Articles by Eric J. Wallace

President Dwight D. Eisenhower’s plane is starting to look like itself again.

The Walkers' hatchery now provides rainbow and brook trout to Michelin-starred restaurants across the East Coast.

For nearly 40 years, a rotating cast of artists has made costumes and props for GWAR—the band behind one of the world’s wildest stage shows.

Tom Brown's retirement hobby is a godsend for chefs, conservationists, and cider.

This was no cozy nook.

Many associate beer and spirits with disease and colonialism.

A Virginia cidery has adapted an 8,000-year-old winemaking method.

Researching traditional foods led them to the revelations of an archaeological dig in Kentucky.

Restoring the grounds and its rare, heirloom crops recreated what was effectively the country's first seed bank.

A mishap turned water into Lambrusco.

A coal fortune is fueling the revival of a cuisine it nearly destroyed.

Guaraní have long cultivated the plant, which they introduced to a world hungry for natural sweeteners.

Meet English baker 'Annabel Lecter.'

These ancient forest gardens may be more relevant than ever.

The Corn Belt is making it rain.

A collection of more than 7,000 grapevine varieties is a boon to vintners and scientists.

The Ethiopian institution pioneered a new model.

Tours start at the kegerator.

Beaumont's beloved, black market wine is made with outlawed American vines.

For more than 30 years, Mark Cline has been keeping the state weird.

Since Thomas Jefferson first tried, growing European vines had always failed.

West Virginia was once a seabed.

It was billed as the first air-conditioned building in the United States.

Jay Marion never expected Virginia's elite restaurants to be interested in the foraging skills his grandparents taught him.