Photography by Chia Chong
Styling by Libbie Summers
While most of the United States is buried in snow, we are harvesting the first spoils of Spring here in Savannah. This week we celebrate rhubarb in all its fashionable tartness. We’ve used it to make a puree, folded it into cream, “chutneyed” it, drank it with a little bubbly and captured its colors and history through an artist’s keen eye. Join us this week as we cut off the leaves and celebrate the stalk.
I remember watching my Dad and Grandpa Gibson clean and butcher 20 to 30 rabbits at a time after a long day of hunting on Grandpa’s Missouri farm. When I got old enough I was allowed to help skin the rabbits, but never hold the knife. Knowing my Dad and Grandpa, this concern was not for my safety, but for the enjoyment they garnered from butchering their own kill.
Words and Recipe by Libbie Summers Photography by Chia Chong Grandma had a sunporch that was nearly falling off the southeast side of her old farmhouse. Each year, after the […]
Words and Artwork by katherine sandoz Photography by Chia Chong The minute she heard that her sister had begun labor, Jillian gathered her supplies and scurried to the just barely […]
