With a pair of restaurants—Warehouse and Parlor Deluxe—under her command, chef Emily Hahn doesn’t get a lot of down time. We spoke with her about juggling two kitchens and being named one of Charleston’s top five rising-star chefs by Food & Wine
After a season-long binge of sugary, creamy, and meaty fare, one might consider downing one—or 100—nutrient-packed juices. After all, “about three pounds of produce goes into one 16-ounce green juice,” says Jesse Derbyshire, the owner of Blend Juice Bar in Mount Pleasant.
It’s time to get a new crop of veggies growing! This month, you can plant beet, carrot, lettuce, radish, spinach, and turnip seeds outdoors. Or start seeds inside for broccoli, cabbage, collards, and kale; learn how here