emily hillard: it becomes just another extractive industry like coal or timber. and you sort of tony: that s the story of west virginia. emily: yeah. anthony: chef mike costello and partner amy dawson are looking to keep that culture alive and appreciate it, and paying off locally for the region it originated in. mike: i also have some buttermilked poached trout that we re gonna put on there with some pickled rhubarb. yeah, it ll be good. anthony: they run a traveling kitchen that brings local ingredients, appalachian recipes, and the stories behind them around the state. lost creek farm is their place. a working farm they re rebuilding by hand. and the nucleus of that effort is the garden. amy: we have two different varieties that we are picking today: the one are the logan giants.