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by Slow Food USA staffer Jerusha Klemperer

Last Friday, finding myself in Columbia, South Carolina, I took the opportunity to visit Anson Mills, where heirloom rice, corn and wheat are hand-processed and packaged in small batches before being shipped fresh to customers and restaurants around the country. Glenn Roberts, the founder/farmer/expert behind this 11 year old company–and one of the newly appointed members of Slow Food USA’s Ark of Taste committee–was generous enough to take me around for a tour and a quick and dirty lesson on the history of Carolina Rice, the meaning of “landrace” grains, and the story of how his work as a historic art and architecture restorer led him to historic plant restoration through his Carolina Gold Rice Foundation.