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true grits

April 16, 2012

Greg Johnsman knows grits. As a middle schooler in upstate South Carolina, Johnsman was introduced to milling by Jack Brock, a third-generation miller.

After high school, Johnsman put milling aside when he headed to Clemson University and later to a corporate job. But milling eventually drew him back.

Three years ago, encouraged by his wife, he opened the Geechie Boy Mill on Edisto Island, SC.

The 1945 mill, which Johnsman had restored, sits inside the Geechie Boy Market, a seasonal fruit and vegetable market. The red mill is pictured below.

Johnsman uses the antique mill year-round to grind corn (mostly from Kentucky) into grits and cornmeal.

By summer’s end, he plans to have three more mills running in a new mill room.

Bon Appetit magazine has said his grits are a must-have for your Southern pantry. And many of Charleston’s top restaurants, including Husk, McGrady’s and FIG, won’t use anything else.

A two-pound bag of stone-ground grits (white or yellow) is $5. Choose white for a shrimp and grits dish. A two-pound bag of cornmeal (white or yellow) is $3.

To order, Visit

Or, if you are traveling to the Charleston area, stop by and pick up a bag. The market (seen below) is at 2995 Highway 174, Edisto Island, SC.


From → food, gifts, home

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