Fruits of Labor is a cool concept that includes bakeries & cafes in Rainelle, Alderson, Beckley and Montgomery. "OUR TEAM, regardless of roots, is a family bound together by talent in a field we call home. Leadership and expertise abounds in: Culinary, Pastry, Baking, Cake Design and Sustainable Agriculture Practices. OUR CUSTOMERS know that supporting Fruits of Labor means far more than buying fresh produce, bread and bakery products, or a delicious meal – it is a personal, tangible investment in the growth and nurturing of people in their own community who demonstrate the daily courage it takes to overcome addiction," according to the website.



"You'll be greeted warmly at the Fruits of Labor Café & Bakery. Sometimes by a core staff member, other times by a neighbor in recovery or young person in an addiction prevention program. Both groups of students participate in our Nationally Certified American Culinary Federation Quality Training Program & Farm-to-Table Café and Bakery. Each time you visit Fruits of Labor, your purchase invests in our students and allows us to offer this training and certification free of charge."



I had been to the Rainelle location previously, so I was fairly familiar with the menu. Sandwiches, burgers, salads, soups and teas. The interior is basic, with some tables and chairs and a cold case but minimal decor. I landed on a ham salad croissant sandwich with a side of pasta salad.



I think the sandwich was OK: the ham salad was not super flavorful. I think it needed more salt, sugar, seasoning, something. Similar for the pasta salad, but it had a kinda sweet flavor. I wish it had some more savory notes with veggies and whatnot.



Grade: B

The Big LeBOWLski is a traveling food truck "with some spunk," according to their facebook. They riff on the famous movie with their tagline that they pack the freshest bowls.



Often found at Root 19 Outpost in Mt. Lookout (a gathering spot for food trucks and other vendors), the truck features sandwiches, nachos, mac & cheese and hot dogs.



I really wanted "The Dude," which is mac & cheese, beer cheese and bacon sloppy joe. They unfortunately had run out, so I went with "The Duder."



"The Duder" has mac & cheese with pulled pork on top. Plus hella jalapenos, apparently. Judging by the vast array of hot sauces they also have to top your dish with, these folks are not shy with spice.



They served up my order in a box tray with an old-school RC and side of sauce. It was more like a mustard-based BBQ, and I enjoyed that tang.



Both the mac & cheese and pulled pork were a touch dry. I'm not sure if that's because they're batch cooking, and it gets dried out over time or what. Some cheesiness or even fattiness from the pork would have helped. The sauce, though, helped with that.



Those jalapenos were a lot. Especially raw. I would have loved a pickled jalapeno. I moved most of them off to the side - but I am a wimp. They threw in an extra chocolate donut treat to top things off.



Grade: B

"Republica Empanada is located in the Southside Heights Neighborhood of downtown Mesa on the NE corner of 1st Avenue & Hibbert. The mid-century architecture is a unique contrast to the brick row showcased along Main Street. Arizona’s largest selection of South American-style savory empanadas. Our empanadas, as well as our dishes, represent the different regions and tastes of Latin American comfort food," according to their website.



Empanadas are a Spanish/Latin-American pastry turnover filled with savory or sweet ingredients and then baked or fried.

"From the Spanish verb empanar, which means to coat or wrap in bread, the empanada is said to originate from Spain, although many countries claim empanadas as their own, including Mexico, Argentina, Portugal, the Caribbean, and the Philipipines," according to the Farmers Almanac.



Kaitee, Josh and I stopped here and started with yucca fries with crema and ranch. They are pretty similar to potatoes, but maybe a little lighter, a little chewier.



My first empanada was a Cubana - Pernil (slow roasted pork), ham, mozzarella, & dill pickle. This was a fun take on that familiar cuban sandwich - just all wrapped up in this fried handpie.



The dessert empanada had powdered sugar and cheese and fruit, and it was delicious.



The space was a bit warm, but quiet and cozy. That, plus comfort food with a twist made for a delightful meal.



Grade: B

Here's my latest column for the Charleston Gazette-Mail: If you’re a ‘90s kid like me, your first exposure to “fruit leather” may have come in the form of the brightly colored Fruit Roll-Ups.

The General Mills snack hit grocery stores in 1983, and it came in the form of a flat sheet rolled up with a cellophane backing. Sometimes they featured shapes that could be punched out or tattoos that could transfer to your tongue. Also of note are the sister snacks: Fruit by the Foot and Gushers.

These sweet, fruity snacks are derived from a more natural version called fruit leather. Fruit leather is a chewy, dried fruit product that is made from pouring puréed fruit onto a flat surface and allowing it to dry. It likely originated in the Middle East but has been found in various forms across the world.

The preserved fruit snack allows for fresh fruits to be enjoyed months later - especially important for those who have historically lived in Appalachia and experienced harsh winter seasons when fresh fruit was scarce.

Appalachia’s diverse climate allows for the growth of a wide variety of fruit - like apples, peaches and berries - which can be made into fruit leather. It can be made using traditional methods or modern dehydrators and can be flavored with a wide variety of fruits, spices, and sweeteners.

The healthy and nutritious snack has a long history in the region and continues to be a popular snack today. And many of the same reasons that made fruit leather popular in the region historically are reasons it remains popular today: It’s made with easy-to-find ingredients, it’s versatile and it is the perfect snack to take hiking or on road trips because it is preserved and doesn’t require refrigeration.

It’s just a bonus that fruit leather has a historical connection to Appalachia. Using local foraged or farmed fruits can strengthen that connection and provide a tie to the land. Whether you use a Golden Delicious apple or peaches from your back yard, fruit leather can give you a taste of home - all year round.

Check out this month's JQ Dickinson Appalachian Mercantile Box:



Village Eating House - Marvelous Poppy Seed Sauce
This sauce comes from an old Amish recipe and is all-natural, handcrafted, gluten-free, an vegan. Extremely versatile and can enhance any dish! Made in State College, PA.

Larry's Awesome Sauce - Zesty/Sriracha Honey Mustard
Larry's Awesome Sauces based in Fairmont, West Virginia makes, well, awesome sauces! This sauce is great on egg rolls, chicken, burgers, hot dogs, wings, and more. 

Brambles and Bergamot - Crocheted Dish Cloth
100% cotton crocheted cloth from Brambles and Bergamot in West Virginia. Can be machine washed and dried and are great for doing dishes or cleaning up around the house

Hitchcock Paper Co. - Into the Mountains
This stationary boutique out of Occoquan, VA produces beautiful, high-quality paper products from a wide range of artists and small businesses. 

Smoke Camp Crafts - Apple Elderberry Jelly
Made by a farm-based business in WV focused on preserving biodiversity and empowering community members. This jam isn't only delicious, but also boosts your immune system!

Daniel's Maple Syrup - 1/2 Pint Syrup Jug
100% pure WV maple syrup containing natural vitamins and minerals from WV family-owned maple syrup business with over 25 years of production.