During our second annual Grits, Gullah, & the Three o'Clock Dinner, our team of hospitality professionals - chefs, F&B leaders, restaurateurs, and hoteliers - had a chance to stop by Fig in Charleston and talk with Chef Jason Stanhope about sustainable fishing, and just why it has to be delicious for it to work for the environment AND the bottom line.

You can find a quick taste of Fig and the Flavor Forays immersive experience in the video below.

For more on Chef Stanhope, check out Fig, and make sure to visit the next time you're in Charleston!

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