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The Christiane Chronicles: Atlanta’s fermentation fad is great, but about that quinoa craze…

These days chefs are fans of fermentation, and I'm addicted to the natural fizziness of nonalcoholic fermented drinks such as doogh and Turkish ayran. But I've been cooking quinoa since the 1970s. And I don’t know what is going on in restaurant kitchens, but lately I have eaten more than enough hard quinoa, soggy quinoa, and smothered quinoa.
Pickles

4 of our favorite Georgia-made pickles

Unlike iceberg lettuce, pickles add zippy flavor along with snap and crunch. Here, four of our favorite local lids to pop.

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