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Explore the heartwarming and flavorful history of pimento cheese, a beloved culinary tradition in South Carolina.
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"G" is for Grosvenor, Vertamae (1938-2016). Writer, culinary anthropologist. A native of Allendale County, Grosvenor moved with her family to Philadelphia when she was ten. After high school she lived...
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Dr. Walter Edgar, John T. Edge, Author and Director of the Southern Foodways Alliance, University of Mississippi, Matt and Ted Lee, award winning cookbook authors will debate "What is Real Southern...
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The town of Winnsboro features a landmark which has the longest continuously running town clock in the U.S. Winnsboro was named in honor of Colonel Richard Winn, a hero of the American Revolution...
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Another thing synonymous with Pawleys Island is good food. Fishing and shrimping are daily preludes for those living in the area. A perennial favorite dish of Pawleys Island are crab cakes, and chefs...
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The Jacob Kelly house in Hartsville is a prominent example of how houses “grow.” It began as a one story house, and gradually expanded into the plantation home we see today. Joanna Angle chronicles...
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John Price talks about coordinating a fish fry for 125 people during a Labor Day weekend.
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Ray Miller, the owner of Miller’s Bread Basket (located in Blackville), tells the story of how his family established themselves in Blackville, and the opening his restaurant. Ray Miller also...
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Barbecue in its many forms is a tradition so important in South Carolina cuisine that regional variations in barbecue sauce were included in a recent geography of the state! Here, a St. Helena's...
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A Fourth of July picnic celebration at Frogmore, photographed in color in 1939 by Marion Post for the Farm Security Administration. Courtesy of the Library of Congress.