In this issue, we put the rough economic winter behind us and celebrate the season. Robert Moss marvels at Charlestons’s embarrassment of riches, from our crops to our cultural history. He tracks bacon throughout town, and explores the popularity of triggerfish and wreckfish. We shadow Chef Ken Vedrinski of Trattoria Lucca and document the evolving cocktail scene. And Michelle Weaver reflects on the journey that has taken her to the helm of the Charleston Grill, which is about as high as a chef can aspire.