| backyard traveler |
fresh. Gullah Grub was said to be
the rule by which all other Gullah
restaurants were judged.
Taking advantage of the pandemic
closure, Bill and Sara
Green have been renovating the
roadside restaurant; however,
they are still cooking and serving
homecooked meals to the community
in need.
They are taking it one step
further at Marshview Community
Organic Farm that has been family
owned and farmed since 1863.
“We teach the youth and adults
how to use the soil to be sustainable,”
explains Sara. “Just one seed
and see what will happen when
you put that seed in the ground,
the amount of food you can get.”
Not only do the Greens teach
farming and how to grow vegetables
but also character and how to
get along. Three character traits
are embedded in all who come to
the farm: tolerance, patience, and
love/kindness.
“It’s the Gullah way,” Sara continues.
“Whoever had a lot of this
would share with those who
didn’t. That’s how we grew up on
this island. We depend on each
other.”
One of Bill’s cooking secrets is
slow cooking. “Use your senses,”
he says, who’s been cooking for 58
years. “People these days watch
the clock; Gullah people watch
the pot. They’re listening to the
pot. They smell it. Taste it. Then
they feel it. Put all that into the
pot.”
Visualize the life
Artist Lisa Rivers displays her
work at Legacy Art Gallery in
downtown Beaufort, South Carolina.
The Gullah culture lives and
breathes in her paintings of gutsy
women, oyster boys, and Gullah
shrimpers. In between these
portraits are colorful narratives