to sort of the jokey ones? sean: i feel like just about everybody here is. mike: yeah, more than you would think. anthony: well, how many people is that? mike: 12? sean: yeah, in a town like this, that s pretty amazing. anthony: god damn, this is good. pig s feet and green is just ridiculously good. jeff: this is really moist for a wild turkey. sean: people who say they don t like turkey need to eat this. mike: so what s your impression of charleston? anthony: it s a, you know, it s one of those weird, distinctly american mutations, kind of like rock n roll or jazz or blues. sean: that s what makes charleston so cool, though. there s really nothing else like it in america, and it s been unique since the early part of the 18th century. and the city works hard to preserve that. we have an incredibly gorgeous city that people want to visit so we have the advantage of tourism. mike: the clientele definitely gives us the opportunity to be this progressive or releva
frozen gobbler before he bleeds out. and like magic, behold. turkey. slow, slow barbecue turkey with all the sides you want and need. what do we got going on here, chef? sean: pig s feet and collared greens. anthony: oh damn. sean: pickled pigs feet and collared greens. anthony: oh yes. sean: and then barbecue cole slaw, some potato salad with ramps, baked red peas. anthony: mm-hmm, oh there s my weakness right there. sean: and we made you some very special bright orange mac and cheese. anthony: mac and cheese. i do love bright orange mac and cheese, as you know. and that s a turkey. sean: yup. anthony: let that be a lesson to you. jeff: like going to grandma s house. anthony: mike lata from fig is here and jeff alan, owner of rebellion farm. so at this point, how many others are there like you guys, like, who are basically keeping it real as far as real southern culinary traditions as opposed
summer and the traffic is worse than it ever was. anthony: husk directly addresses southern culinary traditions using the best of modern techniques, but always, always respecting the originals and o made the it s a pressing matter to redefine southern food. if i were a southerner, i would, i would make it a personal mission because it was distorted for so long. but as a northerner, why should northerners care? sean: well, i think if you look at the history of food in america there s no denying that southern food was the first, you know, true cuisine that had this foundation and that s important to preserve. and, to me, though, it kind of goes back to the idea you should be cooking and preserving and celebrating the food of your grandmother. bill: people take a real pride in their ability to cook my aunt s recipe, my grandmother s recipe of this is how we made these, and the
bass, anson mills farrow, ramps in season, and lettuces. and this ode to all things glenn is responsible for bringing back. heirloom rice and peas, suckling ossabaw pig and chicken confit with carolina gold rice. oh, that s good. glenn: isn t that great? this is phenomenal. these peas are killer. anthony: i m hitting the rice next. glenn: that s got the entire history of southern agriculture in it. anthony: right here? glenn: right there in that little bowl. this whole idea of having a century in a dish, none of this stuff was here 20 years ago. anthony: near the end of the civil war during general sherman s scorched earth campaign, seed stores were a favored target. it was largely african slaves who were ae to save the seeds that glenn is now able to locate and reintroduce. glenn: it is those people who kept the corn. it is those people who kept the cowpeas.
africa are all over southern cooking. and there are few better places to see how short the line between there and here than gullah culture. anthony: i m really enjoying this, i got to tell you. sean: this is so delicious. ashley: oh my goodness. anthony: how african is traditional gullah cooking? ashley: well, i think what happens is you change the location of the people, but you do not change who the people were. you did not change the information that they came with, with their traditions. sean: if you look at the history of american food and you ll you ll quickly see that this is this is one of the first true cuisines of america. anthony: oh what s that? what is this? it looks good. b.j.: we re going back to west africa. ashley: all right. anthony: soft shell crabs and conch in a decidedly west african ecinfld peanut stew with carolina rice, sauteed squash, and zucchini. anthony: oh, that s so good.