Chef Mike Davis's philosophy on food is immediately apparent from his restaurant's chosen name, Terra, Latin for earth, located in the quiet capitol city of Columbia, South Carolina.
But Davis's passion goes far beyond his farm-to-fork ways. He tirelessly advocates for the area's organic farms, serving up dishes like his South Carolina poussin with zucchini gratin and Anson Mills polenta. Terra also won an award from Wine Spectator in 2008.
Most recently, he has turned his energies toward the devastation of the Gulf oil spill -- he feels strongly effected by the disaster in part because he spent his defining cooking years working with James Beard-winner Susan Spicer in New Orleans. Recently, he held a fund-raising benefit for Gulf Aid with a Gulf-inspired menu.
More on Food and the Gulf Oil Spill:
Cooking, Eating, and the Gulf Oil Spill: Chef Joey Camapanaro of NYC's The Little Owl (Interview)
Cooking, Eating, and the Gulf Oil Spill: Chef Eric Ripert of Le Bernardin (Interview)
Photo copyright: Jeff Amberg