12/06/19, Vol. 10 Issue 20

voice

georgia VOL.10 • ISSUE 20

TheGeorgiaVoice.com

PO Box 77401 • Atlanta, GA 30357 P: 404-815-6941; F: 404-963-6365

EDITORIAL

Editor: Patrick Colson-Price pcolson-price@thegavoice.com Editorial Contributors: Conswella Bennett, Cliff Bostock, Camryn Burke, Melissa Carter, Dallas Duncan, Aidan Ivory Edwards, Jim Farmer, O’Brian Gunn, Ryan Lee, Rose Pelham, Zoe Seiler, Berlin Sylvestre, Jessica Vue

PRODUCTION

Art Director: Rob Boeger rboeger@thegavoice.com

ONLINE

Digital Content Senior Staffer: Katie Burkholder kburkholder@thegavoice.com

BUSINESS

Principal/Publisher: Tim Boyd tboyd@thegavoice.com

SALES

Sales Executive: Dixon Taylor dtaylor@thegavoice.com Sales Executive: Jim Brams jbrams@thegavoice.com Business Advisor: Lynn Pasqualetti Financial Firm of Record: HLM Financial Group National Advertising: Rivendell Media, 908-232-2021 sales@rivendellmedia.com

FINE PRINT

All material in Georgia Voice is protected by federal copyright law and may not be reproduced without the written consent of Georgia Voice. The sexual orientation of advertisers, photographers, writers and cartoonists published herein is neither inferred nor implied. The appearance of names or pictorial representation does not necessarily indicate the sexual orientation of that person or persons. We also do not accept responsibility for claims made by advertisers.

Unsolicited editorial material is accepted by Georgia Voice, but we do not take responsibility for its return. The editors reserve the right to accept, reject, or edit any submission. Guidelines for freelance contributors are available upon request.

A single copy of Georgia Voice is available from authorized distribution points. Multiple copies are available from Georgia Voice office only. Call for rates. If you are unable to reach a convenient free distribution point, you may receive a 26-issue mailed subscription for $60 per year. Checks or credit card orders can be sent to Tim Boyd, tboyd@thegavoice.com Postmaster: Send address changes to Georgia Voice, PO Box 77401, Atlanta, GA 30357. Georgia Voice is published every other Friday by The Georgia Voice, LLC. Individual subscriptions are $60 per year for 26 issues. Postage paid at Atlanta, GA, and additional mailing offices.

The editorial positions of Georgia Voice are expressed in editorials and in editor’s notes. Other opinions are those of the writers and do not necessarily represent the opinion of Georgia Voice and its staff.

To submit a letter or commentary: Letters should be fewer than 400 words and commentary, for web or print, should be fewer than 750 words. Submissions may be edited for content and length, and must include a name, address, and phone number for verification. Email submissions to editor@thegavoice.com or mail to the address above.

Join us online: facebook.com/thegavoice twitter.com/thegavoice instagram.com/thegeorgiavoice youtube.com/user/GAVoice

4 Editorial December 6, 2019

YOUR VOICE MATTERS

EDITORIAL

One Doughnut A Day...

Openly Gay Mayor Elected in Canton, Georgia Jane Brooks: “Congrats! Slowly – really slowly – but surely Georgia may be coming around.”

Patrick Colson-Price Diane Minick: “The fact that he is gay does not affect his ability to lead. He doesn’t flaunt it, he is just open and honest. Bill is a caring, creative, hardworking man who has done so much for the City of Canton.

He really cares about Canton which has nothing to do with his sexual preferences.

He is also kind … Kindness begets kindness, remember that.”

If you know me, you’ll know doughnuts are my weakness!

Krispy Kreme hot-glazed doughnuts, in particular, could stop me dead in my tracks and I’d lose all motivation to do anything but stuff half a dozen in my mouth in one sitting.

I’d like to think I’m an in-shape guy with a dedication to fitness. Some days I feel like I’m a beast, other days I feel like a lazy slug.

But regardless of how much I work out, I don’t seem to get “out of shape.” I guess I can thank genetics for that, but I do feel like a good diet can do the trick as well.

I have spurts of really healthy eating and then it all goes to shit once Krispy Kreme doughnuts are brought home. There’s nothing like the melt-in-your-mouth taste of yeast doughnuts covered in warm icing! Just made your mouth water, didn’t I?! But more times than none, I get told that I must have a great diet because of my physique. The truth is, I don’t and I’m not afraid to admit it. I’ve always prided myself on eating what I want when I want it no matter what any trainer or nutritionist says. But it’s because I feel like I’ve been a regular in the gym. This might not be true but I believe that you can eat whatever you want as long as you’re going to the gym regularly. If you go two-a-days as I have in the past, eating six doughnuts might not have much of an effect on my body except make my butt a little bigger (I believe this to be very, very true!).

In addition to doughnuts, I’ve fallen prey to sugar cookies coated in Fruity Pebbles cereal, Little Debbie cakes, the knock-off brand of the Girl Scout Thin Mint cookies (from Aldi), homemade apple pie and homemade cherry cobbler with vanilla ice cream. Again, sounds great only if you’re going to the gym and jumping on the treadmill for an hour!

But lately, I’ve not been as motivated as I should be when it comes to pumping iron.

I’ve slacked on the gym A LOT, at times not going for days on end. That might not sound that serious to you, but coming from

Atlanta Pride Committee in Limbo?

