The Rice Paper

In 1995 four acres of rice were grown for commercial production in the state of South Carolina . This spring South Carolina will plant nearly 400 acres of rice for commercial production—sixty of them will be Carolina Gold. When the fields ripen to golden brilliance this August, they will provide a stunning backdrop for the 2005 Carolina Gold Rice Symposium.

Registration for the Carolina Gold Rice Symposium—scheduled for August 18th, 19th and 20th in Charleston —begins May 1—just 18 months after our first CGRF meeting. The Planning Committee anticipates keen interest in the event—both in the US and beyond—and recommends early registration for those interested in attending. Here are a few reasons you’ll want to register immediately:

Carolina Gold Rice takes center stage in original presentations and discussions led by internationally respected culinary scholars, historians, scientists and heirloom agriculture experts. Framing these events, 35 of America ’s finest chefs and culinary historians will collaborate to serve fine foods and beverages inspired by Carolina Rice Kitchen cuisine, past and present. The event will host a Carolina Rice Bread Exposition; a colonial-era rice field lunch; tastings from the antebellum rice planter’s table; and a Lowcountry rare breeds rice pig BBQ—with all the fixin’s. For more information, please visit our website.

Planning for the Symposium is nearly complete. We wish to thank every member of the Planning Committee for his or her commitment of time and talent. We are confident the Symposium will be a smashing success.

Funding for the event, however, is still below our projected goal. Please call Dr. Merle Shepard or me at (843) 709-7399, or e-mail: officers@CarolinaGoldRiceFoundation.org to discuss support for the Symposium.

It is time for our foundation to look beyond the Symposium to future activities. Toward that end we have identified three important programs for future funding consideration: 1) the creation and continuing support of an electronic resource center and archive comprising a virtual collection of historic literature and reference works, public records and editorial content on historic heirloom grain foodways, agriculture and culture in our region; 2) funding, venue and professional support for the Southern Foodways Alliance Summer 2008 Rice Field Trip to Charleston, South Carolina; and 3) the creation of a memorial to Dr. HenryWoodward, legendary physician, planter and scholar credited with the introduction of a rice variety for breeding that became the world famous Carolina Gold. The CGRF Board of Directors and I ask you to reflect upon the importance of these programs and contribute generously to their development.

Glenn Roberts, President & CEO

Thursday, August 18, 2005
Rice Bread Exposition at Trident Tech Main Campus

12:00 noon-3:00 pm
Tasting and Discussion of Traditional Rice Breads
Chefs’ Carolina Gold Rice Bread Brunch
Tour of the new Trident Tech Culinary Facility

5:00-6:00 pm
Opening Session, Charleston Museum
Dr. B. Merle Shepard , Acting Chairman of the Board, Carolina Gold Rice Foundation, Welcome
Martha Zierden , “Accoutrement of the Carolina Rice Culture & Introduction to ‘Foodways of the Lowcountry’ Exhibit”
Mannie Berk , “Introduction to Madeira ”

6:00-7:30 pm
Reception , Charleston Museum
Chef’s Tasting of Carolina Rice Kitchen Cuisine
Samples of Madeira & Fine Wine, Specifics TBA
Biltmore Estate Wines will be featured
Casual Viewing of Museum Exhibit “Foodways of the Lowcountry”

Friday, August 19, 2005
Charleston Museum Auditorium

Session 1 9:00-10:30 am
Dr. David S. Shields , “Witnessing the Creation of Carolina Rice Culture, circa 1776”
Dr. Thomas Hargrove , “ The Odyssey of Carolina Gold Rice from Indonesia to Africa and Carolina and on to the Confederados Amazon”
Dr. Richard Schulze , “ Introduction of Carolina Gold Rice 1685, Reintroduction of Carolina Gold Rice at Turnbridge Plantation, Bluffton, South Carolina, 1985”

