True grit

Glenn Roberts came up with an ambitious plan in the late 1990’s: to make nearly extinct southern grains like Carolina Gold rice a viable Southern crop, and to grow them organically. Glenn hoped to re-create ingredients of the Antebellum Southern larder, including grits, cornmeal and rice that were all, once upon a time, milled fresh daily for the table. Available almost exclusively as wholesale to top American restaurants, Driver’s is proud to carry Anson Mills in our Produce section. The fresh grains are delicious and will be the highlight of your meal!

Plant-based future

Founded by Stephen Williamson and JC Hanley in 2013, Forager Project is a family-owned producer specializing in small batch, plant-based foods. Crafted in Indio, California, Forager’s protein rich yogurts are made from ethically sourced cashew milk. Forager believes that the food we eat is as important as the air we breathe, and they hope to improve human and planet health through plant-based diets. Forager works with organizations that share their passion for sustainable food, including The Climate Collaborative and Organic Sustainable Community.

20% off in January

AROUND THE TABLE AT DRIVER’S

Innovative chefs, entrepreneurs and community leaders share ideas and insights about food policy, nutrition, cooking and other topics around our community cafe table. Come join us for an upcoming Driver’s Market event.

Half the Sugar, All the Love

With cookbook author Jennifer Tyler Lee

Saturday, February 1 @ 10:30 am. Admission is free, please RSVP.

We all know that kids love sugar. But studies show children today consume at least three times the recommended daily limit. With all this sugar lurking, how can a parent avoid it and still make quick low-sugar meals kids will love? Join us for a discussion and tasting of a recipe or two from the book. Topics Jennifer will cover include: Debunking the sugar myth • How to avoid added sugar • Kid-friendly, low-sugar recipe alternatives that even the pickiest eaters will love.

Jennifer Tyler Lee is an award winning author, a self-trained home cook, and a mom to two teens. Her innovative and delicious low-sugar recipes show that quitting sugar doesn’t mean giving up the foods you love–the trick is to sweeten them naturally with fruits and vegetables instead of added sugar. Jennifer’s first family cookbook, The 52 New Foods Challenge, was nominated for an IACP Cookbook Award.