CRAFT by Under My Host® Issue No. 16 Made in America: Part I | Page 13

Slow Roasted Farro • $7+
Anson Mills
When people think of Southern
grains, their heads most often
go directly to grits. Well, South
Carolina’s own Anson Mills
has a few other locally grown
options for you to choose from.
My favorite? Farro, hands
down. From salads and sides to
soups, this delicious grain will
add character and nutrition to
your meals.
Cashew Cheesy Sauce • $13
Core + Rind
I’m a big fan of liquid cheese be
it my publisher, Cori’s delight-
ful nacho cheese or the vegan
variety. St. Louis’ own, Candi
and Rita of Core + Rind created
this zippy “cheese” using a base
of pumpkin and cashews, amp-
ing up the tang with nutritional
yeast. Try this new Southern
sauce in old school preparations
like macaroni and cheese.
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