Kingdom Seasoned is a local catering business I found on Facebook that I have been wanting to check out. When they posted a hot dog delivery special, I immediately placed my order. I tried one of each: a regular all-beef hot dog (onions, ketchup), a "Kingdom Dog" topped with slow-cooked pulled pork, and the "French Smoked Pork Dog," which has no hot dog but is pulled pork served on a hot dog bun, finished with crispy fried pickles and slaw. I love supporting a local business and those fried pickles? Some of the best I've had. Pulled pork was good, too. I may have ordered too much, and some got a bit soggy - but that's on me. I'd do it again. Grade: A

Every October, Blennerhassett Island State Park offers "Mansion by Candlelight" tours for one weekend. Blennerhassett Island is located on the Ohio River near Parkersburg and is known for its rich history. It’s home to a reconstructed 18th-century mansion once owned by Harman and Margaret Blennerhassett, whose estate became linked to Aaron Burr’s alleged 1806 treason plot. Today, visitors reach the island by sternwheeler to tour the mansion, enjoy horse-drawn wagon rides, and experience living history at this unique riverside park. During this event, the mansion and its grounds are lit by candlelight and feature a number of activities, including horse-drawn wagon rides, singing and dancing, tours and a harvest supper. We boarded the Island Belle sternwheeler at Civitan Park in Belpre, Ohio, and journeyed to Blennerhassett Island. Once there, we stepped into an 18th-century world, with the island and its mansion illuminated by hundreds of candles and lanterns. Our first stop was the Harvest Supper, featuring ham, mashed potatoes & gravy, sautéed green beans, corn, fresh salad, assorted pies, and more. For a served buffet, it wasn't bad. The bulk cooking of green beans and corn left a bit to be desired in regards to the texture. But all in all, it was a hefty portion that filled the belly. And that wasn't all - there was a gingerbread cake after touring the mansion and some snacks over at the fire. Snacks consisted of apples, cheese, sausage, apple butter and bread. And hot apple cider!

First Chapter Bookstore is a delightful independent bookstore with a coffee bar located in Parkersburg. They offer books for folks of all ages – including children all the way up to what they call the naughty corner. When I visited, they had a local author doing a book signing. It was a bit chaotic, but it was nice to see the shop busy. The coffee bar portion was cluttered, so I had a hard time making out the menu or if it was even open. So I hopped in line and placed an order for a hot chocolate. Not bad. More milky and less chocolately, but hot chocolate can never be bad. Grade: B

Morristown Bagels & Deli, located at 121 Morris Street in Morristown, New Jersey, is a longtime local favorite known for its hand-rolled bagels and hearty breakfast sandwiches.



The shop has been family-owned for more than 75 years and prides itself on baking bagels fresh daily. Popular menu items include classic New Jersey combinations like Taylor ham (also known as pork roll), egg, and cheese on a bagel, along with a wide variety of cream cheese spreads, Boar’s Head deli sandwiches, and other breakfast and lunch options.



Morristown Bagels & Deli uses Taylor ham, which is the term most commonly used in northern New Jersey, including Morristown. While “Taylor ham” and “pork roll” refer to the same product -- a seasoned, cured pork product invented by John Taylor in Trenton in the 1850s—the name you hear depends on where you are in the state.

In northern New Jersey, it’s almost always called Taylor ham, after the original brand name, while in southern and central parts of the state, people say pork roll. I enjoyed my Taylor ham, egg, and cheese bagel, which is not unlike a good ol' fashioned bologna sandwich.



Grade: B

Here's my latest column:

Some say it was first stirred by a camp cook in Virginia. Others swear by a Georgia hunting tale.

But along the winding backroads throughout the mountains, Brunswick stew found another home – in church basements, smokehouses and backyard kettles.

Brunswick stew is a hearty, slow-simmered blend of meat, vegetables and smoke. It’s somewhere between a soup and barbecue.

Origins

Both Brunswick County, Virginia, and the city of Brunswick, Georgia, claim the title. The Virginia version traces back to 1828, when an enslaved man named Jimmy Matthews is said to have cooked the first batch for a hunting party, combining squirrel meat with onions, stale bread and whatever else was on hand.

The Georgian legend tells of a similar concoction bubbling in a pot for a group of politicians. Over the centuries, both stories have gained regional pride, with festivals, roadside signs and bragging rights attached.

The dish traveled up the barbecue and hunting routes that link the coastal South to the hills, settling wherever a cast-iron pot and a crowd could be found.

And while it is not an original mountain creation, it is certainly at home here – especially in Appalachian Virginia, western North Carolina, and north Georgia. As the dish moved inland and up into the hills, Appalachians made it their own.

Ingredients

Geography has always been a defining ingredient in Appalachian food. What grew or grazed nearby determined what ended up on the table.

The earliest mountain versions of Brunswick stew didn’t follow a recipe so much as a rhythm: a base of smoked or stewed meat, plenty of vegetables and a long day of slow cooking over a wood fire.

When times were lean, squirrel or rabbit might fill the pot. When times were better, it was pork or chicken. In either case, the stew served the same purpose – to feed a crowd, to warm the bones and to stretch a little into a lot.

In contrast to the coastal versions that might lean sweeter or saucier, Appalachian Brunswick stew tends to be heartier and smokier. Most commonly, Brunswick stew here features pulled pork or shredded chicken, slow-cooked until tender, with corn and lima beans adding bursts of texture.

The tomatoes give it tang, and a touch of barbecue sauce or vinegar adds depth. Some cooks thicken it until it’s almost scoopable with a fork, while others leave it brothy, better suited for a cold mountain evening.

Legacy

The dish reflects the Appalachian ethos of thrift and respect for ingredients. Nothing went to waste. Leftover meats from the smokehouse, canned vegetables put up the previous summer, even scraps of stale cornbread could find their way into the mix. This practical approach transformed necessity into heritage, making dishes like Brunswick stew a living testament to Appalachian resourcefulness.

In some communities, Brunswick stew would be one offering in what’s known as “stew outs.” Families or church congregations would set up cast-iron kettles outdoors, stirring for hours with wooden paddles, the scent of tomatoes and smoke curling through the air. It wasn’t just about the food. It was about the fellowship. People brought what they had, contributed to the pot, and left with full bellies and fuller hearts.

In a region too often misunderstood or oversimplified, dishes like Brunswick stew remind us that Appalachian food isn’t poor food. It’s proud food – deeply rooted in creativity, community, and endurance. It’s not just about who invented it, but who keeps it alive. And in Appalachia, that means everyone who still believes that the best meals are the ones shared – slow-cooked, smoky, and steeped in history.