Session 2 11:00-12:00 noon
Dr. Judith Carney , “ Slave Culture and Heritage—West Africa to Carolina Rice Plantations”
Dr. Richard Porcher , “ Market Preparation of Carolina Gold Rice: Harvesting, Threshing & Milling”

Lunch 12:00 noon-1:30 pm
Carolina Rice Kitchen Hearth Cookery by William Rubel & Brigade

Session 3 1:30-3:00 pm
Dr. Gurdev Khush and Dr. Anna M cClung, “Genetics and Improvement of Carolina Gold Rice”
Campbell Coxe , “Contemporary Rice Production in South Carolina”
John Martin Taylor and Karen Hess, “The Carolina Rice Kitchen-Past & Present”

Session 4 , Keynote Lecture 3:30-4:30 pm
Dr. Bernard L. Herman , “The Architecture of the Carolina Rice Plantation”

Reception , Gibbes Museum of Art 5:15-6:30 pm
Light Reception and Exhibition of Rice & Rice Plantations in Paintings and Graphic Arts
Biltmore Estate Wines will be featured

Saturday, August 20, 2005
Middleton Place Plantation

Session 5 9:00-10:30 am, Pavilion
Charles H. P. Duell , “Welcome & Introduction to the Plantation Landscape of Middleton Place”
Dr. Daniel C. Littlefield , “Carolina Rice & African Know-how”
Dr. Peter Adler , Dr. Merle Shepard, and Bill Wills, “ The Great Duo of Colonial South Carolina : Carolina Gold Rice and Malaria”

Session 6 11:00-11:45 am
Orientation for Tours of Middleton Place
Tracey Todd , “Colonial Interpretive Presentations—Plantation Rice Production”
Clint Noren , “Restoration of Carolina Gold Rice at Middleton Place”
Lunch , Middleton Place, Pavilion 12 noon-1:15 pm
Lowcountry BBQ of rare breeds of rice-fed poultry and pork

Session 7 1:15-3:00 pm
Tours & Interpretation of Middleton Place Rice Fields, Rice Mill, & House Museum
Stableyards Crafts Demonstration
Carriage Rides on Middleton Grounds

Session 8 3:30-4:30 pm
Lake House at Middleton Inn
Dr. Joe Kelley , “ Plant Succession in South Carolina Tidal Former Rice Fields: Ecological and Human Use Indications”
Glenn Roberts , “ Sustainable Restoration of Historic Ricelands—an 18th Century Solution for 21st Century Carolina Gold Rice”
Dr. Merle Shepard , Conference Closing

*The program committee has slightly shifted some session times to allow participants to have each evening free in order to take advantage of the wonderful dining opportunities offered in Charleston.

As featured in our last newsletter, an exciting group of dynamic and well-known rice authorities will be on hand and making presentations at the Carolina Gold Rice Symposium in August 2005. Care has been taken to supply a range of academic, culinary, and agricultural comment on the subject. The invited scholars include persons from the fields of genetics, history, ecology, art history, cultural history, medicine, literature, and botany. Several persons currently involved in the cultivation of rice will comment on the pragmatics and economics of rice culture. While attention is paid to the role of rice in its southern area of cultivation, the African heritage of such cultivation, and the subsequent trade and dissemination of Carolina Rice varieties along the Atlantic shipping routes to the Gulf coast, islands, and South America will receive attention. In addition to those speakers featured in the last installment of The Rice Paper, the following experts will also take part in the Carolina Gold Rice Symposium:

Manny Berk will give an “Introduction to Madeira ” prior to a sampling of a rare Madeira at the Symposium Opening Reception at the Charleston Museum . Berk, who f ounded The Rare Wine Co. of Sonoma, CA in 1989, is one of America 's most respected wine merchants. He is known for sourcing impeccably cellared examples of the world's greatest and most sought-after wines.

