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.
Watch the Video
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