I sit down with Chef Eric Morris, who cooks the way this entire region has always eaten.

We do a whole animal butchering and use every part of that animal in our multiple locations.

You could work at any restaurant.

If you take a dive back into the history of Appalachian food ways, um, preservation has always been a big part of the Appalachian history.

Curing, um, country ham, canning pickles, and saving the best from the summer and the fall so you have it through the winter, um, and not wasting anything.

So the restaurant is named for the worst season this town has ever had, and for the decision to open anyway.

I started with the company, um, not knowing that there was a devastating hurricane on the way, and it was amazing, uh, to see Casey and his family, his kids, um, during the aftermath of the storm just going around and digging people out of their own homes.

Um, we fed people, and what was even more incredible was the speed and the determination to get The Grange back open and get people back to work.