The Fall 2026 J.Q. Dickinson Subscription Box is all from West Virginia: J.Q. DICKINSON SALT-WORKS
Salt Shaker
This is our smallest crystal, in a brand new shaker. Use it to season food while you are cooking, or leave it on the table. This crystal size is perfect for popping corn, baking, and seasoning soups and stews

LOVING WV
Cryptid Playing Cards
West Virginians love their cryptid creatures. There a many myths and legends based on them. Have fun with these cards as you learn about WV's crypdids.

BLUESTONE MOUNTAIN FARM
Heirloom Popping Corn
This popping corn is grown in Summers County, WV and is a hull-less variety. It's sweet, crunchy flavor beats anything in a grocery store.

SUGAR BOTTOM FARM
Raw Honey
Raw honey retains the enzymes, vitamins and minerals that are so good for you. This honey is a special and delicious.

J.Q. DICKINSON SALT-WORKS
Appalachian Za'atar Spice Blend
This delicious Mediterranean spice blend will elevate lots of foods. Use on lamb, add to olive oil for dipping, sprinkle on hummus.

BROOKSTONE SOAPS
Body Butter
This thick, rich cream is great for your skin. It moisturizes and heals. It works well for eczema breakouts too.

Here's my latest column for the newspaper:

Mushrooms come in all shapes and sizes: tiny gray umbrellas. Volleyball-sized puffballs. Shaggy pom-poms. Sponge-textured hollow caps.

But one Appalachian fungi has the unique honor of resembling the ruffled feathers of a nesting hen.

“Hen of the Woods,” Grifola frondosa, is made up of dozens or even hundreds of overlapping, fan-shaped mushroom caps that form a cluster at the base of oak trees.

Its fronds range from smoky gray and taupe to earthy brown, often with lighter, cream-colored edges. The underside is creamy white and covered in tiny pores instead of gills.

These clusters can stretch more than a foot across and weigh 10 to 20 pounds or more. In West Virginia, hen of the woods generally fruits from September through November, depending on rainfall and temperatures.

What’s in a name?

The mushroom's ruffled appearance has inspired other names across the region.

In parts of West Virginia, Pennsylvania, Ohio and Kentucky, the fungus is also known as “sheep’s head,” a nod to its rounded, shaggy clusters that resemble the woolly head of a sheep. It is sometimes called “ram’s head” for similar reasons.

But not all of its names are inspired by appearances.

Among the Cherokee, whose ancestral homelands include portions of southern Appalachia, the mushroom is known as “wishi,” a name rooted in generations of traditional foodways.

More than another name for the mushroom, the word reflects its place in Cherokee food traditions. For generations, Cherokee families have gathered the prized fungus in the forests of the southern Appalachians, preserving knowledge of where it grows and how to prepare it.

Across the Pacific, the same mushroom takes on a name not based on its appearance or meanings but how it makes you feel. In Japan, it is called “maitake,” meaning “dancing mushroom.”

According to popular folklore, the fungus was once so highly prized that those fortunate enough to discover it would dance with joy.

Same mushroom, different continents

Despite an ocean separating the two regions, Grifola frondosa is native to both eastern North America and East Asia.

In Japan, as in Appalachia, it thrives in temperate hardwood forests, particularly around mature oak trees, and traditionally appears in the autumn months.

Despite the thousands of miles separating Japan and Appalachia, the two regions have found similar ways to appreciate the same wild mushroom.

Today, maitake is a staple of Japanese cuisine, appearing in soups, hot pots, tempura and rice dishes. Its layered fronds absorb flavors while retaining a pleasantly firm texture, and its naturally savory, umami-rich taste makes it a versatile ingredient.

In Appalachia, hen of the woods finds its way into cast-iron skillets, gravies and hearty autumn meals. Its earthy, nutty flavor and meaty texture make it equally at home alongside soy sauce and miso as butter, cornmeal and country gravy.

Whether it’s called hen of the woods, sheep’s head, wishi or maitake, the mushroom has earned a place at tables on opposite sides of the world.

And no matter the culture, that feeling of wanting to do a little dance upon discovering a cluster of maitake transcends all languages.

