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Since 1967, Foxfire has been a storehouse of traditional Appalachian knowledge that still helps people today. It continues to preserve music and history, but part of Foxfire’s heritage has been recording the stories of Appalachian women. This week, Inside Appalachia, explores Foxfire – its past, present and future.
Continue Reading Take Me to More NewsThis week, we usher in the season of lights with our holiday show from 2022. James Beard-nominated West Virginia chefs Mike Costello and Amy Dawson serve up special dishes with stories behind them. We visit an old-fashioned toy shop whose future was uncertain after its owners died – but there’s a twist. We also share a few memories of Christmas past, which may or may not resemble yours. You’ll hear these stories and more this week, Inside Appalachia.
Continue Reading Take Me to More NewsThis week on Inside Appalachia, a Virginia Tech researcher challenges deeply held ideas about the purity of natural springs. Also, we meet the folks behind Angelo's Old World Italian Sausage. They still use a family recipe that’s been handed down from generation to generation for over a century. Customers love it.
Continue Reading Take Me to More NewsThe Monongahela National Forest will start selling permits to harvest ginseng Aug. 28 for a season that runs from Sept. 1 through Nov. 30.
Continue Reading Take Me to More NewsAppalachian lore often includes medicines made from plants and herbs to cure ailments. A new book by Rebecca Linger and Dennis K. Flaherty examines the components of some of those traditional herbs to see just what effect they have and determine how best to use them.
Continue Reading Take Me to More News
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