anthony: the south is not a monolith. there are pockets of weirdness, awesomeness, and then there s charleston. where for some time now important things have been happening with food. a lot of them having to do with this guy. [ laughter ] i took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha la la la la sha la la la la la sha la la la la sha la la la la la la anthony: what are we drinking? beer? we drinking harder stuff? what s going on? sean: i usually go with a budweiser and a jagermeister. anthony: budweiser and a jagermeister? so any notion of going local right out the window. sean: yeah. bartender: two jagers? anthony: uh, yeah, two jagers. yeah. cheers. good to see you again, man. sean: cheers, man. the first one s never good. the first one is never good. but it gets easier after the first one. anthony: so, look, um, this is no
MasterChef: United Tastes of America aired its latest episode on Wednesday, June 7, 2023. Here are the contestants from the West Coast who made it to the show.
america. anthony: oh what s that? what is this? it looks good. b.j.: we re going back to west africa. ashley: all right. anthony: soft shell crabs and conch in a decidedly west african inflected peanut stew with carolina rice, sauteed squash, and zucchini. anthony: oh, that s so good. sean: man, it s been a while since i ve had conch. anthony: clearly, i mean, correct me if i m wrong, sean, there s a different kind of interest in charleston that existed 20 years ago, right? is something happening here and is it a good what, what, what s changed? b.j.: i mean, it s good to have people from to have a more diverse community in a sense, but then you also lose a little bit. ashley: the danger is they re coming to charleston because of the beauty, and we re having to fight against, you know, bigger entities that seek to get the land so that they can develop it. and so we re fighting to keep what s been ours, and so it s important for us to preserve
information that they came with, with their traditions. sean: if you look at the history of american food and you ll you ll quickly see that this is this is one of the first true cuisines of america. anthony: oh what s that? what is this? it looks good. b.j.: we re going back to west africa. ashley: all right. anthony: soft shell crabs and conch in a decidedly west african inflected peanut stew with carolina rice, sauteed squash, and zucchini. anthony: oh, that s so good. sean: man, it s been a while since i ve had conch. anthony: clearly, i mean, correct me if i m wrong, sean, there s a different kind of interest in charleston that existed 20 years ago, right? is something happening here and is it a good what, what, what s changed? b.j.: i mean, it s good to have people from to have a more diverse community in a sense, but then you also lose a little bit. ashley: the danger is they re coming to charleston because of
traditional gullah cooking? ashley: well, i think what happens is you change the location of the people, but you do not change who the people were. you did not change the information that they came with, with their traditions. sean: if you look at the history of american food and you ll you ll quickly see that this is this is one of the first true cuisines of america. anthony: oh what s that? what is this? it looks good. b.j.: we re going back to west africa. ashley: all right. anthony: soft shell crabs and conch in a decidedly west african inflected peanut stew with carolina rice, sauteed squash, and zucchini. anthony: oh, that s so good. sean: man, it s been a while since i ve had conch. anthony: clearly, i mean, correct me if i m wrong, sean, there s a different kind of interest in charleston that existed 20 years ago, right? is something happening here and is it a good what, what, what s changed? b.j.: i mean, it s good to have people from to have a more