Add kale, and stir until wilted; if needed, cover saucepan and let stand 1 to 2 minutes.
Valerie was one of the first people to welcome me to Philadelphia, and is always one of the first people you see on the frontlines of change.Valerie was on the vanguard of Lowcountry cooking, rice history, and Southern foodways, helping to set benchmarks for chefs, food writers and historians to explore these culinary traditions.
It has been years since Geechee Girl Rice Cafe has been open, but it has an indelible imprint, which is because of Valerie's presence.. —Jamila Robinson, food editor of the.I take it rice was fundamental to those dishes?.We always had rice, and if we went to my grandmother's house, there was always rice, but in other people's houses, not so much.
I honestly don't know if I just always knew or somehow I figured out that it was because my parents' families both came from the Lowcountry where they eat rice.It drifted into my consciousness that other people didn't eat rice because they weren't from Savannah and Charleston, but we ate rice because that's where our family was from..
When you were a kid, did you go from Philadelphia to the Lowcountry to visit family?.
We never went to visit anybody.If you've been on social media in any capacity, you've seen some of these viral dishes saturate your timeline.
But why do the videos feel so dismissive of safe and proper cooking techniques?What about respecting ingredients?
Why are these dishes being made by someone who isn't well-versed in the cuisine?More often than not, the entire dish feels like an afterthought; something that someone threw together for the sake of going viral.