Martha Zierden will speak briefly on the “Accoutrement of the Carolina Rice Culture” and offer an introduction to the ‘Foodways of the Lowcountry,’ an exhibit on display at the Charleston Museum that she curated with Elizabeth Reitz of the University of Georgia . Zierden is the Curator of Archaeology for the Charleston Museum and has written extensively on her research throughout the Lowcountry.

Dr. Daniel C. Littlefield will present “Carolina Rice & African Know-how.” Dr. Littlefield is a Carolina Professor of History at the University of South Carolina and wrote the well-respected Rice and Slaves: Ethnicity and the Slave Trade in Colonial South Carolina and Revolutionary Citizens: African Americans, 1776–1804 . He is also the editor of a new edition of The South Carolina Rice Plantation as Revealed in the Papers of Robert F. W. Allston .

William Rubel, who will prepare lunch for the Friday session of the Symposium from an open hearth, is a cook and author specializing in traditional cooking methods and a collector of antique and modern culinary utensils. His widely respected 2003 book, The Magic of Fire , was nominated for a James Beard Award and received the Gourmand World Cookbook Award of France.

Dr. Joe Kelley will speak about “ Plant Succession in South Carolina Tidal Former Rice Fields: Ecological and Human Use Indications.” Kelley is a Professor of Biology at the Citadel in Charleston. His research interests center on the analysis of vegetation patterns and modeling of succession in tidal impoundments. Some of the methods and tools he employs include GPS, the analysis of aerial photography using image analysis software, GIS, and various types of modeling. His long range goal is to provide a scientific foundation for succession related tidal impoundment management policy.

Charles H. P. Duell, Tracey Todd, and Clint Noren, of Middleton Place will team up to introduce Symposium participants to the landscape of Middleton Place Plantation, including the demonstration crop of Carolina Gold Rice and their efforts to interpret colonial plantation rice production for the visiting public. Duell is president of the Middleton Place Foundation; a 50l(c)(3) educational trust that owns the Gardens, House Museum and Plantation Stableyards at Middleton Place , a National Historic Landmark. Duell serves as a Trustee for the American Classical Homes Preservation Trust and is a Trustee Emeritus of the National Trust for Historic Preservation.

Todd is the Vice President of Museums at Middleton Place and has played an important role in developing a broader understanding of the family lives and the work environment of the enslaved Africans on the plantation—as well as finding ways to share that information with the public.

Noren is the Stableyard Interpretation Coordinator at Middleton Place and has been “hands-on” with their demonstration crop of Carolina Gold Rice, gaining some practical experience in traditional planting techniques.

Campbell Coxe will discuss “Contemporary Rice Production in South Carolina.” Coxe is owner of Carolina Plantation Rice and is a self-described “farmer.” He began growing Della variety, an aromatic rice, on his plantation near Darlington , SC on the Pee Dee River in 1997, reintroducing the idea of commercially producing rice on a colonial plantation. He mills his own rice and is currently exploring options to utilize all of the by-products of the milling process. Carolina Plantation Rice is the only colonial plantation to still offer rice commercially in the Carolinas .

Glenn Roberts will discuss “ Sustainable Restoration of Historic Ricelands—an 18th Century Solution for 21st Century Carolina Gold Rice.” Roberts is a food concept historian specializing in matching period architecture in adaptive reuse preservation projects to upscale menus inspired by historic cuisine and ingredients, including the use of regional organic small farm heirloom ingredients in menu development. He founded ANSON MILLS in 1998 where he is everything from international accounts representative, miller, and seedsman to farmer in order to ensure high quality and authenticity for clients desiring sustainably grown, authentically produced, certified organic heirloom wheat, corn and rice products. Roberts has lectured on historic southern foodways at a number of institutions and worked as a media consultant on that subject for a variety of news and entertainment organizations.

