The roughly 1,500 Afghans who’ve arrived in Atlanta since last fall mark a substantial increase in the metro’s small Afghan population. Familiar comforts are sparse: The only Afghan grocery in the area is Kabul Market off Lawrenceville Highway, known for its freshly baked Afghan bread. Since the beginning of Operation Allies Welcome, Georgia hasn’t been a top destination like Virginia, Texas, or California—but Atlanta itself has been among the top 10 cities for Afghan resettlement, and the only major one in the Southeast. Here is the story of how one family is building a life here.
How one family’s passion has tapped into a bustling Georgia market for farm-grown South Asian vegetables
Kattula Family Farms is one of just two commercial farms in Georgia devoted to growing South Asian vegetables. Plus: A roundup of five great restaurants for regional specialties from across India.
Wherein we welcome mac and cheese to the veggie family—we’re still in the South, after all. Plus: Korean banchan, superbly spiced Ethiopian platters, and more.
Gardeners and chefs, pumpkin whisperers and okra aficionados, taco technicians and pecan purveyors: meet Atlanta’s green giants.
Not long ago, a meat-averse person who found themselves at a barbecue restaurant would have been relegated to a pretty short menu of side dishes: mac and cheese, potato salad, green beans that might not be flavored with bacon. But, as palates have become more plant-forward, so too have ’cue joints—where veggies are now getting almost as much respect as their low-and-slow menu mates.
West End led the way in serving practitioners of plant-based eating in Atlanta, connected to—but also distinct from—the contemporary popularity of vegetarian and vegan restaurants here today. In one way, the devotion of customers to these businesses helped the neighborhood circulate community dollars, which paved the way for such hot spots as Slutty Vegan.
From tomatoey hand-pulled Chinese noodles to fancy beet “poke” at the Four Seasons. Plus, of course: hot dogs.
In the U.S., the burger is symbolic above all. Its fate stands in for bigger concerns about climate change adaptation: Will things change cosmetically—an electric truck that’s as powerful as one with a combustion engine, a burger that bleeds like the real thing—or more fundamentally?
Exuberant garden tostadas, beautiful beet poke, irresistible Indian street snacks—even vegan barbecue! Welcome to Atlanta magazine’s soulful celebration of food from the soil.
Fifty years ago, a ragtag group of queer women launched the Atlanta Lesbian Feminist Alliance, upending Georgia’s leftist politics with protest, performance—and plenty of softball.
Costs and red tape—plus strict municipal regulations about where food trucks can do their business—have conspired to stifle the growth of the industry in the Atlanta area, keeping trucks at the fringes of the dining scene. Some relief, though, is on the horizon.
Most designers and inventors spend years obsessing before launching a product line. But Roswell resident Jonathan Sams jumped quickly on one good idea.
No sun? No rain? No dirt? No problem. Sprouts can do without.