The standard tools of food safety — thermometers and bleach buckets — are always within reach in the Charleston, S.C., kitchen of High Cotton, a sister concept of SNOB. But executive chef Anthony Gray says proper sanitation begins at the farms where he procures whole animals for his Low Country cuisine. The free-range animals he sources not only taste better, he also claims they’re safer for consumption because they’re not “cooped up in a pen and on a concrete slab” or standing in ...
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