tallow and honey.

And it just wasn't the generic sameness that I think that we have been taught by industrial producers to expect from our rice, from our flour, from our corn.. Michael Twitty, author of.Rice: A Savor the South Cookbook.

Valerie Erwin is a master chef of Great Migration culture and cuisine.She is the lively, restless creative who uses her Philadelphia roots as a battery pack to the energy she gets from both the cobblestones and her parents' deep Gullah-Geechee roots.. —Michael Twitty, author of.So you got friends.

Because of that early relationship, I've had an almost 20-year friendship with Glenn.I managed a not-for-profit restaurant in West Philadelphia where there was a lot of donated food.

When I started working there, I brought on a chef who's a friend of mine and there were Quaker grits already there, we used them up.

Then I wrote to Glenn and he just said, "OK, just tell us what you want, how much he wants.As the business grew, I was actually damaging the company more by trying to do it all.

And that was one of the biggest shifts I had.That took us to the next level.

Like we really expanded as an organization after we made those choices.Now I have this unbelievable team of people around me that I trust.