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"B" is for Bessinger, Maurice [Born 1930] Businessman.
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by Alison Salisbury. Salisbury is an English major in the South Carolina Honors College at USC. This paper was written for the Fall 2007 class "Folklife in America." Food is an integral part of my...
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by Saddler Taylor, Chief Curator of Folklife & Fieldwork at McKissick Museum. “Southern barbecue is the closest thing we have in the U.S. to Europe’s wines or cheeses; drive a hundred miles and the...
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by Saddler Taylor, Chief Curator of Folklife and Fieldwork, McKissick Museum. Original article appeared in the Fall 2006 issue of "Edible Lowcountry" Magazine. Barbecue in South Carolina is a story of...
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Walter Thompson shows the method for stirring sheep stew
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Walter and Bernice Thompson discuss stewmaster Maxie Moore’s skill in making sheep stew.
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Wayne Parrish and Billy Wilkinson’s families made sheep stew.
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By Dr. Will Goins. Goins is the president of the Eastern Cherokee, Southern Iroquois, and United Tribes of South Carolina, a non-profit organization dedicated to Native American cultural issues...
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by Dr. Stephen Criswell. Criswell is Assistant Professor of English & Native American Studies at the University of South Carolina Lancaster. Filet of flounder, salt and pepper catfish, deviled crab...
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Ted and Matt Lee begin the debate with their opening remarks. John T. Edge continues the debate with his opening comments.