Event
Harvesting Heritage: Upstate Fusion
This ongoing event series highlights the past and future of creativity, innovation, and artistry in Black foodways throughout South Carolina.
Event Date
Sat., Sept. 21 | 6:30 - 8:30 p.m.
Doors open at 6 p.m.
On Sept. 21st, Harvesting Heritage: Upstate Fusion will emphasize connections – cross-cultural connections, connections to the land, connections to ingredients and flavors, and connections to our past, our ancestors. We will take a close look at how African American and indigenous culinary traditions in South Carolina’s Upstate create and sustain these connections.
The program will feature:
- Samples of Bobby's BBQ, smoked turkey, hash, Chef Dave "Smoke" McCluskey's cornbread, and Fru-ge-ley homemade ice cream
- A celebration of indigenous and African American culinary traditions shaping foodways in South Carolina’s Upstate.
- Chef Dave “Smoke” McCluskey, a member of the Mohawk nation and curator of Corn Mafia, his research on Native foodways, will discuss the broad spectrum of his work in the culinary industry and share his cornbread expertise.
- Aaron Baumgardner, a scientist and proud citizen of the Catawba Indian Nation, will share his work advancing agriculture, food systems, indigenous food sovereignty, and the rematriation and proliferation of ancestral seeds to empower fellow citizens.
- Tay Nelson, Fountain Inn-native and owner of Bobby’s BBQ, grew up in the restaurant industry, and keeps the memories of his father and brother alive, using his father’s favorite all- natural spices to create awarding-winning Central Texas-style barbecue. He’ll share his story and his barbecue.
Elise Ashby, an entrepreneur and advocate of sustainable and equitable access to healthy, tasty foods, will discuss her work with Farmers Market Flavors and RobinHood Group, which supports community and school gardens, agricultural entrepreneurship, and practical training for at-risk, disengaged young people and share her frozen treats, Fru-ge-ley.
ABOUT THE HARVESTING HERITAGE EVENT SERIES
The South Carolina State Museum is proud to host Harvesting Heritage, a yearlong culinary journey highlighting the past and future of creativity, innovation and artistry in Black foodways throughout South Carolina. In partnership with a rising star of Southern cuisine, Chef Amethyst Ganaway, this event series will honor and explore six regions of South Carolina: the coast, the Upstate, Appalachia, the Lowcountry, the Pee Dee, and the Midlands.
Ticket Options
Single Ticket to one Harvesting Heritage event. Includes activities, food and one drink voucher.
Please note: Ticket sales are final and non-refundable.
About Amethyst Ganaway
Born and raised in North Charleston, Amethyst Ganaway has been featured in the New York Times, Food & Wine, Garden & Gun and more. Specializing in Southern and African American foodways and the foodways of the African Disapora, Ganaway also recently headlined the Charleston Wine + Food Festival. She uses her position as a chef and food writer to tell the stories of the region’s history, culture, art, cuisine, and environment.
About Elise Ashby
Elise Ashby has called Union, South Carolina, home for nine years. She is a Chicago, IL-born, Northern California-raised and Washington, DC-native and graduate of Howard University School of Business. Elise has over 35 years of experience in community, economic and international development, including her work with the National Council of Negro Women (NCNW) in Ghana, Egypt, Eritrea, Senegal, Zimbabwe, and South Africa. She is the co-founder of the RobinHood Group, established in 2001 in Washington, D.C., and reinstated in South Carolina in 2016, where she also manages the Union County Farm & Craft Market and the FoodShare Union County hub. In 2019, she created Farmers Market Flavors and Fru-ge-ley – a new category of frozen treat. Her work in South Carolina supports healthy food growth and consumption and agricultural entrepreneurship, shaping practical skills through community outreach. She serves on the boards of the SC Association of Farmers Markets, SC Specialty Food Association, SC Black Farmers Coalition, and the Live Healthy Union Coalition.
About Aaron Baumgardner
Aaron Baumgardner is a proud citizen of the Catawba Indian Nation. Born and raised in the Midwest, Aaron's culinary roots trace back to the South, where he learned to cook from his grandmother. Trained as a scientist with a focus on plant ecology, Aaron moved to Rock Hill, SC in late 2021 to serve his tribal community. He is dedicated to advancing agriculture, food systems, and indigenous food sovereignty. Aaron's work centers on the rematriation and proliferation of ancestral seeds, empowering fellow citizens to reconnect with these food relatives to create fresh, meaningful meals for their families.
About Dave "Smoke" McCluskey
Dave "Smoke" McCluskey is a Mohawk Chef, Micro-Miller, Native American Foodways lecturer, educator, and the owner of Corn Mafia, makers of small-batch hominy. Corn Mafia is recognized as one of the few producers of true hominy with grinds such as grits, cornmeal, masa/flour, and traditional whole hominy.
Chef McCluskey has over 35 years in the food industry and as a lecturer on Native American Foodways. He formed Corn Mafia during the pandemic and has now expanded into the farming of rare traditional native corn varieties here in South Carolina. His offerings can be found at www.cornmafiahominy.com.
About Tay Nelson
Fountain Inn, S.C.: Tay Nelson is the owner of Bobby's BBQ. He mastered the art of smoking meat through video tutorials and mentorship from esteemed pitmasters. Passionate about Central Texas-style barbecue, Tay and his wife opened Bobby's BBQ in 2018. The menu boasts wood-smoked brisket, pulled pork, ribs, turkey, house-made sausage, and even jackfruit for vegans. Tay's proprietary blend of Bobby's All-Purpose Seasoning, perfectly complements the meats and homemade sides and was inspired by his late father and brother, the restaurants namesakes, Bobby Sr. and Jr.
Event Partner
Harvesting Heritage Event Series
Chef Amethyst Ganaway and the State Museum present a new event series exploring South Carolina foodways.