Eating Appalachia is written by a small team built around home cooking, not restaurant training: people who grew up on mountain food and have spent years adapting it to plant-based and gluten-free diets without losing what makes it taste like home.
Recipes here go through several rounds in an ordinary kitchen before they’re published. We test ingredient swaps side by side, note what changes in texture or rise, and rewrite instructions until a home cook without special equipment can follow them and get the same result we did.
Our travel and dining guides work the same way: we visit the towns, diners, and markets we write about, check current hours and menus, and skip places that don’t hold up on a return visit.
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If you spot something that’s out of date, worth adding, or just plain wrong, you can reach us through the contact page and we’ll look into it.
You can reach the team any time via our contact page.