The freshest local ingredients are what make Wich Cream's ice cream sandwiches so good
The freshest local ingredients are what make Wich Cream's ice cream sandwiches so good Wich Craft

Brandon Belk didn't start making his Wich Cream sandwiches because of some obsession with ice cream. "To be perfectly honest, the ingredients are the passion and ice cream is the perfect vessel," says the owner of Wich Cream. — Kinsey Gidick


Harbinger and HorseCreek Honey Farms are a match made in broccoli salad heaven
Harbinger and HorseCreek Honey Farms are a match made in broccoli salad heaven Aw, Honey, Honey

If you assume Harbinger's exalted place in Charleston's cafe scene is due to its Instagramable look, you're half right. The cozy spot on King Street at least partially owes its success to its charming interior design — hanging plants, reclaimed wood tables, and bespoke mugs. It's all very, very millennial chic. — Kinsey Gidick


Charleston purveyors and chefs prepare for a forecasted shrimp shortage
Charleston purveyors and chefs prepare for a forecasted shrimp shortage Empty Nets

Since 2005, whenever the South Carolina Department of Natural Resources conducted its March survey trawl to check on the health of the local white shrimp population, the average number of shrimp in the sample was around 145. This year, when the nets were pulled up, there were only three. — Jessie Hazard


BJ Dennis wants the historic rice of Gullah Geechee brought back
BJ Dennis wants the historic rice of Gullah Geechee brought back Returning Hill Rice

Hill Rice. The grain goes by a number of names. But Hill Rice is the simplest. The story of this red hulled strain of starch is as simple as it is long and winding with a setting that moves around the world. BJ Dennis, local chef and caterer dedicated to Gullah Geechee food and its continuance and revitalization, has learned a great amount about Hill Rice. — David Travis Bland


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