Freshening up our menu Food section changes an effort to highlight experiences, news

Crustacean pizza — with spicy shrimp, crispy prosciutto, arugula pesto, feta, mozzarella, arugula, grana padano and chili oil — at Crust restaurant on James Island.

Summer is the time for outdoor grilling, patio drinking and subtly tweaking the content of this Food section.

Don’t worry: Favorite fixtures such as Now Open, Forked Path and Daily Digest aren’t going away. But in our ongoing effort to connect readers with the Lowcountry’s best food experiences and contextualize the drumbeat of dining news, we’ve adjusted the column lineup slightly.

Perhaps most importantly, food news is now consolidated in the Wednesday section. You may have noticed that reprints of Raskin Around blog posts no longer appear in Charleston Scene on Thursdays; most of those stories are now published here, so you can get your food news fill in one sitting.

And because there are significant culinary developments beyond greater Charleston, we’ve added a “Headlines” column, in which we’ll explore one food news item that’s captured the nation’s attention, and what it means for eaters here.

You also can stay abreast of Charleston’s dining culture with “Trendlines,” a new column showcasing ingredients, techniques and presentation methods that are suddenly popping up all over town.

Finally, despite the heavy emphasis on what’s happening right now, we’re also looking backward and forward with a brand-new project, “The Post-Courier Cookbook Redux.” This 50-recipe successor to the newspaper’s first cookbook, which appeared in 1966, will be published serially in the section. Local chefs are contributing recipes that they feel best exemplify their current work, ensuring you’ll have a keepsake of being a Charleston diner in 2016. It’s not a bad title to hold.

As always, if you have any questions or comments, please feel free to get in touch. hraskin@postandcourier.com.