Really great down to earth advice. I'm liking the idea of Step 7 - would have never thought of it like this! Thank you.
The fire is not a setback but a setup. Build it bigger and better Rodney!
It just doesn’t get any
better than seeing the gorgeous “Mrs. Anita Pelaez” over at her and her
husband “Captain Kutchie’s” place..Some Folks Also Call Him..”The
KutchMan others call him The Kutchmon!”…Most Just Call Him “The Most
Interesting Man In The World”….(Anita and Kutchie Pelaez’s Key West, Key
Lime Pie Factory and Grill)…Just watching the lovely couple baking together all those Yummy
Key Lime Pies at their Key Lime Pie Factory and Grill in Asheville.
…It’s always worth the trip to visit them in they’re Historic Key Lime
Pie Factory and Grill…It should be on everyone’s bucket list for
sure..And The World’s Best Key Lime Pies!..YUM-YUM-YUM…..”Talk About
World Class” What An Understatement!…….AAHHHHH!….The Magic Of The
Lovely..”Mrs. Anita Pelaez” And Her Delicious Key Lime Pies Baked With
Pure Love…Always……40 Years And They’re Still Going Strong….
….May GOD Continue Blessing “Anita And Kutchie Pelaez” and They’re World
Famous Key Lime Pie Factory And Grill Where The Personalities, Ovens And
Smiles Are Always Warm And Inviting. “Kutcharitaville” You’re The Best We Love You!….
…Now You Know Who Is The Hottest!…And Baby Let Me Tell You, Mrs. Anita Is No Act…She’s The Real Thing Baby!…
….Located Near The Biltmore House And Estate…..
….Who Could Ask For Anything More?…Anita’s Key Lime Pie…(Hell Yes!)
It seems to me that two similar, yet separate, issues need to be addressed here. Yes, the issue of scale facing a restaurant that wants to continue the practice of sustainability is real. As the local movement grows, food trucks to fine dining will need a sustainable growing source. These business minded folks have the intelligence, funding, and resources to achieve that goal. I applaud LLF and GrowFood for their passion and commitment to programs that promote local, healthy food. In conjunction with these wonderful organizations, I have no doubt that South Carolina can be a model of how to achieve a local, sustainable, restaurant industry.
The other issue is cost. While a sustainable restaurant industry will benefit from larger and/or more local farming options, I believe a sustainable food source for low-income families can be developed at a community level. Urban areas and food deserts need more urban farmers to provide inexpensive milk, eggs, produce and even chicken for corner stores. Poor rural areas need an outpost for local farmers to sell their goods. Programs that promote this type of community farming would have a beneficial health and economic impact.
Finally, there is no better place to begin building a sustainable, healthy, connected food community than in our schools. If we want to promote sustainability, healthy eating, locally sourced food, and opportunity, starting young is a must. Imagine the health and cost benefit of a school sourcing a mere quarter of its own food. Programs that mentor children in producing and cooking local foods will plant a seed that could produce our next generation of farmers and chefs.
Glad to read the fire was more of a minor setback than a catastrophe.
I don't understand the marketing push that "good" food is food that is locally grown. Fresh local broccoli still smells like farts and tastes like ass. Why do I want to eat trash fish and small, fragile strawberries? No, I think I'd rather have the choice chops that actually taste good from whatever geographic area has a comparative advantage in producing those products rather than the parts of locally raised animals that require lots of dressing up in the kitchen to make palatable. You can keep your tripe.
Ever notice that the food at Husk never quite tastes as good as you expected?
The problem with scaling agricultural "sustainability", is that there are far more people who want to talk about it in broad, romantic terms (or use the concept to generate media attention and celebrity) than actually give it a go. Most Americans aren't willing to live the way smallholders often do - that's why our farmland now contains plastic houses in the suburbs - and the ones that do are often happy enough feeding their own.
The actual proprietors of the small farm community were probably out working too hard to be interviewed for this article. Almost all of the families truly producing locally farmed food work other jobs to pay for their passion. They aren't especially interested in lots of money or fame, and don't really care if the rest of the world buys their lettuce from the same country as they get their t-shirts these days.
If 10% of the population learned to cook, stopped buying industrially processed foods, and didn't source meats and produce from grocery chains, then you'd have an explosion in local farming (and much lower health costs). You'd also have a quick lobby by corporate/government officials to regulate all of that in the name of safety and shut it down.
BTW, I just came back from Town and Country in West Ashley, everyone I spoke to there was quite pleased to be working today.
