Ingredients that tell stories Written by Eminah Quintyne. Like pizza (Italian), hot dogs (German), French fries (Dutch), hamburgers (German), watermelon (African), coffee (African, Ethiopia), yams (African), black-eyed peas (African) or chicken pot pie (Greek), OKRA (African) has assimilated so far into American Culture, particularly southern culture that most of us don’t bother to think about…
Pay It Forward Charleston’s Helping Hand Throughout Pandemic
Pay It Forward Charleston’s founding team member Drisa Lamb shares how the lowcountry food community came together in the early days of the COVID-19 shutdown to take care of eachother, forging an organization committed to serving those who serve us. By Drisa Lamb, Butcher & Bee Manager Pay It Forward Charleston began when Michael Shemtov…
Recipe: Summer Caprese Platter with Pickled Squash and Goat Cheese
Serves 6 Snazz up your Caprese salad routine with everyone’s “favorite” abundant summer vegetable—squash. We give zucchini and yellow crooknecks a super-quick pickling to add extra flavor, and then layer them in effortless presentation that will get rave reviews at your next cookout. 1 cup white vinegar ½ cup water ⅓ cup sugar 1 medium…
Recipe: Field Pea Salad with Charred Okra and Cherry Tomatoes
Serves 8 Instead of cooking your field peas to death, try this bright and fresh salad recipe that blanches them until just tender. Combined with skillet-charred okra and tomatoes, it’s a fresh take on familiar flavors that will win rave reviews at your next gathering. This salad soaks up more flavor as it sits and…
Gourmet Mushrooms: Love or Hate Them Mushrooms are a Fancy Fungus
Written by Eminah Quintyne. Ooooh, Mami! (umami) estas Caliente! Shiitake, oyster, king trumpet, chanterelle, lion’s mane, chestnut, it’s a wonder how a fungus can create such spectacular flavors. It’s more than a party in your mouth and something like the flavor experience of silky fireworks if that were a thing. There are five basic well-known…
“Look Before You Eat”: How to Read a Nutrition Label
Continued two-part series on food choice & nutrition labels, their history, how to read them, & why you should care Written by Eminah Quintyne. View part one of this series here. What we eat breaks down to its simplest form and that reveals how it will affect you. Nutrition labels provide detail on how foods…
Recipe: Roasted Asparagus and Radishes with Quick-Pickled Onions
Serves 4 If you’ve never made a quick pickle, today’s a great day to start. These super-speedy cider-brightened onions wake up roasted vegetables, but would also be perfect punching up any spring salad. Double the recipe and keep a stash in your fridge to take your taco night to the next level. ½ cup apple…
AMOR Healing Kitchen and our Food Philosophy
Contributed by Maria Kelly. Follow AMOR Healing Kitchen on Instagram at @amor_healing_kitchen. How about those tomatoes that we can buy in December at the grocery store? Yep. Disgusting. It’s almost like you can taste the nutritional deficiency when you take a bite. I moved to Charleston in 1994 and although I don’t recall CSA’s existing…
Recipe: Goat Cheese and Pistachio Beet Bites
Serves 2 to 4 Studded with lemon zest and salty pistachios, creamy goat cheese is the perfect filling for these delicate appetizers. Consider adding a mandoline to your kitchen arsenal; it makes short work out of delicate tasks like slicing beets. 2 beets, greens removed 6 ounces chèvre, softened 2 tablespoons maple syrup Zest and…
“Look Before You Eat”: Food Choice & Food Nutrition Labels
Two-part series on their history, how to read them, and why you should care Written by Eminah Quintyne Developed to provide consumer protection, regulate food product transparency, promote health mindfulness, and guide the public in making informed food choices, the U.S food nutrition label exposes what is inside foods and is designed for public use.…