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A jar full of glistening homemade preserves makes a year-round prized treat, whether smeared on a hot biscuit, dolloped onto goat cheese, or draped over ice cream. Here, Preserving Place’s Martha McMillin explains how to make her award-winning recipe.
Shortly after Cardamom Hill’s Asha Gomez opened the Third Space in Studioplex, another cooking class space is set to open late this summer—this one in the Westside Provisions District. Called Preserving Place, it will be fashioned in the style of traditional general stores and function as both a place Atlantans can purchase canned and fermented goods like chutneys, relishes, and jams, as well as learn how to make baby food, cheese, jam, fermented food, relish, and more.