Kiss My Grits

At Geechie Boy Mill, food is first. The focus is on growing the best produce and milling the finest grits and cornmeal. Greg and Betsy Johnsman have a passion for the land and for their products.

On their Edisto Island farm, the Johnsmans operate historic working mills, creating grits used in the country’s finest restaurants, including  James Beard award-winning chefs in nearby Charleston and around the nation.  On a 3-acre garden next to their market, they grow a variety of heirloom vegetables and specialty crops at the request of chefs.

Food photographer Greg DuPree captured these fine images while on assignment for an article to appear in The Bitter Southerner.


The Bittrer Southerner, Grits, Greg DuPree


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