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cuisine

  • From the globe lights to the glowing yellow roof with a familiar name, Waffle House is a Southern staple wrapped in nostalgia.Right behind Georgia, the state Waffle House began in after two neighbors opened the first restaurant in 1955, South Carolina has the second-highest concentration of restaurants per person.While Easley and Central have the classic restaurant, food blogger Brooke Carman has been pushing for one in Pickens through her social media pages "The Pickens Foodie."
  • In their new book, Taste the State: South Carolina's Signature Foods, Recipes, and Their Stories (2021, USC Press), authors Kevin Mitchell and David S. Shields present the cultural histories of native ingredients and showcase the evolution of the dishes and the variety of preparations that have emerged. They talk with Walter Edgar about true Carolina cooking in all of its cultural depth, historical vividness, and sumptuous splendor—from the plain home cooking of sweet potato pone to Lady Baltimore cake worthy of a Charleston society banquet.
  • In their new book, Taste the State: South Carolina's Signature Foods, Recipes, and Their Stories (2021, USC Press), authors Kevin Mitchell and David S. Shields present the cultural histories of native ingredients and showcase the evolution of the dishes and the variety of preparations that have emerged. They talk with Walter Edgar about true Carolina cooking in all of its cultural depth, historical vividness, and sumptuous splendor—from the plain home cooking of sweet potato pone to Lady Baltimore cake worthy of a Charleston society banquet.
  • Some of the biggest names in South Carolina agriculture were on the guest list last Sunday evening in Saluda County, with Aiken-based Jason Tufts putting his culinary creativity into action as a participant in the South Carolina Chef Ambassadors program.Tufts, largely known for his work at downtown Aiken restaurant Malia's, was in gear in the Ward-Nicholson-Asbill House's kitchen, surrounded by thousands of acres of Titan Farms peach territory, with the assistance of fellow chefs Josh Cureton and Brandon Velie.The event, Dinner in the Orchard, featured creations from around South Carolina, starting with pecans and goat cheese and wrapping up, about an hour later, with local peaches (the last of the season), buttermilk ice cream and goat's milk caramel sauce.
  • If you’re interested in foraging, you might want to look in the old cookbook Charleston Receipts for the cherry bounce recipe.
  • If you’re interested in foraging, you might want to look in the old cookbook Charleston Receipts for the cherry bounce recipe.
  • "S" is for Sanders, Dorinda [Sua] Watsee [b. 1934]. Farmer, novelist. After graduating from the segregated schools in York County, Dori Sanders attended…
  • COVID-19 has caused many a business to adapt to changing circumstances in order to survive. Such is the condition of many chefs in the Charleston area.…
  • January and February gave us the State of the Union address and the State of the State address – important stuff. But, for a Southerner, there are…
  • Small scale brewing operations like River Rat and Hunter Gatherer in Columbia are representative of the growing craft beer industry in South Carolina and…