They even get free dinner after their shift, not to mention tons of big tips with which to pay their bills.
Everything everywhere should be open 24/7/365 if that is what they choose to do.
Maybe you should go and protest at the paper mill. They are running all three shifts today, probably more people than all of the restaurants combined.
All of the gas stations are open too.
But hey, if you want to sit home all day help yourself, just stop trying to push your opinions on those who clearly are not interested
I am agree, All joints should be closed man. Have some class. Eat at home or with friends. All businesses closed out of respect.
Are you going to pay these people who need this highly profitable day's work?
How classless can you get as an owner? All joints should be closed on turkeyday for their employees...
"brewengineer - You claim to be an expert at writing?"
I do? Um, I am an engineer, and no where near the level of a professional writer. That is why I can spot the BS in your claim to be a professional food writer. If an engineer can critique your writing, you are doing something very wrong.
"I think you are an anatomical feature who needs medication + therapy."
Why don't you try acting like an adult?
"You attempted to smear MOZZO and again try to denigrate me. Ha!"
I have never, and would never, attempt to smear Mozzo. Further more, there is not a single thing I have written on here that would be negative towards Mozzo. I think you are confusing me with someone else. Since you have issues reading, I will repeat myself. I love Mozzo.
"brewengineer - forgot one point .. My post retirement website was not written by yours truly. It was written by a professional website developer."
Should this impress me?
"My restaurant reviews for two glossy magazines are paid and I am a published author. And YOUR qualifications?"
I didn't know I needed qualifications to point out blatant ignorant business bashing and poor grammar. Since you seem to brag about your published restaurant reviews, I would think you would have no problem actually listing the magazine names and issues.
"Me thinks YOU are the emotional individual in this debate and YOU are likely an employee/manager at Southerly / Southern Season who is sweating a very mediocre initial performance. Even if you seek to convince me otherwise, I shall not believe you."
Believe whatever you like. I have no emotional attachment to this business. I have posted on CCP for years. If you look under my profile name, you will see this: Member since Oct 12, 2008.
I have 12 reviews of various local area restaurants. You appeared out of nowhere and bashed a business in multiple locations on this site. I don't need to prove anything to you. All I can say, is that you are not really getting the "brewENGINEER" user name thing if you are accusing me of working at Southern Seasons.
By the way, I would appreciate it if you and your alter-ego seaman would leave me out of the review sections on this site. I have never bashed Mozzo, and there is no reason to take our disagreement on this article and spread it all over the city paper. I have reported you/seaman, and will continue to do so if you can't control yourself.
brewengineer - forgot one point .. My post retirement website was not written by yours truly. It was written by a professional website developer. My restaurant reviews for two glossy magazines are paid and I am a published author. And YOUR qualifications? Me thinks YOU are the emotional individual in this debate and YOU are likely an employee/manager at Southerly / Southern Season who is sweating a very mediocre initial performance. Even if you seek to convince me otherwise, I shall not believe you.
brewengineer - You claim to be an expert at writing? I think you are an anatomical feature who needs medication + therapy. You attempted to smear MOZZO and again try to denigrate me. Ha! Your point counts for zero because you've scored no points relevant to the purpose here. Southerly and the companion Deli remain over priced, mediocre in food quality and rightfully do not enjoy the apparent patronage to prove otherwise. You lose & case closed.
Great article. I have a Gluten intolerance and it's hard to stay away from Gluten. But, I find that limiting Gluten not only reduces dermatitis, it leads to a more healthy diet!
Southerly is a very nice setting but overall is very expensive without being special. The menu is casual, so you're better off going to a casual place for it. The setting is formal, so you'll be let down by the quality of the food.
However, it is a very nice place to meet someone for drinks before dinner elsewhere.
Note: I don't work in food service at all, at least not in the last 15 years, since that's apparently a disqualifier for having an opinion about Southerly.
The Sheriff, I never assumed anything. I only said that I hoped you had no connection to Mozzo. They are good people, and I wouldn't want one bad apple there to ruin the bunch. Your literary skills are very lacking, and it isn't really just a spelling thing. By the way, your website does not prove that you are a food writer. In fact, it shows more poor writing, which would be rather unattractive to any professional publication.
I am not sure how you can say I am biased. I already claimed Mozzo was wonderful. I also enjoy the selection of meats and cheeses at the deli in Southern Season. No experienced food lover could truly hate a place that offers Jamon Iberico.
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