Clean Juice is a smoothie/avo toast/juice shop in Bridgeport that has locations nationwide.



I had to head to Bridgeport for an all-day retreat and needed some fuel. Easy peasy. One: I went with The So Basic One smoothie because it has organic almond butter, organic almond milk, organic banana, organic maple syrup and organic strawberries. It's fresh, sweet and still fairly healthy. I managed to slurp it all down before taking a photo, but just imagine a pink drink. Then try it.



For some noms, I ordered the avocado toast, which has organic avocado, organic lemon, organic olive oil, organic red pepper flakes, organic himalayan pink salt and I added feta cheese. Avocado toast can be hit or miss with me. This one had nice flavor and texture, which are key. Feta is necessary.

Grade: A

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

When I hear “sumac,” I instantly think of poison sumac.

Then, I try to remember the “leaves of three, let it be” rhyme and conjure up images in my head of what poison ivy, oak and sumac look like.

For reference, if you’re curious, too: “Poison ivy is the only one that always has three leaves, one on each side and one in the center. They’re shiny with smooth or slightly notched edges. Poison oak looks similar, but the leaves are larger and more rounded like an oak leaf. They have a textured, hairy surface. There may be groups of three, five, or seven leaves. Poison sumac leaves grow in clusters of seven to 13 leaves, with one by itself at the end,” according to WebMD.

Poison sumac with its white berries is relatively uncommon in the mountains, thankfully.

One variety of non-poisonous sumac, though, staghorn sumac, is fairly ubiquitous across West Virginia and more northern areas. And better yet: It’s edible.

Staghorn sumac has curved panicles and fine, stiff hairs over its berries and branches that resemble buck velvet. Characterized by its bright, crimson berries, the sumac plant has been used in Native American and Middle Eastern medicine and cooking for centuries.

The berries - or drupes - are dried and ground into a deep red powder that can be used as a spice and sprinkled on food over an open fire to impart a lemon flavor to meals - like fish or vegetables. The fruits can also be used to make a drink similar to lemonade or tea by soaking them in cold water. The concentrated juice can also create a delicious marinade for meats.

Whichever the vessel for sumac, the resulting flavor is a bit tart, bright and astringent.

Chefs who are proponents of Appalachian food culture often utilize ingredients like ramps or morels in their menus - but sumac is also finding its way onto those pages, as well.

William Dissen, originally from West Virginia and now chef at Asheville, North Carolina’s The Market Place, makes a cocktail with staghorn sumac that he forages. He dehydrates the plant and creates a syrup from it that he pairs with tequila and cointreau for a take on an Appalachian lemonade.

Asheville Wild Foods owner Ryan Milt uses sumac to make an Appalachian version of za’atar, which is a popular Middle Eastern spice mix that often contains oregano, thyme, marjoram, and toasted sesame seeds.

The spice has been used throughout history, and while some chefs are highlighting this piece of Appalachian food culture, sumac is primarily relegated to foragers and has yet to secure a permanent pantry position for most households in the region.

Let’s change that. And add this historical, versatile spice back into our collective culinary repertoire for Appalachian cooks.

You can find ground sumac in many international grocery stores in Middle Eastern aisles. Try it wherever you might typically add lemon to a dish: trout with dill, hummus with veggies, chicken with olives.

The world is your oyster - or, your spice. Let me know your favorite new use for sumac.

*PLEASE NOTE: I do not encourage anyone from preparing or consuming wild food unless you know how and are confident in your ability. This column is not intended to serve as a guide in preparing the food but rather is shared to document the cultural significance of the food.

Gourmet Granny is based in Madison, but you can often find her at vendor shows around the region.



Her signature is caramel apples made with Granny Smith apples in a variety of specialty flavors.



But she also sells chocolate-covered pretzels, turtles and other goodies.   



My friend Beth and I stopped by during an adventure. 



These little chocolate-covered pretzels were delish. I snacked on these for days, and they were the perfect little sweet treat. 



But my favorite were these little turtles that were filled with white chocolate and caramel and so tasty.



My apple, too, of course, was great. These are very sweet treats that make great gifts or just something to satisfy your sweet tooth.

Grade: A

The Pink Pig has been bopping around the southern part of the state - from Fayetteville to Huntington to Beckley - and I was lucky to catch them open a few months ago in their Beckley location. 



I've had their food in a few different locations, so it's no surprise I knew what I wanted: these delicious jalapeno poppers covered in bacon and some pasta salad. These are flavorful and satisfying. The ambiance and service left a bit to be desired but no major complaints.



They also had some products for sale - like Blue Smoke Salsa and Moon Pies. That was a fun little throwback. 



Overall, a tasty meal. But I don't think they're currently open, and it's tough to keep track of when they are.

Grade: B

Joyland: Quality Comfort Food - "A fun new concept by Chef Sean Brock designed to spread JOY" A new project by Chef Sean Brock bringing JOY to East Nashville, TN through delicious food.



There doesn't need to be much more said to convince me to try out this Nasvhille, Tennessee, restaurant. I love Sean Brock, and there's a weird, high-end twist on fast food? I'm here for it.



It's a bit tongue-in-cheek, but it's pretty cool. Red, blue and yellow stripes decorate the place, and the menu features burgers, fried chicken, biscuits, shakes and fries. 



I ordered a few things: A crustburger, which is a super-duper thin crust as a bun and a smash burger inside with onion, American cheese and a side of fancy sauce. I mean. My mouth is watering just typing that. 



I also ordered one JoyBurger Deluxe, which is Bear Creek Private Label Beef with Joy Sauce, pickles, onions and American cheese. More of a classic burger with quality ingredients - made fast. 



I couldn't NOT get a chocolate milkshake to wash it all down with.



Delicious? Yes. Fun? Yes. Quirky? Yes. 



Grade: A