Why I Made This

I am a senior at Virginia Tech studying multimedia journalism and philosophy, politics, and economics. Inspired by the stories that surround food, I explore topics ranging from the culture and history behind recipes and culinary tools to the lives of chefs and farmers.

I see cooking and writing as art. This blog is a creative experience that combines them.

Origins

I grew up in Alexandria, Virginia, where I had the privilege of access to a plethora of diverse, delicious food. I went to high school where I met people who exposed me to food, and the stories that surround it, from across the globe. Dinners at my house consisted of vegetarian Pad Thai, made by my mom who served in the Peace Corps in Thailand and brought knowledge of traditional Thai cooking back with her, or pesto pasta, made with fresh basil from my mom’s garden. My dad often made simple, affordable meals like beans and rice with black pepper and scrambled eggs, fish head soup, salmon, or chili. In retrospect, my parents have very conflicting cooking styles. My mom cooks primarily vegetarian food and my dad seems to rebel by cooking things like fish head soup – which he always reminds us has the eyes floating around in there somewhere.

These Mountains Have Stories

I love food, and I think that the New River Valley’s food needs some love. This is a unique part of the country that has a rich history, containing stories that have never been told. Some of them are told through the food that originates in this region, and others are told by the food that is being invented here daily, a product of different populous moving throughout the region. A plate of food or meal shared is similar to a photograph – it captures a moment in time. This blog serves to capture moments in time through food in the New River Valley.

Whether you live in the New River Valley, you’re just stopping by, or have never been here, if you see food as more than just sustenance then you’ve come to the right place.