Good Food
Seed Saving in the American South
Sean Brock is the executive chef of Husk and McCrady's restaurants in Charleston, South Carolina. He is working with a professor at the University of South Carolina and Glenn Roberts of Anson Mills to grow heirloom varieties of rice and other crops from the antebellum South.
By Evan Kleiman • • 1 min readSean Brock is the executive chef of Husk and McCrady's restaurants in Charleston, South Carolina. He is working with a professor at the University of South Carolina and Glenn Roberts of Anson Mills to grow heirloom varieties of rice and other crops from the antebellum South.
