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The Glories of Grits

A sepia-toned photo of a breakfast featuring grits.
shashafatcat [CC BY 2.0] via Flickr
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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

- Originally broadcast 03/13/20 -

All Stations: Fri, Sep 04, 12 pm | News Stations: Sun, Sep 05, 4 pm

  

Dr. Walter Edgar has two programs on South Carolina Public Radio: Walter Edgar's Journal, and South Carolina from A to Z. Dr. Edgar receivedhisA.B.degreefromDavidson College in 1965 and his Ph.D. from the University of South Carolina in 1969. After two years in the army (including a tour of duty in Vietnam), he returned to USC as a post-doctoral fellow of the National Archives, assigned to the Papers of Henry Laurens.