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It’s finally Summer and eggplants are shining all over the place! And they figure prominently in seasonal recipes and market baskets. Chef Steven Satterfield, 2015 James Beard Foundation nominee, had this seasonal crop in mind when he created his own version of the classic italian sicilian caponata recipe. Check out what Steven had to say about this versatile […]

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Chef Seth Freedman from Forage & Flame shared great recipes and tips about how to use the most nutritious and underutilized foods at the farmers market at his session called “Finding and Cooking Farmers Market Gems” at our 18th Annual Georgia Organics Conference, Recipe for Change: Better Farms, Better Flavors. Freedman prepared delicious recipes and stressed the […]

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Steven Satterfield is the 2015 James Beard Foundation-nominated executive chef  and co-owner of the award-winning  Miller Union in the Atlanta’s Westside. He’s also a fixture in the good food movement—he’s a board member of Slow Food Atlanta and longtime supporter of Georgia Organics and many other great organizations. He creates simple dishes that are seasonal, sustainable, and […]

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Athens, Ga., is the place to be this February, and not just becauseour 18th annual conference and the Georgia Farm to School & Preschool Summit are coming to town. Taste of Athens, the storied food festival that’s been around for 22 years, is Feb. 22. (That’s the day after our conference—If you’re still in town, stick around!) Organizers are […]

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A recipe is so much more than a list of ingredients and instructions. Well-written recipes are an amalgamation of each writer’s own history, scholarship and personal taste. Recipes written with a respect for both ingredients and source are unmistakably different in not only taste, but the feelings evoked in their preparation and enjoyment. Tamie Cook […]

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By Rachel Waldron Tis the season for family, for gratitude and, maybe most importantly, for food. We live in a world where our food defines us—nationally, regionally, ethnically, individually—and yet there is a growing divide between people and their food. Part of our work with the YUF is to bridge that divide, to bring students […]

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By Constance Roberts, FoodCorps Service Member Happy November, from FoodCorps Athens! In the theme of the newest FoodCorps hashtag – #trythings, we present to you the bravest teenagers in all the land, the West Broad Young Urban Farmers (YUF!), who work tirelessly, with ne’er a complaint, at their very own West Broad Garden. To learn more […]

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Call us biased, but Cafe Campesino’s Georgia Organics blend is a real hit at GO HQ, especially on cold, bleary-eyed mornings like the ones we’re gearing up for as winter rolls in. This coffee is a great way to wake up, and it’s also a great way to support our work—Cafe Campesino donates 10 percent […]

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Just because tomato season is over doesn’t mean you have to stop drooling over delicious farm-fresh local veggies from your favorite grower—many farms throughout the state offer CSA (Community Supported Agriculture) shares throughout the winter months. (What’s a CSA? Find out here!) You can find one in your area using our online Good Food Guide, […]

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By Erin Shapiro Boatwright The past few weeks I’ve been working at Georgia Organics as part of my dietetic internship through Georgia State University. Through my internship I will have the opportunity to test out the different areas my pending career as dietician may lead me to. My new friends at Georgia Organics have been […]

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