Sights & SoundsJack and Nannie Branch and John Maeder
There is probably no other traditional food more associated with Southwest Virginia than country ham. Unlike the more commonly known wet-cured ham, which is soaked in brine or injected with …
Sights & SoundsJohn D. Clary, Lonnie Moore, Phil Batchelor, and Chiles Cridlin
What began, according to area legend, as a communal meal prepared for a hunting expedition on the banks of the Nottoway River in 1828, the cooking of Brunswick stew has …
Sights & SoundsPenny Stilwell and D. Gail Lawrence
Born out of necessity long before refrigeration, “canning”—the process of preserving traditional jams, jellies, relishes, and pickles by hand—has been elevated by master canners such as Penny Stilwell into an …
