The F.A.R.M. (Food. Arts. Recreation. Market.) is a really cool spot just outside Morgantown, in Granville.



It’s a mixed-use space — part food spot, part retail, and part community gathering place.



The F.A.R.M. is part of a bigger complex called New South Square, which also includes This & That Bakery and an event venue called The Silo in the Square.



There are grab-and-go meals: sandwiches, lasagnas, soups, salads. They had run a “worldly wieners” menu — hot dogs and sausages in creative flavors: think duck, bison, elk, even “beyond” meats. There are daily specials / homestyle entrees too. Coffee and espresso drinks are also available.



The market side features locally made and Appalachian-themed products: home goods, bath & body, books, toys, antiques. You'll even find The West Virginia Pepperoni Roll by yours truly.



The F.A.R.M.’s aesthetic blends industrial-rustic architecture with a warm, curated, and deeply local feel. Housed in redeveloped warehouse buildings, the space mixes metal, wood, and agricultural elements—like the adjacent silo—to create a modern barn-market atmosphere.



Thoughtful displays, plants, cozy seating, and community-minded touches make it feel inviting and lived-in rather than polished or minimalist.



Have you been?



I purchased a variety of goodies here - from pickles and pepperoni rolls to honey and banana walnut bread. All local. All wonderful



Grade: A

Cupcake Me Home Bakery + Café in Bruceton Mills, West Virginia, sometimes operates as a small pop-up vendor, with cupcakes and other goodies brought to local events and markets. I had tried their cupcakes once before in Morgantown but was excited to check out their brick-and-mortar location, which is home to a silent book club and features locally roasted coffee, bakery items, cakes and lunch food. Soft lighting and cozy seating give it a homey vibe, making it a relaxing spot to sip coffee or enjoy a pastry. They have space for other local products, so I'll have to stop back when they're in stock. I ordered a frozen hot chocolate, which is one of my all-time favorite drinks. It blends the rich, chocolatey flavor of traditional hot chocolate with ice to create a cold, slushy treat. It’s made by combining milk, chocolate syrup or cocoa, sugar, and ice in a blender until smooth, then topped with whipped cream and chocolate syrup. The result is creamy, sweet, and indulgent — like a chocolate milkshake with the deep, comforting flavor of hot cocoa. The coffee cake was really moist and soft, with a buttery flavor that made each bite feel fresh and homemade. The cinnamon-sugar topping added a nice touch of sweetness and warmth without being too much. It just disappeared way too fast.



Grade: A

Griddle & Grind in Beaver was a locally owned breakfast and lunch café that opened in recent years in a former Hardee's location. I made a quick visit before they shuttered. The atmosphere was relaxed and café-style, designed for both quick counter-service visits and unhurried sit-down meals. Its menu featured traditional breakfast staples such as omelets, biscuits and gravy, pancakes, and full breakfast platters, along with a selection of sandwiches, lighter options like an Avocado BLT, and coffee drinks. I enjoyed a fruity, popping boba peach mango refresher. The Bacon Jalapeño Popper Grilled Cheese was built on grilled sourdough bread filled with cream cheese, cheddar and jack cheese, applewood smoked bacon, and roasted jalapeños. Both were enjoyable - The refresher was bright and refreshing, with a sweet, tropical mix of peach and mango. The sandwich was a spicy, cheesy delight. Jalapeños add a punch of heat, while the melted cheese balances it with creamy richness. The sandwich is crunchy, flavorful and satisfyingly spicy. Have you been? Grade: B

Early Roots (1800s–1900s):
Leftover turkey sandwiches show up in American cookbooks as early as the late 19th century. Home cooks commonly reused holiday meats in sandwiches, croquettes, and hashes, so turkey-between-bread became a natural post-feast staple.

Mid-20th Century - The “Leftovers” Sandwich Becomes Tradition:
As Thanksgiving became more standardized in the 1940s–1960s (thanks to post-war prosperity, magazine food features, and the rise of the Butterball turkey), so did the cultural expectation of leftover turkey. Families began stacking turkey, stuffing, and cranberry sauce into sandwiches the next day, and the idea spread through newspapers and women’s magazines.

1980s–2000s - Restaurant Versions Emerge:
Restaurants and delis started creating formalized versions, often called The Pilgrim, The Gobbler, or The Harvest. These featured turkey, stuffing, cranberry relish, and gravy on specialty breads. New England—especially Massachusetts—became a hotspot for deli-style Thanksgiving subs.

