Are You Still Meat Free on Mondays?


Paul with a hot chick

Paul with a hot chick


It has been awhile since the McCartney’s Meat Free Mondays move­ment began and, while we remind you of it with a meat­less recipe every week on twit­ter, I wanted to check in with a reminder about why it is such a good thing to do — for your health, for the envi­ron­ment and most of all, for the ani­mals. Taking a stand, even one as small as this, can make a dif­fer­ence and it shows those around us, our fam­ily, our co-workers, our kids and our friends an exam­ple of some­thing they will hope­fully want to emu­late. Continue »

Lowcountry Cuisine Part Five

Here we are intro­duced to the Carolina stone crab by Bruce Stewart of Charleston’s beloved Glass Onion restau­rant. A uniquely man­aged fish­ery ensures it remains sustainable.


Video: Lowcountry Cuisine Part 4

We live in a very diverse city where we inter­act with peo­ple from all over the world every sin­gle day. In many parts of the South there are only two dif­fer­ent types of peo­ple; white and black, and in a lot of cases each group keeps to them­selves. The Southern Foodways Alliance is try­ing to change that and teach every­one to appre­ci­ate and most impor­tantly, accept, each other and cel­e­brate their dif­fer­ences. Here is the SFA’s Director John T. Edge.

Video: Lowcountry Cuisine Part 2

In this sec­ond video on Lowcountry cui­sine we head to a potluck sup­per in Charleston where local chefs have brought tra­di­tional dishes to share. They include ingre­di­ents typ­i­cal to that region — benne seeds, Ossabaw pork, sorghum, grits and pink eyed peas.

Video: Lowcountry Cuisine Part 1

I recently spent a week in Charleston, South Carolina vol­un­teer­ing at Cook It Raw and learn­ing about the way the cui­sine of the South was shaped by ter­roir, native Americans, African slaves and civil war. In this video Chef Sean Brock, of acclaimed restau­rants McCrady’s and Husk, explains why rice is so impor­tant to the peo­ple and the chefs of South Carolina.