Publisher’s Note: Congratulations Chef Paul Smith

I’ve had the pleasure of working with the James Beard Foundation for the past two years. While I’m never quite sure what I can and should say publicly, my role is public-facing. You can investigate for yourself, but none of that really matters. What matters is that I got to witness the kickoff of the West Virginia food revolution—a revolution rooted (no pun intended) in the abundance of our land, the kindness and creativity of our people, and the resilience of our community with Chef Paul Smith’s  James Beard Best Chef Southeast win! 

West Virginia’s foodie world is yet to be fully discovered, but with Chef Paul’s win, grab a napkin because West Virginia is about to get all the drip!

We (West Virginia) are saucy and now on the foodie map. The James Beard Award is the highest honor an American chef can receive; it’s worldwide recognition of Chef Paul’s years of hard work and community building, and his win has garnered us great visibility.

I can’t help but glow as the stars align for me to be a voice in the room for Appalachia and West Virginia. Witnessing Chef Paul’s win and hearing the curiosity and support for Appalachian cuisine is thrilling!

BBG is anxious to tell the stories of Black Appalachian cuisine and food in West Virginia. 

Read A taste of our own

Read Building Sustainable Food Systems 

Read  Prison Food 

For us, it starts with Mama’s Meat Sauce! And yes, I had some in my bag and shared it with the James Beard winners. *wink* 

I can’t remember who said it, but a chef last night thanked his wife for amplifying his small-town restaurant’s story. He said, it’s not enough to do the work; somebody had to amplify it. I’m proud that I can be an amplifier and that BBG can shout when needed. So, with all my heart, to all the winners, and especially our Chef Paul CONGRATULATIONS!

— Crystal Good