Matthew Carden: “I hope they get it together. I actually thought this was one of the best years. The lineup was crap but first year I have seen actual schedules and maps of where all the vendors would be.” a guy who’s spent nearly his entire adult life doing some kind of working out, a week can be debilitating. I get very self-conscious about the fact that I’m spending more time in the kitchen cupboard than the gym, but it seems the world around me doesn’t notice my slacking in the gym. They just keep asking “What do I do to get a body like that?” I keep answering that I eat doughnuts, cookies, cake, pie, ice cream, and candy!

They keep making grins like I’m just so full of myself, but it’s the truth.

So I’m truthful in my answer when I say one doughnut a day keeps the pounds away, I think! Regardless of what I do in the gym or what I eat in the kitchen, I’ve always emphasized to people when they ask me about my eating and gym habits: eat what you want and enjoy every bite. I don’t think anyone should hate eating which means don’t eat shit that tastes nasty no matter how “healthy” it is for you. I’m not saying to go out and order double cheeseburgers, fries, and a shake for every meal, but don’t struggle over every meal and every bite because you want to drop the pounds.

My advice is to do some type of exercise whether it be in the gym or at home. Yes, sometimes it is about genetics, but exercising never hurt anybody. The more you move, the more calories you burn which means the more room you’ll have to indulge once in a while on the things that taste good in life!

Chick-fil-A Pledges to Stop Donating to Anti-LGBTQ Organizations Morgan A. McLaughlin McFarland: “Except they’ve already walked this back, surprise surprise. They’ve lied about it in the past. Why on earth was everyone lining up to believe them now?”

J Eric Goines: “They donate to other organizations other than those listed in their press release. Will they be ending donations to those organizations as well, or no? They have made this promise before to get a lease, only to reverse position once media scrutiny was elsewhere. Why should we believe them this time?”

Jay Bryon: “Of course they do. Especially when they got kicked out of the UK because of their anti-LGBTQ beliefs and donations. The timing happens to be to perfect for a true change of heart. Don’t fall for their lies. They’ll just find creative ways to hide the donations.”

Hillary Clinton Says Cisgender Women Have “Legitimate Concerns” About Trans Women Emily Sain: “I am legitimately concerned if they are getting the care they need. If they are being attacked and harassed on the streets.”

TheGeorgiaVoice.com

Find this recipe and more at TitosVodka.com

NEWS

Atlanta Public Schools

Work to Support LGBTQ Students Atlanta Board of Education Creates New Task Force

“The Equity Policy has really made us think about all the ways in which we need to be serving and supporting our students and our staff.”

Board of Education member Cynthia Briscoe Brown OFFICIAL PHOTO

Zoe Seiler The Atlanta Board of Education created a task force to support LGBTQ students in October and is in the process of selecting members for the task force.

The task force came after the board passed the Equity Policy in April. Board of Education member Cynthia Briscoe Brown chaired the Policy Review Committee and participated on the task force that worked on the policy.

The policy makes equity a priority and moves the board toward their goal of “remedying opportunity and learning gaps in the school system and creating a barrier-free environment which will enable all students to graduate ready for college and career,” the policy says.

The goal of the task force is to review the APS policies, procedures, regulations, and support services for LGBTQ students and employees to make sure the school district and board are meeting their needs, Brown said.

Board of Education Chair Jason Esteves said the task force will look at best practices, how APS is supporting its students and whether the district is doing it to the extent it needs to.

After the task force reviews policies and regulations, it will make recommendations to the board for them to consider and implement.

Brown said one thing she hopes will come out of the task force is the need to establish specific support for students in all of the clusters of schools in APS. For example, Grady and North Atlanta High Schools have either LGBTQ clubs or Gay Straight Alliance chapters, but not all high schools have them. She hopes these organizations 6 News December 6, 2019

– Board of Education member Cynthia Briscoe Brown will be more widely available to all students.

The board is in the process of selecting members and hope the task force will have its first meeting in December. The task force will be made up of students, teachers, administrative staff, and representatives of community organizations that either have expertise or provide services to the LGBTQ community.

“I think we’ve got a list of students we went out looking for students and staff to participate and we also needed to sort of brainstorm a list of community organizations that we wanted to invite. I think we’re trying to set up the first meeting for next month, so try to have it before the winter break,” Brown said.

Esteves said students will co-chair the task force and the board hopes to have students who identify as LGBTQ as well as at least one ally involved.

The task force was not inspired by an event

or situation but rather to make sure APS is acting to achieve equity.

“The Equity Policy has really made us think about all the ways in which we need to be serving and supporting our students and our staff,” Brown said.

Esteves said the key is also to be proactive rather than reactive to a situation. He said there seems to be a perceived increase of bullying and suicide deaths among students across the country. He wants to make sure a situation like that doesn’t happen in APS. Esteves also spoke to Charles Stephens, founder and executive director of the Counter Narrative Project, who discussed the need to support black LGBTQ students in particular.

The Counter Narrative Project is an organization that “builds power among black gay men and works in solidarity and coalition with all movements committed to social and

racial justice,” according to their website.

Both Brown and Esteves have heard positive reactions from students, families and community members.

Brown said the board has had overwhelming interest from students who want to volunteer to be on the task force. She also is not aware of any negative response.

