Harvesting Heritage with Chef Amethyst Ganaway returns in September

Upstate Fusion

Sat., Sept. 21 | 6:00 – 8:30 p.m.

The South Carolina State Museum is proud to host Harvesting Heritage, a culinary journey highlighting the past and future of creativity, innovation and artistry in Black foodways throughout South Carolina.

Coming Sat., Sept. 21st, Upstate Fusion will emphasize cross-cultural connections, connections to the land, connections to ingredients and flavors, and connections to the past. The program will explore how African American and Indigenous culinary traditions in South Carolina’s Upstate create and sustain these connections.

The special evening will feature:

• Samples of Bobby’s BBQ, smoked turkey, hash, Chef Dave “Smoke” McClusky’s cornbread, and Fru-ge-ley homemade ice cream.

• A celebration of indigenous and African American culinary traditions shaping foodways in South Carolina’s Upstate.

• Chef Dave “Smoke” McClusky, a member of the Mohawk nation and curator of Corn Mafia, his research on Native foodways, will discuss the broad spectrum of his work in the culinary industry and share his cornbread expertise.

• Tay Nelson, Fountain Inn-native and owner of Bobby’s BBQ, grew up in the restaurant industry, and keeps the memories of his father and brother alive, using his father’s favorite all- natural spices to create awarding-winning Central Texas-style barbecue. He’ll share his story and his barbecue.

• Elise Ashby, an entrepreneur and advocate of sustainable and equitable access to healthy, tasty foods, will discuss her work with Farmers Market Flavors and RobinHood Group, which supports community and school gardens, agricultural entrepreneurship, and practical training for at-risk, disengaged young people and share her frozen treats, Fru-ge-ley.

More Information at scmuseum.org