Returning to his roots, Matthew Raiford explores his place between heritage and legacy. Raiford calls himself a “chefarmer”—a blend between chef and farmer. In addition to the farm, he and his partner Sage own The Farmer & The Larder, a restaurant in slowly reviving historic downtown Brunswick.
At least once a week, writer-photographer Pableaux Johnson invites ten diners to sit around his old New Orleans table for a shared meal. If it’s aMondaynight, and even sometimes when it’s not, Johnson makes red beans and rice for supper. His perfect pot? “First, it starts with the beans."
"If you want to get to the authentic center of a person," says Natalie Keng, "you should start by taking a look at what’s on their plate. I've had folks tell me flat out, you cannot be authentically Chinese and Southern. Well, that's who I am, and it's authentic to me, just like mom's Hot Hunan Catfish or dad's egg rolls and sweet tea."
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