Join Gullah Geechee chef-farmer Matthew Raiford as he recounts his journey back to coastal Georgia and shares vibrant stories of community meals like the Low Country Boil. Listen to Melanie Brown, a Native Alaskan fisherwoman, paint a picturesque scene of sockeye salmon returning to Bristol Bay. Finally, Ronni Lundy explores June in the Appalachian mountains, discussing local culinary traditions and the joy of summer preserves. Together, they celebrate the flavors and cultural traditions that define June across America.
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June on Gullah Geechee Farm
Chef-farmer Matthew Raiford describes June as "where the wild things are" with wild blackberries and full bloom everywhere.
He combines new crops like rice with traditional animals on his farm for a unique seasonal mix.
question_answer ANECDOTE
Traditional Low Country Boil Story
Matthew Raiford shares the traditional Low Country Boil includes turtle eggs, shrimp, crab, sausage, corn, and potatoes cooked in one big pot.
He contrasts this with simpler versions missing some traditional ingredients like turtle eggs unavailable today.
question_answer ANECDOTE
Alaskan June Tundra Experience
Melanie Brown vividly describes early summer in Bristol Bay with lush tundra, spongy ground, and the scent of Labrador tea and berry blossoms.
She shares the magical feeling of stepping onto the tundra and experiencing 22-hour daylight.
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A celebration of Gullah Geechee cuisine, highlighting traditional recipes passed down through generations. It showcases the rich culinary heritage of the Gullah Geechee people, featuring dishes rooted in the coastal regions of the southeastern United States. The book explores the connection between food, family, and cultural identity within the Gullah Geechee community. Readers will discover unique ingredients and cooking techniques that define this distinctive culinary tradition. Furthermore, it preserves and shares the stories and flavors of a vibrant and historically significant culture.
Vittles
Vittles
An Appalachian Journey with Recipes
Ronni Lundy
The book explores the rich culinary heritage of the Appalachian region, highlighting traditional recipes and foodways. It delves into the history, culture, and ingredients that define Appalachian cuisine. Readers will discover unique dishes and cooking techniques passed down through generations. The book also examines the social and economic factors that have shaped Appalachian food traditions. It is a celebration of the flavors and stories of a unique and often overlooked culinary landscape.
Have you ever wondered how June looks and tastes in different parts of the country? This week, we visit three different corners of the country to hear about their Junes. Gullah Geechee Chef-Farmer, Matthew Raiford in Coastal Georgia describes this time of year as “where the wild things are”. He tells us how his decision to come back to the south to become a farmer came to be and paints a picture of his favorite low country boil. Matthew's latest book is Bress ‘N’ Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer. Then, we take a trip to Alaska to hear from Native Alaskan fisherwoman, Melanie Brown as she takes us into a radiantly green scene with sloughs and creeks and paints a vivid picture of millions of sockeye Salmon rolling into Bristol Bay. And then, we sit in with Ronni Lundy, author of the award-winning Victuals: An Appalachian Journey, with Recipes to talk about June in the mountains and summer preserves.
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters