This is part of the Post and Courier's Daily Digest series in which one of our food reporters asks a local to describe their day of eating in detail.

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Editor’s note: Per tradition, The Post and Courier Food section is celebrating Lowcountry Local First’s month-long Eat Local Challenge by featuring event participants in April’s Daily Digest columns. Challenge takers are asked to shift $10 or more of their weekly food budget to locally produ…


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Answering readers' food questions

The right Scotch could be an ideal beverage for an oyster roast, but the majority of Lowcountry activities are more compatible with lighter spirits. Despite the region’s long history with rum, local bartenders report vodka still rules the cocktail scene. And when a situation calls for brown liquor, bourbon is the overwhelming choice, in part, because of its distinctly Southern identity.

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