Southern artisanal cheese is, indeed, on the rise—and it’s not just pimiento.
If you take a quick survey of menus from the Southeast’s finest restaurants, one farm will keep popping up over and over again: White Oak Pastures.
Mother’s Kitchen doesn’t have wi-fi, specialty coffees, an all-you-can-eat buffet, or a dollar menu. For that matter, it doesn’t have a menu.
In our latest Greenhouse Film, made by Suzan Satterfield, Atlanta-based chefs Asha Gomez and Steven Satterfield discuss their respective Souths: Kerala, India, and the United States South.
Agricultural Missions, Inc., is hosting a conference on Land, Agriculture and Climate Change: Impacts on Peoples and Communities of Color in Albany, Georgia, May 15—17.
This Sunday, May 4th, Empire State South in Atlanta, Georgia, will host Southern Shorts on the Bocce Courts, a free screening of SFA films on the bocce lawn. Bring a blanket and lawn chair to watch stories about Kentucky bourbon, prisoners who learn how to cook for fine dining, and a man who has bartended in New … Continued
I’ve been given the somewhat daunting task of creating custom cocktails inspired by the SFA staff. This week’s focus is on Mary Beth Lasseter, the SFA’s associate director. Each staff member was given a cocktail questionnaire to fill out, full of idiosyncratic questions that were coded in such a way to determine their palate and … Continued
Thursday, April 17, from 6:00—9:00 p.m., the public is invited to the Atlanta History Center’s Smith Family Farm to hear Charleston-based food writer and photographer Brys Stephens discuss his latest book The New Southern Table: Classic Ingredients Revisited.
How does an onion come to be labeled a Vidalia, and what restrictions must farmers accept in exchange for using the name?