/ by Jonathan Ammons  / photo by Christopher Joy It is a fruit as quirky as its name, and one that has been criminally underutilized for centuries, the kumquat. Hailing from southeast Asia, the Chinese name for the tart ball...
/ by Stephanie Burnette / recipes by Chef Philip Bollhoefer / Photography and styling by  Chelsea Lane Photography There is no reason not to cook duck at home. It’s poultry, something most of us excel at cooking in our kitchens. If...
/ by Lynn Greenlaw   / photography by Chelsey Ashford Book discussion groups such as the one I belong to have been popular for quite a long time.  Ours is called the Random Readers and it has been in existence for...
/ story and photography by Forrest Clonts I can’t pinpoint the moment when biscuits magically appeared in my life; they’ve just always been a part of my lexicon. My most distinct memory is Great Aunt Lottie mixing fresh batches of biscuits...
/ photography by Forrest Clonts Let’s start with this: you’re gonna need more fruit. Lemonade does not come together with the three or four errant yellow orbs rolling about your produce drawer. For a good sized pitcher, which will comfortably hold...
/ by Jonathan Ammons / photo by Eli Warren You may not think of rice when you think of American farms, but perhaps you should. Rice was very much a part of southern agriculture as any other staple crop. Whether...
/ by Kim Buffington / photography by Eli Warren Simple pleasures sure are enjoying their moment in the sun. Flowers from the garden. Walks in the neighborhood. Fresh fruits and vegetables from nearby farms. Lucky for us here  in South Carolina,...
/ menu by Chef Philip Bollhoefer / table by Chelsea Lane Photography The duo of Chelsea and Philip Bollhoefer return to bring us seasonal inspiration. With a prompt of “Carolina trout” we turned them loose for a definitive summer table. Chef...
/ by Kim Buffington / photography by Chelsea Lane Photography There’s a reason that honey is a term  of endearment – it’s a sweetness that we can’t live without. Its robust flavor profile puts honey at the top of the...
/ by Stephanie Burnette / photography by Chelsea Lane Photography Brining, pickling and preserving are age-old practices, adding seasonal flavor to meats and produce. The steps are simple but require some time to sit around and marry, which equates to...

Distinctive Character

/ by Brendan Blowers / photography by Inspiro 8 Studios Being patrons of the arts not only afforded...

The Joy of Maximalism

/ by Allison Walsh / photography by Inspiro 8 Studios For Jean Wilson Freeman it’s not the house...

Rock Art

/ by Lynn Greenlaw  / photography by Eli Warren Soapstone is a metamorphic rock composed dominantly of talc...

A Cut Above

/ by Brendan Blowers / photography by Eli Warren The son of a woodworker, Jeremy Schrock was in...

Bridge House

/ by Jonathan Ammons / photography by Kevin Meechan Tucked away in the mountains near Cashiers, rather intentionally...