February 2023
It's all here folks: Writing rhythms, season debuts, and suggesting that bachelorette parties pregame with Tex-Mex food
Here’s my (try as hard as I can) monthly round-up for those of you who want to learn about or keep up a little more with me and the work that I do. Hope you enjoy.
Getting back to the writing desk
I love the short days around the end and the beginning of the year. I know, many of you seem to bemoan it endlessly on the social media I see, but I personally embrace the turning of seasons for many reasons. I like the fluffy socks, the neighborhood darkening early, and warm meals in the crock pot. During winter, dark mornings before sunrise are good for my writing process, too, with coffee in hand, email generally muted for an hour of two, and of course, Petunia the dog snoozing beside the desk since she is not remotely a morning pup.
Those dark hours were where I planted the seeds of a story about flower farming and grief, a story that farmers Paul and Nancy Person allowed me to ask about then allowed me to share on Valentine’s Day for The Bitter Southerner. My great friend and collaborator Matt Taylor-Gross photographed it, and that’s pretty much where I’ll leave it, since I don’t want to diminish the story itself by pre-empting it too much. Click the image to get through to the full text just in time for the mornings to start getting brighter.
Windmill Meadow Farm. Photo: Matt Taylor-Gross.
The writing desk has been busy beyond that, too, both with a Bachelorette’s Guide to Charleston for Conde Nast Traveler as well as a Q&A with author and farmer Matt Lee for Charleston Magazine. You might remember Matt from episode 131 where he and his brother Ted dish stories from the world of high-end catering from their book Hotbox. It’s still a great addition to your nightstand reading stack if it’s not already there.
Episode Updates
Season 8 debuted with a delicious conversation with Chris “Chino” Hathcock of Husk Savannah. We talk about forging a unique culinary identity beyond the “idea” of Husk, as well as his idea of a perfect meal being from the movie Hook, understandably the first time a reference to the 1991 film with Robin Williams has ever been included in this show. :)
Then I sat down with Shai Fargian of Yafo Kitchen in Charlotte, a local chain of what Shai calls “faster casual” Middle Eastern food, and afterwards I binged on falafel, hummus, kabobs, and so much pita. I had binged already before, which is of course, why I invited him to be on the show, well that, and the 75 or so people over the years (some I knew and some I didn’t) who kept suggesting I try it. They were right, so check out the episode to learn what makes it so good.
And since I don’t have a month of episodes to plug, dig into the archives for a listen with Jaime Tenny of Coast Brewing in North Charleston, SC. Coast has finally just opened its new tasting room after so many construction delays, and so if you missed this one, you’ll get to catch up on why this is such a big deal for the region’s beer scene.
By the way, have you left a review yet on your preferred podcast app? Please take the time to do so if you can. EACH and every review makes the show more important to advertisers and podcast platforms, and helps the show get discovered by new listeners, both of which support the sustainability of the show. Thank you!
Other published media I like right now: I giggled while cooking and listening to “Dinner in Your Underwear: David Sedaris” from Food with Mark Bittman. I am a David Sedaris fan, so I was already predisposed to like it, but I subscribed to the podcast and have been listening to more shows since.
Which brings me to mentioning my FAVORITE food podcast yet again — Gastropod (I can’t help it, they’re writers too!). Their show on champagne was one of the most informative, clear, and mouth watering primers on the subject I’ve ever learned from, and I’ve tasted a lot of bubbles. Whether you love it or just wonder what all the fuss is about, this show is worth a listen.
On my mind: always a million things, especially at 3 a.m … this month — hiring a summer intern. Do you know of a college student interested in food studies or media who might like to learn from me? If so, forward this email onto them and have them respond. I’ll be choosing one intern to work with me during the summer, and remote learning/working is an option, though listening to the show and reading my work is a requirement!
Cooking soundtrack album: Canciones de me Padre, Linda Ronstadt
Best thing I cooked this month: Old-Fashioned Creamy Grits from The Gift of Southern Cooking by Edna Lewis and Scott Peacock
Until next time,
Steph