Also related to high on the hog, it was fascinating and inexpensive to cook up a batch of Carolina Gold rice that was brought over from Africa in the 1600s, cultivated by enslaved Africans in the Carolinas, and then went sorta extinct here in the early 20th century before being brought back to life from a seed bank. Incidentally it is really good stuff as noted by @Chowseeker1999 talking about Angry Egret. Cooking and eating this was an experience that resonated.
I’m really interested in what Dunsmoor is doing no matter his background and I admire that he is following his interest and sharing something more than just something that is tasty.
I hope to try out this spot and wish him success.
