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 »
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.
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.
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.
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.