In just 12 days, we’re  heading to Charleston for our annual Sustainable Food Summit. In preparation, we are bringing you a multi-part podcast to address the themes of the event! Stay tuned as we hear from the chefs, speakers, and farmers who will be at the summit, along with some voices of Charleston’s own.

With the Summit only a few weeks away, we want to give you a sneak peak of what’s on the menu, and this episode is all about Gullah cuisine.

Joining me is Chef Kevin Mitchell of the Culinary Institute of Charleston. He’ll tell us about the Gullah lunch that he and Charlotte Jenkins, of Gullah Cuisine, have planned for Summit attendees.


In this episode, we explore the connection between Gullah cuisine and charcuterie, and find out what exactly goes into fish head stew.  Nothing goes to waste when it comes to Gullah cooking, which makes Charleston the perfect place for our Sustainable Food Summit this November.

Stay tuned for next week’s episode as we hear from Charleston’s own Executive Chef Drew Hedlund of Fleet Landing!