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Lemon Coconut Crumb Bar

January 12, 2016 - Posted in Making it Grow by Sean Flynn
Lemon Coconut Crumb Bar

Clemson Extension Agent and Host of "Making It Grow" is joined in the studio by Samantha McDowell from The Clemson Food Safety & Nutrition Team who will show us who to make a dessert with coconut oil. Yield: 12-16 bars Prep Time: 10 minutes Cook Time: 30 minutes...

Clemson Blue Cheese Recipes

January 12, 2016 - Posted in Making it Grow by Sean Flynn
Clemson Blue Cheese Recipes

Clemson Extension Agent and Host of Making It Grow Amanda McNulty was visited in the studio by SC Chef Ambassador Heidi Trull from Grits & Groceries near Belton, SC who created several dishes and snacks featuring Clemson Blue Cheese.

Sweet Potato Bread

November 9, 2015 - Posted in Making it Grow
Sweet Potato Bread

Annie Ham from McCall Farms in Effingham, SC share her recipe for Sweet Potato Bread!

How it Works: From Sun to Electricity

December 30, 2013 - Posted in Palmetto Scene by A. Randall
Solar

Solar Energy is generated from the Sun but how does it actually produce electricity that we can use? Don Zimmerman with the South Carolina Solar Council explains the process of how this all works together. “The sun illuminates the solar panel and we have this whole row that...

Nationally Renowned Chef Matt Lee Makes Loquat Liqueur

October 31, 2013 - Posted in Palmetto Scene by Aimee Crouch
Lee Bros

Charleston's amazing history and outstanding food is a haven for visitors. Two brothers who grew up in Charleston are now offering a “taste” of the coastal town in a new cookbook, The Lee Brothers Charleston Kitchen . According to NPR, "In addition to highlighting...

An Interview with Chef Vivian Howard from "A Chef's Life"

September 16, 2013 - Posted in Palmetto Scene by Tabitha Safdi
A Chefs Life

A Chef's Life is a new half-hour character-driven documentary and cooking series that takes viewers inside the life of Chef Vivian Howard, who, with her husband Ben Knight, left the big city to open a fine dining restaurant in small-town Eastern North Carolina. We talked...

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