Esteves said he has heard from families and community members who are excited about the initial announcement and who have been appreciative that APS is taking this on.

“I think it’s frankly needed everywhere, all across the country and school systems need to take this issue head on,” Esteves said. “But in Atlanta, we’ve been pretty supportive of GSAs and we’ve marched in the last four or five Pride parades, but we wanted to take that support of our community further by having something tangible, that we can show beyond just signs of support.”

TheGeorgiaVoice.com

HEALTH

The Gift of a Fitness Safe Place Conswella Bennett

For a little over three years, a Womxn’s Barbell Club has been providing a safe comfortable space for women, non-binary and Trans women to learn strength training techniques. This holiday season, they’re getting the gift of inclusion in a place where judgment can easily take precedent.

Local certified strength and conditioning specialist, Lis Saunders, said in an interview with the Georgia Voice that she often found herself the only woman lifting in a gym.

“I wanted to create a space where more women and non-binary athletes could learn good techniques and lift together,” Saunders recalled.

It’s not uncommon for the gym to be the cause of gymtimidation for many women who want to get into strength training or to shed a few pounds. In 2016, the Womxn’s Barbell Club was formed to take the gymtimidation stigma away. That first year, Lis said that there was a mix of women who came out to learn to lift weights ranging in ages 18-60 years old. “Some had experience, some were first time lifters and others didn’t like what the mainstream powerlifting federations had to offer, but they liked that I offered something different,” Lis added.

Sid Chambers started attending sessions with the club in December 2017. Sid found the club while doing a search on Instagram.

“I had never lifted weights,” she said of her workouts that consisted of squats using a Smith Machine and deadlifts using dumb bells. “I wanted to try something different,” she said of becoming a part of the group.

Some members of the Womxn’s Barbell Club pose for a picture after one of their workout sessions. From left: Sid Chambers, Corbin Alexis, Kerstyn Clover and Lis Saunders. (Courtesy photo) of the club. “There were ranges of strength levels,” she added of the empowering group.

“It’s a lot of inspiration in the group.”

For another member, Nikki Thomas, she came across the group in a Google search looking for powerlifting groups in Atlanta. “I was looking for some community around lifting after my first lifting gym closed,” she said. Nikki who had a couple of years of lifting experience was happy to find the group, and it offered just the camaraderie she was looking for.

Despite her lack of experience, Sid said she didn’t let that stop her. “That first session, I couldn’t squat to depth, and I had improper form,” she recalled. But, after a year Sid said she noticed she was not only becoming stronger physically but also mentally, and this helped how she handled other challenges that arose in her life.

Despite the various levels of strength experience, Lis said the group is beginner friendly. For women who may be apprehensive about getting into strength training, she assured there are no reasons to be afraid of giving it a try. “Do some research in your area and invest in one or two sessions with a coach,” Lis suggested. “If anxiety is keeping you away from going to a gym, find a trainer who will come to you or who offers private group sessions or has a garage gym.”

“I met so many different people,” Sid said

Nikki said she regularly invites female-

8 Health December 6, 2019

identifying people to the group. “I always tell them it’s a welcoming, easy place to learn or practice,” she added. “It’s a great place to be able to work on skills in a no ‘gym bro’ place. It’s really important for people who aren’t traditional gym people – as I say “gym bros” – to have a space to learn and practice strength sports.”

Like Nikki, Sid encourages women to give the Womxn’s Barbell Club and strength training a try. “You’ll never know what you can do,” Sid encouraged. “Don’t be scared to fail and to come and know nothing, but be open and be teachable. Trying new stuff can be fun.”

According to Lis, the group often begins with warm up and her teaching some mobility work before getting into lifting. The goal is to teach techniques that they could take away and do on their own.

While some only want to get stronger for themselves, others have a desire to compete or participate in strength events. One such

opportunity is a Squatlanta, a fundraiser presented by the Womxn’s Barbell Club, held Nov. 9. The event was open to anyone and participants could back squat, front squat and overhead squat. Lifters raised money based on the amount they planned to lift. The group’s goal was to raise $3,000.

Proceeds from the event will go to Planned Parenthood Southeast Advocates.

The club meets a few times a month. At the group’s beginning, they met on Tuesdays then changed to Sunday and now Lis said they now offer sessions on Saturday and Sunday at noon twice a month. The fees were made optional and participants can pay what they can afford – from $0-$20. Lis said the fees were made optional because “strength training should be accessible to everyone.”

For more information on the Womxn’s Barbell Club, you can get more information and contact Lis via Instagram at womxnsbarbellclub and you can also contact Lis via her website www.teamlissmash.com.

TheGeorgiaVoice.com

ASK THE DOCTOR

Season’s

Greetings

Avoiding the Dreadful Food Poisoning Illness Patrick Colson-Price Here’s all you need to know about food poisoning as we approach the most food friendly season of the year! Holiday parties, catered meals, leftovers and potlucks can cause concern about food safety and the fear of getting sick! We sat down with Doctor Joel Rosenstock with Absolute Care to discuss food related illnesses, what they do if they strike you, and ideas on prevention.

The CDC estimates that 48 million Americans get sick every year related to foodborne illnesses, 128,000 get hospitalized and 3000 people die each year. “This is not a small problem,” says Dr. Rosenstock. “The illness is caused by eating food contaminated with bacteria, viruses and parasites. Germs get into food by people who are sick contaminating the food in preparation, germs that live on the food, by one food contaminating another, and by spoilage if the food is at room temperature for too long.”

