- FORAGING IS REALLY PART OF A LARGER PROCESS THAT'S UNDERWAY RIGHT NOW.

THIS IS A COLOR THAT DOESN'T SEEM POSSIBLE IN NATURE.

YOU CAN GET INTO THE WOODS, YOU GET SOME EXERCISE, AND YOU FIND FOODS THAT ARE ACTUALLY GOOD FOR YOU.

IMAGINE THAT.

[laughs] YOU KNOW.

- I ONLY LIKE COOKING THE STUFF I KILL.

BUT ANYTHING ELSE-- I DON'T LIKE TO COOK IT.

- MY FAVORITE WOULD HAVE TO BE DEER.

- RABBIT.

I'M A BIG FAN OF FRIED RABBIT.

- BAMBI OR NO BAMBI-- IF IT'S PUTTIN' FOOD ON MY TABLE, I'M GONNA EAT IT.

male narrator: ONCE UPON A TIME, WE WERE ALL HUNTERS AND GATHERERS.

IF YOU DIDN'T CATCH IT OR GROW IT, YOU DIDN'T EAT.

OF COURSE, AGRICULTURE AND ANIMAL DOMESTICATION CHANGED ALL THAT.

BUT HAVE WE LOST SOME PART OF OURSELVES IN OUR MOVE FROM THE FORESTS, PLAINS, AND OCEANS THAT ONCE SUPPORTED US?

AND WHAT DO WE STAND TO GAIN BY REDISCOVERING FOOD IN THE WILD?

[horn honking] -♫DO-DO, DO-DO♫ - FORAGING, HUNTING, AND FISHING ARE NOT ONLY FUN, THEY CAN MAKE US BETTER STEWARDS OF THE LAND BY REMINDING US WHERE FOOD REALLY COMES FROM: MOTHER EARTH.

Cook: THE OLYMPIC PENINSULA, IT REALLY IS ONE OF THE LAST WILD PLACES IN THE LOWER 48.

IT'S A FAIRY LANDSCAPE.

THE AMERICAN DIET IS ESSENTIALLY A ROAD TO BAD HEALTH.

I LIKE TO THINK THAT FORAGING IS A WAY FOR US TO MAYBE, YOU KNOW, TAKE A STEP WAY BACK.

WHEN WE WERE JUST OUT THERE HUNTING AND GATHERING AND FINDING OUR SUSTENANCE.

TO BE A MUSHROOM PICKER YEAR ROUND, YOU'RE MOVING.

THERE'S A LITTLE BIT OF THE TRAVELING CARNIVAL TO IT.

IT'S ALL GOING ON KIND OF UNDERCOVER IN THE WOODS, MOST PEOPLE DON'T EVEN KNOW IT EXISTS.

NOW WE'RE ON A PRETTY TOUGH LOGGING SPUR HERE.

LET'S SEE HOW FAR DOWN WE CAN GET.

- HEY, YOU MADE IT.

- HEY, HOW'S THE PATCH?

- GOOD TO SEE YOU, BROTHER.

- WEATHER ONLY A MUSHROOM COULD LOVE.

- THAT'S IT.

OR, THE MUSHROOM PICKER.

- OR A MUSHROOM PICKER.

- [laughs] [zipper zips] - SO THIS IS THE SPOT.

THESE ARE THE GUYS.

LET'S GO PICK SOME MUSHROOMS.

THIS IS SIGNATURE NORTHWEST DAY.

THE WOODS ARE WET, AND I'M SPENDING THE DAY WITH THESE TWO CHARACTERS.

[laughs] WE ARE ALL DESCENDED FROM SUCCESSFUL HUNTER-GATHERERS.

Carnell: NOT TOO LONG AGO, WE WERE THE FORAGERS AND GATHERERS.

I CONSIDER MYSELF TO BE DEVOLVED BACK TO THAT.

AND I FIND HAPPINESS.

- TODAY ACTUALLY FEELS LIKE THE FIRST DAY OF FALL.

THAT'S THE TIME OF FUNGI.

WE'VE GOT A LITTLE MORE RAIN, A LITTLE MORE MOISTURE.

