Tuesday, April 11, 2017

Mourning The Meathouse: The Real Price of Making Unwise Food Choices

Image result for sausage links
The Meathouse Butcher Shop on John’s Island is closing up shop this week, and I am disappointed. I am disappointed in myself, and I am disappointed in the people of Charleston.

Eating well is difficult. Eating well is more than just eating healthy, as elusive as that designation will always be if you try to follow whatever “they” are currently recommending. To eat well, you must eat real, locally-sourced, nutritious food. Real food is not processed or full of chemical preservatives that don’t exist outside of supermarket shelves. Local food pumps funds back into the local economy, encouraging community growth and innovation. Nutritious food is food that gives you all of the little bits of life that help your body take care of itself, vitamins and minerals, and more than just the raw jet-fuel that is carbohydrates. Eating well is about wholeness and wellness, and not just getting by until the next meal.

I decided to turn over a new leaf. I am eating well. One of the first things I wanted to try to do was remove antibiotic-drenched, factory-farmed meat from my life. I would support local providers, and get higher quality cuts of meat, chosen and prepared by the real deal knife-wielder.

How Now Locally-Sourced Cow?

At this moment, if you Google “Butcher Shops in Charleston,” the top result on the search results page is The Meathouse Butcher Shop on Johns Island. As someone who worked in organic search marketing in a past life, I can tell you that is a big deal, especially for an entity that has only been around for such a short time. Look at Ted’s Butcherblock, a local institution, and they are fourth after a couple of Yelp! articles.
Butcher Shop Search Results as of 4/11/2017
So, what happened? Why, when I went into the Meathouse Butchershop for the first time this weekend, was I told that the store would be closed within a week? I was bummed. I didn’t get a lot of details. I sullenly picked out some bacon, paid, and went on my way. I felt guilty. I blamed myself. I blamed all of us. I am a frequent patron of Tattooed Moose (part of the same hospitality group, and right next door to the shop). I had known for a long time they would be opening a butcher shop. I knew this was coming, and I was excited, and it took me this long to stop by and buy half a pound of bacon? I should have been in there every week. I think of all the junk meat I bought at dingy supermarkets all over town and cringe.

To market, to market, to buy whatever’s on sale.

I am the problem. We are the problem. I have been telling myself for years that I was going to stop buying supermarket meat. I have been telling myself for years that it is awful for me. It’s awful for the animals. It’s awful for the environment. It’s awful for communities. But I kept doing it. How many more people like me are there, people who would have, and should have been packing this little shop with real steady business since it opened?

I could make excuses about prices or convenience, but the truth is more difficult to face. Community butcher shops, bakeries, and produce markets are not a part of the modern American community schema. When someone says, “I need to go buy something to cook for dinner,” or “I need to get some groceries,” our brain pictures are not of the local butcher in her apron wearing a bandanna explaining different cuts of meat or lines of fresh-baked loaves under an old wooden counter. No, instead we visualize rows of white vinyl tile glowing in florescent light. We see shelves full of colorful marketing, cardboard and plastic. We see anonymous hunks of meat unceremoniously cellophaned to unrecyclable bismuth-pink Styrofoam trays. We see square, spongy white bread uniformed in yellow plastic, lined up like a hundred little high-fructose jet-fuel-powered soldiers.

The worst part is, we don’t think about it. It’s automatic.

My Penance

For what it’s worth, I urge you to go to the Meathouse Butcher Shop website. If you stop by the shop right now, they are doing 25% off everything right now to clear out inventory. Their custom order form and delivery form are still up and running, for now. Maybe they are only closing the brick and mortar shop. Like I said, I was too bummed to get any real details.

Sunday, February 21, 2016

#pubsub - Go Get Your Life Changed



At Charleston Plates, we're all about eating/sourcing local. Take a quick look through some of our articles and I don't think you'd be able to dispute that. Charleston's diverse culinary scene offers a plethora of local alternatives to the well-known national brands and chains that we love to hate. Of course, exceptions can be made.

There have been a few local sandwich shops in the area over the years. I've tried some of them with mixed opinions. There's a Subway within spitting distance of my home in West Ashley and, I have to admit, I went there way too often for way too long. However, about 3-4 years ago, the day after a night of heavy drinking, a friend of mine (who drunk crashed for the night), suggested a cure-all hangover sub. Open to the idea, I queried as to who would be driving us to Subway to pick one up. "Subway?!" he shouted. "We're not going to Subway, you idiot! We're going to Publix!" "Publix? I've never had a sub from Publix," I replied. "What?! Get in the car, now!" he exclaimed. "You're about to get your life changed!"