Dr. Richard Schulze will offer his personal journey in “ Introduction of Carolina Gold Rice 1685, Reintroduction of Carolina Gold Rice at Turnbridge Plantation, Bluffton, South Carolina, 1985.” Schulze, an eye surgeon at Schulze Eye & Surgery Center in Savannah , has been growing Carolina Gold Rice at his Turnbridge Plantation since 1986 and has become an avid historian of the Lowcountry region and Carolina Gold Rice production.

from Chef Mike Lata, FIG, Charleston

Ingredients:
1 cup Carolina Gold Rice
7 cups of whole milk
1 vanilla bean (or extract to taste)
1 cup sugar
3 egg yolks
confectioner's sugar for the blanching process

Directions:
Bring a quart of water to a boil with a two tbsp. of confectioner's sugar. Blanch rice for about 5 min. Drain rice and rinse. Combine blanched rice with milk, vanilla, sugar and cinnamon stick. Bring to a simmer. Cook until rice is very tender, then remove from heat and let sit to 5 min. Remove cinnamon stick. Whisk egg yolks into the milk and rice mixture. Pour off into a casserole dish, cover & refrigerate for at least 3 hrs. before serving. May also be served at room temperature.

On Friday, 4 March 2005 , the history of Carolina Gold Rice in the Lowcountry and the mission and activities of the Carolina Gold Rice Foundation (CGRF) were featured in a conversation for “Walter Edgar's Journal” on ETV Radio. Dr. Edgar is the Director of the Institute for Southern Studies at the University of South Carolina and hosts this weekly radio program that explores the history of South Carolina and its reflection in our contemporary world.

Dr. David S. Shields, McClintock Chair of Southern Letters at the University of South Carolina, and Glenn Roberts, President of CGRF and the proprietor of Anson Mills Worldwide Direct, joined Dr. Edgar for this in-studio discussion. Both Shields and Roberts are well versed in the history of the grain and the society that developed around the wealth driven by its production.

Chef Mike Lata of FIG Restaurant in Charleston joined the conversation via phone to discuss his uses of Carolina Gold Rice and other heirloom grains in a commercial setting.

To listen to the March 4 edition of the program, to purchase a copy of the conversation, or for more information on “Walter Edgar’s Journal,” please visit the SCETV website at: www.myetv.org/radio/programs/walter_edgars_journal

by Barbara Doyle, Historian, Middleton Place Foundation

When rice was introduced to colonial Carolina as a commercial crop in the late seventeenth-century, preparing the harvested grain for market was an extremely arduous chore, laborious, exhausting and debilitating. Whether milled by hand or by animal power, or a combination of both, for almost a century the system remained unsatisfactory. But about 1787 Jonathan Lucas, an English settler in the Lowcountry, built a water-powered pounding mill for a planter on the Santee River . It was immediately hailed for the improvement it promised, and other planters were quick to avail themselves of this new rice-pounding system. The second mill Lucas built on the Santee was for Frances Motte Middleton (later Mrs.Thomas Pinckney), the widow of Arthur Middleton’s cousin John Middleton. (The plat of her plantation, Washo, is on view in the Library of the Middleton Place House.)

Lucas continued to refine his design, and, according to David Wallace’s history of South Carolina, by 1793 he was building mills run continuously by the incoming and outgoing tide and equipped with such laborsaving devices as endless conveyor belts, etc., so as to multiply six to ten times the previous output.

In February 1793 Arthur Middleton’s widow Mary Izard Middleton ordered two mills built at Hobonny, one of the family’s rice plantations on the Combahee River. “As I could wish it possible to have them finished for the approaching crop,” she wrote to Lucas in a letter now at The Charleston Museum, she requested details concerning the millstones, which she planned to order from England . Among her slaves, she wrote, she had “a wheelwright, a blacksmith, bricklayers and a number of carpenters to assist.” And on a framed 1834 plat of Hobonny in the Rice Mill at Middleton Place , there is a large-sized mill shown at the tip of a triangle of land that juts into the river between two canals, well situated to take advantage of the rise and fall of the water.

