Hidden Gem Since 1941: B&B Market’s Best Burger 🍔
Автор: The Appalachian Channel with John Ward
Загружено: 2024-02-06
Просмотров: 1015511
Описание:
Step back in time and experience the charm of B&B Market, a hidden gem since 1941, nestled in Campbell County, Tennessee. This beloved mom-and-pop store isn’t just a place to grab a bite—it’s a treasured community hub where history, family, and mouthwatering flavors come together. Join me as we explore this iconic spot, now lovingly run by Hannah White, who grew up in the store her grandparents once operated. From the best burger 🍔 you’ll ever taste to homemade chili beans, strawberry cobbler, and more, B&B Market is a haven for comfort food lovers and locals alike.
Let's dive into the heartwarming stories of loyal customers who’ve been visiting for decades, the hardworking team that keeps the magic alive, and the vibrant history of this one-of-a-kind market that has stood the test of time. Whether you’re a fan of vintage traditions or just in search of a truly unforgettable burger, this place showcases an extensive collection of flavors and memories that capture the soul of small-town America.
Support local history, bring hope for stability to traditional businesses, and make sure to visit B&B Market off Highway 25W! Unfortunately, places like this are becoming rarer, but they remind us of the simple joys of community and good food. Don’t forget to subscribe to my channel for more stories like this, and let me know in the comments where I should explore next. See you in the next video! 🍔✨
#b&bmarket #bestburger #bestburger #hiddengem #b&bmarket
CHAPTERS:
00:00 - Intro
02:11 - Outside Exploration
04:56 - Inside Tour
08:13 - Interview with Hannah
11:38 - Interview with Judy
13:39 - Paying for Food
16:35 - Final Thoughts
18:52 - Interview with Logan
19:55 - Interview with Roy Douglas
25:25 - Interview with Travis Rock
30:10 - Interview with Robert
31:50 - B&E Market - Cumberland Grocery
33:40 - Eating Cheeseburger by the Fire
34:15 - Interview with Judy - Owner
35:30 - Interview with Chuck - Cook
37:00 - Leaving
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