Grits. If you grew up in the South, you have likely eaten them. If you buy yours from the grocery store, though, you may never have really tasted the goodness of stone ground grits.
This week, Walter Edgar talks grits with Greg Johnsman, of Geechee Boy Mills on Edisto Island, who grows heirloom corn varieties and grinds them, using historic mills, into corn meal and grits. They are joined by CJ Lotz, senior editor of Garden & Gun magazine, who spent a year researching the history of this Southern staple and talking to chefs around the South about how to best cook and enjoy grits.
All Stations: Fri, Mar 13, 12 pm | News Stations: Sun, Mar 15, 4 pm