Considering that Publix was an agonizing 2 miles further away than Subway and with bourbon brain setting in deep, needless to say, I was a bit annoyed. I bitched and moaned the entire way there, wondering why I was being denied my gelatin turkey on cardboard that I had come to know and love. My friend simply smiled and nodded, assuring me that I would soon be quite literally eating my words.

About a thousand years later, we arrived. Walking up to the store, I remained skeptical. I never really cared much for Publix. They're usually more expensive than your average grocery store and I never understood why. The place is really clean, the decorum is up to date and the employees are usually pretty nice, but I've never been one to mind catching an attitude from a 50-something cat lady cashier, as long as I'm saving a few bucks. Anyways, as we approached the deli counter, little things start to catch my eye. I noticed fresh baked rolls being replenished at the counter, Boars Head meat displayed in the meat case, the lack of stale preservative scented bread permeating the air. We get up to the counter and my friend orders a Boars Head turkey on white...but with a twist: He asks the girl if she'll slice up some fresh blackened turkey. Smiling, I waited for a sneer, an eye roll, an excuse as to why this wasn’t possible...it never came. My jaw dropped as a quick "Sure thing!" from the attendant was followed by a laborious process of removing the slab of turkey from the case and slicing just enough meat for my friend’s sandwich. "Mayonnaise?" she asked. "Gourmaise, please," my friend replied. My mouth still hanging open, I watched as she brought out a little tube of Boars Head Gourmaise, a mayo/mustard/black pepper concoction, and spread it on the sandwich. He followed this request with a number of vegetable topping choices, which she gently placed onto this now artwork of a sandwich. She proceeded to cut the sub in two, roll each half in its own paper and place them into a single, sealed bag. Blank stare on my face, still gawking, I muttered, "I'll have what he got".

The drive back home was torturous. I couldn't wait to get my hands on this thing. About a thousand years later, we arrived back to my place. As we sat down on the couch and I began to tear open my sub, as fast as I possibly could, my friend sat back and waited. He watched as I stared at this masterpiece for a moment, taking it in, in all its glory. He watched as I took my first bite through that crusty bread, spicy turkey, cheese and assortment of fresh vegetables. He watched as my eyes closed and my head tilted back in complete nirvana. He said nothing, nodded and began eating.

Never in my life had I been treated to such an inspiring sandwich experience. It was a divine moment, a turning point. I credit it with being one of my "awakenings"; those places in time that you look back on and realize you knew nothing about something before then. This was my submarine sandwich awakening. I was lost and now I was found. The days of Italian Herbs and Cheese were over. I was free.

Sunday, February 7, 2016

Farmer's Markets in Charleston Offer Affordable, Convenient, Local Meats and Produce

NOTE: There is a recipe at the end of this post for Southern Cole Slaw the way my granny used to make it.

John's Island Farmer's Market is Open Year-Round

I already made the case for how buying from local farmers makes local food better when I wrote about CSAs a couple weeks ago. But, if you like to see and hold your produce before paying, if you like to have something to do on Saturday, or you have crippling fear of commitment that extends beyond personal relationships to the point where you are not sure you would like to have delicious local fruits and vegetables shipped to you for 12 weeks, then you need to go to the Farmer's Market!

What's that you say? "But Andy, it is February, and the Farmer's Market does not open until April!" Which Farmer's Market are you talking about? Because there is one in every corner of this beautiful produce-filled county, and the one on John's Island stays open year-round! "10AM - 2PM every Saturday, rain or shine, YEAR ROUND" - their words.