• Botulism • Ciguatera-reef fish poisoning (neurologic symptoms) • Scombroid-tuna, mackerel from poor handling (flushing H/A symptoms) • Paralytic, Neurotoxic or Amnesic Shellfish poisoning

HLMFinancialGroup.com

404.836.1120

“Self treatment involves drinking fluids to replace loss, small low fat meals, and rest,” says Dr. Rosenstock. “You should seek medical care if you have less than six bowel movements in 24 hours, there’s blood in your vomit or stool, your temperature lasts more than 24 hours, overt dehydration, or if you are older than 70-years-old.”

Lastly, he says there are food safety concerns that should be observed. Do not leave food out unheated or cooled on a buffet for more than an hour, use clean utensils for cutting meat and fresh vegetables and do not mix them, clean cutting boards after preparing meat, try not to cross contaminate foods in preparation, do not eat leftovers for 3-4 days These can vary from: (or less depending how they were handled on • Bacteria-salmonella (1 million cases/ the buffet), cook meat to the recommended temperature and not undercook, avoid year in U.S.), E. coli (usually 1-3 day incubation period), listeria (unpasteurized salads with mayo on a buffet, wash your cheeses and processed meat) hands frequently before eating and serving.

• Virus-norovirus (most common 24-48 hour incubation, often referred to Dr. Rosenstock says if and when you’re as a “stomach virus”) plagued by food poisoning, his team • Ingesting preformed toxins in food: at Absolute Care can help through the • Bacillus cereus (emetic form 1-5 hours, illness to get you recovered. For more diarrheal form 8-16 hours) information or to make an appointment, • Staph aureus toxin visit AbsoluteCare.com TheGeorgiaVoice.com

December 6, 2019 Health 9

CELEBRITY CLOSE-UP!

Celebrity Brief (FOOD EDITION!)

LGBTQ celebrity chefs and foodies talk good eats and their identities – can you say YUM?!

“What was different is that we were out. A lot of gay kids watched ‘Queer Eye’ and talked to their parents [about being gay].

It showed five guys being happy, comfortable with who they are … We gave people some laughs and taught people how to cook a lot of nice dishes and which button they should button on their suit jackets.”

–”Chopped” host and original “Queer Eye” food expert Ted Allen on the show’s impact (mlive.com)

“My favorite snack as a little kid was a nice, tart Green Delicious apple cut into thin slices with a slice of either a Havarti, if I wanted something creamy, or a sharp, sharp cheddar … I was a fancy boy, I’m not going to lie to you.”

– ”Queer Eye” foodie Antoni Porowski on growing up (Refinery29)

“Food transcends all barriers. I’m so grateful to work in the food space because it allows me to enter into people’s lives – people who might protest against the LGBTQ community. They say the way to the heart is through the stomach. Love is love. Food is love.”

– ”My Drunk Kitchen” YouTuber Hannah Hart on how her identity impacts her career in the food industry (Buzzfeed)

“It is interesting to me that a lot of gay men don’t like to cook. They eat a lot of take-out and are afraid to cook. It is intimidating to a lot of people. I decided to offer recipes that are fairly easy to prepare with very sophisticated flavors that I have been cooking my entire life.”

– Adrian De Berardinis on how he came up with the idea for “The Bear-Naked Chef” (Equality 365)

TheGeorgiaVoice.com

“There don’t tend to be a lot of gay chefs.

Especially high-end, fine-dining kitchens tend to be really high-testosterone, macho working environments that are not either the most conducive to LGBTQ people or [not] the most encouraging or somewhere where you feel as though you can be comfortable in your own skin.”

– Gay pastry chef and winner of the first season of “Top Chef: Just Desserts” Yigit Pura on LGBTQ representation in the food industry (The Advocate)

December 6, 2019 Celebrity Close-Up 11

IMPORTANT FACTS FOR BIKTARVY®

This is only a brief summary of important information about BIKTARVY and does not replace talking to your healthcare provider about your condition and your treatment.

MOST IMPORTANT INFORMATION ABOUT BIKTARVY BIKTARVY may cause serious side effects, including: } Worsening of Hepatitis B (HBV) infection. If you have both HIV-1 and HBV, your HBV may suddenly get worse if you stop taking BIKTARVY. Do not stop taking BIKTARVY without first talking to your healthcare provider, as they will need to check your health regularly for several months.

ABOUT BIKTARVY BIKTARVY is a complete, 1-pill, once-a-day prescription medicine used to treat HIV-1 in adults. It can either be used in people who have never taken HIV-1 medicines before, or people who are replacing their current HIV-1 medicines and whose healthcare provider determines they meet certain requirements.

BIKTARVY does not cure HIV-1 or AIDS. HIV-1 is the virus that causes AIDS. Do NOT take BIKTARVY if you also take a medicine that contains: } dofetilide } rifampin } any other medicines to treat HIV-1

BEFORE TAKING BIKTARVY Tell your healthcare provider if you: } Have or have had any kidney or liver problems, including hepatitis infection. } Have any other health problems. } Are pregnant or plan to become pregnant. It is not known if BIKTARVY can harm your unborn baby. Tell your healthcare provider if you become pregnant while taking BIKTARVY. } Are breastfeeding (nursing) or plan to breastfeed. Do not breastfeed. HIV-1 can be passed to the baby in breast milk.

