Food

Host Amanda McNulty explains why white oak acorns are preferred by foragers over red oak acorns.

Host Amanda McNulty explains why white oak acorns are preferred by foragers over red oak acorns.

Columbia residents Irene Tyson and Reba Campbell met nearly 40 years ago while living in Washington D.C., where regular gatherings at a small supper club evolved into a lifelong friendship.

Harvest Hope Food Bank partners with local farmers like Willie Capehart. He joined board member Yvonne Johnson at StoryCorps to discuss their work for South Carolina’s largest food bank, and why it matters to the communities it serves.

With every growing season, the South is in danger of losing an ingredient that’s shaped our state’s flavor, history, and culture. This week, we will be talking with Chef Kevin Mitchell and food historian David Shields, hosts of the SCETV and PBS series The Savers of Flavor about their ongoing search for the vanishing ingredients of Southern cuisine. Over the course of four episodes David and Kevin embark on a quest to seek out and rescue those ingredients before they are lost forever.

Mike Switzer interviews Darren Hartford, owner of Oliver Pluff & Company in Charleston, SC.

Mike Switzer interviews Darren Hartford, owner of Oliver Pluff & Company in Charleston, SC.

“D” is for Duke’s mayonnaise. Eugenia Duke mixed her first batch of mayonnaise in her Greenville home sometime in the early twentieth century.

“D” is for Duke’s mayonnaise. Eugenia Duke mixed her first batch of mayonnaise in her Greenville home sometime in the early twentieth century.

Amanda McNulty shares special tips on how to be at the top of your watermelon seed-spitting game.