Connie Robinette

Nutritionist Trisha Mandes, MPHN joins us on "Making It Grow" and shares tips on healthy weight loss. One example is incorporating healthy plant-based meals like Plant-Based Powered Mac and Cheese into your diet. Plant-Based Powered Mac and Cheese Sauce by Miyoko Schinner of...

Gaie Collins McLeod from McLeod Farms in McBee, SC joins us in the Making It Grow kitchen. Gaie will share some recipes for peach desserts that were featured at their recent peach festival. The Summer Fresh Peach Cake with Blackberry Drizzle Recipe from McLeod Farms: 8 to 10...

Clemson Extension Food Safety & Nutrition Agent Gayle G. Williford visited us at "Making It Grow" and showed us how to make a Kale Salad with Kale Salad, Sweet Potatoes and Clemson Extension. Here are the directions: Tahini Dressing Ingredients 2 teaspoons tahini ( sesame...

Clemson Food Safety and Nutrition team members, Marie Hegler and Chad Carter, discuss food waste as 30 to 40 percent of all food grown nationwide is not eaten. They also show how one can use parts of the produce that generally are discarded by making a slaw recipe out of...

Annie Ham from McCall Farms in Effingham, SC joins "Making It Grow" who will be making a “Southern Caviar Dip” with Blackeye Peas in their new Glory Farms clear can. This first on the shelf clear can is manufactured by Sonoco. Ingredients 1 (15 oz.) can Glory Farms Blackeye...

Sallie Ann Robinson is an author of two cookbooks. She is also renowned for her culinary expertise and knowledge of the Southeastern United States Gullah culture. In this video, she prepares and cooks fried ribs with cabbage and sweet potatoes. Ingredients Rack of pork ribs...