Mochi Ring in is a popular spot for unique, chewy mochi donuts with a wide variety of rotating flavors like Oreo, Matcha and Fruity Pebbles. "As its an ingredient that’s delicate in its flavor yet rich in its structure, mochi is a Japanese rice cake made from glutinous rice, commonly found in many east Asian cuisines. The mochi donut was created to give the classic, traditional donut a new twist to its taste and name. In other words, mochi donut is a unique creation of ingredients found commonly in the east that perfectly matches those from the west," reads the website. The strawberry was chewy and sweet and fun, above all else! Maybe just a bit dry, though.

Grade: B

Frescos Food Truck just reopened for the season in the Kanawha City Piggly Wiggly parking lot. The Mexican/Tex-Mex food truck features a broad menu, including burritos, bowls, quesadillas, nachos, tacos and loaded waffle fries. First up: A Mangonada. It's a cold Mexican drink made with mango, layered with chamoy, and topped with Tajín. And, it's one of my all-time favorite drinks since first experiencing it in Arizona. For my entree, I had a steak quesadilla, which was a 14" tortilla filled with cheese, veggies, and topped with lettuce, pico and sour cream. It delivered what you’d expect, without anything particularly memorable but nothing bad, either. A small queso and chips complemented my quesadilla. The queso is warm and velvety and creamy. Paired with salty chips, it made for a good bite. Elote is Mexican street corn -- grilled corn on the cob coated in mayo, cotija cheese, chili powder, and lime, creating a mix of smoky, creamy and tangy flavors. This version was coated in Cool Ranch Doritos. YES. For dessert, we had tres leches. Tres leches is a sponge cake soaked in three kinds of milk -- evaporated milk, condensed milk and heavy cream. It was soft and very moist, with a lightly sweet, milky flavor, and topped with whipped cream. Grade: B

Oddfellers' Fine Foods is a Richwood restaurant under the direction of Chef Libby Nolle, who has recieved statewide recognition for her food. The restaurant held a fancy ramp supper - it is Richwood after all - for $80/person. "These ain’t your grandma’s ramps, perhaps, but we are all super proud and excited to be able to host our first annual “Oddfellers’ Fancy Ramp Feed.” Libby has gone above and beyond in creating an intriguing and delicious six course menu that celebrates our Appalachian culinary traditions in a manner that is elegant and refined, yet bursting with flavor at every turn. A dinner worth changing your plans for," the event read. Cornbread Crostini with Whipped Feta, Ramp Jam, and Toasted Pine Nuts Creamed Ramp and Potato Soup with Fresh Chives and Truffle Oil Baby Kale Salad in Citrus-Ramp Vinaigrette with Mandarin Oranges, Goat Cheese, and Toasted Almonds Salmon Cake with Hominy Succotash and Dilly Ramp Crème fraîche Porchetta with House-made Ramp Tagliatelle, Roasted Asparagus, and Ramp Gremolata Strawberry Shortcake with Whipped Sweet Cream

This was a really thoughtful meal with some creative flavors.

Grade: A

Here's my latest column for HD Media:

Most of us wouldn’t enjoy the dampest, darkest and most decaying part of the woods. But, that’s exactly where this fungi thrives.

Oyster mushrooms, rather than being ocean-loving beach-dwellers as their name might suggest, grow along dead or dying trees like oak or beech in Appalachia and beyond.

The group of edible fungi are known for their soft, fan-shaped caps that resemble oyster shells – hence the name. They grow in soft, overlapping clusters on hardwood like logs, stumps and even fallen branches. When flipped over, their gills run all the way down the short stem like pleats.

But there are a number of individual species that fall under the oyster mushroom umbrella, and each has its own unique characteristics:

Pearl oyster (Pleurotus ostreatus) - This is the classic gray to tan oyster mushroom that grows in shelf-like clusters on hardwood logs. It is most commonly found in fall and again in cool spring stretches.

Phoenix oyster (Pleurotus pulmonarius) - Lighter in color, thinner and shows up in summer when the pearl tapers off, the phoenix is a warm-weather counterpart to the pearl.

Golden oyster (Pleurotus citrinopileatus) - This mushroom is bright yellow, delicate and short-lived once picked. It is not native, but it is now naturalized in parts of Appalachia.

Blue oyster - A cultivated variety of the pearl oyster, the blue oyster is slightly thicker, more robust and very forgiving to cook.

King oyster (Pleurotus eryngii) - This one looks different from the others with a thick stem and small cap. It is not found in the area.

Pink oyster (Pleurotus djamor) - Tropical, bright pink and found usually in farmers markets or other similar shops, as it doesn’t grow naturally in the area.

Pearl, phoenix and golden oyster varieties have been around for ages – still emerging in the woods after a good rain – while blue, king and pink, at least in Appalachia, are more likely to have been a product of cultivation.

Oyster mushrooms have been cultivated since World War I, when Germany began growing them on straw and agricultural waste as a way to stretch food rations. The Germans discovered that oyster mushrooms require very little to grow quickly. That discovery spread quickly to the rest of Europe and eventually the United States.

Now, oyster mushrooms are a staple at farmers markets. And, for good reason. They have a mild, slightly sweet flavor with a hint of umami. The texture can range from tender and silky to meaty, depending on how they were cooked — whether that’s sautéed, roasted or fried.

That range speaks to the mushroom’s broader flexibility: It makes use of what’s available, much like the region. In Appalachia, that kind of resourcefulness has long shaped the way people cook, turning what’s on hand into something delicious.

What starts in the background of the forest often ends up taking center stage on the plate.

Fire & Brimsdough is a home-based bakery in Clendenin that has put out some of my most favorite baked goods in recent memory. Here's what I got: Sourdough flight with garlic; everything bagel seasoning; asiago; and pepperoni/cheese. Dessert bread flight with strawberry/white chocolate/cream cheese, blueberry/cream cheese and white chocolate/strawberry. A half order of pizza roll flight with a variety of toppings - cheeses, mushrooms, banana peppers, onion. A half order of pepperoni roll flight - with a creative variety of fillings for each.