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cuisine

  • Most southerners make corn bread in cast iron skillets as the crust you get is superior.
  • Next month, our next guest’s organization will celebrate the 17th edition of its annual food and wine festival, bringing more than 100 events to locations throughout the Lowcountry. And an annual economic impact exceeding $25 million. Mike Switzer interviews Alyssa Maute Smith, executive director of the Charleston Wine and Food Festival, coming March 1-5.
  • Next month, our next guest’s organization will celebrate the 17th edition of its annual food and wine festival, bringing more than 100 events to locations throughout the Lowcountry. And an annual economic impact exceeding $25 million. Mike Switzer interviews Alyssa Maute Smith, executive director of the Charleston Wine and Food Festival, coming March 1-5.
  • 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.
  • 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.
  • 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.