Amethyst Ganaway

People always ask me where they should eat in Charleston. As a born and raised beenya who beeeen beeeen ya, a chef, and as a cool person, I’m starting off with a few places on the peninsula (cept sullivans) and ill be dropping a few of my favorite places in the North area, my favorite coffee shops, places to grab a sammich, and more. This one is for you-my number ones 💜

Charleston has a long tradition of storytelling shaped by its streets, its people, and the rhythm of everyday life. For generations, artists and makers have captured those moments quietly, one scene at a time. We’re sharing a few of the local voices who continue to define the spirit of the Lowcountry. Local Legends: Charleston Edition. Part 2. Meet @thizzg —chef, food writer, and culinary historian. Based in Charleston, Amethyst’s work honors Southern, African American, and African Diaspora food ways. Through her cooking and writing, she highlights the traditions, ingredients, and hands that shaped the Lowcountry’s culinary identity. For Amethyst, food is more than nourishment — it’s history, culture, and connection passed from one generation to the next. In honor of International Women’s Day, we’re celebrating the women featured in our Local Legends series—artists, writers, founders, and change makers whose work strengthens their communities and reminds us why craft and connection matter.

As my brand continues to grow, I’m looking to collaborate with brands that are aligned with the work i do-good products, great storytelling, and a great mission. I’m an award winning chef of over 15 years, a food writer with bylines and features in major publications like @nytimes , @saveurmag , @foodandwine , @washingtonpost , @gardenandgun etc and a captivating storyteller through social and digital content. Some examples of brands I’ve worked with before? @grassrootscoop @callieshotlittlebiscuit @burlapandbarrel @smitheyironware @yolelefoods And many more ♥️ I’d love to work with new and older brands on giveaways, social content, recipe development, written pieces, etc. Tag your favorite brands below to help me get some visibility and some ideas on who YOU think I should work with! Bonus points for local/small brands, women/minority owned, but also tag those big brands-we need the same opportunities as our folks up north or out west in the South, and it’s hard to get that down here. Basically, if you have something amazing, let’s connect. (Brands must have a product-I’ll make another post soon about chefs/restaurants who may want to collaborate 💜💪🏽)

We back with the next installment of the wild game series with more Guinea fowl! Guinea fowl are some of the most beautiful birds I’ve seen but also very loud, very much do what they want, and very much large and in charge….. Damn…. Am i the bird? Stay tuned for the recipe next!!

Our Harvesting Heritage series will be returning to the Museum on Saturday, June 6, with Harvesting Heritage: Voices from the Mosquito Fleet. 🌊 Hear from storyteller and leader in Lowcountry conservation efforts, Tia Clark (@the_casual_crabber ), in discussion with Chef Amethyst Ganaway (@thizzg ) about the lives and legacy of South Carolina’s coastal pioneers, the Black fisherman of the legendary Mosquito Fleet. 🎤 The evening will also feature: 🐟 Fish fry curated by @chef_reggiemiller of Miller Cuisines 🍽️ Red rice by Chef Amethyst Ganaway 🍰 Chewies by the Lorraine Guild 🍹 Handcrafted cocktails by Will Green (@wllgng ) 🎟️ Learn more and get your tickets today through the Harvesting Heritage link in our bio 🔗

Local grouper, rof, lil cute 🧅, pea shoots. 📸 @jonathancooper 🌱 @kingtidefarms

Sadly, oyster season is coming to an end here in Charleston sooooooo……make my brown oyster stew while you still can! Find the recipe at @saveurmag 🦪✨ 📸 @jonathancooper 🌱 @kingtidefarms

🍝Posting pasta because i must feed the algorithm! 🎥 @digitaldashproductions

Thinking bout my crab rice cooked over coals, like always 😂 The recipe is simple-a few aromatics, bacon (not needed but def extra delicious), some seasonings, good crab meat, and well rinsed rice. I add in a heavy handful of chopped fresh herbs and a lil squeeze of lemon if you feeling jazzy. The crab and rice gets a nice hint of smoke from the grill, and some crunchy bits form while still being moist and fluffy. I hope ya mout watering. 😘

It’s Sunday, what yall eating? 📸 @jb_mccabe

🍓You’ve probably seen these in your yard and kept it moving. Small red berry, looks like a strawberry, growing low to the ground. It ain’t!! This is Duchesnea indica, usually called false or mock strawberry. It shows up all over the South this time of year and my yard is full of em 😂 Quick ID: yellow flowers, and the fruit points upward. True wild strawberries have white flowers and the fruit hangs lower with a noticeable aroma. You can eat them but the flavor of the fruit is mild. It’s low in sugar, and acidity, and is mostly water and seeds. It contains amounts of vitamin C, plus trace vitamin A from carotenoids a few B vitamins like riboflavin and niacin. The leaves contain tannins and flavonoids which give that astringent effect, which can help tighten tissue and slow minor bleeding. Flavonoids are associated with anti-inflammatory and antioxidant activity. In practice, the leaves have been used as a simple tea for mild digestive discomfort. Fresh leaves can be crushed or chewed and applied to insect bites, small cuts, and irritated skin. There is also some antimicrobial activity documented, which lines up with that topical use. This is a common plant that gets misidentified and ignored at the same time. Once you know what you’re looking at, it becomes a lot more useful. Make sure you’re harvesting from safe areas and wash everything well before using!

I’m so excited to officially announce that I have been selected as one of the inaugural @riseresidency Residents with @marcuscooks and @dennistonhill ! Myself along with the incredibly talented @klancycooks and @jenfullymade will be mentored directly with some of the best industry leaders, experts, and professionals as we work to push food forward. It’s an honor to work on a project that celebrates and archives Black deep southern foodways in real time, and it is incredible that THREE Black women were chosen out of over 120 applicants for this residency and program. I’m also honored to be one of the first chefs in residence at @dennistonhill alongside Klancy and Jen, in their 20+ year history. This is really an opportunity of a lifetime and a true one of a kind experience being spearheaded in food, beverage, and hospitality. Chef @marcuscooks thank you for continuing to pave the way for Black chefs and industry professionals to make their own lanes in this world-I’m excited to work with you! @dennistonhill thank you for opening your doors for our community and industry to see that food is art, and more than just what is in a kitchen. I’m beyond excited to spend time in nature and in community with other artists from across disciplines to help hone my own work. While i am at DH, I’ll be working on some projects for my cookbook, From the Roota to the Toota, continuing to hone my exhibit work with the @scstatemuseum and the Harvesting Heritage exhibit and programming, and finally-getting that rest yall love to yell at me to get!! Man, I’m so thankful. Ahhhhhhhhh i finna DUMBBBBB ON YALL BOIIIIIIIIIIII 😂 Charleston we on the map man, wha dat boy @scoopboogie843 say? AHHHHH TURN ME UP AYE AYE AYE!!!