In the News

Meet the Chef Serving up Pork Schmaltz in Appalachia

Emily Payne | Food Tank

“California has nothing on us,” Chef Ian Boden, Owner of The Shack in Staunton, Virginia, tells Food Tank. “Except 70-degree weather 10 months out of the year.”

Boden is cooking in The Shack’s intimate, 120-square-foot (11-square-meter) kitchen for Food Tank and The Crop Trust as part of the #CropsInColor in Appalachia tour. Over a pot of Cherokee long greasy beans, an Appalachian heirloom crop, he explains what makes cooking in Appalachia unique. He also talks about how he finds connections between his mountain roots and his Jewish heritage at the award-winning restaurant.

“We have every climate, we have four seasons, we have water, we have mountains, and we have great wine, beer, spirits, and produce,” Boden says. “We have everything in this state.” And as a chef, shorter growing seasons push him to be more creative. “I think it’s a better place to cook.”

Read the full story on Food Tank.

News

Filter by
  • News
  • Social
In the News

The Vault for Global Food Security

Read More
Blog

Back from the Brink: The Bermuda Bean

Read More
Blog

A Haven of Diversity

Read More
Spotlight

Seeds4Resilience: A Chat with Project Manager Nora Castañeda-Álvarez

Read More
Blog

Celebrating Sustainable Gastronomy Day

Read More
Blog

Rethinking Global Food Systems

Read More
Press Release

The Crop Trust joins forces with the Global Landscapes Forum for a food and nutrition secure future  

Read More
Blog

GreenPass puts germplasm distribution in the fast lane

Read More
Blog

Using crop diversity to fight hidden hunger

Read More
In the News

Pandemics aren’t limited to people

Read More
In the News

A vault for seeds

Read More