My inaugural Guerrilla Cuisine experiment was not only delicious, fun, and extremely entertaining, it also was very educational. For my Social Movements class I am researching Slow Food- a non-profit organization that works to defend biodiversity in our food supply, spread taste education, and connect producers of excellent foods with co-producers through events and initiatives. Guerrilla Cuisine amplifies these initiatives through it’s events held once or twice a month featuring local chefs, musicians, artists, ingredients, and venues. Each featured chef chooses a charity the proceeds of the evening to benefit– good stuff all around for all involved. Special thanks to Jimi Hatt and Chef Nate Whiting for allowing me behind the scenes for one of the most spectacular culinary events Charleston has to offer.