When our road trip took us through South Carolina, we asked Sean Brock (the chef at Husk and McCrady’s) about farmers to check out near Charleston. He recommended the Joseph Fields Farm. This piece of land has been in the Fields family for three generations and has gone from organic to conventional and back again. Joseph gave us a tour of the area and also a taste of his baby “squash, evangelism, and collard greens” philosophy.
We also cooked and collaborated on a multi-course dinner with Brock consisting entirely of grains from Anson Mills — one of the United States’ seminal grits and rice producers. But before we embarked on dishes like sweet bread and red fife ravioli, we spent a day with the man behind the Southern Food Renaissance: Glenn Roberts.