I learned this at a folding table
4:45 a.m. The old Nissan comes up the road and the booth goes up: canopy, folding table, the kettle, the cash box. Kettle corn, every Saturday for ten years. I ran the cash box from the time I could count change.
Bootleg Farms
Milk goat farmers who taught me a lot about the goat milk industry. They brought goats to the market, which is where I first really interacted with one. I visited their farm, and eventually got a goat of my own because of them.
Visit Bootleg Farms →
Hunter Cattle Co.
I’ve known the Hunter family a long time. They raise grass-fed beef and run the whole operation as a family. What I admire most is the effort and passion they put into education — teaching people about farming, and about why eating local and eating healthy is worth caring about.
Visit Hunter Cattle Co. →
Poor Robin Gardens
Some of the prettiest vegetables you’ll ever see. They understand the beauty of nature and of food, and they taught me that from a young age. The kind of green thumb everyone wishes they had.
Visit Poor Robin Gardens →
Southern Swiss Dairy
Brown Swiss dairy farmers running a true small-town creamery. They make some of the best chocolate milk you will ever have, and everything else they put out is just as good.
Visit Southern Swiss Dairy →My own animals
I got so far into it that I talked my dad into letting me raise them myself.
What it taught me: the sheer effort and passion it takes to get one real thing into a customer’s hands, and how little of that anyone sees.
What I grew up on.
The kitchen · Statesboro, Georgia
Supper on the table, and a jar of Braswell’s pepper jelly always open.
This is the food that shaped what I cook and what I crave — and the reason a basket from here tastes like here.
You were just standing in it — one kitchen, one town. Here is the rest of it.
Everybody knows the beachfront. I’ve spent my whole life down there and I love it — Tybee, Hilton Head, Folly Beach, Kiawah, Isle of Palms, every island end to end.
The food, though, comes from a little further in — an hour inland, the whole way from Savannah up to Charleston. The people who make this food live and work out here.
The Lowcountry I mean.
Between Savannah and Charleston
Savannah and Charleston still look like the Lowcountry. The small towns between them still live like it.
It’s the older, quieter Lowcountry — the one the coast has mostly grown out of. Nine of these towns are in the basket.
Why this exists
A thousand gift basket sites. Not one built around this food.
Never corporate, never private equity. None of the conglomerates are in it.
SC and coastal GA Lowcountry. We don’t stretch that claim.
How it is made and why it matters. Not a vendor list. People.
Metter to McClellanville, and every one of them small.
Made to give.
So someone who has never set foot here can taste it, and the people who make it get seen by a bigger audience than a Saturday market.
“Nothing goes in unless it’s something I keep in my own kitchen.”
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