Daddy T's Smokin BBQ is a Grafton-based food truck that I waa lucky to catch in Charleston. Since becoming a BBQ judge, I have developed a great appreciation for ribs. This half rack of ribs was so tender. And no gelatinous fatty bits. I really enjoyed the BBQ sauce and the mac & cheese, as well. Grade: A

Owner Mallory Moholt launched Mal’s Fresh Produce in 2020, during the pandemic, beginning with a small produce stand. The response was strong enough that she expanded into a storefront at 312 Old Cheat Road, which opened in 2021.



I visited last winter, but considering all the talk about local lettuce and potential parasites lately, I thought it would be the perfect time to highlight this Morgantown shop. Here's a recent post that I thought was very helpful:

"Ever wonder where your fruits and veggies actually come from? I wanted to clear up a few questions that we have been receiving recently so please read message below and let’s be real about how it all works. When we open our produce stands in April, we start out sourcing from Florida, Georgia, and the Carolinas, since local WV growing season simply isn’t there yet. (And we do our best to source the highest quality produce from those areas until it becomes local.) As the season progresses, usually by the beginning of July, we transition into local produce. Right now, almost everything we carry is local, sourced from farms across West Virginia, Ohio, Maryland, and Virginia. This was the first week we got in our biggest local order because it’s just now becoming locally abundantly available. The only exceptions are things like avocados, oranges, and lemons, and a few other items which just don’t grow in this climate no matter the season. We bring in these items to make it CONVENIENT so you don’t have to go to another grocery store to get an avocado. One of our partner farms in Romney, WV is GAP Certified. GAP stands for Good Agricultural Practices, a certification that means the farm follows strict food safety standards covering everything from how produce is handled to how it’s grown, harvested, and stored. It’s a third party verification that gives you extra peace of mind about what’s ending up on your table. Our Ohio and Virginia farms operate using IPM, or Integrated Pest Management. This is a sustainable growing method that focuses on prevention first, using natural predators, crop rotation, and careful monitoring so farms only spray when truly necessary, and always at minimal levels. The Amish farms we partner with also follow minimal spraying practices, keeping things as close to the land as possible."



Inside the store, shoppers will find a rotating selection of fruits and vegetables, with offerings changing throughout the year based on the seasons. From summer berries and tomatoes to fall apples and winter staples, the inventory reflects what is available from local producers.



Beyond produce, Mal’s has expanded into a specialty grocery experience. The market carries items such as locally raised meats, eggs, cheeses, baked goods, jams, jellies, ciders, and other regional products.



She even has her own line of copackaged jarred goods and sauces. Salad dressings, jarred fruits, etc.



Mal’s also features treats from local bakers and artisans, including breads, pastries, and seasonal desserts. These products often rotate based on availability, giving regular shoppers something new to discover.



The market also features beverages and specialty drinks, including locally produced ciders and other regional favorites.



"At Mal’s Farm Market, we are dedicated to providing fresh, locally sourced, and high-quality farm-to-table produce. Based in North Central West Virginia, our mission is to nourish our community by connecting people with seasonal, farm-fresh foods while strengthening our local food system. We partner with nearby farms, including women and veteran-owned businesses, to ensure that every item we offer is fresh, sustainable, and supports our regional economy," the website reads.



I picked up some of this Ten Four BBQ rub that I'm excited to try.



What's your favorite find here?

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