Gregg Fuller can sum up barbeque.

“It’s a southern tradition,” he confidently stated.

Owner of No Name Sports Pub in Sylva, Fuller knows his barbeque. It’s something the establishment specializes in, and aims to perfect when pristine, raw pork rolls in and juicy, fresh barbeque rolls out.

The ocean is a long way from Rick Miller’s kitchen. The kitchen is a long way from where his journey began.

“Back then I wanted to be a marine biologist,” the 61-year-old smiled. “And I can still give all the Latin names to the fish.”

SEE ALSO: Mélange of the Mountains returns to Haywood County

The Mélange of the Mountains culinary celebration will run from April 10-13 around Haywood County. 

It’s about preserving tradition — delicious tradition.

“We live in a small town, and it’s wonderful when you start meeting local farmers and seeing what they’re trying to do, trying to support themselves by living off the land,” said Jessica DeMarco. “It’s appealing, and we want to help support this concept, this way of life.”

By Colby Dunn • Correspondent

This week, kids across America will learn the story of the first Thanksgiving. How the pilgrims, beleaguered and starving, broke bread with their Wampanoag neighbors, who extended a helping hand, teaching them to grow the corn and squash that kept them alive. They celebrated a meal to give thanks that at least some of them had survived the first winter, and that they finally had a successful harvest. So in terms of how we celebrate today, the timing, at least, is right. 

Help.

That’s what was texted to me a couple weeks ago. It was my co-worker at the newspaper, stuck in mud somewhere in the backwoods of Maggie Valley. Normally, I would finally get to sleep in on a Saturday morning, but not this time. I pulled myself out of bed, cranked my pickup truck and headed out of Waynesville.

The feeling of a new customer walking through the door never gets old for Haley Milner.

When Doug Weaver looks around Haywood County, he sees potential. 

“We’re on the fence, right in the middle of where it’s almost a scene,” he said.

Head chef and co-owner at The Sweet Onion in Waynesville, Weaver is at the forefront of a pioneering movement within the county and greater Western North Carolina to make his backyard a culinary destination.

Though 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.”

Sitting in their bakery-café last week, Ann Cooper and Kim Buchanan were constantly intervening to expound on the other’s comments or completing each other’s thoughts.