers, they're broken communion wafers. you know, the way that appalachian food has always worked is you work within your means and you create something pretty special out of what you have at your disposal. we've kind of suffered from this in a way. it created this sort of rush towards the middle class and a rush toward the perce...

>> anthony: this is what heirloom looks like outside of holy foods. bloody butcher corn, fat horse beans, candy roaster squash and homer fikes yellow ox heart tomatoes. >> mike: nice and soft and it's like a really sweet green tomato. >> anthony: these ingredients define a near lost time and flavor. >> mike: this is an italian heirloom beet that was brought to west virginia by italian immigrants, so it's called like a chioggia. >> anthony: a story of hardship and resourcefulness. >> mike: we've got some sweet corn chowder. we're just going to drizzle a little bit of this nettles and wild apple...