A Clay County homemaker-turned-entrepreneur keeps rural foodcraft alive. And people eat it up. Growing up in clay county, Evelyn McGlothlin canned alongside her mother for their family of seven. She continued the practice after she had her own family—six children in 10 years—canning hundreds of jars each year of home-grown harvest, wild-picked berries, and hunted meats. She was working two…
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West Virginia’s top Bigfoot researcher makes his case for the legendary creature. Russ Jones navigates the woods with an ease that only comes through vast experience. His running shoes do not lose their footing on this steep, unmarked trail in Kanawha State Forest. As a certified Master Naturalist, he readily spots animal tracks and identifies birdsong, and he can name…
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Take a quiet drive through the Alleghenys to see sweeping vistas, rock formations, and deep, dark caves.
A young artist keeps an old art form alive in Charleston. Originally published on West Virginia Living Magazine’s Website in December, 2017. Updated in June, 2022 by West Virginia Living Staff To subscribe, visit www.wvliving.com Let’s play a quick game of word association. Picture, in your mind, a “printer.” More than likely you imagined something about the size of a…
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Shells 2 large egg whites ⅓ cup sugar 1 tablespoon canola oil 1 tablespoon unsalted butter, melted 1 teaspoon vanilla extract ⅓ cup all-purpose flour Filling 2 lbs. ricotta cheese 1 ½ cups confectioner’s sugar 2 teaspoons vanilla ¼ teaspoon ground cinnamon 1 teaspoon grated orange zest, optional ⅓ cup semi-sweet chocolate mini chips confectioner’s sugar, for dusting cannoli chocolate…
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