The 12th Annual Laurance Jones, III Childhood Language Center's Mac & Cheese Cook-Off was held today at Capitol Market. It's one of the most delicious -- and filling -- days of the year. Here are all the goodies in 2026: Adelphia Sports Bar & Grille
Gyro meat or regular Tondrea Davis-Powell
Liquid Gold: Traditional mac, in a rich, five-cheese sauce, with French fried onions
Baby Back Mac: Liquid Gold topped with tangy, Caribbean BBQ, baby back ribs
Chuck & Cheese: Liquid Gold topped with savory, chuck roast, with potatoes, carrots & onions
Owl-Fredo: Grilled chicken, sauteed spinach and onions, in a creamy six-cheese Alfredo Rainbow Pride of West Virginia
Cheddar Cheesy Rainbow colored Mac & Cheese. Made with Cheddar, Velveeta, Gruyere and some spices Bricks & Barrels
Cajun lobster mac & cheese with breadcrumb topping Dutch Miller Subaru
Regular & buffalo chicken Bobbie Spry - Practical Mac-ic
Black Magic Mac: A decadent smoked mac & cheese with - smoked gouda, aged cheddar, gruyère, roasted garlic, caramelized shallots, pulled pork, award-winning BBQ sauce, black pepper & crispy panko topping. The Ruffner
Korean gochujang Mac and cheese with smoked Gouda and cheddar served in a roasted seaweed wrap Nellita's Cocina
Regular or Nacho Roni: Hot & honey garlic butter, mix cheese and topped with Doritos Bogey's At Capitol Market
Traditional, creamy garlic mac & cheese with five-cheese blend Coco's Kitchen & Cafe
Nine-cheese garlic mac & cheese with a garlic breadcrumb topping Elena's
Hamburger mac & cheese Cafe Appalachia
Cornbread mac & cheese Recovery Point West Virginia
Brandie Poohs Kitchen
Grandma's Southern Mac Bourbon Street Bistro
Cajun Crack Mac: Our Signature Cajun Mac & Cheese - Cavatappi pasta tossed in a rich, five-cheese sauce with smoked andouille sausage, thick-cut bacon, roasted garlic, Creole mustard, Cajun spices, Louisiana hot sauce and hot honey. Finished with a buttery Cajun panko, Parmesan and fresh herbs. Goldenrod Kitchen Modivcare
My Invite to the Cookout - A sweet version of mac n cheese for those that love the classic dish with a sweet little kick. The family has officially put the cook on Mac n cheese duty for all cookouts and special occasions over the past few years. Bayou Classics
Shrimp mac & cheese Girl Scout Troop 4847
Loaded mac n Cheese with mild cheddar, Colby and Gruyere, Topped With Colby Jack, Bacon and Scallions Stephen Fernandez
Orzo pasta with a mango coulis and then a mascarpone and coconut cream and topped with latik (lah -tEEk) which are the caramelized coconut curds/solids from cooking down coconut milk/cream Sweet Cheeks
Pulled pork mac & cheese with waffle cone pieces & BBQ sauce Noodles International
Brisket Mac - Aged Beef Brisket with southern BBQ sauce. Creamy cheddar Mac and cheese topped with crunchy buttered crackers. Edgewood Summit
Fontina, Gorgonzola, and mozzarella cheeses with pancetta and leeks

WINNERS:

People's Choice:
1st - Coco's
2nd - Cafe Appalachia
3rd - Bourbon St.

Kid's Choice:
1st - Bogey's
2nd - Nellita's
3rd - Coco's

Judge's Choice:
1st - Tondrea
2nd - Bourbon St.
3rd - Sweet Cheeks
Best Table Decor - Spry Guys

It was such a fun event with great music by EJ Price and yummy ice cream from Charleston Baskin Robbins.

All proceeds help provide FREE speech and language therapy to children across West Virginia.

Dab’s Country Cookin’ serves up Southern comfort food with a side of perseverance in southern West Virginia.

The restaurant is the creation of McDowell County native Antoinette Barnes, who began selling homemade meals to support her family during a period of financial hardship. What started with plates prepared in borrowed kitchens eventually grew into a restaurant business Barnes first operated Dab’s Cookin’ at the Shack along Route 52 near Bramwell, before expanding into downtown Princeton in September 2023. In January 2026, the restaurant moved into the former K&W Cafeteria space at Mercer Mall in Bluefield The menu centers on traditional Southern and soul food favorites, including fried chicken, pork chops, meatloaf, country-fried steak and hamburger steak smothered in gravy. Sides include collard greens cooked with smoked turkey, macaroni and cheese, mashed potatoes and green beans. I ordered Dab's BLT + fries, baked mac & cheese and potato salad. The BLT paired crispy, smoky bacon with fresh lettuce and juicy tomato for a classic combo. A side of golden fries rounds out the plate.

The baked macaroni and cheese was rich,l & creamy, with tender pasta coated in cheese and baked for an extra layer of flavor. The potato salad brings another cookout staple to the table, combining tender potatoes with a creamy, seasoned dressing. A delicious meal with basics executed well. Grade: A

The Dream Bean is an independent coffeehouse in Princeton where coffee, art, music and community come together. The shop opened on August 14, 2024, at 860 Mercer Street, replacing the former Wild Roots Coffee House. It was developed through the RiffRaff Arts Collective, led by Lori McKinney, as part of the organization's ongoing efforts to revitalize Princeton's downtown arts district. McKinney partnered with John Pounds of Appalachian Coffee House in Mount Nebo to help establish the business. Unlike a traditional grab-and-go coffee shop, The Dream Bean was designed as a neighborhood gathering place. Its interior features comfortable couches, local artwork, books and board games, while its programming includes live music, open mic nights, poetry readings and creative workshops. The menu includes espresso drinks, brewed coffee, teas, fruit smoothies, hot chocolate, sandwiches and baked goods. Early favorites included white chocolate mochas and strawberry-banana smoothies. The shop has also carried locally produced mushroom coffee and hot chocolate from Mercer County's E.B. Fungi. I ordered a peach-mango refresher (I'm on a kick with this flavor everywhere). Light, refreshing and slightly sweet - perfect for a summer day. I snuck around to see the back room area, which is super artsy and seems like the perfect space for an event. Grade: A