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8Arm chef Maricela Vega will be preparing a dinner on September 16 that weds the techniques and ingredients of ancient and modern Mexico. Her goal is to raise funds for a masa-making machine and, eventually, a brick-and-mortar shop that sells fresh, heirloom masa and tortillas.

My girl used to sing all the time. I remember when I enrolled her in the ART Station summer camp in Stone Mountain. She was part of the chorus for a play about Greek...

Writing coach Simone Adams explains how journaling can help you organize tasks and challenges that can otherwise feel overwhelming.

You can’t beat a cast-iron skillet for corn bread and fried chicken, but those aren’t the only reasons to haul it out. I love the crispy edges it creates in this simple, buttery, down-home cobbler, inspired by one in Rebecca Lang’s outstanding volume, Around the Southern Table: Coming Home to Comforting Meals and Treasured Memories (Oxmoor House, 2012). It’s incredibly fuss-free, calling for only one mixing bowl. The hint of cornmeal adds an appealingly rustic layer of flavor and texture. Hers calls for a combination of half blueberries and half peeled and sliced peaches (cut in 1/4-inch-thick slices.) Since fresh, ripe peaches weren’t available at the market, I used a mixture of summer berries instead. When peaches come into season, you can bet I’ll make it her way. Serve this with a big scoop of vanilla ice cream. Leftovers are great warmed up for breakfast.

For part II of this series, Kraig Torres of Hop City pairs beer with sandwiches from the Cockentrice, which started lunch service in mid-April, and favorites from Gu’s Dumplings.

HOToberFest is back after a two-year hiatus, and this time organizers Alan Raines and Tryon Rosser have their sights set on discerning beer sippers.