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Tour of Anson Mills
Posted on Wed, February 11, 2009 by Jerusha Klemperer
2 Comments | Categories: Biodiversity,
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by Slow Food USA staffer Jerusha Klemperer
Last Friday, finding myself in Columbia, South Carolina, I took the opportunity to visit Anson Mills, where heirloom rice, corn and wheat are hand-processed and packaged in small batches before being shipped fresh to customers and restaurants around the country. Glenn Roberts, the founder/farmer/expert behind this 11 year old company—and one of the newly appointed members of Slow Food USA’s Ark of Taste committee—was generous enough to take me around for a tour and a quick and dirty lesson on the history of Carolina Rice, the meaning of “landrace” grains, and the story of how his work as a historic art and architecture restorer led him to historic plant restoration through his Carolina Gold Rice Foundation.
Member Comments
From m a k a l ? f a b e r c u l l e n on Thu, February 12, 2009
My husband and I have a stash of their simply bagged, red-stamped rice grits. Every buttery grain is worth the oven fuss.
Oh, and on the Diaspora tip, I recently worked with a wonderful Senegalese chef, Pierre Thiam (Le Grand Dakar in Ft. Greene). Y’all must loop the loop—he’s spent Gullah time in the Sea Islands….
From Amy Holtcamp on Sat, February 14, 2009
Greetings from Cola. We sampled some Charleston Gold rice from Anson Mills tonight and it was delicious. It cooked quite a bit faster than normal, store-bought rice and as Glenn promised, it wanted to go sticky in a hurry. Wonderful - I can’t wait to figure out some recipes where this terrific rice can shine.
