Spice up bleak midwinter with colorful radishes
We’re still a few months away from the cheerful little radishes of spring, but right now you can find their hardier, spicy siblings in markets.
As summer transitions to fall, quick! Boil water
Winter is for soups and stews. Spring is for salad. Summer is for anything with tomatoes in it. But fall, fall is for pasta.
Into The Deep: Exploring Atlanta Magazine’s office fridge
Although I only recently joined *Atlanta* Magazine’s staff and although my health benefits don’t kick in for another month, last week I went where few in this office have gone before: deep into the office fridge.
Like food? Georgia Organics weekend is for you
Georgia Organics has extended the "early bird" registration deadline for its annual conference, meaning you can still get in on two full days of tours, workshops, small-group sessions, and a big fancy meal for about 200 bucks.
Urban beekeeping on the rise
If it seems that the buzz around bees has picked up volume, that’s because it has. According to the USDA, bees help pollinate one-third of all our food, but recently, a mysterious and destructive honeybee disease called Colony Collapse Disorder (CCD) has been wiping out record numbers of hives across the U.S. Although CCD is a common phenomonom, scientists can't explain why it's increasing at such a devastating rate.
Gardeners, farmers: Click and be counted
How robust is metro Atlanta’s local food scene? The Atlanta Local Food Initiative is trying to find out. Organizers want to count all of the area’s edible food gardens, community gardens, farms, farmers markets, apiaries, henhouses … any place where food is being produced locally, or where local food is being made available to others. And then they hope to compile all that information into a local food inventory report.
Small farmers go to great lengths to process birds
This is the second part of an article exploring Georgia’s poultry processing rules. Read part one here.Georgia’s small-scale farmers face a barrier to growth in the poultry industry: If they want to slaughter more than 1,000 birds a year, they must meet stringent inspection standards established by the U.S. Department of Agriculture for large-scale poultry processing operations.
Getting goat meat to a clamorous public
You may not be aware of it, but the demand for goat meat in this country far exceeds the supply.As ethnic populations in the United States grow—and as the traditionally bland American palate grows more adventurous—interest in this global staple has grown too. The most widely consumed meat in the world, goat (aka cabrito, capretto, chevon) holds a place of honor in many cuisines, including Chinese, Indian, Mexican, Jamaican, Greek, and Persian. Problem is, there’s not much of it available in the United States. Most goat meat sold here is imported, frozen, from Australia and New Zealand. Americans who raise goats—for show, dairy or meat—are accustomed to calls from consumers in search live animals for slaughter.
How to grow a documentary: Raise money
Christine Anthony and Owen Masterson have devoted most of the past year to filming Georgia’s new generation of young farmers. But they're fast approaching a deadline to raise the money they need to finish the project.
Feast on local strawberries at Morningside Farmers Market
Strawberry season is currently upon us here in Georgia, so Slow Food Atlanta and its student chapter at Le Cordon Bleu-Atlanta are hosting a strawberry celebration at the Morningside Farmers Market this Saturday. There will be plenty of opportunities to sample the super-sweet local strawberries that put those overpriced packages of Driscoll’s to shame. Slow Food volunteers will be serving up strawberry shortcakes made with local berries and local cream from Sparkman’s Dairy. The shortcakes cost $5 for what I’m told is a generous portion, and proceeds go to the Morningside Market and these local chapters of the international Slow Food organization. (Full disclosure: I’m a student at LCB-Atlanta, but not involved with planning this event).
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