in new york city that were harvested in west virginia, and what's west virginia seeing from that? probably a guy that got about 2 bucks a pound. - it becomes just another extractive industry. - right. - like coal or timber. and you sort of start to see that with foods. - that's the story of west virginia. - yeah. - chef mike costello and partner amy dawson are looking to keep that culture alive and appreciated and paying off locally for the region it originated in. [upbeat music] lost creek farm is their place. ♪ ♪ and the nucleus of that effort is the garden. ♪ ♪ [pensive music] - we have two different varieties that we're picking today. the one are the logan giants. - this seed is logan giant seed, and they're an heirloom strain of bean, and i've saved these for 40 years. - this guy down at the end of the table, lou,