Here's my latest column for the Charleston Gazette-Mail:

When you think of “stinging,” you may think of bees or jellyfish or maybe even an insult dripping with disdain — much less something you want to ingest.

Enter “stinging nettle.”

Stinging nettle is a perennial plant that grows wild in Appalachia and has long, thin hairs that contain formic acid. But once those hairs are cooked or dried, the stinging acid is neutralized and allows the plant to be utilized in a number of ways.

The wild edible has been foraged for centuries for its medicinal, textile, and, of course, nutritional properties.

Native and Appalachian communities have used nettles to treat various ailments due to its anti-inflammatory, diuretic, and antihistamine possibilities.

As for textiles, nettles’ fiber has been used to make twine, fishing nets and rope. It is versatile and rivals other natural materials in terms of strength.

In terms of flavor, nettles are similar to spinach or arugula, with bright-green, grassy notes and a peppery flavor.

Young nettle leaves are harvested in the spring when they are tender and cooked or incorporated into dishes like pasta, pizza, soups, sauces, teas, or even made into pesto.

A word of warning, though: Like other foraged goods, nettles must be handled with care to ensure proper precautions and cooking methods are employed before it is consumed.

West Virginia restaurants have featured nettles in a variety of ways on their menus. From handmade pasta filled with ricotta bathed in a green sauce with asparagus and sweet peas all the way to a warm, brothy soup dotted with morels or chanterelles, nettles often pair well with other spring delicacies.

Stinging nettle continues to be appreciated in Appalachia as part of the region’s rich herbal and culinary traditions. It is valued for its versatility, nutritional benefits and potential health properties. And, it’s a surefire way to know spring is here.

Plants like stinging nettle help serve as a connection to the natural resources in Appalachia and contribute to the sense of place through food

You know the type of lemonade that is just pure sugar water? It's that saccharine goodness you got at fairs and festivals. That is Rocky's World. They also offer shaved ice and energy drinks but the lemonade is my go to whenever I see them out and about. It's one part nostalgia, but one part absolute summer perfection. All parts tasty.

Grade: A

Toward the end of last summer, I discovered B.K.S. The Pa'TeO at the corner of Ruffner and Washington. This space features a few different food vendors hawking their delicious goods, and I was excited to check it out again this summer, but I haven't seen the space as busy.



"B.K.S. The Pa’Teo is the name of the development. B.K.S. stands for “Best Kept Secret.” Pa’Teo is merely an alteration of the standard patio spelling," according to the newspaper. The whole space is the brainchild of J.Z. Ali, who sells his own food right under the main banner. He's known for his Mr. Choo-Choo's Hot Dog at area events. But at this space, his business's menu is expanded.



He offers barbecue, beef ribs, hamburgers and brisket, as well as the trademark hot dogs. I wasn't sure what to go with, so they hooked me up with this lamb sandwich with lettuce, cheese, onion, cucumber and more. It's kinda like a lamb gyro meets grilled cheese. 



Definitely a bit different, and definitely enjoyable. I do like the cold ingredients in a gyro paired with the earthy flavor of lamb. But with the oozy cheese, this was a whole different experience.



Have you been here? What's your favorite dish?



Grade: B

Ya know how some folks just absolutely need coffee to start the day? That's not me. But, it is my friend Kaitee. Whenever I am around her, my coffee consumption increases 100%.



Black Rock Coffee Bar was one of our caffeine adventures while in Mesa. This West Coast-based coffee chain also features energy drinks.



"Black Rock Coffee Bar is among the coffee chains that serves Italian sodas, or at least an innovative, in-house derivative that tastes like the beverage but also offering the powerful kick of caffeine. Black Rock's marketing slogan is "Fuel your story," and Fuel is also the name for its store brand of energy drinks. According to Structure, Black Rock developed the recipe internally, as a way to save money on supplies for its cold beverages — energy drinks with the addition of flavored syrups and served on ice or blended with milk," according to Mashed.



Local baked goods are dependent on the location and vary from place to place. My go-to muffin is blueberry, and this version wasn't too bad. I like when it has that streusel topping that makes it a little bit more special. this one was a bit more plain and rustic but still decent flavor.



The first item on the menu I saw was the Caramel Blondie, which is a caramel white mocha, and I was already. It doesn't take much, really.



The drink, of course, was sweet and had a thick dairy flavor that cut through some of that bitterness of the espresso. Beyond that, it's a familiar flavor that you can get a similar version of at many coffee shops. Solid for what it is, which is comfortable and reliable.



Grade: B

"Roberto De La Torre migrated to the United State in 1979. He started to work at a Mexican food restaurant. After 7 years of hard work and sacrifice he went on to open his own restaurant with a dream and a goal of opening a fast food Mexican restaurant that would serve fresh high quality ingredients, good & fast service for this fast paced world of ours. So he opened his first restaurant in San Diego, California named Alibertos. It was open 24/7. His first day he went on to sell $1.68 a beef torta and a coke in 24 hours. Disappointed but still with will and power he didn’t give up. Second day he sold $30.00 and the third day $90.00. So with time he kept on selling more and more turning into a successful restaurant. Evolving into what is now ten Aliberto's restaurants still family owned and operated restaurants," according to the restaurant's website.



I stopped here for a quick meal while driving in the area. The menu features a number of combos and specialty items. I was especially excited to see the torta, because that's not something common on Tex-Mex restaurants' menus in West Virginia. It's essentially a Mexican sandwich, which, here, can contain any of the following: Beef, Chicken, Ham, Chorizo, Machaca, Carne Asada, Carnitas, Fish, Adobada, or Ground Beef. Machaca is a dried beef, which was savory and delicious.



The bread of my torta was a little extra done, and I could've done with less shredduce (shredded + lettuce). But the Machaca was an interesting flavor that kept me coming back.



Grade: B