Here's something I bet you've not seen before: a shipping & mailing company/bubble tea cafe. Boba in the front, bubble mailers in the back.



Fusion Tea features adorable, giant squishies when you walk in. Plus keychains, pens and more featuring boba.



Then, to the side, there is a menu featuring fruit teas, milk teas, lemonade, yogurt, ice blended, slushies, iced coffee and more. Plus even a few sweet treats.



I ordered the Happy Family Milk Tea with boba, clear boba, rainbow jelly, and red bean. Yes, sweetened red bean.



First off, I love all the different textures. I can see this one being a hard one to swallow for picky eaters because of the jellies and the beans, but that's what makes me enjoy it. It's sweet, but more complex than just straight sugar. It's interesting.



Grade: A

Here is my latest column for the newspaper:

Cornbread is controversial.

Savory? Sweet? White cornmeal or yellow? Finely ground or coarse? Baked or fried?

It’s treacherous territory to wade into. Culinary landmines pave the path of conversation, which is why I have avoided the topic. Until now.

The truth is, I don’t have an allegiance to a particular type of cornbread. I didn’t grow up eating it — aside from school lunches when it was paired with chili — so I don’t have those deep-rooted memories or moments associated with it.

But many do. Whether it was served with every family dinner or grandma passed down her recipe, cornbread elicits feelings in people.

Like whether you prefer stick or slice pepperoni in pepperoni rolls. Or whether ketchup belongs on a hot dog. Or whether pineapple is acceptable on pizza.

People have opinions. Strong ones.

Opinions often fall along the geographical boundaries of North vs. South — and Appalachia straddles both.

Corn pone: More than an insult

First, though, there were indigenous communities growing corn before colonists adopted the practice. Then, everyone was making corn pone, which is made of cornmeal, water and salt, plus lard or drippings. Many in Appalachia still make a version of this recipe and refer to cornbread in a pan as a “pone” of cornbread.

Then in the early 20th century, industrial milling was introduced in the South. It changed cornmeal because the corn was harvested before it was ripe in an effort to increase the quantity, improve the shelf life and decrease the cost. But, that led to a loss of flavor and sweetness in cornmeal.

So, the North became known for its sweet cornbread, while the South for its savory cornbread.

But, that divide runs even deeper. Poor cooks in the South — especially Black cooks — may have compensated for the cornmeal change by adding sugar and flour to their cornbread, creating a sweet cornbread recipe that was subsequently passed down through generations, according to Kathleen Purvis’ award-winning article “Why does sugar in cornbread divide races in the South?” in The Charlotte Observer.

The cornbread lines of demarcation are not straight and contain myriad branches. That’s why the tired refrain along the lines of “if cornbread was meant to have sugar, it would be cake,” begs the larger question of who gets to decide what is and what is not considered “Southern” food – or even Appalachian food, for that matter.

Appalachia’s version

In Appalachia, the one cornbread constant is that it is most often prepared in a cast iron skillet. Recipes have likely been passed down through oral traditions and may also go by “johnny cakes” or “hoe cakes,” which is essentially a cornbread pancake.

Often, family recipes call for very few ingredients — reflective of the mountain tradition of making use of humble ingredients that are available. But, you’ll find some cornbread recipes with white cornmeal and others with yellow. You’ll find some with sugar and some without. Some may incorporate local maple syrup or honey. Others may rely on buttermilk.

Like many Appalachian dishes, cornbread has often been made as a means of necessity. It is cheap and filling and pairs well with soup beans, chow chow or milk to create a delicious meal. Plus, it can come together pretty quickly.

Cornbread diversity is welcome here in Appalachia. Make it how your family has made it for years, or mix it up and try something new. Now for the next debate - beans or no beans in chili?

Rise & Grind Cafe is a small bakery that has been doing pop-ups in the area leading up to their anticipated opening in Elkview.



Cookies, muffins, scones and more. They offer the sweetest treats perfect for breakfast or snack.



I first tried the s'mores cookie, which instantly spoke to me. The chocolate cookie with the marshmallow dollop also gave off some like hot chocolate vibes. I would not have minded even more graham cracker.



I also tried the blueberry streusel muffin, which was as beautiful as it was tasty. The extra textured streusel on top took the standard muffin up a notch.



Grade: A

Ashland Company Store "was originally built in the early 1900’s adjacent to the present building. In 1943 the original company store caught fire and burned and was then moved directly across the street to what is now the Ashland Company Store. The company store had everything that the coal miners and their families could need or want including fresh produce, foods, clothing, toys, tools, and even dynamite. Not only did the store house necessities, locals say that it doubled as a social hall and an inn at one point where they would gather to visit and play cards with one another. In 1965 the Ashland Company Store was leased to Pocahontas Coal Company, being one of several stores that a consortium of coal companies operated. The present-day store is a glimpse into coal mining history as the building was well preserved and still has all the original structuring and most of its original interior design. Complete with a designed painted tin ceiling, two original walk in freezers, and three walk in safes, the building is home to many stories of coal mining’s past."



Now, the building is home to a shop and café, which both cater to ATV riders in the area.



The Coal Camp Cafe serves breakfast, lunch and dinner. I happen to be in the area around breakfast time, so I looked over the options of pancakes, eggs, biscuits and gravy, and more.



I ultimately chose a breakfast sandwich: egg and cheese biscuit. That, I figured, would be enough to keep me going for the morning.



I was impressed with the biscuit. I'm not sure if they're homemade, but they sure seem like it. Nice and fluffy and moist, too. The egg and cheese were both fine. All together, not a bad way to start the day.



Grade: B

In a town called Rock, there is a one-stop shop convenience store that caters to ATV riders with appetites.



Old School Grocery & Grill offers breakfast, lunch, and dinner, dine-in or carry-out. Plus, of course, the necessities: groceries, beer and gas.



I ordered a loaded pepperoni roll with sausage, banana peppers, cheese, onions and green peppers. Think of a supreme pizza slice rolled up into one portable package. Because I'm getting big pizza vibes, I would have loved some dipping marinara sauce. But pretty good without it, too.



Speaking of: I also ordered the fried pepperoni balls with marinara. I enjoy the different takes on pepperoni rolls and plain pizza here. they are all tasty ingredients just put into creative vehicles.



It is not high-end by any means, but it is exactly what is sometimes needed. I think getting these pepperoni rolls right from the oven would be top-notch.



Grade: B