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.
The full episode
8 of 9
Diet Fads; Seed Saving in the American South; Five Second Rule- 0:00Market Report
- 7:14Celestino Drago Does It Again
- 13:05The History of the Bagel
- 20:44Couscous from Scratch
- 26:18Dissecting the Five Second Rule
- 32:05Eating with Your Fingers
- 37:051970's Diet Fads
- 43:42Seed Saving in the American SouthYou’re reading this
- 50:34Salad for Dinner
The full episode
8 of 9Diet Fads; Seed Saving in the American South; Five Second Rule- 0:00Market Report
- 7:14Celestino Drago Does It Again
- 13:05The History of the Bagel
- 20:44Couscous from Scratch
- 26:18Dissecting the Five Second Rule
- 32:05Eating with Your Fingers
- 37:051970's Diet Fads
- 43:42Seed Saving in the American SouthYou’re reading this
- 50:34Salad for Dinner