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Lee Bros. Wire

ml.jpg"It's fried whiting over grits for breakfast. It's smothered pork chops with long-cooked green beans or lima beans," cookbook author Ted Lee tells The New York Times about the Southern staples at downtown's Martha Lou's Kitchen, as the newspaper once again looks at the food scene in Charleston. Of dishes the aforementioned dishes and others, he adds, "This is food that everyone eats in Charleston." [NYT]

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