{"id":6391,"date":"2024-08-15T14:53:32","date_gmt":"2024-08-15T14:53:32","guid":{"rendered":"http:\/\/gpstrianglenews.com\/index.php\/2024\/08\/15\/state-museum-to-highlight-black-culinary-traditions-in-fall-series\/"},"modified":"2024-08-15T14:53:32","modified_gmt":"2024-08-15T14:53:32","slug":"state-museum-to-highlight-black-culinary-traditions-in-fall-series","status":"publish","type":"post","link":"https:\/\/gpstrianglenews.com\/index.php\/2024\/08\/15\/state-museum-to-highlight-black-culinary-traditions-in-fall-series\/","title":{"rendered":"State Museum to Highlight Black Culinary Traditions in Fall Series"},"content":{"rendered":"

The South Carolina State Museum is set to explore the rich history and future of Black culinary traditions with its fall series, Harvesting Heritage<\/em>. In collaboration with award-winning Chef Amethyst Ganaway, the museum will host three after-hours events that delve into the creativity, innovation, and artistry of Black foodways across the state.<\/p>\n

“I’m thrilled to share this series with South Carolina and beyond, as we tell the stories of Black communities here,” said Chef Ganaway. “These events will showcase the delicious food of our coastal regions and the Upstate, made by people from those areas. We’ll also have engaging conversations with panelists, providing an opportunity to highlight the diverse regions of our state.”<\/p>\n

The series kicks off on August 17 with Harvesting Heritage: Coastal Connections<\/em>, from 6:30 to 8:30 p.m. This event will focus on seafood, sustainability, and the health of local ecosystems, featuring the stories and experiences of Black workers along South Carolina’s waterways and coastlines. Attendees will enjoy a crab crack reception with ingredients sourced from Black farmers and fishermen. Special guests include Tia Clark, owner of Casual Crabbing with Tia, and Terrell Brown, a fourth-generation Gullah oysterman and owner of Brown Oyster Supply Co.<\/p>\n

Upcoming Fall Events:<\/strong><\/p>\n