Tell your healthcare provider about all the medicines you take: } Keep a list that includes all prescription and over-the-counter medicines, antacids, laxatives, vitamins, and herbal supplements, and show it to your healthcare provider and pharmacist. } BIKTARVY and other medicines may affect each other. Ask your healthcare provider and pharmacist about medicines that interact with BIKTARVY, and ask if it is safe to take BIKTARVY with all your other medicines.

Get HIV support by downloading a free app at

MyDailyCharge.com

BVYC0103_BIKTARVY_B_10x10-5_GeorgiaVoice_KeepPushing2_DR4_r1v1jl.indd All Pages

(bik-TAR-vee)

POSSIBLE SIDE EFFECTS OF BIKTARVY BIKTARVY may cause serious side effects, including: } Those in the “Most Important Information About BIKTARVY” section. } Changes in your immune system. Your immune system may get stronger and begin to fight infections. Tell your healthcare provider if you have any new symptoms after you start taking BIKTARVY. } Kidney problems, including kidney failure. Your healthcare provider should do blood and urine tests to check your kidneys. If you develop new or worse kidney problems, they may tell you to stop taking BIKTARVY. } Too much lactic acid in your blood (lactic acidosis), which is a serious but rare medical emergency that can lead to death. Tell your healthcare provider right away if you get these symptoms: weakness or being more tired than usual, unusual muscle pain, being short of breath or fast breathing, stomach pain with nausea and vomiting, cold or blue hands and feet, feel dizzy or lightheaded, or a fast or abnormal heartbeat. } Severe liver problems, which in rare cases can lead to death.

Tell your healthcare provider right away if you get these symptoms: skin or the white part of your eyes turns yellow, dark “tea-colored” urine, light-colored stools, loss of appetite for several days or longer, nausea, or stomach-area pain. } The most common side effects of BIKTARVY in clinical studies were diarrhea (6%), nausea (6%), and headache (5%).

These are not all the possible side effects of BIKTARVY. Tell your healthcare provider right away if you have any new symptoms while taking BIKTARVY. You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.FDA.gov/medwatch, or call 1-800-FDA-1088.

Your healthcare provider will need to do tests to monitor your health before and during treatment with BIKTARVY. HOW TO TAKE BIKTARVY Take BIKTARVY 1 time each day with or without food.

GET MORE INFORMATION } This is only a brief summary of important information about BIKTARVY. Talk to your healthcare provider or pharmacist to learn more. } Go to BIKTARVY.com or call 1-800-GILEAD-5. } If you need help paying for your medicine, visit BIKTARVY.com for program information.

BIKTARVY, the BIKTARVY Logo, DAILY CHARGE, the DAILY CHARGE Logo, KEEP PUSHING, LOVE WHAT’S INSIDE, GILEAD, and the GILEAD Logo are trademarks of Gilead Sciences, Inc., or its related companies.

Version date: December 2018 © 2019 Gilead Sciences, Inc. All rights reserved. BVYC0103 02/19

KEEP PUSHING.

Because HIV doesn’t change who you are.

BIKTARVY® is a complete, 1-pill, once-a-day prescription medicine used to treat HIV-1 in certain adults. BIKTARVY does not cure HIV-1 or AIDS.

Ask your healthcare provider if BIKTARVY is right for you. To learn more, visit BIKTARVY.com.

Please see Important Facts about BIKTARVY, including important warnings, on the previous page and visit BIKTARVY.com.

4/9/19 2:54 PM

FEATURE

yum factor the

Staff Picks for Favorite Food Fare!

We have a confession here at the Georgia Voice: we’re obsessed with tasty food! We’re lucky we live in such an extraordinarily diverse culinary scene! From quick eats to delicate pastries, we’ve got our 38 favorite food and drink items from restaurants across the Atlanta metro!

Patrick Price (Editor)

Southern Marinated Fried Chicken: Twisted Soul Cookhouse and Pours You can go ahead and give the best fried chicken award to Chef Deborah VanTrece!

It comes with 3 Cheese Macaroni, Jalapeno collard green roll with Sweet Potato Apple Chutney!

Mouth watering yet? This is the perfect southern meal!

Southern Marinated Fried Chicken at Twisted Soul Cookhouse and Pours COURTESY PHOTOS

Black Truffle Deviled Eggs at Southern Art

Black Truffle Deviled Eggs: Southern Art It’s a classic appetizer with that extra zing!

Gay chef Art Smith adds blacktruffle shavings, black truffle oil, and chives to kick up the flavor! A perfect way to start your meal at one of Buckhead’s finest establishments!

Gyoza: Ton Ton Ramen & Yakitori Nestled inside of the Ponce City Market, this ramen bar offers sit-down dining room and first-come bar where chefs prepare food feet from your seat. A must have for a starter is Gyoza, steamed pork dumplings with an incredible sweet shoyu sauce. It’s hard not to eat these in one bite, so take your

Lynne Stack at Home Grown

Gyoza at Ton Ton Ramen & Yakitori

time and savor while you take in the busy market-style setup around you!

Prickly Pear Margarita: Pure Taqueria If you’re a tequila kind of drinker, this cocktail is something spectacular! Silver tequila, triple sec, lime, prickly pear purée give you a tangy take on the classic drink.

