Follow the Flavor: A Tour of Jefferson’s Vegetable Garden

Friday, Sept. 21st: 1:30 - 2:30 pm Garden Pavilion, Mountaintop

Join Chairman of Carolina Gold Rice Dr. David Shields with Pat Brodowski, vegetable gardener at Monticello, on a walk through the kitchen garden to examine the history and cultivation of vegetables, grains and field crops that formed the basis of Southern cuisine. Shields, the Carolina Distinguished Professor at the University of South Carolina, has published 13 books, including The Culinarians: Lives and Careers from the First Age of American Fine Dining and Southern Provisions: The Creation and Revival of a Cuisine.
Shields provided the research that enabled Glenn Roberts and Dr. Brian Ward to recover and put into commercial production classic southern ingredients such as benne, sea island white flint corn, purple straw wheat, purple ribbon sugar cane, the Carolina African runner peanut and Carolina Gold Rice. He is the Southern Foodways Alliance “Keeper of the Flame” and heads Slow Food’s Ark of Taste for the South.

Pat Brodowski

Specialty Gardener at Monticello
Pat Brodowski

Pat Brodowski, specialty gardener at Monticello, plants and maintains the plantation’s two-acre kitchen garden comprising heirloom vegetables and herbs. She researches and grows varieties most likely grown by Thomas Jefferson and produces seeds for The Shop at Monticello. She received bachelor’s degree in agriculture from Cornell University and was an educator and historian at a 19th-century farm museum for eight years. She recently researched the history of Jefferson’s herbs and salad greens for her master’s degree.

Dr. David Shields

Distinguished Professor, University of South Carolina
Dr. David Shields

Dr. David S. Shields is the Carolina Distinguished Professor at the University of South Carolina and the chairman of the Carolina Gold Rice (CGR) Foundation. He has published 13 books in three fields: early American literary culture, American performing arts photography and food studies. In October 2017, the University of Chicago Press published his historical collection of American chef biographies, The Culinarians; Lives and Careers from the First Age of American Fine Dining. In 2015, the press published Southern Provisions: The Creation and Revival of a Cuisine, chronicling the emergence in the 1800s of a distinctive set of foodways along the southeastern coast of the United States.

As chair of the CGR Foundation, Shields provided the research that enabled Glenn Roberts and Dr. Brian Ward to recover and put into commercial production classic southern ingredients such as benne, sea island white flint corn, purple straw wheat, purple ribbon sugar cane, the Carolina African runner peanut and Carolina Gold Rice. He is the Southern Foodways Alliance “Keeper of the Flame” and heads Slow Food’s Ark of Taste for the South.