It all sounds nice, but I can give a list of questions longer than the column. Are local schools willing to buy a lot of fresh produce? Can their budgets support paying more than commercially available frozen goods? Are the farmers willing to add the costs of prep and using the kitchen and then turn around and sell it at a lower price to the schools than they get at their normal retail with none of the kitchen costs involved? Are they growing varieties that schools will want? Are school kitchens equipped to handle more fresh foods and less prepared foods? Are schools prepared to handle the waste created by using raw fresh foods? With hundreds of mouths to feed on any given day at any given school, will the farmers be able to fill all needs, or will the schools be forced to find alternative sources for the quantities needed? and so on and so on...
Thank you Paul & Jonathan at the City Paper - and also Raul, the folks at Coast Brewery and all the crazy chili heads we've stumbled across over the years - y'all are great!
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Great food, reasonably priced, by the nicest guys in Charleston. Go there and try everything! You will not be disappointed.
I had the roast chicken sandwich. Fresh still warm chicken on one of the best crunchy rolls ever. Must try this place.
I went to Spero, too, a few weeks ago and loved it! So glad you guys agree! Have a look at my review, if you're interested: http://basilandbubbly.com/charleston-dining/spero/
Innovated but not pretentious and just really, really delicious!
I remember when Calhoun worked at Capone's.
Still known by that moniker. I hope those guys get the booze license, and it flourishes. That part of the city is growing....nicely...and this will be a boon to the food truck business. I can see it being a neat place to go at night, as well. Good luck, guys, on a very interesting approach to food truck promotion.
Neat guy. Well spoken and well bred. He will be missed. A true professional...and has the patience of Job.
Is this who Kensington Calhoun Ravenel was named after?
Calhoun, you are a legend who can never be replaced. you were always a great friend to everyone who stepped through those doors and you will be sorely missed. I wish you well as you venture onto your next chapter of life. Always remember that you have countless friends that have your back just as though you had ours for the past 15 years. Take care man. -Holifield
Probably was there to take his check for another review of Husk. Paid celebrity endorsements, awful food. No thanks.
"like so many other freshman before me" that is the Dollar for you
Mr. Earl Dukes would cut the wood for his pit from trees on my grandfathers farm. Many fond memories of Bar-B-Que in Cameron with the tin ceilings and red and white checked tablecloths.
YOU WILL BE MISSED CALHOUN!!!
I try not to judge books by their covers, but in this case, I think I'll make an exception. Beautiful cover and book....way to go Frank!
Congrats to Frank as well. One of Charleston's most talented photographers, who certainly deserves more accolades.
Since Sean is a huge fan of Martha Lou's..as should we all... you can make some assumptions.
I can't afford Husk.
I eat at Martha Lou's as much as I can and its prob better anyways.
So cool for Sean and everyone involved. Among the Charleston contributors is the book's photographer, Peter Frank Edwards, a Charleston native.
Mario Delgado's question is best addressed to Dwayne Green, Esq., who–more than any single person–has his finger on the pulse of Charleston's black community (unless the member of the black community is homeless, in which case it would be bad table manners to bring up the subject in the presence of Mr. Green, Esq.).
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