The Day-Old Bread Store, Dandelion Wine & Dad's BBQ Chicken | The Appalachian Tale Podcast Ep. 4

In this episode of The Appalachian Tale Podcast: Deeper In The Holler, host Jimmy Proffitt gets real and conversational — just him, a few notes, and a whole lot of Appalachian memory. Jimmy kicks things off with a laugh about the "used bread store" — what Appalachians know as the day-old bread store — and what it meant to stretch a dollar growing up in the mountains. He goes deeper in the holler with more stories about his beloved neighbors Mary and Charlie: dandelion wine fermenting on the back porch, the cool earthy smell of a root cellar on a summer afternoon, geraniums by the front door, and sweet iced tea in nubby green glasses. Jimmy also introduces the Screen Porch Supper — his favorite warm-weather tradition — and teases his most-requested recipe: Dad's BBQ Chicken, the legendary Shenandoah Valley pit-style chicken that defined every church fundraiser and fire hall cookout in the Valley. Plus the Appalachian Word of the Week: cattle bat. You'll never look at a moth the same way again.

Topics covered: Appalachian food memories, day-old bread stores, dandelion wine, root cellars, Shenandoah Valley BBQ chicken, screen porch suppers, gardening updates, Appalachian dialect, and growing up in the mountains of Virginia.