I enjoyed a lovely early farm-to-table dinner yesterday at Hudson Farms. Chef Matt Welsch of Vagabond Kitchen and West Virginia Food & Farm Coalition made an incredible dish featuring Sugar Bottom Farm honey.



White balsamic and honey marinated chicken breast seared in a cast iron skillet served over buttermilk biscuits with Autumn hash (carrots, butternut squash, beets, brussels, red onion, kale, sweet potato, cabbage, and roasted in honey), and topped with a creamy pan jus, sun-dried tomatoes, fresh basil, parmesan cheese, and sprinkled with some roasted pumpkin seeds.



You can learn more about it in the upcoming Recipes & Roadmaps episode. Stay tuned! And, in the meantime, check out Appalachian Cellar to get your own goodies to make tasty dishes.

Bonci in Chicago serves up Roman-style pizza that’s cut with scissors and sold by weight, making it a totally different experience from the city’s usual deep-dish fare.



The vibe inside is casual and a little quirky, with pizzas lined up behind glass and a laid-back crew keeping things moving.



The crust is light and airy, almost focaccia-like, with toppings that range from classic mozzarella and sausage to more creative combos like zucchini and ricotta or spicy eggplant.



These Bonci pizza slices show off the beauty of Roman-style crust—airy, bubbly, and crisp on the edges. The ricotta and zucchini slice is fresh and light, with creamy dollops of cheese playing against the charred, tender zucchini. The potato slice is all comfort, rich and savory with melted cheese and golden edges.



The Mushroom Rosa slice leans earthy and delicate, with tender mushrooms layered over a subtle tomato base that brings just enough brightness without overpowering. It’s a slice that feels balanced and comforting, especially when paired with Bonci’s pillowy crust. The Prosciutto Cotto is more indulgent—salty, savory ham melted into gooey cheese, creating a rich, almost buttery bite. Together, the four slices make for a great mix: light and fresh, hearty and warm, simple but full of character. Yum.



Grade: A

Superdawg Drive-In is a Chicago classic that’s been serving up all-beef hot dogs with a serious side of nostalgia since 1948. Located on the city’s Northwest Side, it still operates like a true old-school drive-in—complete with carhop service and your order delivered right to your window on a tray.



The star of the show is the Superdawg itself: a snappy, seasoned beef frank piled high with mustard, neon green relish, onions, sport peppers, a pickle spear, and a pickled green tomato, all tucked into a poppy seed bun and served with crinkle-cut fries.



The Superdawg is a full experience packed into a single bun. It’s loaded with toppings—mustard, neon relish, onions, sport peppers, a pickle spear, and even a pickled green tomato—creating a big, bold bite every time. It can be a little overwhelming if you’re used to a simpler dog, but the flavors somehow manage to work together, and the snap of the all-beef frank cuts through the chaos in the best way.



Crinkle fries at Superdawg are classic and generous, but like most crinkle cuts, they lean more soft than crispy. If you’re someone who craves a golden crunch, these might fall flat—more fluffy than crisp, especially if they steam in the box. They’re nostalgic, but not my go-to fry texture.



Grade: B

Rainbow Cone has been a Chicago tradition for over 95 years.

"When Joe and his wife, Katherine, opened the first Rainbow Cone in 1926, their signature cone featured five delicious flavors. Chocolate, Strawberry, Palmer House, Pistachio, and Orange Sherbet were sliced (not scooped) into one smile-sparking cone. Little did Joe know, his creative combination of flavors would become a Chicago staple for decades and decades to come," reads the website.



I visited this institution and had to try the iconic cone. Small slabs of Chocolate, Strawberry, Palmer House, Pistachio, & Orange Sherbet. Palmer House ice cream is a flavor that consists of vanilla ice cream studded with maraschino cherries and walnuts. I don't think it gets much better. Variety, refreshing, delicious. Each layer brings a distinct texture and taste - from the creamy richness of chocolate to the bright, citrusy finish of the sherbet. Together, they create a playful, balanced bite that’s sweet, nutty, fruity, and refreshing all at once.



Grade: A

Here's my latest newspaper column:

Forget trendy seltzers and flashy energy drinks. In the heart of Appalachia, loyalty comes in a green bottle.

For over a century, Ale-8-One has fizzed its way into the region’s identity, offering a sharp ginger-citrus kick that tastes like home to generations of Kentuckians.

The story of Ale-8-One began in Winchester, Kentucky, in 1926. It was the invention of G.L. Wainscott, a soft drink bottler and entrepreneur who had spent years experimenting with flavors and studying European ginger-based sodas.

Wainscott returned to Kentucky with the idea of creating a beverage that was light and refreshing, yet still spicy enough to stand out from the colas and root beers popular at the time.

Inspired by the bold flavor of ginger beer — “spicy and hot to the palate” — Wainscott began experimenting, gradually softening the spice while refining the overall taste.

“He worked to perfect his recipe until he found it. The combination of ginger with citrus was just right: not too hot and not too sweet,” the company’s website explains. The result was a drink less sugary than traditional ginger ale, with bright citrus undertones and a subtle, lingering bite — a flavor profile that would become distinctly Appalachian.

At the time, naming a product was just as important as the flavor. Wainscott held a public naming contest and selected “A Late One” — a playful nod to it being the latest entry in the crowded soft drink market. Eventually, the name was stylized as “Ale-8-One,” and the product began gaining popularity throughout the Bluegrass region.

Today, most people simply call it Ale-8. The abbreviated nickname rolls off the tongue more easily, and the branding reinforces it: On the iconic green bottle, the “8” is bold and prominent, while the “1” is smaller and often overlooked.

Unlike national soda brands that spread quickly through franchising and aggressive marketing, Ale-8 kept its distribution tight. For decades, it was only available in select parts of Kentucky and southern Ohio. That limited reach gave the soda a cult-like status among those who grew up with it and created instant nostalgia for Kentuckians who moved away.

In recent years, Ale-8 has expanded its reach, thanks to increasing demand from fans outside Kentucky and a growing interest in regional, craft-style sodas. Flavors like cherry Ale-8 and orange cream have joined the lineup, and the drink is now available in more grocery stores and online retailers across the country.

Yet even as it grows, Ale-8 has remained dedicated to its Appalachian roots. The company regularly supports local charities and events, partners with Kentucky artists and musicians, and participates in community celebrations.

In many ways, Ale-8-One’s story mirrors that of Appalachia itself: rich in tradition, fiercely loyal, and quietly resilient. It has weathered decades of change, not by chasing every trend, but by staying true to what it is. For nearly 100 years, it has offered more than just a beverage — it has offered a sense of place and memory in a bottle.