THE MUSHROOMS ARE POPPING.

HEY DOUG!

- YEAH, I'M COMING RIGHT NOW.

- HOW IS IT DOWN THERE?

IS IT CARPETING?

- IT'S CARPETING, YEAH, IT'S AWESOME, MAN.

- ALL RIGHT, SO SHOULD WE COME DOWN?

- YEAH, YEAH.

WE'RE GONNA GET 'EM RIGHT OVER HERE.

- ALL OF A SUDDEN, YOU'RE LOOKING DOWN AND THERE'S JUST THESE LITTLE, SORT OF, BLIPS OF YELLOW.

GOLDEN CHANTERELLES ALL AROUND YOU AS FAR AS YOU CAN SEE.

IT'S LIKE FINDING BURIED TREASURE.

- COMING THROUGH.

- I'M PLAYING OVER HERE.

[laughs] - THERE'S ONE BANK OF 'EM, AND THEN THERE'S ANOTHER BANK-- OH, OH.

YOU JUST GO, "YAHOO!"

YOU JUST DON'T GET ANY BETTER MUSHROOM THAN THAT.

Cook: THIS REALLY DIDN'T GET GOING UNTIL THE '70s.

WITH THE FOOD ENLIGHTENMENT THAT WAS GOING ON, THIS HAPPENED TO COINCIDE WITH THE DOWNTURN IN LOGGING.

YOU HAD LOGGERS AND COMMERCIAL FISHERMEN WHO WERE OUT OF WORK, WHO, YOU KNOW, LIVED NEAR THE MUSHROOM PATCHES.

THEY KNEW WHERE THE MUSHROOMS WERE.

- FOR ME, IT'S THE PEACE OUT HERE THAT I GET BEING IN THE WOODS.

- CLASSIC NORTHWEST GOLDEN CHANTERELLE.

YOU CAN SEE THE FLUTED SHAPE, THE, YOU KNOW, THE EGG YOLK COLOR.

JUST BEAUTIFUL.

SON OF A GUN.

- WHEW.

- HEY, GUYS.

- WHOO-HOO!

- WHOO-HOO!

- WE'VE GOT SOME WHITE CHANTERELLES.

I REALLY LOVE THESE.

THESE HAVE WONDERFUL AROMA TO THEM.

THEY'RE VERY MEATY.

THIS IS A VERY NICE MUSHROOM RIGHT HERE.

IT'S NOT TOO SMALL, IT'S NOT TOO BIG.

IT'S GONNA LOOK GOOD ON A PLATE.

- BASICALLY, WITH YOUR MUSHROOMS, WHEN YOU HARVEST 'EM, YOU DON'T WANT TO KEEP 'EM IN YOUR BUCKET TOO LONG.

THAT'LL STOP THE BREATHING.

THE LITTLE STUFF JUST FALLS OFF AS THEY START TO GET SOME AIR, YOU KNOW.

Cook: THEY GOT TO GET THESE TO MARKET QUICK, BECAUSE EVERY DAY FOR THE NEXT COUPLE DAYS THE PRICE IS GONNA BE DROPPING.

Carnell: AS LONG AS WE HAVE THAT, THAT MYSTERY OF WHAT MAKES THEM TASTE SO GOOD OUT HERE THERE'S GONNA BE A DEMAND FOR HARVESTING THE WILD MUSHROOM.

[lively guitar music] ♫♫ - YEAH, THAT'S AS UGLY A THING AS YOU CAN IMAGINE, BUT IT'S A GOOD ONE.

- HUH.

- HEY, HERB.

- OH, WE GET TO BUY YOURS NOW.

- OH YEAH.

- GOD, YOU GUYS GOT A TON OF MUSHROOMS.

- OH, I'M TELLING YOU, IT'S BEEN EXPLODING.

- HOW MUCH MORE YOU HAVE?

WE'RE JUST GONNA HAVE A REALLY GOOD YEAR.

- OH, I HEAR YOU.

- IT'S ABOUT TIME.

- 138... - THANK YOU, HERB.

- MM-HMM.

