Marsh Hen Mill
Farmers' market · Charleston County ·
Family-run farm market with 4 grit mills, fresh produce
Family-run farm market with 4 grit mills, fresh produce
"A grits producer whose product has been used by local makers—such as a craft brewery—to incorporate traditional, regionally grown grain into modern food and drink offerings, reflecting the continued influence of Gullah-Geechee agriculture." - Tara Donaldson
"A grist mill whose grits appear on menus across Charleston and around the country has announced it will change its name after criticism that its current moniker appropriates the identity of the Gullah Geechie community. The owners, Betsy and Greg Johnsman, who inherited the name when they purchased the property in 2003 and are not of Gullah Geechie heritage, faced questions over profiting from the title of a marginalized group whose ancestors were enslaved laborers in the Lowcountry. In response to public concern — amplified by advocates and public figures such as chef Samin Nosrat — the owners said they have begun the legal steps to rename the business, affirmed their commitment to providing high-quality products, and promised to announce a new name once paperwork and legal requirements are complete." - Erin Perkins
"A heritage flour producer that was originally listed among recommended sources for alternative flours; the company’s founders subsequently announced plans to change the business name following allegations of cultural appropriation, prompting an update to the article." - Katie Okamoto
"An antique-mill operation on Edisto Island producing stone-ground Southern staples, notable for its indigo-hued offerings like blue corn, blue grits, blue cornmeal and indigo popcorn; the company also supplies a wide range of grits, cornmeal, Red Island peas and farro piccolo used by many top Charleston kitchens." - Erin Perkins
"Sourced from Geechie Boy Mill in South Carolina, the blue corn grits used here are a coarsely ground heirloom variety that lend a distinct lavender appearance and a sweeter flavor than the more commonly used white or yellow grits, and when simmered for 40 minutes their inherent earthiness is allowed to shine alongside a touch of parmesan for umami." - Suzi Pratt
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