david shields

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

*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

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

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

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

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

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

The year was delicious in the kitchen for Southerners

Debating Easter’s two mains: ham versus lamb

A new relative of Carolina Gold rice crops up

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

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

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…