South Carolina ETV

Making It Grow

Making It Grow Shorts

Slightly North of Broad

Clemson Extension Agent Amy Dabbs visits the restaurant, Slightly North of Broad, in Charleston, S.C. and talks with Executive Chef Frank Lee. SNOB, as it is referred to, focuses on using local ingredients to blend with their Southern/French menu. Can't see the video? Watch on YouTube:

Parson Produce

Amanda visits Daniel Parson of Parson Produce in Clinton, S.C. Parson Produce is a sustainable farming project that uses organic farming methods and heirloom vegetables. Daniel just encourages nature to do her work, presenting honest-to-goodness seeds to start the process. This is local food with a direct connection to the local community and the local people. Can't see the video? Watch on YouTube:

Marsh Tacky

Amanda McNulty visits with David Grant on his farm in Florence and learns about The Marsh Tacky Horse. The Carolina Marsh Tacky or Marsh Tacky is a rare breed of horse, native to South Carolina. It is a small horse, well adapted for use in the lowland swamps of its native South Carolina. The Marsh Tacky was developed from Spanish horses brought to the South Carolina coast by Spanish explorers, settlers and traders, as early as the 16th century. The horses were used by the colonists during the American Revolution, and by South Carolinians for farm work, herding cattle and hunting throughout the breed's history. Can't see the video? Watch on YouTube:

Tasty Summer Treats

The 2012 South Carolina Watermelon Queen, Katie Taylor, prepares two dishes that are easy to make for the summer. You can catch Making It Grow every Tuesday at 7 p.m. only on SCETV. Can't see the video? Watch on YouTube:

Congaree Land Trust

Amanda McNulty learns more about the Congaree Land Trust and the new book featuring the Cowasee Basin. You can catch Making It Grow every Tuesday at 7 p.m. on SCETV. Can't see the video? Watch on YouTube:


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