Slow Food Movement Taking Hold in Myrtle Beach

Earlier this month, a diverse cross-section of more than 60 people descended on the New South Brewery in Myrtle Beach, which played host to an event called the Farm to Fork Brewery Potluck.

The brewery became a haven for locals in the midst of yet another busy season on the Grand Strand – an oasis of camaraderie, New South brews – and a smorgasbord of locally sourced fare featuring 70 pounds of Carolina Heritage Farms ribs smoked and prepared by Chef Joe Bonaparte, executive director of Horry-Georgetown Technical College’s International Culinary Institute of Myrtle Beach – and side dishes showcasing products from Worley Lane Farm [goat cheese], Millgrove Farms [fresh greens], The Walker Farm [free range eggs], and local fruits and vegetables from Home Sweet Farm, Fowler Farms Fresh Produce and Sugarfoot Organic Farms.

Behind all of this is an organization called Slow Food Waccamaw, the new local chapter of Slow Food USA.

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