Table Talk: Deborah Geering gets to the nitty-gritty of organic foods, Besha Rodell receives top honors by the Association of Food Journalists, Bell Street Burritos leaves the Westside

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Shaun Doty announces the name of his Atlantic Station joint: Chickabiddy
With the opening of the Ansley Mall rotisserie chicken destination Bantam and Biddy on the horizon, Doty revealed to Eater that his second project in Atlantic Station will be named Chickabiddy.

Getting down to facts, is organic better than conventional? 
Deborah Geering weighs in on the study, “Are Organic Foods Safer or Healthier Than Conventional Alternatives?: A Systematic Review.” 

Mae’s Bakery opens in Buckhead
Eater Atlanta. Owner Beth Castro found her culinary talents through craigslist ads, snagging both Fahra Krifkovic and Brandon Malcolm. Mae’s Bakery in Buckhead offers up everything from s’mores to white chocolate raspberry cupcakes.

F&B, a new neighborhood bistro
Creative Loafing. Fabrice Vergez’ and Cindy Brown’s new Buckhead bistro mixes old favorites from their previous bistros with new flavor combinations. Kenneth Wilson recommends their steamed mussels.  

Bell Street Burritos leaving the Westside
What Now Atlanta reports Bell Street Burritos is moving from it’s Westside location to Irwin Street Market, bordering Old Fourth Ward and Inman Park. 

Top honors awarded to former Atlanta food editor
Former Creative Loafing Food Editor, Besha Rodell, received top honors by the Association of Food Journalists for CL’s 2011 food issue, which explored the lives and routines of the bartenders, waiters, and cooks who keep restaurants from falling apart. 

McKinnon’s Louisiane, then and now
Food and More discusses the history of McKinnon’s Louisiane and what has kept customers coming back since it’s opening in 1972.  

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