Marvin Ross, left, of Peculiar Pig Farm keeps a close eye on the slow-roasting heirloom pig.
M E LTI NG POT A Lowcountry dinner at Wormsloe connects community, Gullah-Geechee foodways and rich heirloom crops Written by TIARA HODGES
IN GULLAH-GEECHEE FOOD CULTURE, one-pot cooking with a slow simmer is the common method of blending a variety of flavors and ingredients. In many ways, the March 11 dinner at Wormsloe was an expression of this method, with the coastal community gathered
Photo by CLAY WILLIAMS
in one location to celebrate the Lowcountry’s foodways and heirloom crops (vegetables and meat originating locally for generations), all while spotlighting Gullah-Geechee cuisine.
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