Coffee in Five Courses at The Third Space Atlanta

6535424631-5Love coffee? Love damn fine food? Love chocolate? Then this class is for you!

Join my friend Jason Dominy of Batdorf & Bronson Coffee Roasters- Atlanta as he schools you in coffee while you feast on the delicious food pairings by Chef Eddie Russell of Parish Atlanta and the delectable chocolates by Kristen Hard of Cacao Atlanta – Bean to Bar Chocolate A learning experience not to be missed for coffee lovers.

You’ll never look at coffee the same way again. 

Thursday evening • May 23rd • 6:30-8:30 • The Third Space in the Old Fourth Ward-Studioplex.

Go here to sign up –>>


Attention Southern Writers and Journalists! Submission Call!

From Managing Editor of Twisted South Magazine:

“Twisted South is currently accepting submissions for previously unpublished short fiction, nonfiction, flash pieces/vignettes, book/album and music reviews, and historical essays. All work must exemplify an eccentric aspect of contemporary or historical Southern culture. Please limit your work to 2500 words except for flash fiction and book reviews which should be limited to 500 words. Book reviews should be on a book that showcases eccentric Southern culture or a Southern author. We like Barry Hannah, Rick Bragg, Flannery O’Connor, and Larry Brown, to name a few.

We’re looking for pieces that exemplify Southern culture whether it’s the sinister underbelly tales of obscure juke-joints to the cufflink charm of high-class aristocracy. We want pieces that speak to our readers in a voice that exemplifies the South’s hardships, triumphs, social attitudes, labors, humor and truths. If it’s eccentrically Southern, we want to read it.

Send submissions to: Please include a brief bio of no more than 250 words with your submissions. Also, include the type of work you’re submitting in the subject line (short, flash, etc.). Simultaneous submissions are welcome provided you notify us as soon as the work is accepted elsewhere. Please allow 3-6 weeks for reply.”

NEED! Food Photographers and Southern Food Writers!

Attention food photographers and Southern food writers! If you are (or you know someone who might be) interested in working with a group of creative, Southern smart asses on a very cool venture about the South, contact me at

Send a cover letter along with writing samples or your photographic portfolio for consideration.

Cheers, y’all!

The Real Roots of Southern Cuisine

collard green 1This is my recent article for Deep South Magazine with Chef Todd Richards of The Shed at Glenwood in Atlanta. A fascinating, enlightening and frankly, refreshing look inside the food Southerners take pride in cooking and in eating. Slavery is deeply rooted in its history and its transformation.  Chef Richards also discusses the term “Soul Food” and what it really means, where fried chicken came from and Southern cuisine’s two key ingredients.

Forget everything you’ve ever learned or thought you knew about Southern food because it’s all about to change.

Fried Green Tomatoes – Tasting the Past

There was so much to learn at the Atlanta History Center‘s annual Folklife Festival, but of course one of my favorite demonstrations took place in the Smith Family Farm kitchen. Run by slaves, the kitchen (located in a small out building behind the house) was the heart of the farm where Mrs. Smith’s job was to merely present menus, provide recipes and supervise those cooking and preparing the meals for the family and their guests. These slave women worked in the kitchen from before sunrise to long after sunset doing everything from gathering ingredients, to prepping the food, to cleaning the dishes. Meats, vegetables, fruits, even cheeses were all grown and harvested on the farm like a little self-contained ecosystem.  So what did they eat regularly? Turns out, fried green tomatoes.

Fried green tomatoes were a farm staple due to the abundance of tomatoes, easy preparation and quick turn around time.  As I stood listening, I quickly realized the small kitchen was filled with visitors from beyond the South who innocently misunderstood one of the most recognizable Southern foods. “So wait. This isn’t a variety of tomato?” one woman asked, clearly taking mental notes. “Really?” another person chirped with astonishment. Shaking her head and stating a polite, yet emphatic “No”,  the docent explained that fried green tomatoes were simply unripened red tomatoes plucked from the vine early. The sweetness has yet to fully settle into its meat giving it a somewhat tangy taste.  Once picked, the tomatoes are sliced into rounds, dipped in milk (or buttermilk which was typical) and egg, dredged in cornmeal then shallow fried in a skillet with a little butter or bacon fat to a crispy golden brown. “Just as we do today,” she pointed out “you got to serve ’em hot!”  Maybe with a little goat cheese and bacon on top.

I was happy to learn that the tasty treat I love so much really hasn’t changed over the last 150 years. So the next time you bite into a fried green tomato, just think, you’re tasting the past, transporting you back to the farm, back to a simpler time when local wasn’t local, it was just a way of life.

The Atlanta History Center’s Folklife Festival

Fall festival season is in full swing in Atlanta!  Not interested in the acts or crowds at Music Midtown this weekend? Want something you can do with the kiddies or your sweetie? Then you might want to check out the Atlanta History Center‘s Folklife Festival at the Smith Family Farm on Saturday, September 22 from 10:30-4:30.