- GOOD MAN.

Cook: IT IS NOW CHANTERELLE SEASON.

- SEE YOU LATER.

Cook: YOU KNOW, THERE'S CHEFS ALL OVER THE COUNTRY AND THE WORLD WHO ARE CLAMORING FOR THESE.

THEY ARE BOUND FOR A LOT OF DIFFERENT RESTAURANTS WHERE CHEFS ARE GONNA DO REALLY IMAGINATIVE STUFF WITH THEM.

- HEY, ANDY.

- HEY, DOUG.

- GOOD TO SEE YOU, MAN.

- LONG TIME, BROTHER.

- OH, MAN, THESE ARE NICE.

- I GOT ABOUT THREE OR FOUR FOR YOU TO PICK FROM.

- GORGEOUS STUFF TODAY.

- A LITTLE MOSSY.

- YEAH, THEY'RE-- THEY'RE PRETTY CLEAN THOUGH.

THEY'RE NICE.

- THAT'S GREAT.

- TAKE YOUR PICK.

- I LIKE THESE ONES.

THESE ARE THE SMALL ONES.

YOU KNOW I LOVE THOSE.

WE'LL GO 40.

WE'LL BE BUYING A LOT MORE.

- OKAY, GIVE ME A CALL, MAN.

- YOU GOT IT.

- ALL RIGHT.

- TUNA NOODLE CASSEROLE.

YOUR MOTHER MADE IT.

YOU PROBABLY HATED IT, EVEN-- YEAH, WHEN YOU'RE REALLY YOUNG.

BUT THEN YOU GO BACK AND YOU LOVE IT.

WE'RE GONNA DO THAT, BUT WE'RE GONNA REFINE IT A LITTLE BIT.

SO WE GOT HOOKED UP EARLIER FROM DOUG AND JEFF WITH THESE AWESOME CHANTERELLES.

WHAT I DID LAST NIGHT-- AND I DO THIS A LOT-- IS DEHYDRATE CHANTERELLES.

THEN WE'VE GOT SOME ALBACORE LOIN FROM WESTPORT.

SO WE'RE GONNA ENCRUST THE TUNA WITH THE DRIED CHANTERELLE POWDER.

I'M MAKING A SAUCE FOR OUR TUNA LOIN.

A CARAMELIZED ONION SAUCE.

WE'RE GONNA MAKE SOME HANDMADE ORZO.

I JUST REPLACED SOME OF THE FLOUR WITH THE CHANTERELLE POWDER THAT WE MADE EARLIER.

THIS IS THE LOIN FROM THE TOP OF THE BACK OF THE ALBACORE.

WE'RE JUST GONNA LIBERALLY SALT, AND THROW A LITTLE TOGARASHI SPICE ON 'EM.

WE'RE GONNA COAT IT IN THAT CHANTERELLE POWDER.

AND WE'RE GONNA JUST COAT THE FISH WITH THIS STUFF.

[fish sizzling] LET THEM DO THEIR THING IN THE BUTTER.

THIS IS BASICALLY JUST A-- A MUSHROOM SOUP WITH EGG NOODLES.

IT'S NO DIFFERENT THAN YOUR MOTHER USED TO MAKE.

SAME FLAVOR PROFILE.

AND NOW WHAT WE'RE GONNA DO IS HIT IT WITH THAT CARAMELIZED SAUCE WE MADE EARLIER.

AND THEN, OF COURSE, THOSE BLOOMIN' CHANTERELLES THEY BROUGHT US EARLIER.

SO LET'S TRY THIS ALBACORE AND THE CHANTERELLES.

THAT'S PERFECT.

Cook: I THINK THERE IS A GENUINE DESIRE TO FIND A BETTER WAY OF DOING THINGS.

AND SO FORAGING IS REALLY PART OF A LARGER PROCESS THAT'S UNDERWAY RIGHT NOW.

- NORTH CAROLINA IS VERY GENEROUS WITH THE NUMBER OF DEER THAT YOU CAN SHOOT.

