The Putnam County Fair in Eleanor, West Virginia, is one of the state’s largest county fairs. It combines agriculture, family entertainment, carnival rides, concerts, motorsports, and youth competitions into a nine-day event. For 2026, the fair ran July 10–18 at the Putnam County Fairgrounds on Park Road in Eleanor. Daily admission includes access to the midway rides, entertainment and grandstand events. There were a number of food vendors, including:

Bayou Classics
Zul's
Jo Jo's Taco
Huskeys Cross Lanes
Kevin & Cathleen's Snack Shack
Wicked Cool Shaved Ice & Freshly Squeezed Lemonade
SunTan Swine Bbq
C & L Concessions
Holy O’s Donuts
4H
Spill the Tea Energy and Nutrition COAL MINER'S DINER This food truck was new to me, and they had a ton of options. I went with the fried green tomato, pimento cheese and bacon sandwich. I forgot to take a photo of it, but a friend came in to the rescue. EDIBLE Otherwise known as Edible Arrangements, these folks featured some smoothies. I enjoyed a 50/50, which was half pineapple and half strawberry. POPPING OFF PIES These pizzas are cooked in a pizza oven right on site. And may be some of the best pizza I've had from a truck/tent. Other vendors include kettle corn, roasted corn and lemonade. Plus there are the ones that come with the carnival itself and have that iconic food stand look. Enjoy a stroll through the event via these photos:

Here's my latest column for the newspaper:

Wild blackberries are Appalachia’s reward for those willing to wander.

Wild blueberries are often found on low shrubs in the mountains, wild raspberries grow on brambles in cool woodland edges, and wild strawberries hug the ground in meadows and fields.

The blackberry, though, is a hardy fruit protected by thorns and thrives along roadsides, fence rows and forgotten fields across the region.

Finding a good blackberry patch often means navigating briars, reaching through tangled growth and accepting a few scratches in exchange for a bucket of fruit.

The flavor is worth it.

Blackberries offer a balance of sweetness and tartness, with a deep, dark fruit flavor and an acidity that keeps each bite bright. Wild berries often carry a more concentrated flavor — a little tangier, a little more complex — shaped by the places where they grow.

The blackberries found across Appalachia today represent a blend of native wild species and cultivated varieties shaped over generations.

The result is a berry that is equally as delicious plucked fresh from the cane, as well as cooked into dishes. It’s often enjoyed as part of breakfast in oatmeal, yogurt, pancakes, muffins and breads.

Blackberries also make excellent additions to desserts like pies, cobblers and crisps. Because blackberry season is brief, folks found ways to preserve that summer flavor long after the berries disappeared from the bramble.

Home cooks turned blackberries into jams, jellies, sauces, syrups and preserves, capturing their fresh fruit flavor for the colder months. They were also frozen, canned and dried.

Today, blackberries continue to be a seasonal marker across Appalachia, appearing at farmers markets, roadside stands and home gardens throughout the summer months. Their popularity has helped keep traditional preservation methods alive, while also inspiring new uses in modern cooking.

Beyond pies and preserves, blackberries are now used in everything from beverages to savory dishes. Their versatility has helped the fruit remain a staple ingredient for cooks looking to highlight the flavors of the region.

Despite its brief season and challenging harvest, the blackberry remains a fixture in Appalachian food traditions. From fresh-picked fruit to jars of homemade preserves, blackberries continue to represent the resourcefulness, seasonality and foods that define Appalachia.

Maude & the Bear is a restaurant and inn located in Staunton, Virginia, that has been named as a best new restaurant by the James Beard Foundation, New York Times, USA Today, Esquire Magazine and more. The beautiful building was created from a 1926 Montgomery Ward kit house that was re-created as a modern restaurant and inn. The menu features a four-course progressive dining experience with seasonal offerings that highlight regional ingredients and draw from Chef Ian Boden’s family roots, his wife Leslie’s rural upbringing, and their travels. Chef Ian Boden started his career in a small family-owned bistro just outside of Washington DC. After college, Ian moved to New York City, working at several prominent restaurants that you may never have heard of. Ready for a change, he moved back to Virginia where he opened a few restaurants, most notably The Shack, which received national acclaim. Ian has been nominated twice for Best Chef Mid-Atlantic by the James Beard Foundation. Tomato tart, crudite, chicken of the woods lightly dusted Caramelized apple, sour cream, trout roe Sungolds, apricots, chanterelles Oyster, wagyu shmaltz, crispy scallions Pani puri, duck liver mousse, strawberry andouille, pickled green strawberry Eggplant, coco, green tomato Guinea hen, tomato, okra Peach, chanterelle, ice cream, key lime, sour corn Honey cake, pat de fruit, cow tail Grade: A

SunTan Swine BBQ is a family-owned southern West Virginia barbecue business run by Scott and Amy Barnett. It operates primarily as a mobile BBQ truck and catering company, traveling for events, festivals, weddings, corporate gatherings, and what they call “Meat Ups” — pop-up roadside stops where customers can pick up BBQ dinners. The barbecue style is built around low-and-slow smoking, with Scott Barnett using a signature spice blend and traditional smoking techniques. Their menu focuses on classic BBQ staples like pulled pork, brisket, ribs, pulled chicken, smoked wings, and loaded fries, along with traditional sides.

I enjoyed a pulled pork sandwich with slaw and Sweet Baby Rays sauce. Plus a side of mac & cheese. The sandwich had that classic barbecue balance of smoky, sweet and tangy, while the mac & cheese added a rich, cheesy bite. Grade: B

You can miss me with all the "loaded teas" and "protein drinks." But I'll never turn down a lemonade. The Frosted Farm Girl is a southern WV-based lemonade truck that has also expanded to dirty sodas, hot dogs, pies, pudding and more. I ordered a pineapple upside down lemonade, which was a lovely balance of sweet and tart. Grade: A