Posted by Erin Zimmer, June 23, 2008 at 10:30 AM
At Lane Southern Orchards, peaches are categorized by peak juicy date.
In Georgia it’s now officially peach season, which runs until mid-August. This fluorescent orange-bordered sign inside the Lane Southern Orchards market shop in Fort Valley, Georgia, goes into more peach detail than the average stone fruit–eater probably knows. A peach is a peach is a peach, right? Not at this 2,700-acre peach orchard, where the varieties Lane Luck and Cary Mac are peachiest now. Inside the market, the drupe comes in multiple forms: butter, marmalade, salsa, and ice cream at the attached café.
Lane Southern Orchards
50 Lane Road, Fort Valley, GA 31030 (map)
478-825-3362
lanesouthernorchards.com
Posted by Erin Zimmer, June 6, 2008 at 10:00 AM
From May 22 to May 31, I traveled across country, from Washington, D.C., to San Francisco, California. Here's a snippet from that week. —Erin Zimmer
Paula Deen's restaurant The Lady and Sons has a first-come, first-served priority seating policy, which makes access to her Southern buffet of fried chicken and fixin's complicated. So if you're out of luck, just mosey on next door to simulate the experience at her merchandise headquarters. Like a Disneyland gift shop, it's full of hyperactive tourists pointing at Paula's poofy hair and grin slapped onto salad dressing labels, stationary and mugs. While inside last week, here were some of my favorite finds.
1. The Cheese Biscuit Postcard
For under a dollar, you can send a loved one Paula's ecstatic face wedged between real cheese biscuits. Yes, real. The cashier told me they were so real, Deen "reeked of cheddar for weeks after the photo shoot." She's posed on the card with her two sons, who are also grinning eerily.
More collectibles after the jump.
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Posted by Melissa Hall, February 29, 2008 at 4:00 PM
Southern Foodways appears on Fridays as part of our collaboration with the Southern Foodways Alliance, an organization based in Oxford, Mississippi, that "documents and celebrates the diverse food cultures of the American South." Dig in!
Arguably one of the hottest tickets in town, if not in the country, the High Museum Atlanta Wine Auction celebrates its 16th year. Last year, the auction set records as the most successful live auction in its 15-year history, bringing in revenues of more than $1.8 million.
Friday night’s gala and Saturday’s live auction are already sold out. But, there is still space available at many of the events leading up to the big finale, one we think you’ll particularly enjoy because we planned it ourselves!
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Posted by Melissa Hall, February 22, 2008 at 9:45 AM
Southern Foodways appears on Fridays as part of our collaboration with the Southern Foodways Alliance, an organization based in Oxford, Mississippi, that "documents and celebrates the diverse food cultures of the American South." Dig in!
Georgia Organics is hosting its 11th annual conference, Quantum Leap: Taking Food & Farms Back...to the Future, February 28 to March 1 at the North West Georgia Trade and Convention Center in Dalton, Georgia.
Listen and learn as we imagine a future where farm, family, and community values merge with sustainable innovation—where thriving family farms connect with consumers at school, at work, at play. At this conference, you’ll gather the knowledge, tools, and connections needed to take your food and farms into that future. Learn about organic production, marketing, pastured livestock, local food systems, farm-to-school activities, and more from leaders in sustainable agriculture and foods.
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Posted by Melissa Hall, February 8, 2008 at 1:30 PM
Southern Foodways appears on Fridays as part of our collaboration with the Southern Foodways Alliance, an organization based in Oxford, Mississippi, that "documents and celebrates the diverse food cultures of the American South." Dig in!
A few months ago, just as the weather was turning cold, I waxed nostalgic about hog killing. I included some pictures of the practice and an essay from Southern Food Alliance member Evan Hatch.
At The Old South Farm Museum and Agricultural Learning Center, they don’t just talk about, write about, or photograph hog killing—they actually do it. And, if you ask nicely, they’ll let you help.
The Woodland, Georgia museum traces Southern rural life from the 1800s to the 1960s. On the property you’ll find everything from wood burning stoves to steam tractors. With acres of buildings and displays, you can spend a couple of hours looking at items that were common just decades ago. Here you can pump water and see the type of equipment used to wash clothes as well as see a working smokehouse, grind grain, spin cotton and perhaps make sausage.
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Posted by Ed Levine, July 18, 2007 at 7:30 AM
In a seemingly innocuous new New York City barbecue restaurant round-up in the New York Times, Georgia's Eastside BBQ owner Alan Natkiel claims that "in Georgia, succulent barbecue is made by steaming the meat."
What? Steamed pork finished on a grill (Natkiel's cooking method) may be "tender and lush," according to Florence Fabricant, and it might even be delicious, but it is not barbecue. And his claim that Georgia barbecue is traditionally steamed is dubious at best and probably downright blasphemous.
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Posted by Alaina Browne, March 23, 2007 at 1:41 PM
Jason Perlow's post about his visit to Mary Mac's in Atlanta, GA has filled me with nostalgia. I lived there for a number of years and miss the spring-time explosion of dogwoods and azaleas, and my favorite non-food related festival, the Inman Park Festival. Mary Mac's should definitely be on your list of eats. Some of my other favorite eats are Colonnade Restaurant, The Flying Biscuit Cafe, and Fat Matt's Rib Shack.
Mary Mac's Tea Room
Address: 224 Ponce de Leon Avenue, Atlanta GA. 404-876-1800
The Flying Biscuit
Address: 1655 McLendon Avenue, Atlanta GA. 404-687-8888
Fat Matt's Rib Shack
Address: 1811 Piedmont Avenue, Atlanta GA. 404-607-1622
Posted by Alaina Browne, February 16, 2007 at 6:00 AM
Photograph by Adam Kuban, Serious Eats
Chinese New Year and the year of the pig according to the Chinese zodiac, begins this Sunday, February 18. Because Chinese New Year is tied to the lunar calendar, it falls on a different date every year, usually between January 19 and February 23. It begins on the second new moon after the winter solstice and ends 15 days later with the Lantern Festival. According to tradition, the celebration gets under way on New Year's Eve with a family dinner hosted at the eldest family member's home; it is considered the most important annual family tradition. Family members travel from near and far to attend. A family's given menu will vary by region, but here are some of the more popular dishes and their symbolism:
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