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  • Carrie Allen Tipton's From Dixie to Rocky Top: Music and Meaning in Southeastern Conference Football is a dive into a previously-neglected area of musicological research: the origins and cultural significance of some of the most recognizable tunes in the "football-haunted" South.
  • Chris Smith’s first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner.Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners. The summation of his experimentation and research comes together in The Whole Okra: A Seed to Stem Celebration (2019, Chelsea Green), a lighthearted but information-rich collection of okra history, lore, recipes, craft projects, growing advice, and more.The Whole Okra includes classic recipes such as fried okra pods as well as unexpected delights including okra seed pancakes and okra flower vodka. Some of the South’s best-known chefs shared okra recipes with Smith: Okra Soup by culinary historian Michael Twitty, Limpin’ Susan by chef BJ Dennis, Bhindi Masala by chef Meherwan Irani, and Okra Fries by chef Vivian Howard.Chris joins Walter Edgar for a conversation about all things okra.
  • Chris Smith’s first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner.Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners. The summation of his experimentation and research comes together in The Whole Okra: A Seed to Stem Celebration (2019, Chelsea Green), a lighthearted but information-rich collection of okra history, lore, recipes, craft projects, growing advice, and more.The Whole Okra includes classic recipes such as fried okra pods as well as unexpected delights including okra seed pancakes and okra flower vodka. Some of the South’s best-known chefs shared okra recipes with Smith: Okra Soup by culinary historian Michael Twitty, Limpin’ Susan by chef BJ Dennis, Bhindi Masala by chef Meherwan Irani, and Okra Fries by chef Vivian Howard.Chris joins Walter Edgar for a conversation about all things okra.
  • Shrimp, one of our most delicious food sources, was once only considered worthy of bait. In her new book, Shrimp Tales: Small Bites of History (2022, Primedia eLaunch), author Beverly Bowers Jennings tells the fascinating story of the shrimp industry, from the shrimp boats and their captains to fishing family lore, tasty recipes and more.Jennings talks with Walter Edgar about what she learned in a decade spent interviewing shrimpers and others associated with commercial shrimping to produce permanent exhibits for the Port Royal Sound Maritime Center and the Coastal Discovery Museum on Hilton Head. That work served as the basis of Shrimp Tales, a book that reveals the old ways of shrimping and celebrates today’s awakening about the foods we eat and the people who make it all happen.
  • Shrimp, one of our most delicious food sources, was once only considered worthy of bait. In her new book, Shrimp Tales: Small Bites of History (2022, Primedia eLaunch), author Beverly Bowers Jennings tells the fascinating story of the shrimp industry, from the shrimp boats and their captains to fishing family lore, tasty recipes and more.Jennings talks with Walter Edgar about what she learned in a decade spent interviewing shrimpers and others associated with commercial shrimping to produce permanent exhibits for the Port Royal Sound Maritime Center and the Coastal Discovery Museum on Hilton Head. That work served as the basis of Shrimp Tales, a book that reveals the old ways of shrimping and celebrates today’s awakening about the foods we eat and the people who make it all happen.
  • At once a literary crime novel and an intergenerational family drama, Roy Hoffman’s novel, The Promise of the Pelican (2022, Arcade Crimewise) is set in the multicultural South, where justice might depend on the color of your skin and your immigration status. Author Roy Hoffman joins Walter Edgar to talk about the novel, its resonance with the South of the past as well as the South of today, and about his career.
  • At once a literary crime novel and an intergenerational family drama, Roy Hoffman’s novel, The Promise of the Pelican (2022, Arcade Crimewise) is set in the multicultural South, where justice might depend on the color of your skin and your immigration status. Author Roy Hoffman joins Walter Edgar to talk about the novel, its resonance with the South of the past as well as the South of today, and about his career.
  • “D” is for Davis, Gary (1896-1972). Musician. A native of Laurens, Davis was a highly accomplished and innovative guitarist who influenced numerous blues and folk musicians.
  • Shrimp, one of our most delicious food sources, was once only considered worthy of bait. In her new book, Shrimp Tales: Small Bites of History (2022, Primedia eLaunch), author Beverly Bowers Jennings tells the fascinating story of the shrimp industry, from the shrimp boats and their captains to fishing family lore, tasty recipes and more.Jennings talks with Walter Edgar about what she learned in a decade spent interviewing shrimpers and others associated with commercial shrimping to produce permanent exhibits for the Port Royal Sound Maritime Center and the Coastal Discovery Museum on Hilton Head. That work served as the basis of Shrimp Tales, a book that reveals the old ways of shrimping and celebrates today’s awakening about the foods we eat and the people who make it all happen.
  • Shrimp, one of our most delicious food sources, was once only considered worthy of bait. In her new book, Shrimp Tales: Small Bites of History (2022, Primedia eLaunch), author Beverly Bowers Jennings tells the fascinating story of the shrimp industry, from the shrimp boats and their captains to fishing family lore, tasty recipes and more.Jennings talks with Walter Edgar about what she learned in a decade spent interviewing shrimpers and others associated with commercial shrimping to produce permanent exhibits for the Port Royal Sound Maritime Center and the Coastal Discovery Museum on Hilton Head. That work served as the basis of Shrimp Tales, a book that reveals the old ways of shrimping and celebrates today’s awakening about the foods we eat and the people who make it all happen.