Issue 3: Charleston

Fare continues to explore the connections of food, history, and people this time using South Carolina as a backdrop. The third issue focuses on Charleston; a gem of the American South in the midst of a culinary renaissance. Here, in open fields and on gas-lit cobbled streets, locals rediscover and reckon with their city's weighty past. 

Inside This Issue:
The legacy of the Gullah Geechee people, descendants of enslaved West Africans whose cuisine helped to shape Charleston. The rescue and revival of the legendary Jimmy Red Corn and other heritage crops such as the Bradford watermelon and Carolina Gold Rice. Soul food at Bertha's Kitchen, a North Charleston institution where Bertha's three daughters carry on her classic dishes. A conversation with Sean Brock, the innovative chef using heirloom ingredients to chart the path for modern Southern gastronomy.