WE COME OUT HERE, AND SOME DAYS YOU'RE LOOKING FOR A PARTICULAR DEER, YOU MAY WANT TO TAKE OUT SOME DOES BECAUSE THERE'S JUST TOO MANY.

AND SOME DAYS, YOU'RE, YOU KNOW, YOU'RE INTO THAT-- THAT TROPHY HUNT.

THAT'S WHY WE CALL IT "DEER HUNTING" INSTEAD OF "DEER SHOOTING."

WE TRY TO BE PRETTY QUIET WHEN YOU'RE ON YOUR WAY IN.

LATE IN THE AFTERNOON THE SUN STARTS GOING DOWN AND THEY TEND TO BE A LITTLE MORE ACTIVE AROUND THAT TIME.

BASICALLY WHAT YOU'RE GONNA DO IS JUST GET YOURSELF BACK OUT OF SIGHT.

GIVE IT A FEW MINUTES, AND THEN, YOU KNOW, TAKE ANOTHER LOOK.

Sampson: HUNTING IS AS MUCH A PART OF AGRICULTURE AS GROWING CORN AND SOYBEANS AND WHEAT AND SO FORTH.

IT'S BEEN A PART OF, UH, RURAL COMMUNITIES' LIFESTYLE AND CULTURE FOR HUNDREDS OF YEARS.

- MY WHOLE FAMILY-- WE'VE ALWAYS BEEN AGRICULTURE.

THAT'S ALL WE'VE DONE SINCE WE'VE BEEN HERE.

WE FARMED.

IF YOU'RE A FARMER, THIS IS WHERE YOU WANT TO BE.

IF YOU'RE A HUNTER, THIS IS WHERE YOU WANT TO BE.

WHEN I WAS GROWING UP, YOU JUST DID NOT SEE-- YOU SAW A DEER, AND IT WAS KIND OF A RARITY.

NOW, THE LAST FEW YEARS, I MEAN, IT'S A RARITY NOT TO SEE A DEER.

THE DEER POPULATION EXPLODING THE WAY IT HAS THE LAST FEW YEARS, IT CAN WREAK HAVOC ON A CROP.

[crickets chirping] THEY CAN MOW DOWN AN ENTIRE FIELD.

WE'RE IN ONE OF MY SOYBEAN FIELDS RIGHT HERE.

AND THIS IS TYPICAL DEER DAMAGE.

THIS DAMAGE RIGHT HERE I'M LOOKING AT MAY BE A 10% LOSS IN THIS FIELD.

IT'S NOT VERY MUCH DAMAGE.

A LARGE DEER POPULATION WOULD HAVE TOOK, UH, HALF THIS FIELD.

[crickets chirping] - HUNTERS FOR THE HUNGRY GOT ESTABLISHED IN THE EARLY 1990s PRIMARILY TO HELP HARVEST MORE DEER AND CONTROL THAT POPULATION.

WE WOULD PICK OUT EXACTLY THE ONE WE WANT... AND THEN JUST TAKE THE SHOT.

Sampson: IT'S A LOOSE CONFEDERATION OF SOME DEDICATED FOLKS THAT ARE VOLUNTEERING THEIR TIME AND THEIR EFFORTS TO HELP DECREASE THE DEER POPULATION AND FEED FOLKS AT THE SAME TIME.

- THREE, TWO, ONE-- [gunshot] Red: BAILEY IS A TINY LITTLE TOWN.

BLINK YOUR EYES, YOU'VE MISSED IT.

WE'VE GOT LITERALLY TWO STOPLIGHTS AND ONE CAUTION LIGHT.

IT'S A FARMING TOWN.

I'VE HAD TO STEP OUT AND RECEIVE THE SERVICES THAT I WOULD ORDINARILY HAVE BEEN WORKING TO DO MYSELF.

BAILEY AREA MINISTRIES HAS BEEN GRACIOUSLY THERE TO HELP ME.

Davis: WE FEED AN AVERAGE OF ABOUT 50 FAMILY UNITS PER MONTH.

A LOT OF THE LOCAL HUNTERS IN THE AREA HAVE BEEN VERY HELPFUL BY ALLOWING US TO RECEIVE SOME OF THE WILD GAME.

