Listen in as farmer-chef-storytellers Amy Dawson and Mike Costello talk with host Lisa Munniksma about using food and farming to reverse the narratives weâ€™ve all learned about stereotypes of Appalachia. Hear about Amyâ€™s realization that she should look at the ham her family kept in her childhood home (on top of their laundry dryer) with the same pride afforded to world-renowned Iberico hams hanging in homes, restaurants and storefronts across Spain.
Amy and Mike talk about elevating Appalachian food traditions, which were born from a time of poverty and necessity, through the Farm & Forage Supper Club at their Lost Creek Farm and the traveling kitchen food and education events. Youâ€™ll also learn the devastating story of how the salt trout tradition and culture disappeared in West Virginia. And if you donâ€™t know about salt-rising bread, listen to the end to hear Amyâ€™s own story of a delicious bread with a stinky distinction.
The Pickle Shelf Radio Hour website