If you think about one dish that has sustained generations of Appalachian people, what comes to mind? When we put the question on social media, many listeners replied with the same answer: a simple bowl of soup beans and a slice of corn bread. This week on Inside Appalachia, we’ll look at the origin of beans and cornbread. And we’ll meet a woman in Moorefield, West Virginia, who makes pinto beans in her restaurant, Pupuseria Emerita. Emerita Sorto grew up in Honduras. In addition to serving traditional Appalachian food, she also cooks traditional Honduran and Salvadoran food at her restaurant. We’ll also learn about a new board game based on West Virginia foods and local monsters, like Mothman, and hear about a hemp business in West Virginia that’s run by three generations of West Virginia women. We’ll also talk with bear photographer, Bill Lea.