Chain hotels often cannot provide the true flavor of a region, but for those of us traveling around the Southeast, we’re in luck: independent lodging options aplenty are waiting to check us in. All of them honor our favorite locations with corresponding art, cuisine, architecture and excursions, which create a memorable sense of place.
Read MoreIn the South, and particularly in the Lowcountry, coconut cake may seem like just another dessert—but in reality, it’s a symbol of history, celebration, and for many people, a keepsake from the generations before them.
Read MoreWhen it comes to backyard cooking, it’s hard to beat the iconic Big Green Egg, which is celebrating its 50th anniversary in 2024. The Atlanta-based company brought kamado-style cooking to the United States—especially to the South—where they’re more popular than ever with backyard and professional chefs alike.
Read MoreFew people in South Carolina need confirmation from the Department of Natural Resources that shrimp is the Palmetto State’s most popular variety of seafood. At least some culinary historians credit Charleston with being the birthplace of she-crab soup, a delicacy that might very well have been invented by chef William Deas in the early 20th century to impress a famous visitor to the Holy City
Read MoreAfter Duane Allman went down to Miami to record Layla and Other Assorted Love Songs, guitar tech Joe Dan Petty asked him what it was like to play with Eric Clapton. Duane said that Dickey Betts would wear out Clapton in five minutes.
Read MoreChef Adam Kirby wears many hats. Not only does he have a long history of being a chef and owner of multiple restaurants, but a few years ago he branched out and added farmer and farm owner to his bio, a move that further elevates his status in the “farm-to-table” and “locavore” movements emphasizing quality, freshness, sustainability, and community.
Read MoreResidents and visitors to the Holy City may not know the name, but they likely know the taste of Wholly Cow ice cream. For 40 years, people have been scooping up the small-batch-created ice cream in some of the Lowcountry’s finest restaurants, hotels, and markets.
Read MoreIn recent years, a quiet but spirited (pun intended) revolution has been brewing in the world of beverages. A growing number of indi- viduals are choosing to forgo alcohol in favor of a healthier, more balanced lifestyle. This shift has given rise to a surge in non-alcoholic (NA)—or zero proof—products and compa- nies, signaling a significant cultural change that goes beyond mere trendiness. Instead, it reflects a fundamental reevaluation of priori- ties, with an emphasis on the quality of life and well-being.
Read MoreIf you drive across Louisiana, you’ll find boudin at most of your stops. Boudin is a sausage made by encasing most commonly pork, liver, rice, seasonings, and spices, then cooked by steam or smoking. It’s a dish that has no barriers; it can be made into an upscale dish or humbly eaten with bread as a sandwich. One thing is certain, boudin has a unique history with its creators who are Acadians or “Cajuns” and Louisiana Creoles—and has even found fervent followers of the rice sausage across the Lowcountry of South Carolina
Read MoreWhen Good Boy Vodka founder Alex Pratt decided he wanted a product recognized not only for quality and drinkability but for an admirable mission, the brainstorming process didn’t take long. Supporting animals was already a given—he’d owned a German shepherd himself for years—and aligning the brand with U.S. Veterans also made sense.
Read MoreClose your eyes, and think back to the South Carolina coast in the 1940s. It was during this period that Sarah May Chaplin Barber Bowen made a choice which would affect generations of her family to come.
Read MoreIn the realm of culinary excellence, pastry chefs stand as true artisans, wielding their creativity and skill to craft mesmerizing sweet creations that tantalize both the taste buds and the eyes. These masters of confections transform simple pantry ingredients, like egg, flour, and sugar, into edible wonders.
Read MoreFor those of us who reside in the Lowcountry, smaller coastal towns such as McClellanville or Bluffton are already well-traveled and loved for their off-the-beaten-path charm and quirky businesses. But what about the towns and communities of South Carolina’s upcountry?
Read MoreBarbecue, an American culinary tradition, has a rich and diverse history, with various regions across the country claiming their own unique styles. In the heart of South Carolina, Melvin’s BBQ stands out as a legendary establishment known for its distinctive mustard-based barbecue sauce and a legacy that dates back to the late 1930s.
Read MoreFresh from the farm, fruit and vegetables are available year-round in South Carolina, and the state’s Department of Agriculture and its public and private partners have put together a long-running program that makes it as easy as possible for consumers to identify, find, and purchase home-grown and locally-produced products.
Read MoreWatch out, now—there’s a woman in the kitchen. And behind the bar; and in the farm; and brewing beer; and positioned behind a laptop madly typing up the latest recipe to grace her kitchen.
Read MoreMany types of businesses have come and gone since the seed of what today is the United States of America was planted in the New World. You don’t see apothecaries around these days, though you could make a solid case that they were the forerunners of today’s pharmacists.
Read MoreThe smell of cinnamon in the air; the taste of nutmeg, peppermint, and more dancing on your tongue—the holidays are the perfect time to sip on something a little more creamy and indulgent or test the boundaries of all things sugar and spice.
Read MoreLarry White has served in the military, worked as a chef at several fine dining establishments and owned a restaurant and a food truck, and the story of his life even includes a chapter when he was heavily into fitness and weightlifting.
Read MoreWhat can I say about the remarkably versatile hamburger that hasn’t already been said? What additional praise can I heap upon an American icon that for generations has captured our attention, invigorated our sense of smell and tantalized our taste buds?
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