Suck a few of these down all while chowing down on some of the best Mexican food in Inman Park.

Lynne Stack: Home Grown Located off Memorial Drive, this breakfast/lunch spot gives you all that the South has to offer in the Lynn Stack. You get two salmon patties, two fried green tomatoes, sautéed spinach and roasted tomatoes smothered in melted pimento.

You’ll need a wheelchair when you leave! We warned you!

Chicken Afghani: Cafe Bombay Indian food really offers so much flavor and this exotic

14 Feature December 6, 2019

Prickly Pear Margarita at Pure Taqueria

dish gives you something sweet! Tender chicken bites are doused in a creamy mango sauce with your side of white basmati rice!

Get a side of naan bread to sop up all of that delicious sauce! The North Druid Hills location has an incredible buffet as well in case you’re looking for varying tastes!

Turkey Meatloaf: Eats on Ponce Aside from the fact that a meat, three veggies, and a slice of cornbread only costs you $10.50, their entrees are something to write home about. The turkey meatloaf has a slight peppery flavor to it with a heaping layer of ketchup covering the top of the loaf!

Always warm and the perfect treat after a long day of Christmas shopping!

CONTINUES ON PAGE 15 TheGeorgiaVoice.com

FEATURE CONTINUED FROM PAGE 14 Sweet Potato Pancakes: Highland Bakery Activate your sweet tooth because these pancakes take breakfast/brunch to the extreme! The southern-style cakes are covered with caramelized brown sugar butter and toasted pecans! If the bakery was open 24-hours, we’d suggest this item as the perfect midnight snack with a cold glass of milk! So you’ll just have to swing by their six locations around Atlanta for breakfast!

Chicken Salad: Houston’s Steakhouse Now, if you go to one of Atlanta’s best steakhouses and don’t get a steak, you’re crazy right? But this chicken salad really does the trick! Emerald kale and rotisserie chicken with a roasted peanut vinaigrette dressing pack the flavor for a healthy lunch meal!

Pistachio Gelato: Paolo’s Gelato Italiano Many folks aren’t big fans of that pistachio flavor (me included) but this gelato melts in your mouth with that sweet nutty flavor!

The sweet waffle cookie on top is the perfect finish! Lemon and Strawberry flavors are must-haves too, and grab some hot espresso to while you stroll through the heart of Virginia Highland!

Al Forno: Gio’s Chicken Italiano & Maccheroni This very Italian-style “lasagna” has some of the best tasting Marinara in the city! Fresh Ricotta and scamorza with homemade meatball layered between pasta noodles! To add to your meal, it’s BYOB in a beautiful restaurant to make you feel like your dining in Italy!

Fried Shrimp Basket: Woofs Atlanta The perfect meal while your eyes are glued to your favorite sports game! It comes with Tangy tartar sauce and we recommend a side of crunchy pitch chips! Plus, it’s Atlanta’s only gay sports bar!

Aidan Ivory Edwards

Chicken Tenders at Henry’s Midtown Tavern COURTESY PHOTOS

Nua Num Tok at Mali

(Freelance Writer) Pulpo: Cooks & Soldiers The Spanish have a knack for Octopus, and so does Cooks & Soldiers. It is braised and grilled with a smoky vinaigrette, buttery floral potatoes, and salsa verde. It’s too good.

Nua Num Tok: Mali Some grilled beef with herbal and spiced backings, the savory flavor brought on by fish sauce, and a tang from lime juice.

The cabbage is the real star in this dish. It makes it feel like you’re eating a healthy taco.

Steak & Frites: The Lawrence I am a red meat Pistachio Gelato at guy. I want steak Paolo’s Gelato Italiano at any hour. The

Lawrence’s hanger Steak is served with the child of Hollandaise sauce, Béarnaise.

And they bring the dish to full circle with potatoes.

Chicken Tenders: Henry’s Midtown Tavern I am a five-year-old in a twenty-eight-year old’s body. I often yearn for a place called Friendly’s. It was a childhood memory that hasn’t left me because their chicken tenders were on point. Henry’s floods those memories all back to me.

Pancakes: Joy Café I like my pancakes oversized – the American way. Joy Café brings the hardy breakfast to the plate. I am fortunate enough that it’s just a short walk away.

Cuban: Reuban’s Deli I am an upstate, New Yorker, so naturally, I am snobby about pizza and delis. I fell head over heels for Reuben’s when I tried their Reuben – it’s a perfect execution of

Sophia Pizza at Antico Pizza

Sweet Potato Pancakes at Highland Bakery

the classic sandwich.

Plain Cheese Pizza: Verra Zanno Pizzeria As I said, I am a bon vivant about pizza.

Verra Zanno’s is one of the best pizza places in Atlanta. Well, North Atlanta. I have been searching, but they’re still the reigning champions in my mind

Katie Burkholder

(Senior Digital Content Staffer) Sophia Pizza: Antico Pizza The “specialita della casa,” the Sophia is to die for: mozzarella de bufala, cipollini onions, roasted mushrooms, and white truffle oil combine into one of the most decadent slices of pizza you’ll ever eat.