Their Combahee rice lands continued to be the source of the Middletons’ income, but after his father’s death in 1846, Williams Middleton began more intensive planting at Middleton Place and built a mill in 1851, to be operated by the tides of the Ashley River . Although variously altered in modern times, the now-restored building shows that in concept it was similar to the “Water Rice Machine” illustration found in Governor John Drayton’s 1802 A View of South Carolina . In his book, Drayton boasted that the rice mills in this state are now arrived to a perfection, unequalled by those of any part of the world.

Mills were a major investment for property owners, and rather than build their own, some planters sent their rice to a mill in town for processing. The first steam-driven mill in Charleston was built about 1817, but, whether steam or water-powered, on a plantation or in the city, rice mills continued to be an impressive improvement. In February 1819 a young lady, visiting friends, wrote to her mother in Charleston that her host took us to see the Rice Mill work, which is [not] more than 80 or 90 yards from the House, which is not more than 30 yards from the river. We were very much delighted with the Mill which was a new scene to us, and we could not but observe the contrast between a rice and cotton plantation, such plenty, and everything in a bustle about it, the poultry, etc – as fat as they could be . . .

The Foundation’s Demonstration Rice Field is currently being prepared for spring planting, marking the fourth annual renewal of a traditional plantation agricultural cycle. In the latter part of April or early May a stalwart group of volunteers will carefully plant the precious seed gathered from last year’s crop of Carolina Gold. Middleton Place visitors will then be able to observe the on-going progress of this year’s crop. New signs near the Demonstration Field observation platform succinctly explain and illustrate the various phases involved in the culture of rice, from planting to harvest.

by Chef Bill Stacks

Ingredients:
1 cup Carolina Gold Rice
4 cups Chicken Stock
1 tsp Salt
½ tsp White pepper
4 slices, cooked & chopped Bacon
2 cloves Garlic, minced
1 each Shallots, fine dice
½ Red Bell Peppers, small dice
1 each Green Onion, fine dice
2 each Eggs, beaten
½ cup Flour, All Purpose
1 tsp Baking Powder
1 cup Panko Bread Crumbs

Directions:
Bring Stock to a boil. Add rice and stir. Bring down to a simmer. Cook until rice is creamy. Drain off excess Liquid and cool at room temperature.
Sauté shallots, garlic, Red Pepper, Green Onions with chopped bacon. Cool to room temperature. Add this mixture to cooled rice.
Add flour and eggs.
Form rice into cakes to desired size—makes four large rice cakes or up to 12 small “taste” rice cakes.
Coat with Panko Bread crumbs.
Sauté at a medium heat until rice cakes are a light brown.

On February 17, friends and members of the Carolina Gold Rice Foundation (CGRF) gathered in the auditorium of the Avery Research Center for African American History and Culture at the College of Charleston for the CGRFs first public information event. About 75 people from the local community attended the Roundtable, which was sponsored by the Carolina Lowcountry and Atlantic World Program at the College.

Dr. David Shields from the University of South Carolina moderated a discussion that featured local rice historians, growers, and enthusiasts. The panel included the CGRF Board of Directors, several participants of the upcoming Carolina Gold Rice Symposium, and special guest Robert Weatherton of the Texas Rice Improvement Association.

The staff and students of the Culinary and Hospitality Division at Trident Technical College created innovative refreshments of rice cakes, rice pudding, and sushi featuring Carolina Gold Rice.
Mary Ellen Battistelli is a current student in culinary arts and is vice-president of the Hospitality and Culinary Student Organization. She won the 2005 state Governor’s Award for Outstanding Hospitality Student for Trident Technical College and is a leader in Phi Theta Kappa, the national honor organization for two-year colleges. Her interest and leadership within the program is evidenced by her volunteering for the roundtable along with many other community efforts. In the recent Night in the Valley dinner event by the culinary students, Mary Ellen was one of the student chef leaders for food preparation. The rice cakes were one of her responsibilities for that dinner and she prepared the rice cakes for the Roundtable sampling. For both events, she used Carolina Gold Rice donated by Anson Mills.