- I'VE HAD SOME GROUND-UP DEER MEAT FROM BAILEY AREA MINISTRIES AND AT THE TIME I DIDN'T KNOW IT WAS DEER MEAT.

THERE ARE A LOT OF PEOPLE OUT THERE THAT WILL NOT EAT DEER MEAT.

AND I WAS ONE OF 'EM, BECAUSE I ALWAYS HAD A FEAR I WAS EATING BAMBI.

- WHAT WE GONNA DO IS JUST SKIN--WE GONNA SKIN THE DEER WE'RE GONNA LEAVE THE HIDE ON IT.

[electric guitar music] ♫♫ - IT'S GOT A LOT OF FAT ON IT, THOUGH.

- YEAH, SHE DOES.

WE'RE JUST ABOUT DONE THERE.

[sawing] THAT'S THE FINISHED PRODUCT.

COMING ALL THE WAY DOWN HERE, A LOT OF PEOPLE CALL THEM YOUR BACKSTRAPS, BUT THEY'RE YOUR TENDERLOINS.

AND RIGHT HERE ARE THE HAMS.

Davis: LORD, WE'RE GRATEFUL FOR THE BLESSINGS OF EACH DAY AND WE THANK YOU FOR THE FOOD THAT HAS BEEN PROVIDED.

BLESS THOSE THAT HAVE PREPARED IT AND MADE IT POSSIBLE.

LORD, WE ASK THOU BLESSINGS.

AMEN.

all: AMEN.

- GUYS, THERE'S, UH, DEER BURGER HERE.

THERE'S BACKSTRAP CUTTIN' MEDALLIONS, CHICKEN, CORN ON THE COB, GREEN BEANS, POTATO SALAD, SLAW-- HELP YOURSELF.

- HERE'S THE WILDLIFE THROUGH HERE, THE DEER BURGER-- - OKAY.

- AND HERE'S THE DEER TENDERLOIN.

- IF IT WASN'T FOR THE SERVICES OF BAILEY AREA MINISTRIES, BEING ABLE TO HELP ME HELP MY FAMILY I DON'T KNOW WHAT I WOULD HAVE DONE.

Davis: WHEN EVERYBODY COMES AROUND THE TABLE WITH FOOD, IT JUST BRINGS YOU BACK TO THAT SENSE OF COMMUNITY AND FELLOWSHIP AND SHARING.

CAMARADERIE.

Red: THERE IS A DEMAND FOR FOOD IN THE FOOD PANTRIES.

THEY NEED THIS EXTRA MEAT THAT THESE HUNTERS BRING IN.

THANK YOU SO MUCH, JUDY.

- YOU'RE WELCOME.

- THANK YOU.

Y'ALL BE BLESSED.

- THERE YOU GO.

- OH, MY GRANDBABIES WILL LOVE IT.

I WON'T HAVE TO COOK TONIGHT, THANK Y'ALL.

Aycock: IT'S A WIN-WIN FOR EVERYBODY, REALLY, BECAUSE YOU MANAGE 'EM, AND YOU ALSO HELP PUT FOOD ON THE PLATE FOR ANYBODY THAT NEEDS SOME HELP FROM A FOOD BANK.

- BRING YOUR GUN NEXT TIME.

- I CAN SHOOT NOW!

DADDY DIDN'T RAISE NO FOOL!

[laughter] Aycock: IT'S NICE IF WE CAN DO-- MAKE SOME DONATIONS TO FOLKS IN THE COMMUNITY, AND GET IT OUT TO FOLKS WHO NEED IT.

- ALL RIGHT, HERE WE GO.

THREE, TWO, ONE.

[gunshot] [bluegrass fiddle music] ♫♫ Holstein: LADIES AND GENTLEMEN, I'M MIKE HOLSTINE, PRESIDENT OF THE POCAHONTAS COUNTY CHAMBER OF COMMERCE.

I WANT TO WELCOME YOU TO THE 2013 AUTUMN HARVEST FESTIVAL AND ROADKILL COOK-OFF.

