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Comment Archives: Stories: Food+Drink: Dirt

Re: “What's the right choice in the great food debate?

"While the string of labels becomes its own parody, it's indicative of our life in the information age."

Funny you mention the information age, which is growing every day thanks to the ubiquity of smartphones, laptops, and worldwide internet access, something we have all been convinced we need.

I always enjoy when people pat themselves on the back for eating local and then post an Instagram of eating said local food. The Instagram of course posted from a smartphone that was made by foreign child labor, or by adults in such shitty working conditions the companies have to put up nets to keep them from jumping off the roofs. Good times. But hey, eat local! You're saving the world!

0 of 1 people like this.
Posted by Ron Liberte on October 5, 2016 at 12:17 PM

Re: “What's the right choice in the great food debate?

Outstanding article, timely written and insightful.Highly recommended reading for all consumers who purchase at both farmers markets and grocery stores.

1 of 2 people like this.
Posted by Larry Kent on October 4, 2016 at 4:10 PM

Re: “What can we learn from Dorchester County's bee-killing pesticide debacle?

We need to develop some pesticide that kills only mosquitoes. It is terrible to be killing all the insects in an area.

Posted by Tom Martin on October 1, 2016 at 2:48 PM

Re: “Kay Holseberg keeps the Lowcountry's pecan farming tradition alive on her 150 acres

PeCaaaaaaan Do! Look at me.

1 of 1 people like this.
Posted by Paul Lawrence on September 30, 2016 at 4:45 PM

Re: “Blood on the River returns for the third Lowcountry Boucherie

Those photos make it look like quite the sausage party.

2 of 2 people like this.
Posted by Ron Liberte on September 30, 2016 at 3:37 PM

Re: “Blood on the River returns for the third Lowcountry Boucherie

Yeah im thinking im not going, unless later when the moon arises they are gonna pour the blood over themselves and dance naked in the moonlight.
I mean this is some kind of diluted ritual sacrifice right? So when the civilized camera toters go is there a blood orgy and some incantations.Maybe some pagan ritual sacrifices.?
I mean short of that its just a bunch of odd carnivores having a bar b cue the hard way. The former sounds like a life experience.

2 of 2 people like this.
Posted by bigideal0904 on September 30, 2016 at 3:17 PM

Re: “Blood on the River returns for the third Lowcountry Boucherie

Uh yeah, No thanks. I'll take a heaping plate of the cochinillo but I do not want to hear the poor little bastard squealing on his way out. Can Barna and I just show up when dinner's ready?

9 of 11 people like this.
Posted by Cia Culinarykid on September 28, 2016 at 9:06 PM

Re: “A Brief History of the Boiled Peanut

Where can one buy green peanuts to boil?

0 of 1 people like this.
Posted by Roberta Boyer Palmer on September 16, 2016 at 10:40 AM

Re: “How a childhood without healthy food led Chris Miller to create an urban garden at Mixson

Any program that will allow someone to use land that would just sit fallow is a very good idea. Mixon has a residential base that can make selling the goods a no-brainer, they can see it growing, and maybe some of the crop can go to the local food bank and let some locals who don't live in Mixon experience some fresh foods. And the waste will be at a minimum, as most folks just don't care if there is a little "spot" on their lettuce, or cauliflower, or their greens. We just cut it off, or just eat it. Once in the pot, it all looks the same anyway. Good job Mixon, and the man who thought of this project.

Posted by localhutch on May 2, 2016 at 11:32 PM

Re: “The Chef & the Farmer

"The Chef & the Farmer" is undoubtedly trademarked by Vivian Howard. Beware of trademark infringement.

1 of 1 people like this.
Posted by LocalCitizen on April 14, 2016 at 6:40 PM

Re: “The Chef & the Farmer

Great article. Really nice to see the reality of farm to table.

2 of 2 people like this.
Posted by Christina Wood on April 14, 2016 at 10:13 AM

Re: “The Chef & the Farmer

Well Andy, I hope for your sake & especially your "POST" or the English thereof that you're not eating the "DIRT".

Posted by Dunk'in Duncan on April 14, 2016 at 8:11 AM

Re: “The Chef & the Farmer

I'm really proud of the work we so. I've never seen another restaurant like us."
*do
Walker guesses he loses
*Warren

:)

2 of 4 people like this.
Posted by Andrew Werth on April 13, 2016 at 11:16 PM

Re: “The secretive and slippery world of glass eel fishing

European eel is considered by some to be "critically endangered," while the Japanese species is perhaps in even worse shape.

North American eel harvests have always been far lower than the harvest of foreign species, by magnitudes. Presently the allowable harvests in Maine and Canada combined are under fifteen tons and actual catches about 2/3 of that amount. By contrast the Japanese and Europeans harvested glass eels by the hundreds of tons annually for over a decade.

Deepsea Throat calls the eel fishery "overregulated waste of time and joke." American eel has been reviewded for endangered species status by the U.S. government twice in the last ten years. Both times the agency said the eel population is below historic norms, however it is not in danger of extinction. In its most recent decision, October 2015, the Service cited improved regulation of the fishery as one of the reasons it is not endangered.

Fisherman should participate in the public forums where regulations are made in order to bring their real-world experience to the process. However, Deepsea is mistaken to call eel regulations a "joke." Without the regulations we would either lose the entire fishery or all the fish.

Learn more at:

www.Americaneel.org

8 of 9 people like this.
Posted by Mitchell Feigenbaum on April 13, 2016 at 5:54 AM

Re: “West Ashley's fledgling gardens fight for their right to grow

Addendum: man am I glad sothel farm is gone. Little did I know this was not a community garden so much as one strange, anti government man's attempt to start an out door social club. Not so much vegetables..... It was mostly outdoor tv, screaming children, barking dogs, golf balls being hit into my yard, firework shells in the summer. Like living with a public park right next to your yard where there's always a creepy guy using his truck as a boombox for shitty music....all day long

1 of 2 people like this.
Posted by amymarz on February 22, 2016 at 1:11 AM

Re: “Manchester Farms may be the country's largest quail producer, but they're deeply rooted in S.C.

Anybody know a quail company can excepted a growers I am located at Oklahoma I have my own property and facility can hold up to 300,000 birds. Now I am a grower for OK Foods company 50,000 lay hens per Flocks. My email luckyfarm@crosstel.net or can reach me a 918-360-2562 James Yang
Thank you

2 of 3 people like this.
Posted by James Yang on October 16, 2015 at 10:51 PM

Re: “Wishbone Heritage Farms lays quail, duck, chicken, and goose eggs

You can find our eggs at The Veggie Bin downtown, all of our products at The Summerville Farmers Market each Saturday through December 19th, and every Tuesday starting October 6th via home delivery or local pick-up locations. Visit our facebook page for more details... www.facebook.com/wishboneheritage and place your orders at www.mkt.com/wishbone. Thank you all!

2 of 3 people like this.
Posted by David Gravelin on October 1, 2015 at 2:09 PM

Re: “Wishbone Heritage Farms lays quail, duck, chicken, and goose eggs

Yes he does localhutch

1 of 3 people like this.
Posted by Sean Murray on September 30, 2015 at 7:23 PM

Re: “Darren Sheriff a.k.a The Citrus Guy, is an expert at making stubborn citrus grow

Wow, very proud of you...

1 of 1 people like this.
Posted by Deidre Quackenbush Deflorentis on September 30, 2015 at 7:02 PM

Re: “Darren Sheriff a.k.a The Citrus Guy, is an expert at making stubborn citrus grow

Way to go uncle darren!

1 of 1 people like this.
Posted by Racheal Riffle on September 30, 2015 at 5:56 PM
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