In the last 15 years, the craft brewery scene has really come into its own in Charleston, and these days you can find area breweries all over the Lowcountry, tucked into warehouses, alongside beautiful river views, and even in business parks. Munkle Brewing Co., located in the Neck area of Charleston, routinely takes home medals annually at the Great American Beer Fest competition, and it is one of the standouts in a crowded field. In this conversation, Palmer Quimby, founder of Munkle Brewing Co., shares his journey in craft brewing, emphasizing the importance of tradition, local ingredients, and community. Discover how he balances creativity with craftsmanship, the role of hospitality, and his vision for Charleston's vibrant beer scene.

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Bintou N'Daw is a magnetic person who make food that just draws you in with its layers of flavor and storytelling. She owns and operates Bintü Atelier, an African-inspired restaurant, with her husband in Charleston, SC, and she has just been named a James Beard Semifinalist for Best Chef: Southeast. In this conversation, she shares her fearless approach to taking risks, the importance of cultural identity in her cooking, and her aspirations for the future of her culinary career. The discussion also touches on the creative process of transitioning from takeout to a full restaurant experience, the significance of community and food in bridging cultural divides, and the personal dreams that drive her passion for cooking.

To keep up with Stephanie's work beyond the show, sign up for On the Menu with The Southern Fork, her free monthly newsletter that includes recent bylines, recommendations, and other fun tidbits. And for consistent visual peeks into the world of The Southern Fork, follow along on Instagram.

In this conversation, dietician Olivia Myers shares her passion for Grocery RX, part of Lowcountry Street Grocery in Charleston, SC, which operates as food pharmacy and nutrition education arm. She shares her background in nutrition and food, the challenges of addressing food insecurity, and the transformative impact of GroceryRx on individuals' health and lives. The conversation also touches on the importance of community engagement and the future of the business amidst challenges in funding and administration, but with a sincere hope for building in the future. The work Olivia is doing in the South Carolina Lowcountry is grassroots but with a big impact.

The 2018 interview with Lindsey Barrow of Lowcountry Street Grocery: https://www.thesouthernfork.com/episodes/2019/8/9/ep-148-lindsey-barrow-lowcountry-street-grocery-charleston-sc

To keep up with Stephanie's work beyond the show, sign up for On the Menu with The Southern Fork, her free monthly newsletter that includes recent bylines, recommendations, and other fun tidbits. And for consistent visual peeks into the world of The Southern Fork, follow along on Instagram.

Andrew Zimmern has spent decades proving that food can be a powerful force for cultural understanding and social change. An Emmy-winning and James Beard Award-winning television host, chef and food advocate, he brings boundless curiosity and deep empathy to his exploration of global cuisine on his acclaimed shows, including the Bizarre Foods franchise, The Zimmern List, What's Eating America, Family Dinner, and Wild Game Kitchen. His work extends far beyond television into restaurants, publishing, and philanthropy, all driven by his conviction that shared culinary experiences can bridge divides and create lasting change.

His latest book is The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future co-authored with Barton Seaver. At the 2025 Food & Wine Classic in Charleston, Andrew and I sat down to dive a little deeper into ideas of sustainability and how the world's waters are a great framework to begin to delve into deeper discussions of sustainability.

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In this episode, host Stephanie Burt reflects on her experiences from 2025, sharing highlights from her culinary adventures, restaurant visits, and travel experiences. She emphasizes the importance of personal connections to food and hospitality, recounting memorable dishes and places. The episode serves as a recap of the year while looking forward to future culinary explorations.

To keep up with Stephanie's work beyond the show, sign up for On the Menu with The Southern Fork, her free monthly newsletter that includes recent bylines, recommendations, and other fun tidbits. And for consistent visual peeks into the world of The Southern Fork, follow along on Instagram.

In this conversation, Trey McMillan of Lowcountry Oyster Company shares insights into the world of oyster farming, discussing the significance of location, the transition from fishing to oyster cultivation, and the crafting of the Lowcountry Cup oyster. He emphasizes the challenges and learning experiences in the industry, the importance of sustainability, and the unique flavor profiles of oysters. If you dream about a day on the waters of the South Carolina Lowcountry, then this episode will transport you there.

To keep up with Stephanie's work beyond the show, sign up for On the Menu with The Southern Fork, her free monthly newsletter that includes recent bylines, recommendations, and other fun tidbits. And for consistent visual peeks into the world of The Southern Fork, follow along on Instagram.

What makes a restaurant make one of Stephanie's best of lists? Well, it is always an equation of passion and details that come together behind the scenes and feel effortless during service. Merci, located in Charleston, SC, ended up being one of her most exciting restaurant visits of 2025, so in this conversation, co-owners Courtney and Michael Zentner delve into the importance of community relationships and their event production company, The Drifter. The chef shares his insights into their menu development and culinary philosophy, and they both embrace the challenges of running a small restaurant.

To keep up with Stephanie's work beyond the show, sign up for On the Menu with The Southern Fork, her free monthly newsletter that includes recent bylines, recommendations, and other fun tidbits. And for consistent visual peeks into the world of The Southern Fork, follow along on Instagram.

Just over the South Carolina state border from Myrtle Beach is Calabash, North Carolina, a small commercial fishing town that's been known for generations, especially for its shrimp. For many beach goers, including many in my family, a trip to the beach wasn't complete without a visit to a fish camp in Calabash. In this conversation, lifelong Calabash resident Chef and Captain Bob Taylor shares insights about his life at Waterfront Seafood Shack. He discusses the unique aspects of living in a tourist town, the importance of loving hard work, and the joy of serving fresh seafood. Bob also highlights his family's culinary traditions, including one special pound cake.

To keep up with Stephanie's work beyond the show, sign up for On the Menu with The Southern Fork, her free monthly newsletter that includes recent bylines, recommendations, and other fun tidbits. And for consistent visual peeks into the world of The Southern Fork, follow along on Instagram.