Salt & Spine

**Today's episode is brought to you by Chronicle Books. Salt + Spine listeners can use the code SALT25 to get 25% off orders—with free ground shipping on orders over $25—through the end of 2021.**This week, we're excited to welcome Chef Matthew Raiford to Salt + Spine, the podcast on stories behind cookbooks.Matthew is a self-titled "CheFarmer"—that is Chef and Farmer—and the author of Bress ‘n’ Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer.Matthew was raised in Brunswick, Georgia, where his formerly enslaved great-great-grandfather, Jupiter Gilliard, had amassed more than 450 acres of land by 1874. Today, about 40 acres remain—where Matthew grew up farming alongside his grandmother, his father, and his sister, who now helps run Gilliard Farms with Matthew. Growing up, Matthew spent a lot of time in the kitchen, too, where he learned from his family how to prepare many of the dishes he still loves today.But before Matthew became a chef, he left the