Learn all about traditional crafts and sustainability in the South while drinking a local brew, indulging in local foods and listening to some local folk and bluegrass artists. There will be an array of demonstrations from candle making to blacksmithing to pickling by one of my favorite people, Angie Tillman, of Phickles Pickles (shameless plug) as well as storytelling (a most Southern attribute). A seed swap demonstration with Slow Food Atlanta, Slavery and Food with Chef Todd Richards of The Shed at Glenwood and smokehouse techniques with Chef Dan Lantham of Farm Burger Buckhead will also be taking place throughout the day as they discuss the current culinary trends and farm-to-table movement in Atlanta. This is a chance to interact with and get to know the people behind the food, art, music and stories we have come to cherish in the South. Plus, there’s a petting zoo! Who doesn’t love a little goat chewing on their shoelace once in a while. Tickets are on sale now at The Atlanta History Center’s website: $14.50 for adults, $11.00 for seniors and $9.00 for children.

Can’t make it on Saturday? Then join The Atlanta History Center Friday, September 21 for the festival’s kickoff from 7pm-10pm. Dine and discuss the South’s culinary landscape with Chef Linton Hopkins of Restaurant Eugene, Chef Duane Nutter of One Flew South and Steve and Marie Nygren the founders of the beautiful Serenbe. Local wines, cocktails and food will be highlighted as well as the museum’s many exhibits. This is great opportunity to get up close and personal with some of the finest chefs in the area and mingle with fellow Atlanta foodies and history buffs while enjoying a night out in the gateway city to the South. $60/pp with a $20 off coupon using the code: FOOD.

Food Truck Festival in Atlanta, Georgia

Food truck row at Piedmont Park in Atlanta

My write up for Deep South Magazine on the Atlanta Food Truck Festival at Piedmont Park on July 14th featuring Black Tie Barbecue, Emily G’s Jams and Dr Sweets Cake Emporium.

A Recap of the Atlanta Food & Wine Festival

Published for Deep South Magazine on May 16, 2012 which included a Pinterest board of pictures I took during the festival.  There will be more to come on this story as the Festival was a grande affair with many layers and stories.

An Open Letter to Anthony Bourdain: No convincing needed. No response required.

Posted to on April 11, 2012 in response to Mr. Bourdain’s obsession with Paula Deen and her diabetes. Someone retweeted this to him and he responded in agreement to my letter. 

Mr. Bourdain,

While I respect your unapologetic candor, love for the authenticity of food and folks, a stiff drink, respect for cultures and your impressive resume, I move that the Paula Deen issue be tabled and laid to rest. We all agree with you. No convincing necessary. She shouldn’t have lied about her diabetes while continuing to cook fat-ladened, butter-drenched, bacon-filled foods for her millions of fans only to obliterate her own health in the process and disappoint many a drooling pie hole. However, unless these fans have been living under a rock for the last 25 years, don’t read the paper, listen to the news, watch Dr. Oz, or check in with Oprah regularly, most people realize that while these foods she cooks are probably extremely delicious and tasty, they are not healthy and will only lead you down the road to a big, fat serving of heart attack city. Everything in moderation, right? Paula Deen 0, Diabetes won.

Your unabashed honesty and lack of social decorum is what draws me and millions of others to watch your shows (diggin The Layover, by the way), read your thought-provoking books and try new foods that otherwise might have our noses turned up in incomprehensible revolt. I am in total agreement with you on the Deen issue. However, it didn’t escape me that you were already not a fan and were looking for an in to take this southern belle of buttery wares to task. Boom. Diabetes. In like Flynn. Donzo. You’re Oprah a-ha moment had finally arrived, finger pointed skyward, time to bring the butter queen down! To the Bourdain mobile! And just like that, you were off on your bacon-greased smear campaign. The first to call her out. I told you so, Paula, I told you so. But within a week, your moment of right became tired.

Please note, that while I am still an adoring fan, love your shows, would pay to dine with you so I could pick your foodie brain, drink a few shots and talk punk rock, I really wish you would move on from the Paula Deen propaganda and focus on doing what you do best, bringing awareness to food misconceptions, finding hidden gems, culinary authenticity, calling out food fads as well as being a lovable smart ass; if there is such a thing. We the people are glad that she was outed, we are glad that she admitted wrong, we are glad you got your moment to point the finger at unhealthy cooking and bring to light that diseases like Diabetes take no prisoners and could give a “BLEEP” about your celebrity status. The regular Joe, is now Paula Deen. But it’s time to let this Savannah belle deal with her decisions and hopefully find a way to continue cooking the foods she loves in a healthy way, bringing her fans along for the ride and redeeming the South’s reputation. Not all of us consume butter by the metric ton. We are loving the Southern cuisine done clean movement that is currently sweeping the food nation. Viva le South!

Paula Deen’s diabetes: The horse has been mutilated, the issue DOA, the chicken has flown the coup. Butter is dead.


A fan of live horses, food and punk rock music living it up in the South

Bourdain for President!