This week on Commonplace, we’re joined by Chef Mike Costello who, along with his partner Amy Dawson, operate Lost Creek Farm (@lostcreekfarm) in Harrison County, West Virginia. The farm uses food as a vessel for storytelling, centering the cuisine in both its regional and economic contexts.
The chefs and their Farm and Forage Supper Club has been a semi-finalists for the Beard Foundation Awards, and they’ve been featured in The New York Times and on Anthony Bourdain: Parts Unknown. In our conversation we talk about combining journalism skills with cooking skills, how cooking can be a form of archival work, and the history and memories behind some of the dishes they serve.
Find out how to support their kitchen and classroom project here.
