Fare #3 Charelston

The legacy of the Gullah Geechee people, descendants of enslaved West Africans whose cuisine helped to shape Charleston

The rescue and revival of the legendary Jimmy Red Corn and other heritage crops such as the Bradford watermelon and Carolina Gold Rice

Soul food at Bertha's Kitchen, a North Charleston institution where Bertha's three daughters carry on her classic dishes

Colonial rice waffles fired in a clay oven on a 300-year-old waffle iron

A conversation with Sean Brock, the innovative chef using heirloom ingredients to chart the path for modern Southern gastronomy