CONTINUES ON PAGE 16 December 6, 2019 Feature 15

FEATURE

Hakata Tonkotsu Classic at Ton Ton at Ponce City Market COURTESY PHOTOS

Zhong Style Dumplings with Pork at Gu’s Dumplings Korean Twice Fried Wings at Hawkers

CONTINUED FROM PAGE 15 Zhong Style Dumplings with Pork: Gu’s Dumplings These Sichuan dumplings are absolutely delectable. Tender pork is enveloped in a soft dumpling, but the piece de resistance is the secret homemade sweet and spicy Zhong sauce. These dumplings are the kind of delicious you need to try to believe.

Korean Twice Fried Wings: Hawkers If you love wings and Asian food as much as I do, this dish is perfect for you. Trust me when I say these are some of the crispiest wings you’ll ever try, and garlicky sweet Gochujang sauce, peanuts, sesame, and cilantro marry perfectly together on top.

Homemade Tagliatelle with Pancetta Cream: Noni’s Deli This is easily one of my favorite pasta dishes in Atlanta – and also one of the richest. The 16 Feature December 6, 2019

cream sauce is to die for, but so heavy that you may feel like dying after (don’t worry, it’s totally worth it). You can choose your pasta, but the homemade tagliatelle is worth the extra $4 cost.

Hakata Tonkotsu Classic: Ton Ton at Ponce City Market Ramen is my all-time favorite food, and this ramen meets my very high expectations.

Tender egg noodles sit in a warm, flavorful pork broth alongside soft pork belly, a soft-boiled egg, bamboo shoots, wood-ear mushrooms, butter garlic corn, scallions, and sesame seeds.

Dutch Baby Pancake: Pancake Social If you’re looking for an uber sweet but surprisingly light breakfast, this is the dish for you. This dish is pure decadence: the fluffy pancake is oven baked in a cast iron CONTINUES ON PAGE 20 TheGeorgiaVoice.com

FEATURE CONTINUED FROM PAGE 16 skillet with blueberries, lemon zest, and powdered sugar. The serving size is the perfect and it’s served in the skillet, making it very Instagrammable.

8th Ave Acai Bowl: Playa Bowls If you haven’t tried an acai bowl, you need to. It’s one of the lightest and freshest meals you can eat, making it a perfect breakfast or light lunch after yoga (there’s a studio right next door!). My favorite is simple – pure acai topped with granola, banana, and honey – but there’s a seemingly infinite number of choices for toppings and bases.

Crème Puff Ice Cream: Jeni’s Splendid Ice Creams This is life-changing ice cream – seriously.

Toasted pastry flakes are folded in to the bright, candy-like vanilla custard with a pinch of sea salt. It’s super sweet and the pastry flakes create a unique soft texture, which is why it’s consistently tops Jeni’s most popular list. Try it by the scoop or splurge for the pint.

Lasagna Matta: Campagnolo You can’t go wrong with this classic Italian dish, and Campagnolo has it perfected.

Beef and pork Bolognese, bechamel sauce, mozzarella, and parmesan are layered into

Red Velvet Cupcakes at CamiCakes

20 Feature December 6, 2019

fresh pasta to create the perfect feelgood dish.

Lobster Roll: Crab 404 I love this sandwich, which is a testament to how good it is considering I’m not a huge fan of lobster. The lobster is sweet, the roll is soft, and the secret 404 sauce on top is absolutely mouthwatering – you can’t go wrong!

Breakfast Burger: Zinburger I’ve said it before, and I’ll say it again: fried egg on a burger is unmatched. A burger from Zinburger is delicious on its own, but topped with a fried egg, applewood smoked bacon, American cheese, and avocado, it’s so much better.

Sea Scallops at Parker’s on Ponce COURTESY PHOTOS

8th Ave Acai Bowl at Playa Bowls

Sea Scallops: Parker’s on Ponce These scallops are the definition of fresh and flavorful. They’re perfectly paired with fried Brussels sprouts, roasted sunchokes, and red peppers, and covered in a sherry-brown vinaigrette.

Jessica Vue

(Freelance Writer) Burger: Murphy’s I had the Murphy’s Burger, medium well, and the fries. I ate the fries in one sitting, but the leftover half of the burger was even better the next day.

Bacon Mac and Cheese: Bones My mom’s realtor friend listed this bacon mac and cheese as one of the best. Not only is it warm, creamy and crunchy on top, it paired well with the steak and other sides we had.

Pad Thai: Mali There’s a creamy Pad Thai topped with scallions and lime. Pad thai is always my go-to choice when eating out at Asian restaurants, because it puts the fresh in refreshing and has multiple elements from creamy to crunchy.

Wings and Things: Gus’s World Famous Fried Chicken When my family came here, I ordered the three piece wing plate with white bread and mac and cheese. The chicken is exceptionally spiced but not spicy. Hot sauce was optional. The service is so wonderful, it’s like you’re at home.

Assorted Selections of Ice Cream (Including Crème Puff Flavor) at Jeni’s Ice Cream

Soup: Dai Loi #2 Winter is the season for soup and pho is no exception. Dai Loi’s soup is so well made that it needs no

Lasagna Matta at Campagnolo

further changes; however, some people still choose to add in sauces and limes according to personal taste. The broth is beef based, however there are pho restaurants that have accommodated to vegetarians.

Red Velvet Cupcake: CamiCakes I’ve never actually been there, but my mom brings them home from work. I enjoy them everytime. It’s always the red velvet (controversial, I know) cupcake topped with cream cheese icing. Hidden are chocolate chips and they delightfully surprise me every time.

