Kardea Brown has heard people describe her as an “old soul” for as long as she can remember. But not until she was in college at Oglethorpe University, surrounded by classmates living what seemed to ...

These flavorful recipes from the Lowcountry are a joyous way to celebrate.

Add Yahoo as a preferred source to see more of our stories on Google. In the kitchen with Gullah Geechee chef Gina Capers-Willis Gina Capers-Willis calls herself a Geechee Girl. Her roots come from ...

The award places Robinson among a select group of food writers whose work has made a lasting impact on American culinary ...

Last year we celebrated a chef who got a book deal at age 89. Emily Meggett from Edisto, S.C., was a queen of Gullah Geechee cooking, and her cookbook became a bestseller. NPR culture correspondent ...

DAUFUSKIE ISLAND, S.C. ― For little Sallie Ann Robinson and her nine siblings, crabbing was competition. Who can catch the biggest? Who has the most? Which technique — fishing line and scoop net, drop ...

Every summer when we were growing up, my family made the 13-hour drive from our house in Little Rock, Arkansas, to Edisto Island, South Carolina. My parents would wake my sisters and me at four in the ...

Much of Gullah Geechee culture is connected to the waterways and the foodways. The waterways (ocean waters surrounding the Sea Islands where Gullah Geechee people live) were pathways to freedom for ...

CC0 Usage Conditions ApplyClick for more information. To me, crab rice is one of the most underrated, well-kept, and well-loved recipes from out of the Lowcountry, the geographic and cultural region ...

Nan Bauer News Special Writer Sallie Ann Robinson doesn't shake hands. She hugs. I almost get one when I first meet her in the kitchen at Zingerman's Roadhouse, but she and chef Alex Young are up to ...

Emily Meggett spent decades caring for her community with her delicious, traditional Gullah Geechee food from South Carolina. She shared her... For Gullah Geechee chef Emily Meggett, cooking was about ...

It struck me that during my first meeting with Emily Meggett — a meeting in which she was supposed to be vetting me, a first-time cookbook collaborator, to essentially write her remarkable life story ...