The Modern Thanksgiving Sub:
By the 2000s, national chains, grocery stores, and gas-station delis began offering seasonal Thanksgiving sandwiches. Today, the combo of turkey + stuffing + cranberry sauce is a recognized seasonal flavor profile, and many places treat the Thanksgiving sub as a limited-time fall tradition. SUBWAY

The Festive Feast collection puts a fresh twist on Thanksgiving favorites and showcases its all-new sweet and tart cranberry sauce and savory turkey stuffing featuring a blend of parsley, rosemary, sage, breadcrumbs and broth. Whether you're looking for a delicious meal to bring to Friendsgiving, your turkey caught fire (or stayed frozen), or you simply want to feast without any fuss, Subway's Festive Feast collection is the perfect solution for any holiday gathering or kitchen mishap. All three subs come piled high with Monterey Cheddar cheese, spinach, red onions, mayo and Subway's new stuffing and cranberry sauce:

- TurHamKen: Sink into Subway's spin on the Turducken, combining oven-roasted turkey, tender Black Forest ham and rotisserie-style chicken

-Festive Turkey: Featuring Subway's signature and best-selling oven-roasted turkey

- Festive Chicken: With juicy rotisserie-style chicken, precision-cooked using a sous vide

My take: I tried the Festive Turkey to stay close to the traditional Thanksgiving sub. Aside from a few too many raw red onions, this sub was delicious. I liked the tangy cranberry and mayo mix, as well as the stuffing. FIREHOUSE SUBS

Carved slices of tender turkey breast, savory Thanksgiving stuffing, sweet and tart cranberry sauce, and mayo, served hot on a freshly toasted sub roll. NEW Gravy – A rich, savory gravy with notes of garlic, roasted turkey and vegetable stock – perfect for dunking your Thanksgiving Turkey Sub.

My take: They were out of the carved turkey breast they typically use, so they replaced mine with deli turkey. But, it was still very tasty. I am not sold on the gravy. BOGEY'S AT CAPITOL MARKET

Smoked Turkey sandwich with homemade stuffing and cranberry sauce.

My take: The ingredients on the sandwich are higher quality than the others on this list. Not a sub. ARBY'S

Deep-fried Turkey Gobbler Sandwich Quarter pound of thick-sliced Deep Fried Turkey piled high with crispy onion straws, Big Eye Swiss cheese, stuffing, cranberry spread & mayo on a toasted sub bun.

My take: Not bad. I wish there waa more stuffing flavor in this sub. SHEETZ

Holidaze sub & Flatzgiving pizza flat - turkey, cheddar cheese, gravy, stuffing and cranberry relish.

Awful. The bread was hard and crushed when bit into. Dry, no cranberry. The flatbread was decent.

Samay Cuban Restaurant was a small, beloved restaurant located in Williamson, West Virginia, but unfortunately recently shuttered. The restaurant offered a menu rooted in traditional Cuban cuisine, featuring dishes like ropa vieja, lechón asado and empanadas. Opened in 2023 by owner Samuel Ojeda, the restaurant introduced authentic Cuban flavors to the region. One of the most charming traditions at Samay Cuban Restaurant was its offer of free chicken soup to every customer, a gesture that reflected the owners’ emphasis on community and hospitality. The soup was kept warm in a crockpot right on the counter and was simple and comforting — tender shreds of chicken, soft noodles, and a light, savory broth that tasted like it had simmered slowly with onions, garlic, and a hint of herbs. It wasn’t fancy, but it was deeply flavorful in that home-cooked, nourishing way. We also tried a hot dog here, which had potato sticks, chili, ketchup, mustard and mayo. It was biiiiggggg, and the mayo added a touch of creaminess not usually reserved for hot dogs. There wasn't much flan left, so he didn't charge me for a serving. But he did generously offer what was available. The Cuban-style vanilla flan is a smooth egg custard with a soft, silken texture. It's sweet but not overly rich, with a caramel layer on top that adds a warm, slightly burnt sugar note. I also tried Chicken Fricassee with tostones and rice, which was one of the most popular dishes. The chicken fricassee is tender and flavorful, simmered in a savory, well-seasoned broth, letting the natural juices of the chicken shine. Crisp tostones. Delish. Grade: A