Lois Oden is a 2004 graduate of Trident Technical College . She earned both the Culinary Arts Technology Degree and the Hospitality and Tourism Management degree. She was the 2004 Governor’s Award winner for Trident Technical College and is very active in many of the community outreach programs through the Culinary and Hospitality Division. Each semester Lois works with the Charleston History course to provide culinary samplings of traditional Lowcountry foods and is often a featured speaker to demonstrate culinary skills for school groups. Lois prepared the traditional rice pudding for the Roundtable tasting.

The sushi was prepared by students in garde manger classes who discovered that Carolina Gold Rice does not work as well in sushi as the traditional sushi rice.

Thank you to Chef Bill Stacks of Trident Tech for contributing this recipe for Carolina Gold Rice Cakes! (See Recipe Section)

The CGRF has been given the following seed lots to be used for Symposium funding:
Lot 1: 200 pounds of Virginia Crop Improvement Association Certified Foundation Pure Heirloom Red May Wheat (circa 1830).
Lot 2: 30 pounds of Certified Organic Heirloom Hand Select Trentino Spin Rosso della Valsugana Flint Corn Seed (open pollinated).
To bid, call (803) 467-4122 and state your name, phone number, lot number(s) and contribution amount(s).
Deadline: 20 April 2005

Emile DeFelice of Caw Caw Creek Pastured Pork in St. Matthews , SC , was featured on the cover of the food section of the Charleston Post & Courier on 19 January 2005 . Entitled “Hog Heaven: Midlands farmer goes against the grain by raising old-breed pigs in a free-range way,” the article focused on the benefits and trials of small-scale farming and “sustainable” agriculture. DeFelice is the state director of the Carolina Farm Stewardship Association.

The article, written by food editor Teresa Taylor, was accompanied by pictures of some of the rare breed pigs raised at Caw Caw Creek Pastured Pork, including a group of Ossabaw Island Iberian hogs. Five of these hogs are sponsored by the Carolina Gold Rice Foundation and are being fed the traditional Lowcountry diet of rice bran—a by-product of the milling process. Thanks to the generosity of Anson Mills, several of these specially produced hogs are on the menu for the Lowcountry BBQ of rare breeds of rice-fed poultry and pork at Middleton Place Plantation during the Carolina Gold Rice Symposium.

Plan your Charleston Visit for the Carolina Gold Rice Symposium Now!
Be sure to plan your visit to Charleston and reserve your spot at the Carolina Gold Rice Symposium as space will be limited and interest is high.

Several pre-conference tours and activities will be available to conference attendees, including:
Connoisseur Tour of a Rice Planter’s Home with Wine & Cheese Reception at the Edmonston-Alston House
Culinary Walking Tour with Amanda Dew Manning of Carolina Food Pros
Signature Series Tour on the Life Style of A Wealthy Rice Planter at the Charleston Museum ’s Joseph Manigault House
Culinary Focus Signature Series Tour of the Charleston Museum ’s Heyward-Washington House
Coach Tour focusing on Charleston ’s African Connections with Alphonso Brown, owner/operator of Gullah Tours
Separate fees apply to these pre-conference tours and registration is limited. Please consult website for full activity description and register for them with your regular symposium registration.

Registration
Registration for the Carolina Gold Rice Symposium will open, via post, on 1 May 2005 . The fee for the three (3) days of lectures, panels, and special food events is $350 per person. A special press rate of $275 will be offered for members of the legitimate press. The registration form is at the end of this newsletter and will be available on-line at the CGRF website: www.CarolinaGoldRiceFoundation.org

CGRF will also sponsor a limited number of symposium scholarships for students, public historians, and young professionals. Interested individuals should send letter of interest stating how attending the symposium will benefit their pursuits, a completed registration form, plus a resume or c.v. to:

Symposium Scholarship Committee
Carolina Gold Rice Foundation
2971 Doncaster Drive
Charleston , SC 29414

Deadline for scholarship application is 1 May 2005 . Scholarships do not apply to pre-conference tours.

