Berry season is my favorite time of year. Even though most berries can be found in groceries all year, they are riper, sweeter and much cheaper during spring, making it the perfect time to increase your consumption of fresh fruit, especially strawberries.
For the buzz my vegetarian friends gave about the new VegHead's downtown, I would have thought the place would be packed for lunch on a Friday.
A devoted fan of Saigon Flavors sent me an e-mail recently. The writer had nothing but praise for the little Vietnamese restaurant's new menu of vegan friendly dishes, featuring so-called "mock meats".
My heart smiles when I hear Yogi Bear's voice bellowing, "Hey, hey, Boo-Boo!"
Tanger Outlets is partnering with celebrity chef Robert Irvine to celebrate gourmet food trucks across the Lowcountry as part of Tanger Outlet's Taste and Style Event, set for 11 a.m.-5 p.m. Saturday and Sunday in the Tanger 2 Outlet Center, 1414 Fording Island Road in Bluffton.
Here's the line up
Great inventors rarely receive the recognition they deserve. I'd love to shake hands with the guys who invented duct tape, Weedwhackers and WD-40 - three of the greatest inventions of all time. I'd also like to thank John Montagu, fourth earl of Sandwich and eponymous inventor of the original fast food - the sandwich.
A popular commercial shows a bored-looking lad sitting at the kitchen table with a plate of veggies in front on him. In the distance, a motherly voice tells him he is going to stay at the table until he finishes his vegetables.
I generally avoid giving you the skinny on big-brand, big-budget chain restaurants. But when a company like Joe's Crab Shack stakes claim to a rare strip of waterfront property on River Street and builds a completely new building, I think you deserve a look inside.
For some people, it's about filling an empty void in their gut. For others, it's about the comfort of a familiar friend. For still others, pizza is the common denominator that brings people together over a raucous table of melted cheese and cold beer.
Residents in Bryan County and the surrounding areas who are ready to stock up on fresh veggies, handmade crafts, live plants and more won't have to wait for long as farmers markets in both Pembroke and Richmond Hill open next week.
I like food. Actually, I love food. And I reasoned that since I gave up all my youthful vices and indiscretions, I should at least be allowed to eat what I want and as much as I want.
When I was growing up, potato dishes were always an Easter-dinner staple in our home. Baked, mashed, fried, au gratin or in a casserole - they were always present in some form on the Easter buffet. However, mashed potatoes were always the most popular complement to our Easter ham.
If I had an entrepreneurial spirit (and budget), there are some natural fragrances that I think should be bottled and sold as perfumes, after-shave lotions and air fresheners. I'm not talking about floral scents like orange blossoms, gardenias or honeysuckle, which already have been marketed. I'm talking about the really good-smelling stuff like frying chicken, piping hot pizza or bacon - especially bacon.
Here in Coastal Georgia, the weather usually is favorable year-round for grilling, but there are exceptions.
My wife, kids, mama and a mess of doctors have strongly suggested that I try to eat healthy. But eating healthy is harder than most folks think.
The only time I'm not reading, writing or thinking deeply about something is when I'm fishing or sitting on the back porch at the end of a long work day.
Urban farmer K. Rashid Nuri told Liberty County Chamber of Commerce members that quality food can and should be grown anywhere, including the concrete jungles of inner cities. Nuri said the United States is the richest country in the world, yet many Americans are food-insecure.
Chili lovers, rejoice. The North Bryan Chamber of Commerce's sixth annual Chili Cook-off is from 11 a.m. to 2 p.m. Saturday at the Senior Center in Pembroke, where more than a dozen chili cooks are expected to compete for cash prizes.
That wise Southern philosopher, Jeff Foxworthy, suggested one's origins affect how one talks, works, plays and thinks.
Those of us who like meat need only look to Genesis 9:3 to support our affinity for the four most important food groups - beef, pork, chicken and seafood.
The fast-food craze that began more than half a century ago is partly to blame for the apparent loss in customer service.
Can you imagine life without ham? Me either. There would be no ham and eggs, just eggs. There'd be no country ham biscuits, just biscuits.
More than 600 community members found warmth in hot bowls of chili Saturday afternoon during First Presbyterian Christian Academy's annual chili cook-off.
They moved with a purpose from the dining room to the kitchen and back. Their pace was pretty good for 400-year-olds.
Georgia writer Flannery O'Connor was mistaken - a good man isn't so hard to find, but finding a good bowl of butter beans can sometimes be challenging, unless you cook them yourself.
I emulate Biblical role models like Joshua, David, Peter and Paul. Jesus is more than a role model. He's God. I also look up to military heroes like Francis Marion, John Singleton Mosby, Alvin York, Audie Murphy and Paul R. Smith. It's my culinary heroes, though, who teach me new recipes and inspire me to develop my own skills in the kitchen or at the grill.
Millions of Americans have gained a few pounds since Thanksgiving. They'll add on a few more on Christmas and New Year's Day.
Cajun, Creole and low-country cooking are similar, I think, because they're culturally linked. I say it's not the common spices or pork seasonings but the diversity that makes these similar cuisines so delicious.
I'm not making light of Thanksgiving Day by suggesting we should be thankful for leftovers. To have enough is a feast. To have leftovers is a blessing of abundance, and that's what Thanksgiving is all about.