anthony: the south is not a monolith. there are pockets of weirdness, awesomeness, and then there s charleston. where for some time now important things have been happening with food. a lot of them having to do with this guy. [ laughter ] i took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha la la la la sha la la la la la sha la la la la sha la la la la la la anthony: what are we drinking? beer? we drinking harder stuff? what s going on? sean: i usually go with a budweiser and a jagermeister. anthony: budweiser and a jagermeister? so any notion of going local right out the window. sean: yeah. bartender: two jagers? anthony: uh, yeah, two jagers. yeah. cheers. good to see you again, man. sean: cheers, man. the first one s never good. the first one is never good. but it gets easier after the first one. anthony: so, look, um, this is no
compelled to answer? glenn: i m a cuisine whore, you know? i think that culture is interactive with cuisine, as soon as you look at cuisine, you re looking at politics. you re looking at medicine. you re looking at the advanced thinking. anthony: i ll agree with you that there is nothing more political than food. glenn: you got it. anthony: chef mike lata s restaurant fig was one of the first and most important on the charleston scene. determined to source the kind of local products that you used to find everywhere in the low country. as much as i d like to illustrate that solid grounding and traditional ingredients and preparations with my order, i could not resist the soft shell crabs, which are just in season. with a pasta and shaved bottarga, which frankly, i d slit my best friend s throat for. glenn: wow, that looks great. anthony: yeah. glenn: that s beautiful. anthony: it s sweet. when you had your first forkful of proper rice is there an instinct to go out and s
why do something as unwanted, meaning nobody was particularly crying out, you know what we need? we need rice that used to taste like it did in 1837. we need grits, better grits. what called to you that you felt compelled to answer? glenn: i m a cuisine whore, you know? i think that culture is interactive with cuisine, as soon as you look at cuisine, you re looking at politics. you re looking at medicine. you re looking at the advanced thinking. anthony: i ll agree with you that there is nothing more political than food. glenn: you got it. anthony: chef mike lata s restaurant fig was one of the first and most important on the charleston scene. determined to source the kind of local products that you used to find everywhere in the low country. as much as i d like to illustrate that solid grounding and traditional ingredients and preparations with my order, i could not resist the soft shell crabs, which are just in season. with a pasta and shaved bottarga, which frankly, i d sl
meaning nobody was particularly crying out, you know what we need? we need rice that used to taste like it did in 1837. we need grits, better grits. what called to you that you felt compelled to answer? glenn: i m a cuisine whore, you know? i think that culture is interactive with cuisine, as soon as you look at cuisine, you re looking at politics. you re looking at medicine. you re looking at the advanced thinking. anthony: i ll agree with you that there is nothing more political than food. glenn: you got it. anthony: chef mike lata s restaurant fig was one of the first and most important on the charleston scene. determined to source the kind of local products that you used to find everywhere in the low country. as much as i d like to illustrate that solid grounding and traditional ingredients and preparations with my order, i could not resist the soft shell crabs, which are just in season.
be? and by starting the heirloom grain company anson mills, decided to do something about it. so why do this? why does something as unwanted, meaning nobody was particularly crying out, you know what we need? we need rice that used to taste like it did in 1837. we need grits, better grits. what called to you that you felt compelled to answer? glenn: i m a cuisine whore, you know? i think that culture is interactive with cuisine, as soon as you look at cuisine, you re looking at politics. you re looking at medicine. you re looking at the advanced thinking. anthony: i ll agree with you that there is nothing more political than food. glenn: you got it. anthony: chef mike lata s restaurant fig was one of the first and most important on the charleston scene. determined to source the kind of local products that you used to find everywhere in the low country. as much as i d like to illustrate that solid grounding