While driving through Beckley, I saw The Bumbler Bee Baker - The Cake Box set up alongside the road.



I couldn't resist that sprinkled truck, so I stopped to check out what was up for sale. There were plenty of cupcakes, cinnamon rolls and pepperoni rolls.



The one that stuck out to me, though, was the "What Not Cup." It was a layered dessert with almond cake, cream and strawberry puree. This is really a smart idea for any cupcakes that may not turn out right - just crumble them up for a whole different dessert. And, I liked this even more than a traditional dessert - it's all contained, easier to eat and I get to decide how much of each component I want in each bite. The cream and strawberry were on point. I do think the cake portion was a bit dry, so some moisture there would've made this perfect. 



Grade: B

I made a trip to the Taste of Bridge Day this year just to track down one vendor: Twisted Sisterz BBQ & Catering.



Hosted at Adventures on the Gorge, the event brings together local food vendors who offer a variety of tasty options for attendees.



I have been trying to check out this particular place for quite some time, so I was excited when I saw that they were listed as attending. I got in line early, purchased enough tickets, and bee-lined right to the barbecue truck. I was one of the first ones in line and ordered the smoked pork sliders, which had a pumpkin barbecue and tangy apple coleslaw. I would've liked some punch your flavors with a bold barbecue and a strong smoky flavor from the pork but besides that, I do like that they had a creative spin on it.
 

Grade: B

Have you heard of Sali's Market & Deli?



The West Side shop has some fried foods made to order, plus lots of little snacks like drinks and candies.



I visited not too long ago with a coworker to check it out.



I found some unique candy that I hadn't seen elsewhere, so I snatched those up - like the Reese Snack Cakes (which are just ehhh). 



I also ordered a cheeseburger with ketchup, mayo and onion on a grilled bun. The burger was a bit dwarfed by the bun and could use a generous helping of salt. It was just too dry and under-seasoned for my taste. 



The fries did have some seasoning, but they could've gone a few minutes longer in the fryer. I like mine on the crisp side, though.



As always, it could vary by who is cooking that day and other variables like that.



Have you been?



Grade: C

There may not be many opportunities to enjoy snow cones while it's weather appropriate (though to me it is honestly always), so I headed south to Danville to check out Mmmm Tropical Sno/Coffee Shop.



So they offer the typical snow cone options that are popular around the state with fruity flavors, but they do also sell coffee, so that is a nice alternative to the sweet, cold options. 



I ordered a cherry and grape snow cone with this super handy plastic holder that honestly saved my sweater on this day. You can't really go wrong with a snowcone = flavored syrup and ice. But bonus points here for the holder and the drive through and the coffee. Bonus points if they had some extra flavor creations that are unique. 

Grade: B

My latest column for the Charleston Gazette-Mail is out: 

What do root beer, gumbo, the FDA and medicinal tea have in common?

Sassafras.

As the best-named plant (I think), sassafras has lived many lives over the last several centuries even though its modern-day use is limited. Let’s start with the basics, though.

What even is sassafras? Sassafras is a perennial tree found in much of eastern North America, with Appalachia located right in the center of the plant’s natural range The leaves can be found in various shapes: football, mittens (left- or right-handed), and three lobes.

During the fall, the plant's unique leaves turn all shades of orange, yellow and red. From its roots and bark to its leaves and fruit, all parts of the sassafras plant have been used - either culinarily, medicinally, aromatically or otherwise.

Tea

Many Native Americans used sassafras to treat a number of ailments, including fevers, scurvy, hypertension, dysentery and more. Sometimes the leaves would be used directly on a wound, while other times the root bark would be made into a tea. When the Spanish arrived in the 1500s and learned of sassafras, they began shipping it to Europe where its popularity as a wonder drug exploded and rivaled the exports of tobacco. They are also most commonly credited with naming the plant.

Root Beer

In 1875, pharmacist Charles Elmer Hires commercialized his version of “root tea” made from sassafras in Philadelphia. But in an effort to appeal to Pennsylvania coal miners, he used the name “root beer” instead. One early competitor to Hires, Barq’s, began selling a root beer made with sarsaparilla instead of sassafras. Sarsaparilla is a perennial trailing vine with prickly stems that produces similar flavors to sassafras when combined with birch, mint, nutmeg, honey, licorice and clove.

FDA

In the 1960s, the American Food and Drug Administration banned sassafras and sarsaparilla for commercial food production because research showed that the active ingredient safrole could cause cancer in rats during laboratory studies. Neither ingredient is now found in modern root beers; instead, they have been replaced with artificial sassafras, anise, wintergreen and others. Most root beers found in North America are also non-alcoholic, caffeine-free and carbonated.

Gumbo

One of the few uses of sassafras today is in the Louisiana Creole cuisine dish, gumbo. The thick soup or stew that is often served over rice uses filé powder (or filé gumbo), which is made of dried young leaves and stems of the sassafras tree. The filé powder helps thicken the gumbo and lends a spicy deep, earthy flavor. While sassafras is not always used in the same ways it was in the past, its essence is still alive in dishes and drinks we consume today. West Virginia sits directly inside the plant’s natural growth area, but it spreads far and wide, making sassafras known to many across Appalachia and beyond.

Have you ever tried sassafras?