SCOVG20 digital edition-1 - Page 9



Farm-to-fork
is more
than a trendy phrase here. We live it.
Seafood comes fresh from the ocean,
fish are reeled in from rivers and
lakes, vegetables are plucked from
the ground and honey oozes from the
comb. On your South Carolina trip,
expect to hear words like shuck, whole
hog, sweet tea, meat and three, grits,
pimento cheese, boiled peanuts, low
and slow...It all means the unfussy food
on your plate is rooted in tradition and
served with sincerity.
She-crab soup, roasted oysters
6-15_Chapter 1_Food and Drink.indd 7
12/10/19 1:39 PM





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