Q&A with April Dove, Founder of Tha CommUnity Brew

May 18, 2022

We’re having a wonderful Eat Drink Local Month spotlighting people who are impacting the local food and beverage ecosystem. Let’s hear from April Dove, founder of Tha CommUnity Brew, an American lager brewed in collaboration with Holy City Brewing. 1. How did you get started in the brewing… Read More

Honey-Glazed Carrots with Carrot Top Pesto

May 18, 2022

This recipe was provided by Edible Charleston, an Eat Drink Local Month supporter. Photo by Shell Royster. Recipe developed by Josh Miller.  Serves 4 to 6 The stunning jewel tones of rainbow carrots make this side dish a head-turner, but any fresh local carrots will soak up the buttery,… Read More

Roasted Chicken Halves with Spring Herb Gremolata

May 11, 2022

This recipe was provided by Edible Charleston, an Eat Drink Local Month supporter. Photo by Shell Royster. Recipe developed by Josh Miller.  Serves 4 to 6  Quicker to roast and easier to carve than a whole bird, these lemon-and-herb chicken halves are an effortless showstopper for your spring… Read More

Q&A with South Carolina Commissioner of Agriculture Hugh Weathers

May 9, 2022

Lowcountry Local First was delighted to catch up with the South Carolina Department of Agriculture, a supporting partner of Eat Drink Local Month. Commissioner Hugh Weathers answered some burning questions we had about the agriculture industry, how the department works with our state’s farmers and consumers, and more!… Read More

Recipe: Spring Salad with Herbed Goat Cheese and Pickled Beets

Apr 29, 2022

This recipe was provided by Edible Charleston, an Eat Drink Local Month supporter. Photo by Shell Royster. Recipe developed by Josh Miller.  Serves 4 Let the farmers’ market be your guide when it comes to assembling this fresh spring salad. Pickled beets and red onions provide a tangy,… Read More

Istanbul Shish Kabob delivers authentic Middle Eastern cuisine

Apr 29, 2022

You’re reading an exclusive preview of CHS Menu by The Post and Courier. Sliding into a long booth at Istanbul Shish Kabob, there’s a lot to take in: Cooks in an open kitchen churning out plates of fragrant char-grilled meats; piping hot house-made bread spitting out of a toaster… Read More