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by Rachel Waldron The holidays are a time for food with all four branches of my family (yes, four branches is a lot to keep up with). To me, the holiday season means packing up my bags and bouncing from house to house around Atlanta, visiting each specific family group as they have their dinner, […]

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soup

Winter has begun, and its serene and quiet atmosphere becomes an inspiration to the classic velvety oyster stew. But, how to make this classic more seasonal? That was probably  2015 James Beard Foundation nominee Steven Satterfield‘s question when he switched potatoes for the winter crop sunchoke in this delicious recipe from his cookbook Root to Leaf: […]

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Bexx has had enough of The Actual Pumpkin playing the background as "pumpkin spice" reigns.

by Bexx Merck Some people might think I’m about to hate on pumpkin spice. They’re right. Tis the season, right? Who knew an innocent blend of nutmeg, cloves, ginger, allspice, and cinnamon could sweep over the nation like, well, kale?   I wish it would stop. Not the pumpkin part, the spice part, and maybe […]

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squash

Fall has arrived, and with it we feature a simple and delicious recipe from 2015 James Beard Foundation nominee Steven Satterfield‘s cookbook Root to Leaf: A Southern Chef Cooks Through the Seasons. This recipe features two crops that are both in season—butternut squash and apples. (Click here to learn more about Steven.) Is there a […]

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caponata

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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Freedman

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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Honorees at the 2014 Golden Radish Award Ceremony were treated to a very delicious lunch. All the recipes for the items served were submitted by school districts and are items those districts have prepared using local ingredients, and have served to students. Here are their recipes, which you can prepare at home or at school! […]

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Last week, Chef Jaime Allred led a hands-on cooking workshop for Habersham County’s Farm to School Youth Ambassadors. The goal of the workshop was to expose students to culinary skills using produce from local farms that they have visited. The students learned knife skills, zesting and peeling, as well as food safety and proper hand […]

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