The Hatfield Family Distillery has been making unique blends of moonshines and whiskeys for over 150 years. Their cherished recipes, which have been handed down from father to son, are now made here by Mark Hatfield, the Great Great Grandson of Devil Anse Hatfield. "Our moonshine is made with the exact same recipes that was passed down from Devil Anse Hatfield’s ancestors that was kept secret in the family Bible." In 2014 Mark Hatfield, the Great Great Grandson of Devil Anse, decided to take the once kept family secret and bring the product to the public and let everyone taste the drink that many Hatfields had drank over years dating back to the infamous feud. Moonshine
We proudly distill some of Appalachia's finest moonshine, made using ONLY Hatfield family recipes. Whiskey
Symbolizes a special bond which preserves the Hatfield family’s heritage. Wine Though it may be our moonshine that's famous, we make some mighty fine wines here at our Sweeter Side of the Feud Winery. The Winery
Our Winery and Vineyards
Situated in the picturesque backwoods of Roane County West Virginia, The Sweeter Side of the Feud is a family owned and opereated farm winery which grows 12 different varieties of grapes and most of the fruit which goes into the making of their country wines. The winery itself was renovated from an old 12 stall horse barn which sits on 300+ acres overlooking an 8 acre pond. Stalls that once housed horses, now stores wine. Wines made with 100% real Fruits Our wines feature adorable cartoon caricatures of cute pigs of the Hatfield & McCoy family members from the famous feud on the front label, with a matching description on the back that describes their part in the feud. We use only real fruit and grapes in our wine making because it makes a huge difference in the taste. As our name implies, we specialize in the Sweet and Semi-Sweet wines. Have you been?

Here's my latest column for the newspaper:

Chicken of the woods is one of the most recognizable wild mushrooms in Appalachia — its neon hues standing out like a burst of sunlight on the forest floor.

Scientifically known as “Laetiporus sulphureus,” this striking fungus grows in large, overlapping shelves that range from deep pumpkin orange to pale, buttery yellow.

Its ruffled edges and layered form can make it look almost ornamental, but for seasoned foragers, it’s a signal of something far more valuable — a hearty, seasonal ingredient that has been part of Appalachian food traditions for generations.

Chicken of the woods typically grows on hardwoods like oak, cherry, and beech, most often emerging from dead trunks and stumps. Sometimes, it will even appear on fallen logs or weakened living trees, continuing to fruit for years from the same spot.

The name “chicken of the woods” comes from its firm texture and mild, savory flavor, which many compare to chicken. Younger mushrooms are tender and almost juicy, making them ideal for cooking, while older mushrooms can become tough and woody, better suited for making broth or flavoring a dish rather than being the main event.

In Appalachia, chicken of the woods appears most often from late summer through early autumn, though in especially wet and warm years it can pop up in spring. Alongside ramps in April, morels in May, and pawpaws in September, it holds a place in the forager’s seasonal calendar — a mental map of when and where to find nature’s best offerings.

The mushroom can be sautéed in butter, fried to a crisp, roasted to bring out its natural umami, or simmered in soups and stews for a deep, savory flavor. In Appalachian kitchens, cooks have long treated it like poultry, breading and pan-frying it for sandwiches, tucking it into flaky pot pies, or serving it alongside garden vegetables like green beans, squash, and potatoes. Its faintly lemony flavor works beautifully in pasta dishes, stir-fries, and even tacos. For vegetarian cooks, chicken of the woods can take center stage as a meat substitute; its dense, chewy texture holds up well to hearty preparations and doesn’t disappear into a dish the way softer vegetables might.

Beyond its taste, chicken of the woods is an emblem of Appalachian resourcefulness — making use of what’s available, when it’s available. Foraging in the region has always been about more than just food; it’s a tradition that ties people to the land, passing down plant and mushroom knowledge from one generation to the next.

In the forest, finding a flush of chicken of the woods can feel like uncovering buried treasure. The bright color draws the eye from a distance, and the satisfaction of spotting it is often matched by the anticipation of what it will become in the kitchen. Whether fried and drizzled with local honey, tucked into a creamy casserole, or paired with biscuits and white gravy, it embodies the spirit of Appalachian cooking — rooted in the land, unpretentious, and always ready to feed a crowd.

Disclaimer: While its striking appearance makes chicken of the woods relatively easy to spot, experts advise that mushroom identification should always be done with care. Foraging guides, local mycology clubs, and experienced harvesters can help confirm species and ensure safe preparation.

The Grey has been one of my bucket list restaurants for quite some time.



The Savannah, Georgia, restaurant is set inside a beautifully restored 1938 Greyhound bus terminal that gives all the Art Deco vibes.



It is co-owned by John Morisano and James Beard Award–winning chef Mashama Bailey.



Bailey’s cooking draws on her Southern roots while weaving in African and European influences, creating dishes that are layered, creative, and deeply comforting.



The building itself adds to the experience, with original architectural details, a curved bar, and nods to its bus station history thoughtfully woven into the design.



The restaurant has been recognized nationally, including features on Chef’s Table and in Food & Wine’s Best New Restaurants list.



The Grey offers a prix fixe tasting menu as well as seasonal à la carte options.



The Grey has become a landmark in Savannah’s Historic District, attracting both locals and visitors.



FRIED PUMPKIN - yogurt, serrano, honey - The pumpkin itself is tender with a crisp golden coating, offering a warm sweetness that pairs beautifully with a drizzle of honey. The tangy yogurt adds a creamy contrast while thin slices of serrano bring just the right amount of heat.



FISH CROQUETTES with lemon aioli - While the exterior had a nice crunch, the filling leaned on the fishy side and lacked much seasoning to balance it out. The lemon aioli helped add some brightness.



MUSHROOMS & SUNCHOKES - cornmeal crepe, spring onion, sherry - The mushrooms and sunchokes dish is earthy, elegant, and full of depth. The cornmeal crepe adds a rustic, slightly sweet base that soaks up the rich flavors of the vegetables, while spring onion brings a fresh pop that lightens each bite. A splash of sherry ties it all toge



A small sorbet palate cleanser before dessert was icy and a bit tangy.



The butterscotch pudding at The Grey is a nostalgic little marvel - rich, silky, and comfortingly familiar. It graces the table adorned with a delicate crown of chantilly cream and a scattering of crunchy peanut brittle topping, adding just the right amount of texture and whimsy.



The Grey doesn’t just serve delicious food—it embodies the future of Southern dining while honoring the rich history and traditions that shaped it.



Grade: A

"Pizaz" looks like it was "Pizza" at one point, and they needed to rebrand. There's even a space between "Pi" and "zaz." You can't tell me they didn't take that middle "Z" and just move it to the end. And I'm not even mad about it. I ordered a deep-fried pepperoni roll with mushrooms and extra cheese. It was just okay. The outside was crisp, but the filling was greasy and the flavors didn’t pop as much as expected. It was satisfying enough. Grade: C

Burger Time has 7 locations serving up "100% pure beef" burgers in Minnesota, North Dakota and South Dakota. In the drive-thru, I ordered the Bigger Burger, which is their standard burger topped with lettuce, tomato, onion, mayo, pickle, and ketchup. I also got a three-piece chicken strip order just to add some variety. The chicken strips arrived in a small paper bag, warm but slightly steamed from the packaging. While convenient for carrying, the bag softened the breading. The burger was straightforward—soft bun, thin patty, and minimal seasoning, with toppings that didn’t add much flavor or texture. The chicken strips were lightly breaded and cooked through, but lacked crispness and was a bit bland. Overall, both were filling but forgettable. Grade: C