Sean Brock, now a famous chef best known for his restaurant Husk and his part on The Mind of a Chef, wasn't always in the spotlight. He was born and raised in rural Virginia where he first learned his love of cooking.
“This was a coal-field town with no restaurants or stoplights,” he explains. “You grew and cooked everything you ate, so I really saw food in its true form. You cook all day, and when you’re not cooking, you’re preserving. If you were eating, you were eating food from the garden or the basement–it’s a way of life.”
His passion for flavor and cooking techniques has manifested itself in his cooking and in every aspect of his life. Sean keeps old preserving traditions alive while finding new and interesting ways to apply them to food. For example, he sues his grandmother's 40 year old vinegar mother when pickling or creating new vinegar. He also is a large part of the heirloom seed movement, which is trying to keep genetic diversity alive in our crops and our grocery store. Crops like James Island Red Corn, Benne Seed, Flint Corn, Rice Peas, several varieties of Farro, and Sea Island Red Peas are found in his garden.
Sean is adamant that a corn like James Island Red, aka Jimmy Red, makes a better bowl of grits. He is probably right, and if you go to Husk, you can see for yourself!
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