Bill Goodman and a panel of readers discuss Pikeville College professor Mark F. Sohn's book of recipes and culinary history, which traces how food traditions in Appalachia developed over two centuries of miners' and schoolkids' lunches, church picnics, Sunday dinners, and family reunions. A 2006 KET production.
Copyright © 2006 KET
This is a known issue with the Window Media Video format.
Windows Media plugin is no longer maintained in Firefox, causing it to stop working.
If you are still having problems, you can email firstname.lastname@example.org or call: 859-258-7259.