Southern Living’s Summer Food Issue on Newsstands Today

southernliving

Today marks the release date of Southern Living’s food issue, and the magazine’s new food editor wants you to know this isn’t your mama’s Southern Living. It’s maybe closer to your grandmama’s.

“Forty years ago, there would have been an essay about why shrimp matters; a profile of a shrimper and great recipes,” Hunter Lewis says when asked how the magazine would have handled, say, the arrival of shrimp season in previous years. “In certain eras, we went away from that and just gave recipes. I think we’re getting back to that.”

The heart of the food issue is an alphabetical guide to Southern food, described as a compendium of “the recipes, tastemakers and trends that define our culture right now.” The list ranges from Agricultural Renaissance to Zucchini – with fried chicken and Champagne; a Birmingham teaching farm and pitmaster Aaron Franklin populating the in-between pages. Charleston’s High Wire Distilling Co. shows up under “X” — as in “XXX” for moonshine. Continue reading

Yemassee Shrimp Fest Challenges Attendees to Seek, Cook and Eat

Phu Thinh Co

Phu Thinh Co

Among the most popular shrimp-related Google search terms in the Charleston area are “shrimp and grits”, “shrimp pasta”, “shrimp sauce” and “fried shrimp,” which may help explain why the American Heart Association is partnering with the Yemassee Shrimp Festival to host a scavenger hunt with a cardiovascular component.

HeartChase is the newest addition to the weeklong celebration, which kicks off next Saturday with a beauty pageant. The American Heart Association (AHA) describes the event, scheduled for Thursday, Sept. 19 at 6 p.m., as a meld of The Amazing Race and Minute-To-Win-It-style challenges. According to the AHA website, the competition “provides a fun, new way to promote healthy living.”

Less-healthy activities planned for the festival, which annually draws 7000-8000 people, include a shrimp cook-off, shrimp concessions and a shrimp-eating contest.

“People need to come hungry so they eat a lot,” organizer Paula Hagan advises.

The complete schedule, including location information, is here.