Spicing up Southern Appalachia

Written by
Tuesday, 23/10/2012

art frThough the weather is getting colder and winter is emerging on the horizon, Doug Weaver is all smiles.

It’s open season for chili.

“Chili itself is not just a dish, it’s a state of mind,” he said. “There’s no better spicy food than chili. It’s an institution.”

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