March 2023
Sustainable seafood on stage, Sri Lankan Bites, and plenty of wine beyond my price point
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.
From solitude to on stage
This month was dominated by conversation (and not so much the contemplation while at my writing desk), and that was mainly because of its main feature — Charleston Wine + Food. This year, we celebrated its 17th year, and since I’ve covered 16 of those, I can honestly say it’s one of the traditions of my life, and one I’m most excited about each year.
I love the serendipity of it, the late night pop-up parties after the official events, and the in-depth and rambling conversations over lunch beers the next day with fellow writers, editors, and other culinary thinkers. I like seeing my friends, hugging so, so many people, seeing those I’ve interviewed through the years continue to flourish and grow into their own, coming away inspired by new ideas and new-to-me people, and in general, consuming as much good wine and amazing food as I can!
This year I ended this lovely caviar dream on stage with former podcast guests Kevin Mitchell and Tia Clark, emceeing an epic local seafood cooking throwdown sponsored by Slow Food USA and the One Fish Foundation. As you know, sustainable seafood and Slow Food values are near and dear to my heart and my work, so it was a honor to help support fun education — and the dishes were outstanding, too!
On Stage at Charleston Wine + Food. Photo: Ashley Mitchell.
The writing desk has not been completely silent, though, with a bakery profile of Caroline’s Cakes out in Bake From Scratch this month. They’re most famous for their caramel cakes, and you’ll need to find a print copy to read all the delicious details, but if you are a baker, my article will just be the beginning of fun you’ll be able to create from its pages.
Episode Updates
The spring farm season is in full swing for the South’s farmers, and powerhouse Judith Winfrey of Love is Love Farm and I sat down to discuss a new way of farming collaboration beyond just that with Mother Nature.
And if all that talk about the hard work of farming makes you thirsty or hungry, how about some breakfast wine and conversation with Cork & Cap Bottle Shop in Aiken, SC, or a selection of French pastries from young phenom Noah Whritenour of Stevedore Bakery in Savannah? Pairing pastries with #petnat is natural for me, and so listening to these episodes back-to-back might make a dreary commute speed by for you.
And finally, Sam Fore, who is just one seriously fabulous partner with whom to ponder Peanut Butter M&Ms, is just as comfortable talking about theories of community, identity, and her own personality that is interwoven in her work with Tuk Tuk Sri Lankan Bites. We caught some quiet time to record at my festival enclave at the Fulton Lane Inn, and it’s a conversation you won’t want to miss.
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: It was wonderful to dig into Trabian Shorters’ idea of asset framing on On Being. It reenergized me to continue to practice a skill that can improve all our lives, and I also just loved listening to him talk about his Southern grandparents.
On my mind: always a million things, especially at 3 a.m … this month — owls. I know it’s random, but over the last year, I’ve really become enamored with occasionally hearing barred owls when I am lying awake in the middle of the night. To me, it’s comforting and yet special, we two creatures awake while my world sleeps. Learning which owl I was hearing led me down a bird documentation path, which then led me to be a part of this spot on NPR All Things Considered last month!
Cooking soundtrack album: Moondance (Deluxe Edition), Van Morrison
Best thing I cooked this month: Revisited my old favorite, Forgotten Cookies, from American Cookie by Anne Byrn.
Until next time,
Steph