It’s hard to find good greasy beans, says Travis Milton, who knows the problem firsthand. The chef plans to sow 10 acres of foods that populate the cookbook of central Appalachia — greasy beans and other heirloom beans, cowpeas, creasy greens, Candy Roaster squash, goosefoot and blackberries, to name a few — for his soon-to-open restaurant… » Read More
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