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Helen Mitternight interviews Katherine Frankstone of Grey Ghost Bakery on her latest episode of Hidden F&B.

Valerie Pearson's advice to the young people at Charleston Place? Shine, baby, shine! She shines for Hidden F&B.

Once Stefan DeArmon starts talking, you just sit back and enjoy.

Walk into Sarah O’Kelley’s domain at Edmund’s Oast Exchange, and you’re in a whole library of wines stacked floor to ceiling.

Danetra Richardson thought she might open a late-night dessert place, hence the name SWANK Desserts, which stands for Sweets With A Nightly Kick.

Amanee Neirouz started out with sausages at Bob Evans, but she’s rocketed up the culinary ladder and now she’s in management at Relish Restaurant Group. Check out this companion piece to the podcast.

It’s a tale that we know so well: the transformative, touching story about a miserly Grinch who finds room in his heart for compassion at Christmas.  So now that there are officially three versions of Dr. Seuss’ beloved story, which one will you be spending your time watching this holiday season? We’ve compiled some of the good and some of the Grinch-iest moments from each of the flicks!

A young, female chef trailblazer is in Charleston, and you can't miss her!

Katie Hajjar, general manager at Parcel 32, trained in culinary arts and is one of Charleston's food and bev superstars hiding in plain sight.

Although this bookstore is named for its tendency to travel from place to place, Itinerant Literate recently opened their first storefront.

Chef April Robinson got burned out -- but she's back!

The newly opened and remodeled Parcel 32 invites you into the bar and dining space.

Looking for something to do this week? Check out Grit's curated list of happenings.

This summer, think twice before ordering that plain ol' burger. Blended burgers are more sustainable, nutritious, and delicious!

The memory was enough to lure her obtaining her culinary degree at the Art Institute in 2014 and, from there, to Poogan’s Porch and Mex-1. She joined the current restaurant back when it was called Union Provisions.

Charleston Wine + Food's Iron Mixologist shakes up the competition with an all-female roster of bartenders.

Deljuan Murphy has been executive chef at Fleet Landing for just a few weeks,and he may not be “Hidden” for much longer.

Rutledge Cab Company is pleased to welcome Matthew Ward as their new Executive Chef.

Best Advice a Mentor Gave You: It was my dad. When I first called and told him I was going to cook, he said, “Just remember, nobody in this industry is indispensable” It’s harsh but realistic. It keeps you humble to know that you can be replaced at any time.

"One of my first bosses told me to take the time to relax and figure out what you’re doing. Don’t get too caught up in you head and forget to focus on the big picture."