Foie gras still served and spread around Atlanta

If the recent ban in California has you thinking of your foie gras options in Atlanta, you're not alone. The controversial and delectable fatty liver has been showing up on the menus of a few of the most prominent new restaurants in town. The Spence and White Oak Kitchen are featuring some plates with it, while the Lawrence has the more subtle inclusion of "foie butter" in their stuffed poussin.

Sparta’s growing mushroom empire

In a cotton warehouse–turned–furniture factory in Sparta—a town almost equidistant between Atlanta, Augusta, and Macon—stand two long greenhouse frames encased in a double layer of thick plastic.

Honor farmers markets with a month of meals

National Farmers Market Week, this year to occur Aug. 5-12 as proclaimed by the U.S. Department of Agriculture, is a very nice idea, but here in metro Atlanta, it just won’t do. No, we’ve got Farmers Market Month, thankyouverymuch. It’s brought to you by—who else?—area farmers markets.

Urban farmers now opting to rent, not buy, land

Even those with little to no agricultural know-how might assume, and reasonably so, that to be a farmer, you have to own land. Turns out, that’s not the case.

Last call for actual Georgia peaches

It’s an irony of our city that, although we are surrounded by roads named Peachtree, very rarely do Atlantans set eyes on actual peach trees. Scoring a true Georgia peach is almost as difficult. Grocery stores shamelessly display South Carolina and – horror of horrors – California peaches, as if Georgia's core identity weren't on the line.

Hotels see staying power in locally sourced food

When an independent restaurant buys from local farmers, it sends an important message to the community about the quality and value of locally grown foods. But when large hotel companies start allowing—or even encouraging—their chefs to source locally, then you can be sure something big is happening.Such changes made on a corporate level represent a shift in companies’ attitudes, a significant revision of purchasing and accounting procedures, and a sea change in the dining preferences of their customers.

Where food entrepreneurs cook up companies

Launching a new business is challenging. Launching a food-related business can be especially difficult. First, there are all the costs associated with any manufacturing venture: sourcing and storing supplies, purchasing equipment, courting customers, establishing delivery and billing procedures. And then, because the end product is edible, there’s a maze of state licensing rules to navigate, with resulting fees and inspections from various government agencies. The process can take months and cost thousands—or hundreds of thousands—of dollars.

Coming to a market near you: Local ginger

When the warm weather dissipates, farmers begin to fill their market stalls with hardy root vegetables: turnips, rutabagas, sweet potatoes, beets, carrots, winter radishes. But this year, customers can also find an exotic tuber among the local mix: fresh ginger.

PB2 peanut butter powder

For the die-hard peanut butter addicts who love the taste but hate the fat or calories, here's something to consider.

Souper Jenny ladles up love for Valentine’s Day

There’s a reason more men are loitering by the ladles this week at Souper Jenny on East Andrews Drive in Buckhead.In honor of Valentine’s Day, it’s Aphrodisiac Soup Week at the soup, salad and sandwich shop.

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