Yesterday, I went all the way to South Carolina by way of the New York Palace Hotel on Madison Avenue, enjoying a delightful lunch of that state’s cuisine, served to promote tourism to the open-minded NYC press.
We learned all kinds of stuff about S.C.’s roaring rapids, golfing opportunities, beaches, centuries-old traditions, culture, and large turtles.
I was also told about the large university population, which sometimes lead to raucous drinking, but the state also boasts piquant food–seafoods and gumbo and cheeses, all of which I had in my mouth at that very moment.
“But is it a blue state or a red state?” I asked, feigning innocence.
“You know what it is,” I was told by a rep, semi-sternly.
“But there’s progress being made–in Columbia (the state capital) and in Charleston and on the coast.
“Two years ago, Columbia elected its first black mayor ever.
“The progress is slow, but it’s happening–from within.”
Well, let’s speed it up big-time before November hits, K?
I left with a gift bag consisting of sweet tea flavored vodka, a jar of honey, some peach mint preserves, garlic cheddar biscuit mix, and a big old cookbook.
Thanks to that literary epic, I can whip up a large batch of chilled tomato soup and slurp it down.
No, wait. It’s red!
This article from the Village Voice Archive was posted on October 12, 2012