[bluegrass music] ♫♫ Cole: TODAY WE'RE HAVING THE ROADKILL COOK-OFF.

IT'S PEOPLE FROM ALL OVER THE COUNTRY COMING TOGETHER TO TAKE THEIR TURN ON ROADKILL AND KIND OF CREATE THEIR OWN RECIPES-- NOT WITH ROADKILL.

BUT WITH ANIMALS YOU MIGHT COMMONLY FIND LAYING ALONG THE ROAD.

- YOU GUYS READY FOR THE INSPECTION?

- OH, YEAH.

- ALL RIGHT.

SHOW ME WHAT YOU HAVE HERE.

- WELL, WE JUST FINISHED OUR SQUIRREL MEAT.

HERE'S A GROUNDHOG.

PEACH-FED GROUNDHOG.

AND HERE'S THE COON.

- AND THAT IS WHAT?

- COON.

- IS THIS THE SQUIRREL YOU'RE COOKING HERE?

RIGHT?

- YEP.

- AND YOU GUYS WERE HUNTING-- YOU KILLED MOST OF THESE YOURSELF, RIGHT?

- YEAH, WE KILLED ALL THESE OUR SELF.

- YEP.

- I'VE BEEN HUNTING MY FOOD SINCE--AND COOKING IT-- SINCE FOUR YEARS OLD.

THAT'S WHEN I SHOT MY FIRST SQUIRREL, AND THEN WHEN I WAS SIX I SHOT MY FIRST DEER.

- I'M HERE FOR THE INSPECTION OF YOUR MEAT.

YOUR ROADKILL.

- IT'S IN THE COOLERS THERE.

- AND HOW WAS THAT MEAT PREPARED?

- IT'S GROUND VENISON.

- GROUND VENISON?

- AND WE SAUTEED ONIONS AND PUT IN IT.

- OKAY.

- [growling] - FROM A WEST VIRGINIA PERSPECTIVE, WE'RE JUST EATING FOODS THAT YOU MIGHT COMMONLY FIND ALONGSIDE THE ROAD.

BUT YOU MIGHT ALSO HUNT IN THE WILD SO WHERE TO OTHERS IT MIGHT SEEM BIZARRE, TO US, IT'S JUST WHAT WE KNOW.

- WE'VE GOT CHICKEN, UH, DEER SAUSAGE WHICH WE MADE JUST LAST NIGHT, SMOKED SAUSAGE AND BACON.

AND LOTS OF SPICE.

[banjo music] ♫♫ - POSSUMS AND RACCOONS AND SQUIRRELS-- IT WAS A FOOD SOURCE.

BECAUSE OUR GRANDMOTHERS, GRANDFATHERS-- PARTICULARLY OUR GRANDMOTHERS, KNEW HOW TO PREPARE THAT STUFF.

SO WE'RE KEEPING UP WITH THAT TRADITION HERE TODAY.

A TRADITIONAL GOULASH MIX.

- THERE'S ABOUT TWO POUNDS OF GROUNDHOG AND TWO POUNDS OF VENISON IN THERE.

Helton: WE ARE SERVING BUTTERMILK BISCUITS TO OUR JUDGES, AND I MADE THESE FROM SCRATCH THIS MORNING USING MILK AND SELF-RISING FLOUR AND BUTTERMILK.

- SMOKED VENISON.

- WE'VE DONE IT FOR SO MANY YEARS THAT WE JUST HAVE FUN DOING IT.

[banjo music] ♫♫ - I'M HALF JAPANESE, MY MOM'S JAPANESE, AND MY DAD'S BORN AND RAISED IN WEST VIRGINIA.

SO WE'RE SORT OF THE EAST, AND THEN HERE WE'RE IN WEST VIRGINIA DOING A LITTLE BIT OF THE SUSHI-INSPIRED TYPE ROLL MIXED WITH, LIKE, COUNTRY COOKING.

Janet Workman: IT'S A RABBIT LOIN THAT'S BEEN POUNDED OUT, AND THEN INSIDE IS A STUFFING MADE WITH BREAD, PORK SAUSAGE, WITH SAGE AND GROUND VENISON.