Other Local Farmer's Markets:

  • Mount Pleasant Farmers Market
    April 5 – September 27, 2016
    Tuesdays - 3:30 until 7:00 pm
    Location: Mount Pleasant Farmers Market Pavilion on Coleman Boulevard (Moultrie Middle School)
  • Charleston Farmer's Market
    April 9 - November 26, 2016
    Every Saturday - 8AM - 2PM
    Location: Marion Square - 329 Meeting Street
  • Summerville Farmer's Market
    Beginning Saturday, April 9, 2016
    Open every Saturday 8am - 1pm
    Location: First Citizens Bank parking lot behind Town Hall at 200 South Main Street.
  • North Charleston Farmer's Market
    May 21, 2016 - October 29, 2016
    Every Thursday from  from 12:00 noon to 7:00 pm
    Location: Felix C Davis Community Center, 4800 Park Circle.
  • Sunday Brunch Farmer's Market
    Starts "Mid-March"
    Every Sunday from 11AM - 3 PM
    Location: 1977 Maybank Hwy @ the Pour House
Let me know if I left off your favorite farmer's market. I'd be glad to link to it. charlestonplates@gmail.com

John's Island Farmer's Market - February 6, 2016
Go to the Farmer's Market on Saturday, and on Sunday Morning you can be chopping local carrots and cabbage for a classic southern Cole slaw for a fish fry later in the day. Makes for a nice weekend.

Classic Southern Cole Slaw Recipe

Ingredients:

Cabbage - 1/2 large head, ~3 cups grated or chopped
Carrots -  two medium carrots, ~1/2 cup grated or chopped
Mayonnaise - 1/2 cup
Cider Vinegar - 1/4 cup
Honey - 1/8 cup
Salt and Pepper to taste (Suggest 1 tsp salt and 2 tsp black pepper for this recipe)

Instructions

Mix everything together in a large bowl.

You're done. BOOM. That easy.
I think I will do a series of posts about recipes so simple you feel a little dumb for not making them at home. Next up, pimento cheese!
Chopping Carrots!

Classic Southern Cole Slaw!

Thursday, January 28, 2016

Oysters: The Ocean-Friendly Seafood Choice

Oysters are filter-feeders that require no feed input into the beds to farm, they are a very sustainable and environmentally low-impact to produce. In fact, since the oysters are filtering out algae, plankton and other tiny particles of organic matter, oyster farms actually improve the surrounding water quality. These little guys are resilient and self-sustaining, so there is no need for oyster farmers to add any chemicals or antibiotics to the water. Also, since these guys are the bottom of the ocean food chain, you don't have to worry about any mercury build-up that you see in ocean predators like tuna and swordfish.

Check out this page from the New England Aquarium on the sustainability of growing oysters, and a few other ocean-friendly sea-foods.

You can also find a lot more details at In a Half Shell, a great Oyster blog, with lots of educational information about raising oysters, harvesting wild oysters, and, my favorite part, eating oysters.

A few bits of oyster trivia:


  1. 94% of all of the oysters consumed are farmed. As I pointed out already, oyster farming is good for the local sea water quality, and has relatively little impact on the environment. Also, with 80% of the worlds wild oyster beds already gone, many states are focusing conservation efforts on restoring wild populations.
  2. Eating oysters, as long as they come from a reputable source, helps grow the oyster populations. Good oyster farms know the importance of wild oyster populations, and are often involved with conservation efforts. Buying and eating oysters helps to fund that effort and keeps these environmentally friendly farms open.
  3. Never submerge your oysters in tap water. This kills the oyster.




Go Eat Some Oysters!

All of this is also true for other bivalves, clams, mussels, and scallops, but nothing reminds us of the early spring like a good ol' oyster roast. I hope everyone will be able to make it to the 33rd annual Lowcountry Oyster Festival! Check out the Charleston Restaurant Association's website for all the details. Kid's under 10 get in free with a paying adult!



Sunday, January 24, 2016

Buy These Things Local and Thank Me Later

Charleston holds a strong argument for being the food culture mecca of the Southeast. While the density and diversity of the restaurant scene is unquestioned, Charleston’s incredible production sector receives much less attention. The product used by many of the city’s best restaurants comes from right here in the Lowcountry. Widely available and a lot of the time cheaper than their big brand counterparts, the items in the list below can be bought and used for your own five-star meals at
home.


Produce

This one’s a no-brainer. Charleston has a rich agricultural history and heritage to match just about anyone in the county. From the sprawling plantations of the past, to the small, organic operations of present, Charleston has seen its fair share of amazing produce. Instead of going to the grocery store for your next round of fruits and veggies, head to one of the many farmers markets spread out over several locations in the city. You’ll find fresh produce, grown right here in Charleston at a price comparable, or cheaper, than your local supermarket. Another option is to sign up for a harvest share with a local CSA farm. You’ll get seasonal produce delivered to convenient drop off locations weekly, at a very reasonable price. Check out Andy's in depth article on CSA's for more info.


