August 9, 2016

I-3 Center — Research and Creative Activity

Shahin Article in Washington Post

MAG Associate Professor Jim Shahin’s article, “Today’s South Carolina barbecue is chef-inspired, upscale — and the future,” was recently published in Washington Post. To read the full article, click on the link below.

 https://www.washingtonpost.com/lifestyle/food/todays-south-carolina-barbecue-is-chef-inspired-upscale–and-the-future/2016/08/01/3b47a1ee-5203-11e6-b7de-dfe509430c39_story.html

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