Hanna Raskin, Smithsonian Magazine

Hanna Raskin

Smithsonian Magazine

Charleston, SC, United States

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  • Unknown
  • Smithsonian Magazine
  • Post & Courier
  • Bon Appetit Magazine

Past articles by Hanna:

Where Could Gay Men Dine in the 1960s South? This Coded Guide Held the Answers

For locals and tourists alike, the "International Guild Guide" identified places of refuge in a ruthlessly homophobic society → Read More

Longtime Lowcountry restaurant leaders offer their assessments of the coronavirus pandemic

The Post and Courier recently checked in with five hospitality professionals about the state of the industry. Here's what they had to say. → Read More

Quick, Pickle Your Rosé

A case for rescuing your wine rejects with a splash of spicy, peppery brine. → Read More

Hominy Grill, celebrated pillar of downtown Charleston's culinary scene, is closing

Hominy Grill, a restaurant which helped put Charleston on a course toward culinary preeminence, has decided to close. → Read More

Share your story about restaurant integration in Charleston area with The Post and Courier

Most Americans can conjure a mental picture of restaurant segregation and the civil rights warriors who fought to end it: Images of young African-American men and women seated stoically at → Read More

One of the Best New Restaurants In the Country Is Hidden in a Bakery in Charleston

Read the story behind the 20-seat restaurant that chef Alex Lira started in a Charleston bakery with impeccable food, good cheer, and great wine. → Read More

Charleston company makes allergen-free granola bars

Prior to 1990, medical journals rarely dwelled on peanut allergies. But over the course of the decade, increased scholarly attention and newly-formed advocacy groups helped put the problem on front pages: By 2002, the epidemic was so well established → Read More

SIP shakes it up with wine and ice cream

Almost everyone’s on board with the concept of wine and cheese. But what if the dairy product alongside your Pinot Noir was just plain uncoagulated milk? And what if you poured it straight into your glass? → Read More

Software engineer launches produce delivery service

Deliberately modernizing the milkman model, Charleston’s Tori Schallot has begun delivering fruit and vegetables to local doorsteps. → Read More

Charleston hosts qualifying round of top bartending contest

Growing up, Rochelle Jones thought she’d follow the career path trod by her father and become a physician. So if young Rochelle had somehow managed to defy the laws of time and space and meet up with modern-day Jones last week in the ballroom → Read More

Chick’s Fry House shutters after less than a year on King Street

Abandoning frozen French fries and reworking its doughnuts ultimately couldn’t save Chick’s Fry House, which today closed short of its first anniversary. → Read More

Top Chef adjusts to small-town living in Charleston

When Matt Reichman, a Bravo vice-president, called me at the appointed time to talk about Top Chef, he couldn’t get through. I only have one line on my office phone, and I was already talking to a longtime subscriber who’d kindly rung m → Read More

Lowcountry Food Bank rolls out mobile kitchen

In keeping with its mission to promote improved nutrition, the Lowcountry Food Bank periodically stages mobile farmers markets in areas where fresh fruit and vegetables are hard to come by. The agency offers samples of less-familiar items, so clients → Read More

Home Team BBQ’s downtown location sports a feather in its cap

If you were asked to pinpoint the dish on a menu most likely to exemplify ingredient reverence and a delicate touch, you probably wouldn’t pause on pork cake. Pork cake has one meaning in Chinese cuisine, where the steamed minced meat patty is → Read More

Labor violations uncovered at three more area Mexican restaurants

Illegal practices at two Los Reyes locations in North Charleston and El Dorado Mexican Restaurant in West Ashley included paying fixed salaries to cooks and dishwashers, which sometimes resulted in them earning less than minimum wage; forcing servers → Read More

Locals debut wine designed for coastal seafood

Restaurateur Brooks Reitz and wine distributor Harry Root have always been big proponents of rosé, but now they’re not just selling the exceptionally popular pink wine: They’re making it. → Read More

The lasting appeal of corned mullet, an old breakfast dish in the Lowcountry

It took another 80 years for Charleston’s newspaper to cluster recipe reminiscences under the heading “Save the Receipt,” but The News and Courier in 1936 shared a food preservation technique that had already faded into the past. → Read More

Local restaurateurs weigh pros, cons of no tipping as owners elsewhere take the plunge

It’s Saturday night at Xiao Bao Biscuit, and the room is slammed. Clusters of diners denied immediate seating at the no-reservations restaurant hover in the entryway, looking to pounce on available bar stools. Servers are patiently explaining → Read More

Downsized Southern Season opening on Market Street

Southern Season, the North Carolina-based gourmet food bazaar that three years ago opened a Mt. Pleasant location, is bringing its brand to downtown Charleston. → Read More

Red Drum adopts new logo, tweaks menu

Ben Berryhill consulted with a few design firms before meeting Gil Shuler, who he immediately knew was the right guy to handle a brand refresh for Red Drum. While other designers had offered up slick renderings, Shuler asked Berryhill to come to the → Read More