“You tried grits but didn’t like them?”
Greg Johnsman, a stalwart South Carolina grits producer and evangelist, is ever ready to embrace this discussion.
Don’t Like Grits? You Just Haven’t Tried Greg Johnsman’s
The South Carolina miller makes a case for milling heirloom corn the old-fashioned way, for hearty, flavorful grits in all their intended glory.
Guinea flint corn, an heirloom variety that Marsh Hen Mill uses to make hearty grits. Bard Prochaska
Eric Lucas
Author
Eric Lucas is a retired associate editor at Alaska Beyond Magazine and lives on a small farm on a remote island north of Seattle, where he grows organic hay, beans, apples, and squash.
