Dozens of indigenous fruits, vegetables, nuts, and game animals are waiting to be rediscovered, and Appalachia is the source of many of them. Darrin Nordahl looks at the unique foods that are native to the region, presenting local recipes for Pawpaw Whiskey Sour, Chianti-Braised Elk Stew, Ramp Linguine, and Wild Ginger Poached Pears, among others. Surveying some of the festivals celebrating these delicacies, Nordahl also examines the business, governmental, and ecological issues that keep these wild, and arguably tastier, foods from reaching our tables.