Kroll’s Diner in Fargo, North Dakota, is a classic 1950s-style diner known for its mix of American comfort food and German specialties. Inside, the retro design features neon lights, chrome finishes, and vintage booths, creating a nostalgic, welcoming atmosphere that complements its friendly “Midwest nice” service. Kroll’s Diner has been featured on the Food Network and highlighted by Business Insider and local magazines as one of North Dakota’s must-visit classic diners. The menu highlights include knoephla soup—a dumpling and potato stew that has become a signature dish—alongside German favorites like fleischkuechle, kuchen, and cabbage rolls, as well as diner staples such as all-day breakfast, burgers, and hand-scooped shakes and malts. The knoephla soup at Kroll’s Diner is thick, creamy, and hearty, filled with soft potato chunks and chewy little dumplings. It's rich and buttery.

Fleischkuechle - Seasoned ground beef, wrapped inside a pastry and deep-fried. It is a hearty pocket filled to the brim with a flaky pastry exterior and deep-fried until golden brown. Kuchen - Traditional German fruit and custard filled pastry. tender, slightly sweet crust filled with creamy custard and topped with fruit. The balance of the smooth custard and the tartness of fruit makes for a simple but enjoyable dessert. Grade: B

Wurst Bier Hall is a German-style restaurant and beer hall with locations in Fargo and West Fargo, North Dakota. It opened in 2013 and quickly became known for serving classic German fare like bratwurst, schnitzel, and giant Bavarian pretzels, alongside American bar favorites such as burgers and poutine. The beer list features a mix of German imports and regional craft brews. The space is set up with long communal tables, modeled after traditional beer halls, and guests can also take part in games like hammerschlagen. I placed a to-go order to stuff my face in the privacy of my car. The potato salad at Wurst Bier Hall is tangy, with a mustard-based sauce. The Spaetzle Mac & Cheese takes a German twist on comfort food, with chewy little dumplings in place of pasta covered in a homemade beurre blanc cheee sauce, toasted breadcrumbs and topped with parsley. A side of sausage added a nice salty level to the whole dish. I had to try the beer cheese and curry ketchup. Both bangin'. Grade: A

Roosters Roost in Morgantown serves signature pressure-fried chicken.

"At Roosters Roost, we’ve mastered the art of fried chicken. Our unique pressure-frying method ensures that every piece is perfectly cooked — juicy on the inside, golden and crispy on the outside. What’s our secret? A proprietary blend of 10 herbs and spices that delivers the perfect balance of savory and aromatic flavors in every bite."



The restaurant has a casual atmosphere with indoor seating, making it a comfortable spot for families and groups. Beyond chicken, the menu variety with options like fries, pepperoni rolls, pizza and salads. I placed an online order, and there was a bit of confusion when picking it up, but it was ultimately cleared up.



I had the buffalo chicken rolls with ranch. They delivered big flavor in a compact, crunchy package. The combination of shredded chicken, tangy buffalo sauce, and cheese wrapped in a crisp shell made for a tasty bite.



Grade: B

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.