Peek into the research of chef Kevin Mitchell, who earned his MA in Southern Studies this spring.
When most people sit down to enjoy a pour of whiskey, they aren’t thinking about where the grain that it is made with comes from, nor do they think much about how it’s produced agriculturally. Learn how High Wire Distilling does things differently in today’s Gravy podcast.
“Anytime you look into my work and you see a simple A-frame house with a porch on it, that’s my grandmother’s house. “
Bertha’s Kitchen in Charleston received a 2017 James Beard America’s Classics Award.
We stay at them around the South and across the United States: Day’s Inn. Best Western. Quality Inn. But there is a food world behind the scenes at some motels that most people are unaware of. Hint: it involves curry.
“We are spreading the gospel of whiskey,” Weaver says with a wry smile. “[It] brings out the best and worst in people.”
Hear SFA editor Sara Camp Milam and mixologist Jerry Slater talk iconic Southern cocktails at BevCon Charleston, Monday, August 22.
In 1865, at the end of the Civil War, an unusual dinner party was held in Charleston that brought white and black residents together. In this episode of Gravy, producer Philip Graitcer brings us the story of that dinner, and how it’s still resonating today.
Follow along over the next week as we share stories of the intersection of race and Southern food.