grits

Episode 3 discusses the new age trend: EVERYBODY HAS TO BE A BOSS!  There's levels to this shit!  To find out those levels and to find out WHY THIS IS EVEN A THING...TUNE IN!!

This episode is all about family: the good, the bad, and the ugly.  When is it time to cut off toxic family members?  Should you reconcile with your estranged family members?    Listen to find out!  

This is the first official episode of the Gumbo N Grits Podcast!!  This episode discusses the "Ghost" finale,  New Year Resolutions, appearance, and more!  Come and join the fun!

*Warning* Explicit Language so open at your own risk!

Katie Beth & Steve are back with an episode discussing the holidays, in particular Advent & Christmas. They also talk a little about grits and hope.

HRN’s Kat Johnson and Hannah Fordin sat down with farmer Greg Johnsman to talk history, seed preservation, and grits at Charleston Wine + Food. Based in South Caronlina’s Sea Islands, Greg and his wife Betsy are committed to preserving and sharing the agricultural traditions of the region. With their business, Geechie Boy Mill, they’re sharing delicious grits made with heritage corn varieties that hardly any other farmers are cultivating, along with other grains and preserves. Greg talks about getting the best out of his mill, treasure hunting for heirloom seeds, and much more. 

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Grits on Side Hustling, Finding Your Niche, & Staying in Your Lane

Have you ever had someone in passing conversation ask you, "Are ya workin' hard or hardly workin'?"

I used to get this from some of the older folks who would come through my cash register when I worked for a Midwest Grocery Chain called Hy-Vee.

Of course, my answer was always, "Hardly workin'."

When I think about this phrase now, I feel most people I come across are hardly workin'. They're the same ones complaining that nothing good is poppin' off in their lives when, in reality, they're coasting and seeking shortcuts.

At the end of the day, hard work pays off—and there aren't too many people working harder than today's guests.

I'm talking about Reuben and Toya Levi who tag team Grits. It's more than just dope merch flexin' Reuben's design and handy craft: it's a Southern Lifestyle Black Americana brand out of Houston, Texas, that has gained national attention with no signs of slowing down.

Grits started off as a passion project but has transformed into something bigger that educates, inspires, and, of course, decks us out in some of the the finest threads in the game.

Today, Reuben and Toya share:

• The value of side hustling
• The power of personal projects
• Tips on finding your niche and creating loyal fans
• Working hard and taking risks = aka No Grits, No Glory
• As well as their Green Book Project, pizza, and more

Enjoy This Episode?

If you enjoyed and found this episode value, I need your help spreading it! Please, share a screenshot or video of the episode you’re listening to and tag me on Instagram at @prspctv_cllctv and @perspectivepodcast—and let’s connect.

Shownotes

• Connect with Grits: Website | Instagram
• Learn more about the Green Book Project
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In this special "all killer, no filler" edition of #HashtagFinance, Barrington Miller (2X Ontario Chili Cook-Off Champ) joins James Black (habitual eater, and sometimes host) to discuss their eating experiences as frequent business travelers and share some "pro tips" for dining on the road. A full plate is served on this episode including:

Barrington's recent food experience in Colombia, the 60-year-old food stand, and the world's best fruit (NOT apples)

Where the world's best shawarma is located (hint - not in Canada!)

James' warning about very late-night eating situations

How to navigate the dicey food scene at Miami International Airport

Bear's discovery (and description) of grits in Charleston South Carolina

Where the best fried chicken can be located in North Carolina

Special feature - "Where's Lunch??" in Calgary, Vancouver, and Toronto

Barrington and James' thoughts on when you can/should eat breakfast

A special plea for the restaurant community in Toronto

Listen until the end to get pro tips, including:

1. What to do when you don't see anyone in a restaurant
2. Why you need to fly into, or out-of LaGuardia, and NOT Newark Liberty International
3. How to beat long line-ups for good food

Bon appetit!

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Lets get back to basics! The witches return from a few weeks of Sabbat episodes and Spookysodes with a hoodoo staple, and heavenly stone. Macy conversates conjure bags and Charlye spits sodalite.

Join them this week for an episode full of Spells, Art Stones, and Grits!

Things we talked about this episode:
luckymojo.com

Macys Money Mojo Bag
Small green bag
Silver mercury dime
Pinch of sugar
Lodestone
John the conqueror root wrapped in a 2 dollar bill
Metal money bag charm
Van van oil

Shrimp and Grit Recipe
smalltownwoman.com/shrimp-and-grits-southern-style/


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We are not doctors, lawyers, or professionals. We are amateurs, and nothing we say should be taken as advice, instruction, or seriously. Any action taken based on what we say or imply can and will lead to illness, existential crisis, injury, your pets no longer loving you, and death.

We are not doctors, lawyers, or professionals. We are amateurs, and nothing we say should be taken as advice, instruction, or seriously. Any action taken based on what we say or imply can and will lead to illness, existential crisis, injury, your pets no longer loving you, and death. We make no promise or guarantee, expressed or implied, and assume no legal liability or responsibility for any injuries resulting from the use of information contained within our media.

Today, Cathy is joined on the phone by Erin Byers Murray, a Nashville-based food writer and recipient of the Les Dames d'Escoffier MFK Fisher Award for Excellence in Culinary Writing, whose latest book is all about Grits. Erin shares how she came to the topic, after having lived away from the South, where she was born, for much of her life. She wanted to explore the changing culinary culture of the South and found grits to be a rich topic that is held very near and dear to many Southerners. Hear Erin talk about the history of grits, from Native American traditions to the role that women have always played in bringing it to the table. And hear about how the production of grits has been industrialized, changing the flavor and nuances of grits, but you can find many newer, artisanal grain mills producing heritage corn grits today.

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Host Kat Johnson continues her exploration of historic Southern ingredients and traditions at Charleston Wine + Food this year with a compelling conversation about Jimmy Red Corn. Distillers Ann Marshall and Scott Blackwell of High Wire Distilling Co. weigh in on using this variety to create a bourbon unlike anything you’ve ever tasted. They journeyed through Oaxaca with Glenn Roberts of Anson Mills to trace the origins of Jimmy Red Corn, and the three share highlights of that recent trip.

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