Traveling through South Carolina, the Perennial Plate cooked and collaborated on a multi-course dinner with chef Sean Brock of Husk and McCrady's, which consisted entirely of grains from Anson Mills, the seminal grits and rice producer in the United States. "I'm a seed collector. I collect seeds like kids collect baseball cards," said Brock.
But before we embarked on dishes like sweet bread and red fife ravioli, we spent a day with the brains and passion behind the Southern Food Renaissance, Glenn Roberts. In this video you'll see this inspirational man in action and chef Brock working under his tutelage.
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