GroceryRx: A New Approach to Nutrition and Health in the South Carolina Lowcountry (Charleston, SC)
The Southern Fork
In this conversation, dietician Olivia Myers shares her passion for Grocery RX, part of in Charleston, SC, which operates as food pharmacy and nutrition education arm. She shares her background in nutrition and food, the challenges of addressing food insecurity, and the transformative impact of GroceryRx on individuals' health and lives. The conversation also touches on the importance of community engagement and the future of the business amidst challenges in funding and administration, but with a sincere hope for building in the future. The work Olivia is doing in the South Carolina...
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Diving below the surface of Blue Food with Andrew Zimmern
The Southern Fork
has spent decades proving that food can be a powerful force for cultural understanding and social change. An Emmy-winning and James Beard Award-winning television host, chef and food advocate, he brings boundless curiosity and deep empathy to his exploration of global cuisine on his acclaimed shows, including the Bizarre Foods franchise, The Zimmern List, What’s Eating America, Family Dinner, and Wild Game Kitchen. His work extends far beyond television into restaurants, publishing, and philanthropy, all driven by his conviction that shared culinary experiences can bridge divides and create...
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The Southern Fork’s BEST of 2025
The Southern Fork
In this episode, host Stephanie Burt reflects on her experiences from 2025, sharing highlights from her culinary adventures, restaurant visits, and travel experiences. She emphasizes the importance of personal connections to food and hospitality, recounting memorable dishes and places. The episode serves as a recap of the year while looking forward to future culinary explorations. To keep up with Stephanie’s work beyond the show, , her free monthly newsletter that includes recent bylines, recommendations, and other fun tidbits. And for consistent visual peeks into the world of The Southern...
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Crafting a Legendary Oyster: Trey McMillan of Lowcountry Oyster Company (Green Pond, SC)
The Southern Fork
In this conversation, Trey McMillan of shares insights into the world of oyster farming, discussing the significance of location, the transition from fishing to oyster cultivation, and the crafting of the Lowcountry Cup oyster. He emphasizes the challenges and learning experiences in the industry, the importance of sustainability, and the unique flavor profiles of oysters. If you dream about a day on the waters of the South Carolina Lowcountry, then this episode will transport you there. To keep up with Stephanie’s work beyond the show, , her free monthly newsletter that includes...
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Opening Charleston's Restaurant Jewel Box: Merci (Charleston, SC)
The Southern Fork
What makes a restaurant make one of Stephanie’s best of lists? Well, it is always an equation of passion and details that come together behind the scenes and feel effortless during service. , located in Charleston, SC, ended up being one of her most exciting restaurant visits of 2025, so in this conversation, co-owners Courtney and Michael Zentner delve into the importance of community relationships and their event production company, The Drifter. The chef shares his insights into their menu development and culinary philosophy, and they both embrace the challenges of running a small...
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The Heart of a Fried Seafood Tourist Town: Captain and Chef Bob Taylor (Calabash, NC)
The Southern Fork
Just over the South Carolina state border from Myrtle Beach is Calabash, North Carolina, a small commercial fishing town that’s been known for generations, especially for its shrimp. For many beach goers, including many in my family, a trip to the beach wasn’t complete without a visit to a fish camp in Calabash. In this conversation, lifelong Calabash resident Chef and Captain Bob Taylor shares insights about his life at . He discusses the unique aspects of living in a tourist town, the importance of loving hard work, and the joy of serving fresh seafood. Bob also highlights his family's...
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An Auspicious Journey for a Savannah Bakery (Savannah, GA)
The Southern Fork
For this “treat filled” Halloween conversation, Kaitlin Bryant and Mark Ekstrom, co-owners of in Savannah, Ga., share their journey from humble beginnings to running a successful bakery with two locations, a wholesale business, and a full-service restaurant, Bread & Butter. They discuss their passion for baking, the evolution of their craft, and power of a just out of the oven chocolate chip cookie. The conversation also delves into the challenges of transitioning to a restaurant model and the balance between ownership and craftsmanship in the culinary world, but their enthusiasm for...
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Late Air’s Approach to Hospitality and Savannah’s Culinary Coming of Age (Savannah, GA)
The Southern Fork
Tucked into a modest brick building beside the train tracks at the intersection of Bull and Victory in Savannah, Georgia is . In this conversation, Colin Breland and Madeline Ott, co-owners of Late Air, discuss their journey in establishing a unique dining experience in a city whose culinary community is popping with creativity. They share insights on the importance of intentional dining, the evolution of their restaurant concept, and the significance of a sense of place. Both use hospitality as their creative outlet, and with it, have created a buzzy restaurant that’s one of the must visits...
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A Legacy of Family and Farming on Morning Glory Homestead (St. Helena Island, SC)
The Southern Fork
St. Helena is a storied South Carolina sea island and the epicenter of the rich cultural heritage of the Gullah Geechee community. is a family-run micro farm on the island, and through the work of farmers Tony and Belinda Jones, the stories of the island become rooted in the very land from which they spring. This discussion highlights the importance of sustainable farming, community education, and the preservation of cultural traditions. The couple share their journey of transforming their family land into a hub for learning and cultural enrichment, emphasizing the significance of their...
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The Joy of Cultural Appreciation and Collaborative Skill at Sushi-Wa (Charleston, SC)
The Southern Fork
Within ’s small restaurant in Charleston, SC, there is a joyful sense of peace, anchored in an unlikely friendship where Kazu Murakami and Chris Schoedler have forged a schedule that allows them to joyfully show up to work and enjoy life outside of it too. This conversation explores the intricate world of sushi making, delving into the cultural influences, the joy of culinary exploration, and the significance of seasonal ingredients. The chefs share personal anecdotes about their journeys in the culinary field, the art of sushi presentation, and the relationships built through food. This is...
info_outlineAccording to Saveur magazine, Border Food is defined as Mexican food with a distinct identity —influenced by the cooking of Chihuahua and Texas, but with a number of little twists. Because Texas is so large and diverse, it’s a more nuanced label than the overarching Tex-Mex, and one surprising spot that it is celebrating with abandon is in Greenville, SC. Dayna Lee is the chef and operator of Comal 864, a petite spot with a big heart and a smoking hot flattop. With her clear vision of the food of her childhood and a combination of grit and introspection on her own life path, she’s gained some well-deserved attention, from being named of Eater's "18 Essential Greenville Restaurants" to a nomination as a 2023 James Beard semifinalist. Originally from South Texas and specializing in Mexican American cuisine, she began her work in a series of brewery pop-ups, teaching herself to channel homesickness into cooking and making more room for others at the table along the way. Last summer, I had the chance to eat my fill of tacos at Comal on a hot June night, and I’ve been wanting to sit down with her ever since, so we finally got the chance to record at this year’s Charleston Wine + Food Festival. The only thing missing? More tacos.