Seafood

In my opinion, seafood is the single most under-utilized resource in the area. I can’t tell you how many times I’ve rolled my eyes when I see Alaskan King Crab legs, the size of a baseball bat, towering out of one of the floor coolers at a local supermarket. I understand the draw of stuffing your face with 20 lbs of butter meat, but I was simply taught better. Drop a piece of raw chicken, attached to a string, off of any saltwater dock in Charleston and you’ll pull up some of the most beautiful Atlantic blue crabs you’ve ever seen. Cast a net off the same dock and catch enough shrimp for a cocktail in a single throw. Don’t even get me started on oysters. Contemplating spending $15 for 6 gulf oysters on the half shell? They’re selling the saltiest, most delicious, fresh, local caught, Bulls Bay oysters right down the street, at your local fish market, for about $35 a bushel!

Ok, I’m done venting, but I really wanted to drive home the point that we need to start taking advantage of our vast seafood resources. Charleston seafood is some of the best in the country, with a unique flavor profile unmatched by anything I’ve tried elsewhere. The next time you’re at the seafood counter, at your favorite supermarket, ask them what’s local. Or, head over to one of the fish markets in town, like Crosby's, and ask what’s fresh. Get a feel for when certain things are in season, so you’re always eating fresh, locally caught product. Or, even better, try to find a public dock, or boat landing, and have a go at bagging your own catch. There’s nothing more satisfying than taking home a bucket full of crabs you caught earlier that day and sitting around a big table covered with newspaper to share them with your friends and family.


Beer

There are plenty of cities and towns that put out great craft beer and Charleston hangs with the best of them. Over the last several years, the city’s list of breweries has steadily risen to a point where we now have an excellent selection of local, quality brews to choose from. Westbrook, HolyCity, Coast & Frothy Beard are just a few of the names many Charlestonians have come to recognize as a proud representation of the art that is American craft beer. If you’re looking to switch it up from our old pals Bud and Miller, head over to Charleston Beer Exchange on Exchange St., downtown. There you’ll find a great selection of local offerings and an extremely knowledgeable staff to guide you in the right direction. Total Wine in West Ashley also offers a great selection of local names on tap, at their really cool growler station. You can also head straight to most of the breweries themselves. Many offer tastings and tours on various days and times throughout the week.


Bread

Bread isn’t the most popular item around this time of year, with a lot of people shunning it completely; in an attempt to get that beach bod ready for summer. After about a month of torture, most people finally cave in, though, and gorge themselves with all the carbs necessary to ensure they’ll almost certainly be wearing that little black one piece number again.

No matter! Bikinis are for losers anyways. Feel free to gorge away on some of the delicious breads and baked goods available from Charleston’s excellent community of bakers and bakeries. Have you ever had a perfectly cooked, juicy burger ruined by it being placed on a flat, flavorless, texture-less grocery store brand bun? Put that same burger on a Saffron Bakery made brioche and tell me it doesn’t take things to another level. Choosing the right bread for your next dish can mean the difference between eternal damnation and everlasting glory. Such things should not be taken lightly.

There are so many alternatives to the classic white sponge that there’s really no excuse for you to be purchasing your weekly bread rations from the grocery store. Crispy, airy, delicious loaves can be had at various locations across the city. Looking for the perfect baguette to accompany your Sunday pasta dish? Skip the hard tack you usually buy at the grocery store and head over to Baguette Magic on Folly Road. Enjoy a local craft beer and pizza from EVO Pizzeria and Craft Bakery, in Park Circle, and take home a delicious loaf of Rustic Sour Wheat for amazing grilled cheese sandwiches the next day.

Honorable Mentions:

Sea Salt

Have you ever been swimming in the ocean and accidentally swallowed a mouthful of sea water? Did you find it oddly pleasant? If so, some sea salt from Bulls Bay Saltworks is the thing for you. Using salt collected from evaporated sea water right out of Bulls Bay, in Awendaw, this husband and wife operation is shelling out some amazing products, made right here in the Lowcountry.

Spirits

Looking for something a little stronger? Charleston also has several distilleries, producing fine spirits, sure to take the edge off. Kick up your next batch of sweet tea with a splash of Firefly Distillery’s Sweet Tea Vodka. Or, grab a bottle of Hat Trick Extraordinarily Fine Botanical Gin from High Wire Distilling Co. and mix it up with some Charleston Bloody Mary Mix for a different twist on a Sunday brunch favorite.

