david shields

Bringing the table back to the farm, one heritage crop at a time

Long thought lost, ancestral Native American kernels make their way back home to the Lumbee, Waccamaw-Siouan, and Coharie

*According to one group of tasters in South Carolina

Taste the State from chef Kevin Mitchell and culinary historian David S. Shields shares South Carolina’s most delicious stories

A state-by-state guide to bites and beverages, from regional delicacies to recommendations from locals

Whether you’re into thrillers, photo books, novels, or just anything you can cozy up with on an autumn evening, you’ll find something to savor among these new books

G&G contributors pick the food books they’re excited to devour this fall

After the toughest season in memory, hope beams at small farm stands, markets, and even at your doorstep

Cornelia Bailey, the matriarch of the last pocket of Gullah Geechee culture on Georgia’s Sapelo Island, is on a mission to give this unique community a future

Editors, gardeners, and readers share the tiny kernels of history they’re planning to plant

A tip of the hat to those who have shaped the last decade

The year was delicious in the kitchen for Southerners

The queen of Southern cooking was “a force of nature,” “generous with her wisdom and her time,” and “dedicated to making the world a more colorful and delicious place to live”

Seeds, vegetables, and flowers with tasty flavors and surprising backstories

Debating Easter’s two mains: ham versus lamb

The remarkable matriarch of Sapelo Island’s Gullah Geechee culture died Sunday at 72

After years of planning, the first batch of Sapelo Purple Ribbon Sugarcane Syrup comes to fruition

A new relative of Carolina Gold rice crops up

Spilling the tea on sister revolutionary events that happened 250 years ago this month

Plus, the tastemakers India Hicks and David Flint Wood share refreshing hospitality ideas in a beautiful new book

Ask a Southerner if you want a strong opinion…