You may have visited Charleston during the summer when the air hangs heavy like spanish moss and the beaches are lined with visitors flocking to the city to soak up the sun. However, the spring offers a new set of opportunities for visitors and locals alike. Due largely in part to beautiful weather and…
edible stories
Charleston Food & Wine
By Bruce Cole
Edible Pursuit: Tomato Language
What is Soul Food?
Soul food is generational, it’s communal. One hot summer day in Wichita Falls, Texas, congregants of New Jerusalem Baptist Church piled into a line, ready to be served lunch during their annual church picnic. As the pastor’s granddaughter, I “helped” arrange the food on the table while sneaking small samples for myself. Women in pastel-colored…
By Tracey Ryder
Sustaining a Legacy: Kay Cornelius Takes the Helm of Panorama Organic Grass-fed Meats
To do agriculture right means that the ecosystem you are applying to it must benefit and sustain people, planet, animals and community. Or put another way, it is to look Mother Nature squarely in the eye and not blink. It means cooperation with, and constant observation of, our natural resources from soil to sky. It…
By Kate Livie
#2’s: Trotlining for Crab on the Chesapeake
A pile of #2’s says summertime, unrushed afternoons, and a morning spent with dipnet in hand. There’s just something uninspired—something ostentatious—about ordering jumbos. Demanding the biggest crabs the Bay has to offer, hulking battle-scarred survivors who have bypassed a billion crab pots only to end up savaged by your Carvel Hall knife. Go to any…
By Jon Gast