Honey

For a taste that is truly unique to the area, pair your next cup of tea with a spoon or two of locally produced honey. You can find Bee City honey, made right around the corner in Cottageville, at just about any grocery store in Charleston. The honey is extremely floral and absolutely delicious. For something a little different, check out the Smoked Carolina Honey from Holy Smoke. I had the pleasure of coming across this very unique product at a recent event and was really impressed with the idea. Grab some of their smoked olive oil while you’re at it.

Support Local Produce by Joining a CSA

Eat Local Philosophy

Charleston is a city of small spaces. To get locally grown produce at home that promotes sustainable habits and better eating, some of us are lucky enough to have a garden, but others are forced to be a little more creative. One of the founding rules (yes we have rules) of Charleston Plates is to tend towards the local whenever possible. Not only do we believe that, in most cases, this will provide the highest quality and most interesting variety of ingredients, but it supports the idea that sourcing ingredients locally is profitable. If restaurant owners see that their diners prefer locally sourced ingredients, more restaurants will source locally, causing more local producers to become more competitive and creative, inspiring more local entrepreneurs to start producing higher quality, interesting food products, making it easier for local restaurants, and ultimately their diners, to get those hard-to-find items right here in Charleston. In that nurturing environment, we have the opportunity to create a very strong and interesting food culture that delivers the highest quality ingredients, and all of the benefits are reaped locally. In short, demanding local ingredients promotes more good food in town. See how that works?

If you ask most chefs Downtown, where they got their shrimp, many times you will hear, "Came off th'boat this mornin'", and that ain't no lie. You know why? Because that is the freshness that is demanded by the restaurants of their vendors, and of the restaurants by their diners.

What is CSA?

So, you want a little piece of that local produce pie? To pump a little life into this growing ecosystem of awesome food? You can by supporting local vendors that are pushing the restaurant industry towards accountability, and showing them that it is profitable to source locally.

Many of the farms that provide produce directly to the local restaurants, also sell directly to the general public. They are often present at one of the many farmer's markets throughout the area. And, if you like, you can make your way to the market, browse the produce, and fill your basket with local goodies. Something that most people are not aware of is that many of these farms deliver weekly by subscription. It's like Netflix, for local produce. It is called Community Supported Agriculture (CSA). You pay upfront for the season, and get a box of fresh produce delivered weekly to a convenient pick-up site. If the weather is cruddy, or you want to sleep in and don't make it to the farmer's market, that's okay. They bring you a great selection local fruits and veggies every week.

The Benefits of CSA

You do not choose what they bring, so you get some interesting produce you never would pickup at the store. If you like to cook, a huge delivery of patty-pan squash, red fingerlings, and beets could really inspire your creativity. Personally, I have subscribed to the Gruber Farms spring season CSA for the last two years. Since I live in a small apartment, and my balcony gets no light, I intend to do the same this spring. It has really been a fun and educational experience. Check out their website here: Gruber Farms CSA. It explains the whole deal, and shows a list of possible pick-up locations.

Why should you do it?
  • Weekly deliveries of  high-quality, local produce
  • Get to try new foods, stuff you can't get at a supermarket.
  • Promotes healthy eating.
  • Inspires home cooks to be more creative.
  • Supports local business.
  • Demonstrates a demand for higher quality in local ingredients

Here are some pictures of some of my boxes from last year - this is the smallest box. More than enough for our little family.

Saturday, January 23, 2016

Where Should I Eat? Dispelling the myth that there is no good food outside of Downtown.

If you are a member of any local Charleston social media groups, you will see this question usually more than once a week. Someone usually has family coming into town, and they give a specific budget, and they often list a specific part of town, then open it up for discussion. “Dad coming into town, want to go out for a nice dinner, looking to spend less than $80, trying to find something in West Ashley. Any ideas?”
Without fail, one of the top comments will be “There is nowhere good to eat in West Ashley, you should go to this place Downtown.” Even if the question was specifically asked in a West Ashley group!
No, numb-nuts. The criteria was simple. Keep your weird zip code biases to yourself and try to be helpful. I would like to dispel once and for all this myth that there are parts that have “nowhere” to eat. Sure, you are not going to find 82 Queen in North Charleston, but you’d be surprised what you will find there if you will open your mind a little. So, here’s my list of rock solid places to eat in all of the Charleston hubs that aren’t downtown.

