Preserving Summer

Preserving Summer

by | Features

The first time I tried my hand at preserving, it was at a pickling class in Brooklyn, N.Y. I’m aware of how hipster that statement sounds, but I haven’t forgotten that pickling, preserving, and fermenting are time-honored culinary traditions. Here in the South, it’s...
Sustainable. Organic. Local. June/July 2017

Sustainable. Organic. Local. June/July 2017

by | Food

EAT   After three summers living in the South I’m still not used to the heat, but I have learned that no matter how high the mercury rises, it’s always prime time for grilling. “I have always found that it brings people together,” shares Greig McCully, owner of...
Sustainable. Organic. Local. May 2017

Sustainable. Organic. Local. May 2017

by | Food

EAT   John Beck’s path to the restaurant industry is a familiar one: he needed a job while he was in college, but then decided to stay. Fast-forward 35 years and he is on his sixth owned and operated restaurant. You’re probably familiar with Sheehan’s, the...
Local Flavor

Local Flavor

by | Food

Augusta native Jeremy Miller is one of those people who just knew what he wanted to do in life. After graduating from Davidson Fine Arts in 2000, he set out to achieve his dream of becoming a chef. He got his start in local kitchens like French Market Grille, where he...