Lodging and Local Accommodations
While most Symposium venues in the downtown area are within an easy walking distance for most people, bus transportation will be provided as necessary and for those who desire it. Transportation will also be provided to Symposium venues outside of downtown Charleston ( Middleton Place Plantation and Trident Technical College Main Campus). Please see map of venues and hotels on page 10 of this newsletter.

The following hotels have graciously offered a special rate for those attending the Carolina Gold Rice Symposium. Please mention that you will be attending when placing your reservation. More details are available on the Symposium website.

The Middleton Inn
4290 Ashley River Road , Hwy 61 @ Middleton Place
Nightly Room Rate: $159, $189, $300 (based on view) +tax; breakfast included
Phone: 843-556-0500 or 800-543-4774
Charleston Place
205 Meeting Street @ Market Street , downtown
Nightly Room Rate: $199+tax, preferred rate
Phone: 843-722-4900 or 800-611-5545
The DoubleTree Guest Suites
181 Church Street @ Market Street , downtown
Nightly Room Rates: $129+tax
Phone: 843-577-2644 or 877-408-8733
The Embassy Suites Historic Charleston
337 Meeting Street @ Marion Square , downtown
Nightly Room Rate: $149+tax; breakfast included
Phone: 843-723-6900 or 800-EMBASSY
The Hampton Inn Historic District
345 Meeting Street @ John Street , downtown
Nightly Room Rate: $129+tax; breakfast included
Phone: 843-723-4000 or 800-HAMPTON
The Planters Inn
112 N. Market Street @ Meeting Street , downtown
Nightly Room Rate: $195+tax, preferred rate
Phone: 843-722-2345 or 800-845-7082
See Symposium Program on page 6.

If you need assistance to plan your Charleston visit, the Charleston Convention and Visitors Bureau has information about local tours and attractions on-line at:www.CharlestonCVB.com.

Watch the CGRF website for dining recommendations.

The Carolina Gold Rice Foundation is adding a Rice Bread Exposition to the Carolina Gold Rice Symposium on 18-20 August 2005 in Charleston , SC. The conference organizers invite papers on any aspect of the history or production of rice bread. Papers presented will be considered for publication of the symposium proceedings.

The deadline for proposals is 20 April 2005 . To submit a proposal, please send a 250-300 word abstract of your proposal and a short curriculum vitae or bio via email to Jane Aldrich at AldrichJane@aol.com (please note “Call for Papers” in subject line) or via post to:

Call for Papers
Carolina Gold Rice Foundation
2971 Doncaster Drive
Charleston , SC 29414

The program committee for the Carolina Gold Rice Symposium scheduled for this August (18-20) in Charleston has announced a change to the program. While the official opening session of the Symposium will still take place on Thursday afternoon at the Charleston Museum , followed by a reception featuring some of Charleston ’s finest chefs, an additional Rice Bread Exposition will be held Thursday from noon until 3pm at the main campus of Trident Technical College in North Charleston . The Exposition will replace the previously announced Rice Bread Competition and will allow all symposium attendees to visit Charleston ’s newest culinary facility and experience a variety of rice breads.

The Rice Bread Exposition will take place in the new culinary facility of the Hospitality and Culinary Division of Trident Tech and feature a tour of the new facility as well as a brunch of special rice dishes prepared by an illustrious group of invited local chefs. In addition, in each of the four kitchens at the facility, attendees will be able to taste a sample of rice bread and hear an explanation of its origin. A group of four renowned culinarians from our area have been invited to make rice bread from selected recipes in The Carolina Rice Kitchen and The Carolina Housewife.