Season 2, Episode 2: Seeds - Sean Brock
Mind of a Chef: Season 2 - Sean Brock & April Bloomfield
•
23m
It all began here when Sean went looking for Jimmy Red Corn. That simple journey turned into a lifetime of searching, archiving and reviving lost crops of the South. His partners in crime are the legendary owner and operator of Anson Mills, Glen Roberts, and University of South Carolina professor, David Shields; a trifecta of seed nerds hell-bent on preserving Southern food heritage. In this episode, Sean makes Jimmy Red Corn Grits and a Chestnut Bread and Red Sive bean salad. David Shields visits Sean’s R&D lab to experiment with seeds, and to tell the story of the Bradford Watermelon, a near extinct fruit with a delicious and deadly history.
Up Next in Mind of a Chef: Season 2 - Sean Brock & April Bloomfield
-
Season 2, Episode 3: Rice - Sean Brock
This episode is all about rice and its essential role in Southern cuisine. Sean visits Anson Mills, where Glenn Roberts is blazing a trail to reintroduce the world to the Carolina Rice Kitchen. Carolina-Gold rice was once the primary crop in South Carolina and sought after worldwide. Using ani...
-
Season 2, Episode 4: Louisiana - Sean...
This episode focuses on the heavy influence Louisianan cuisine has on Sean. Historian and food-writer John T Edge of the Southern Food Alliance takes Sean to his “favorite place on Earth”, Middendorf’s Restaurant, where they shave thin slices of catfish into the fryer to create a catfish chip. ...
-
Season 2, Episode 5: Preserve - Sean ...
Sean often describes how his family ate growing up this way: “If we were eating, we were eating food from the garden or the basement–it’s a way of life.” In this episode, Sean shows us what it means to be eating from the basement by exploring and utilizing the preservation techniques that are cr...
