July 2023
Move aside astrology signs; my life is currently ruled by the Google Maps arrow
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.
Have GPS, will travel
I’m sitting in Charleston at the moment, off the road for a bit before one more stint on the Southern road, and I am in honest awe of the depth and breadth of experiences thus far. I’ve skinned mullet, seen a flamenco dancing show, watched a barred owl watching me, eaten my way through a tasting menu or two, and wished for another helping of fried okra at one of the most iconic meat-and-threes in the country.
I’ve also come to love having access to a washer and dryer, mapping (and using) a solid running route, and seeing familiar faces along the way more than ever before. And, as travel always pushes us, I’ve learned more about this work that I’m doing in middle of the practice of doing it (which was just as much a point of the trip as providing you great content has been).
I’ll be processing all I’ve learned along the way for a long time to come, and releasing new episodes for the next few months, but I still have a location or two left to experience in my #southernforksummer.
A pressed Cuban sandwich from La Segunda Bakery in Tampa, FL. I took this picture on the hood of my car since the original Ybor City location is take-out only. Photo: Stephanie Burt
In the meantime, Food Editor Parker Miller has showcased some of my travel in The Post and Courier, and he even remembered to include Petunia! If any of this is making you hungry, then please get out there — even if it’s just to a locally-owned restaurant that you’ve never been to in your hometown. There are stories around every corner, and sometimes they even come with a slice of cornbread and a refill of iced tea for the ride home.
The Southern Fork Residencies recording trip is wrapping up in the next few weeks, but new episodes will drop through September.
Episode Updates
Hannah & Zachary Welton of Welton’s Tiny Bakeshop are part of the rising class of Charleston, SC’s next culinary chapter, and their naturally leavened, pastries, breads, and pizza are infused with their love for the Lowcountry and its seasons. Theirs is a love partnership as well, so there’s all kind of good feels in this episode.
Then as part of my Greenville, SC residency, I dined at the chef’s counter at CAMP, Modern American Eatery, and consumed most of at least eight courses. That’s because Diego Campos’ cooking is enthusiastic, well constructed, and infused with the Latin flavors of his heritage.
Then we went out of the Greenville restaurants but still very much in its spirit of culinary focus, and first I sat down with Ashley Warlick and Chef Teryi Youngblood Musolf of M. Judson Booksellers, where “cooking the book” is reaching a whole new level beyond the home book club. Dan Weidenbenner of Mill Village Farms is also thinking about next level, but when it comes to strengthening and feeding the West Greenville community he loves so much. Harvesting vegetables is just the beginning.
There are a couple of travel journal episodes out there too, though not as many as I anticipated. The road, along with keeping up with work, is all encompassing, but please follow along on Instagram to see what I’m seeing!
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’m sharing only one this month because it deserves it’s own spotlight: Demon Copperhead by Barbara Kingsolver. It’s the best novel I’ve read since Beloved in 1993. I am in awe of Kingsolver’s ability, research muscle, great storytelling, and poetic phrasing, and I feel like Demon has truly been conjured into our reality and is breathing somewhere today, right now, in Virginia.
On my mind: always a million things, especially at 3 a.m … this month — America, please eat more vegetables! There are vast numbers of menus out here that have only iceberg lettuce in the vegetable category. Some days I’m really having to work to eat something that isn’t brown.
Cooking soundtrack album: LA LOM, LA LOM
Best thing I cooked this month: How about one of the only things I’ve cooked this month? Yuzu Sabzi from Salt, Fat, Acid, Heat by Samin Nosrat. This eggy dish is an easy main course when you have plenty of veggies and fruits coming out of the garden or home with you from the farmer’s market.
Until next time,
Steph