Last week, I was in South Carolina to see some of the work being done by USDA’s scientists at the U. S. Vegetable Laboratory, where researchers strive to improve vegetable yields and quality. Any chef will tell you great meals begin with high quality ingredients, and nutritionists will add that a colorful meal is a nutrient-dense meal. On my way to the lab, I stopped at a place that is focused on that good food equation, especially using locally sourced produce: The Culinary Institute of Charleston at Trident Technical College.