Mount Pleasant

Seriously, you could just follow Coleman Boulevard until you reach Shem Creek and just walk around. You will find all of the quality food you could ever want.
Here is my nowhere near comprehensive list in no particular order - please feel free to make additions in the comments.

The list:

West Ashley

This list is contains some of my favorite spots outside of Downtown. West Ashley contains the highest concentration of “diners” in the county. Again, feel free to suggest more in the comments.

The list:

John’s Island

John’s Island is beautiful and laid back, and the local restaurants really embrace that comfortable attitude. With changes like the recent opening of Tattooed Moose’s John’s Island location, the area is really starting to stand out as a cool place to be.

The list:

North Charleston

This one was the toughest for me, and not because there are not many good places to eat. There are just so many bland, culturally void options. With all of the shopping centers along Rivers, with Sam’s, Walmart, and Tanger, an overwhelming majority of the restaurants are national chains and fast food, to the point that it makes it hard to find good local places. The result being that over half of my list comes from Park Circle. Of course, the food scene at Park Circle could stand alone as a reason to visit the Charleston area.

The list:

James Island

James Island seems to be the seat of the Hipster food movement in charleston county. With lots of really cool concepts that embrace the farm to table, sustainable food culture. The community on James Island seems to really nourish and embrace the movement, and it makes for a nice fun environment where the owners and chefs are not afraid to experiment, because their community loves what they do.

The list:

Folly Beach

The three Charleston beaches really bring their food game. Folly’s food culture is as fun and lively as the spring break culture of the beach itself. The food meets the Charleston standard of quality, while being accessible and exactly what you need when you need it. It is a whole island of restaurant concepts based on the kinds of food you might seek out when you have a hangover, and we don’t have any problem with that. All of the of the fat, the salt, and plenty of carbs to soak up last night’s mistakes. In fact, many of the places on the list are just as likely to have caused your hangover, the wonderful, blurry cycle of Folly Beach.

The list:

    • Lost Dog Cafe
    • The ‘Wich Doctor
    • Jack of Cups
    • Taco Boy
    • Surf Bar
    • Loggerheads
    • Black Magic
    • Chico Feo
    • Rita’s

Isle of Palms

When my people visit from out of town, they stay on IOP. It is clean, comfortable, not too expensive, and offers that resort feel that vacationers seek when they are away from home. It offers the essence of Charleston, while existing as a separate sanctuary from all the bustle.
And the food reflects that. It is a high quality sampling of the rest of Charleston County. If you are looking for something, there is likely a passable version of it on IOP so you don't have to leave the island, unless you want to.

The list:

    • Acme Lowcountry Kitchen
    • Sea Biscuit Cafe
    • Morgan Creek Grill
    • Savor
    • Long Island Cafe
    • Coda Del Pesce
    • Luke n’ Ollie’s
    • Boathouse

Sullivan’s Island

The best place for locals. I love the Charleston area. I told my wife, if we ever won the lottery, and we could go anywhere in the world, we would stay here and get a house on Sullivan’s, right on the water. The restaurants on Sullivan's offer the most welcoming, comfortable dining experiences in Charleston county. If expect pretense and pomp, you will be pleasantly surprised. Cozy, wooden buildings, with doors wide open to the street, proclaiming, “give us your tired, your poor, your hungry masses, flip-flops, cuban shirts, and all”.

The list:

    • Poe’s Tavern
    • Taco Mamacita
    • Sullivan’s Restaurant
    • Fiery Ron’s Home Team
    • High Thyme
    • SALT
    • Dunleavy’s Pub
    • The Obstinate Daughter
I could say that Taco Mamacita's is an indirect inspiration for this article. They also have two locations in Tennessee, and on a cold day one march I was driving through Chattanooga, looking for some warm food before I hit the road back to SC because my heater was broken. I knew it would be a long drive. This bright glowing orange sign invited me in, “TACO MAMACITA”. It looked exactly like where I wanted to be. The food was warm and just what I needed in that moment. I ate three perfect tacos and still froze all the way home. I got to carry the memory of those tacos with me, and it helped, a little.
Food is like that. It is more than just calories to burn so you can blink, breath, and walk. It is comfort, and memories, and culture. And for someone to say, “there is nothing good to eat in West Ashley” or Mount Pleasant or North Charleston or anywhere in the world where people live and love, is dismissive, and disrespectful.