Savor the Lowcountry

Sweet shrimp over creamy grits, briny oysters roasted to plump perfection, wood-smoked pulled pork with sauce on the side. Get a taste of Charleston’s renowned regional cuisine through this sampler—quick bites about our farms and traditional foodways, artisans and award-winning chefs, plus sweet tea, Carolina Cups, and our very own gold rice

Whole Hog

Raising pork the right way at Walterboro’s Keegan-Filion Farm

Full Circle

While writing Gullah Cuisine chef Charlotte Jenkins’ new cookbook,
William P. Baldwin reconnects with the flavors of his childhood

Gold Rush

Meet Carolina Gold Rice’s even more fragrant Charleston cousin

Singles Scene

Meet the new Carolina Cups, a singular take on
our briny oyster clusters

Hail to the Chef

FIG chef-owner Mike Lata talks about his road to culinary success and what’s next for the 2009 Best Chef Southeast

The Dish

The Lowcountry’s own shrimp and grits puts the home in hominy

Tops in His Field

Part farmer, part culinary historian, and part businessman, Glenn Roberts grows authentic foods for discriminating chefs and cooks

Get Sauced

Take your pick—vinegar, tomato, or mustard—to accompany your South Carolina ’cue

Get Your Goat

A savory sampler of locally made goat cheese

Sweet Success

Firefly Distillery’s Jim Irvin and Scott Newitt take a shot at flavored vodkas and a new line of rums

Treat Yourself

Handmade sweets from some favorite pastry shops

A Sip of History

Get a taste of Charleston’s tea growing tradition