If you ask anyone in the Charleston, South Carolina, area what they think the best BBQ is locally, they will likely say Rodney Scott's.


Rodney Scott's is known for smoked whole hog BBQ.


"Smoking meat is an overnight process at this acclaimed North Central destination for pulled pork prepared over live coals in the regional style, plus Lowcountry favorites like slabs of ribs, pit-cooked chicken and fried catfish. The laid-back, light-filled counter serve has both booths and communal seating inside and a few picnic tables out front."


There's outdoor dining and indoor, as well. I ordered at the counter and had a seat. After a few minutes, I had a delicious pulled pork sandwich and macaroni & cheese in front of me.


It is truly, really delicious. Like, you don't even need sauce it's so good.

Bagelsaurus is a super popular bagel shop in Cambridge that usually has a line out the door.


When I've tried to go before, they were sold out so I was bagel-less.


This time, we stopped at Bagelsaurus bright and early to get my hands on a fresh-baked bagel.


I waited in line and perused the menu, already knowing I was going to settle on a bagel & lox. I ordered an onion bagel (though I think they gave me a poppy) with scallion cream cheese, cold-smoked salmon, and red onion.


This was a beautiful rendition of the sandwich. I could eat this every morning and be so, so happy.


Do you go savory or sweet with your bagels?

Jack of Cups Saloon is known for a wide assortment of local brews and some inventive dishes. I checked out this spot with a few new friends.


There's an indoor portion - which was a nice reprieve from the heat - and outdoor seating as well.



The menu was really cool, with lots of creative options like bahn mi spring rolls or boiled peanut hummus.



I started with the Mushroom Veloute, which is a creamy French soup with shiitake mushrooms and truffle puree.


Then for my main meal, I tried the Green Curry Mac. Ditalini pasta with spicy green curry cheese sauce, corn salsa and romano. Oh my goodness this was unbelievable.

Here's my latest column in the Charleston Gazette-Mail:

You may have seen the giant, green balls littering lawns and fields, dropping on top of cars, and maybe bouncing off sidewalks this fall.

The black walnut — a greenish-yellow tennis ball-sized hull that encapsulates a dark, slightly bitter and smoky nut — is an autumn Appalachian signature.

Many rural families take to the woods in search of the meaty treasures before hauling them home to remove the husk and crack the shell. It’s a labor of love to dig out the meat of the nut — which includes soaking, heavy-duty crackers and a pick.

But is it worth it? Some think so.

The walnut itself divides families: Either you love the flavor or you find it too bitter. If you fall into that first category, you may be one of those who are keeping up the tradition of hand harvesting black walnuts. Or, if that sounds like too much work, you can often find them at a local farmer’s market and enjoy the fruits without the effort. If you’re not a fan, you may pay someone to take them off your hands — and yard.

There is an entire town in West Virginia that celebrates this fall delicacy. At the West Virginia Black Walnut Festival, Spencer hosts a bake contest which must include black walnuts, a food court that incorporates the nut and vendors who pay homage to the nut.

Black walnuts are great in baked goods like muffins and cakes. They also pair perfectly with fudge and even ice cream. Local chefs have even incorporated them into savory dishes featuring fish or beef. Just be careful to not let the bitter flavor overpower all the other flavors in a meal.

Securing the black walnut is still a pastime for many families, as black walnuts remain wild and are hand harvested. It’s yet another fruit from the land that has prompted Appalachians to be innovative and creative with their meals to incorporate the local food. The black walnut is just one more example of how Appalachians have made creative use of the sustenance they have available to create delicious meals that are rooted in place.

Whether you prefer black walnuts in your ice cream or not, the role they play in Appalachia’s food culture is clear. Which side are you on? Pro- or anti-black walnut?

One of Kaitee's favorite cuisines is Sichuan food, which is a style of Chinese cuisine originating from Sichuan Province. It makes use of the Sichuan peppercorn, which gives some heat and a numbing sensation to the food.


And, one of her favorite restaurants is Chilli Garden. So, we made a late-night stop here for some comfort food dinner.


I wanted to get in the full spirit and try something in the Sichuan vein (even if I'm not big on spicy food).


First, though, we had some crab cheese rangoons - which is always a favorite.


And, then, I ordered the wontons with chili and garlic sauce. These definitely packed some heat, but they were so tasty, too.



And for my main meal, I went with Kung Pao chicken, which "is a spicy, stir-fried Chinese dish made with chicken, peanuts, vegetables, and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns," according to Wikipedia.


While it had a great flavor, the heat was just too much for me, and I ended up leaving it for Josh to finish what I started.