IT'S ROLLED UP INTO THIS-- THE RABBIT LOIN-- IT'S PETER CAUGHT-ON-TAIL GATE ROLL.

"PETER COTTONTAIL," AS IN "PETER CAUGHT-ON-TAIL GATE."

DID YOU GET THAT?

[laughs] - YOU KNOW, EVERYBODY'S INTO FREE-RANGE AND GRASS-FED AND ALL THAT.

A LOT OF THE VENISON YOU'RE SEEING IS JUST NATURALLY THAT WAY.

IT TASTES DELICIOUS.

[laughter] - HI, HOW ARE YOU ALL?

- WE CAME IN AT 6:00 A.M.

THIS MORNING.

STAYED UP ALL NIGHT.

- COOKED THIS STUFF.

MAN, IT'S GONNA BE GOOD.

Y'ALL ARE GONNA BE LOVIN' IT!

[bluegrass guitar music] ♫♫ - HEY, MOM.

- WHAT?

- CAN YOU HELP ME?

- IT'S ALMOST THERE.

- THIS GROUNDHOG FAT RIGHT HERE, IT GIVES IT ALL A LOT OF JUICES.

RIGHT THERE'S THE SQUIRREL NUGGETS.

I THINK IT'S DONE.

- IT'LL BE ALL RIGHT.

Holstine: WE'VE GOT A FANTASTIC PANEL OF JUDGES FOR THIS YEAR'S COOK-OFF.

- YUM.

SO HOW DID YOU PULL THAT OFF?

[indistinct chatter] - MMM, THE GRAVY IS EXCELLENT.

- THANK YOU.

- YEAH.

- RAMPS?

MMM.

[bluegrass music] ♫♫ - AND THIS IS YOUR PLATE.

- NICE.

[indistinct chatter] - MMM.

- I HAVE A SMILE BECAUSE IT'S SO GOOD.

- IT REALLY IS GOOD.

- IT REALLY IS GOOD.

YOU DID GOOD.

- IT'S MAKING MY TAIL WAG.

[laughter] - WOW.

- HI, JAKE.

HI, CLAYTON.

- HEY.

- HEY.

- HEY.

WOW, LOOK AT YOUR PRESENTATION.

IT'S SO NICE.

- THAT'S COON.

- COON?

- AND SOME SAUSAGE-- SQUIRREL AND GROUNDHOG.

APPLESAUCE, SWEET POTATO.

- OH, THAT'S GREAT!

THEY'RE BUTCHERING THEMSELVES, YOU KNOW, THEY'RE GRINDING THEMSELVES, THEY'RE MIXING MEATS THEMSELVES.

THAT'S IMPORTANT, I THINK.

[bluegrass music] ♫♫ [applause] - THE FIRST AWARD THAT WE'RE GONNA ANNOUNCE TODAY IS NUMBER THREE.

AND WE WOULD LIKE FOR THE TEAM POCAHONTAS COUNTY HIGH SCHOOL CLASS OF '78 TO COME ON DOWN.

[cheering] - CONGRATULATIONS.

- THANK YOU.

- ALL RIGHT, THE NEXT AWARD WE'RE GIVING OUT IS SECOND PLACE, AND WE WOULD LIKE FOR THE RIDGE RUNNERS HIP HOP DINER, COME ON DOWN.

[applause] AND THE ONE WE'VE BEEN WAITING ON, THE NEXT ONE IS NUMBER ONE, FIRST PLACE.

AND THAT WOULD BE... EAST MEETS WEST VIRGINIA, COME ON BACK DOWN HERE.

[cheering] AND THEY GET A $1,200 CHECK.

[cheering] - CONGRATULATIONS.

- THANK YOU SO MUCH.

- OH!

[bluegrass music] ♫♫ Cook: IF I CAN CONVINCE SOMEBODY TO SPEND A LITTLE TIME OUTDOORS IN NATURE LOOKING FOR FOOD, I FEEL LIKE I'VE DONE MY JOB.

[bluegrass music] - WHOO!

♫♫ [applause] WHOO!