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  • From: "MAsteveINE" <MAsteveINE AT 207me.com>
  • To: "Market Farming" <market-farming AT lists.ibiblio.org>
  • Subject: [Market-farming] New Yorker, againThis
  • Date: Tue, 1 Nov 2011 08:58:47 -0400

 

 
This weeks New Yorker magazine (Oct 31, 2011) has another of their excellent articles dealing with food, if you can get your hands on it the dozen pages are some of their best this year.
 
 
"True Grits"
 
Chef Sean Brock has 2 restaurants in Charleston SC, and is
taking his explorations back to the pre Cival War South where
Ossabaw pigs and numerous varieties of rice, corn (grits),
and vegetables help him take local to a historic extreme.
 
MAsteveINE


  • [Market-farming] New Yorker, againThis, MAsteveINE, 11/01/2011

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