Charleston Ice Cream
Oct 01, 2019
3 minutes
BY SEAN BROCK
FOOD PHOTOGRAPHY BY JIM BATHIE
STYLING BY COURTNI BODIFORD
When I asked Anson Mills founder Glenn Roberts how I should cook and eat it, he told me about the Lowcountry’s ice cream theory of eating grits and rice. The thinking is that you eat this rice by itself so there are no other distractions. I loved this idea because it paid so much respect to the ingredient that had shaped the region. It was never published by
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