Hot Wings: The Vortex My uncle and I shared a plate of hot wings that was passed around an entire table of nine people. They were hot, crisp and fried to perfection.

TheGeorgiaVoice.com

Q&A

g n i r a B it All ! n e h c t i K e h in t

Patrick Colson-Price We’ve finally found it! A sexy foodie who knows no boundaries when it comes to food and clothing! Adrian De Bernardinis is known as the BEAR-NAKED CHEF, and he really does bare it all while whipping up delicious meals! We caught up with this handsome gent on how he’s using his skills to bring folks closer together!

How did you get started in the kitchen?

Was cooking a big part of your childhood?

“Growing up in a foodie household, I began cooking at the age of 8, cultivating my passion for authentic Italian cuisine, learning from the loving and masterful hands of my grandmother and mother.

By age 11, I had the privilege of working in our family-owned pizzerias and restaurants which honed my kitchen and cooking skills.

From those moments on I learned to respect food and ingredients, and to appreciate and develop my love of cooking in a broader sense.”

What made you fall in love food and preparing it?

“From those moments on I learned to respect food and ingredients, and to appreciate and develop my love of cooking in a broader sense.

I spent the next decade traveling and working 22 Q&A December 6, 2019

in restaurants in Dallas & NYC to learn more about the art and find what cuisines I was most in love with. I specialize in authentic regional Italian dishes because of it, but my exploration doesn’t stop there, as I experiment with other tastes from across the globe. I also love to cook a dish upon request and make it the ultimate version of CONTINUES ON PAGE 23 TheGeorgiaVoice.com

Q&A CONTINUED FROM PAGE 22 what you’ve imagined or remembered. I think at the heart of my experience was discovering what cooking food really does; it brings people together, around a table, transmits your love through this medium, through this people converse. It’s a social activity really.

And I love the conversations that spawn from being around a table of people.”

Now, the big question … why cook naked?

“When I cook, I am transported to a plane where nothing else exists or matters. It’s my mediation, my therapy. And once I’m in the zone, it becomes a game of the senses.

It is my world to explore, taste, see, feel, experience and ultimately share. It’s a sensual journey for me: from selecting the perfect and freshest ingredients, to the preparation with attention and care, to the sexy plating of what I’ve prepared, as you already know, we eat with our eyes …. Food is just sexy!

One of my earliest recollections of it in a sensual context was that iconic scene in 9 1/2 Weeks, where Micky Rourke feeds Kim Bassinger on the floor in her kitchen in front of an open fridge … the penultimate food orgy in cinematic form. So, it made sense that cooking naked was something to take the experience to another level for me, and my viewers.”

And another big question...are you really naked underneath your apron?!

“Oh, of course I’m naked! Lol. I would not be doing justice to my namesake otherwise.

I need to keep it a bit PG-13, and I’ve got to protect my bits.”

You clearly care about your body and staying in shape. Do you think the way you cook helps you stay healthier?

“My philosophy is to lead a well balanced life. Eat Whole Foods (nothing processed) and as much as you want and equalize it with fitness and cardio-vascular exercise. I started working out when I was 21 (I’m 43 now).

This taught me the importance of taking care of my body and how to maintain it.

Knowing and listening to your body is key.

And for those who didn’t start as early as I did, it’s never too late.”

The way you cook has obviously been a big part of how you’ve become a household name...so what has this TheGeorgiaVoice.com

exposure meant for you since you began your cooking series?

“Well, it wasn’t planned but what it did was give me visibility really quickly.

Shortly after my went viral starting back in 2015, the gay community welcomed a new gay chef with open arms, offering something different, less provincial and what they were accustomed to on Food Network. I happily represented the community in the food space as one of the first openly gay chefs in America in media. Since then I have been offered the kind of work I only could dream of: traveling gigs across the globe, teaching a cooking course two times a year in Rome, television appearances and media interviews. But I think the biggest gift has been being able to not only share my love for food, but share my story with people and have them connect to me when they think they never would be able. I’m a survivor of conversion therapy and this has become one of my biggest causes. To give a voice to those who were silenced by the shame and fear of sharing their stories. It has become my mission to lift those voices and people who may have shared the same experience and let them know we turn out ok.”

Let’s talk about your Quickies concept that you came up with relation to Scruff.

Explain these shorter cooking videos to our readers and where they came about.

“So, I’ve never really been an app guy, I’ve always preferred to meet guys in real life, like at the gym, or a party or supermarket. But when i was living in Madrid a few years ago I decided to get on Scruff and I ended up going on a dinner date with him (no hankypanky after either). Well, he ended up being a fantastic guy, we started dating and were boyfriends for 2 years. I thought to myself, “Wow! You can actually meet quality dating material on this site if you try.” I only really associated Scruff with casual encounters. So, when I came back stateside to NYC in 2017 I decided to pitch the concept of “Quickies” to their team. I proposed to do a short series of cooking videos about what to cook for a Scruff date: dishes that were fast and easy but looked and tasted sophisticated, but

approachable enough for a novice to try in the kitchen and win over a first date. On a larger scale selling their product who were not just looking for sex but love. They adored the concept and we worked together to create the cheeky miniseries that featured fun guests to help me cook these dishes.”

How have you used your platform in ways to inspire the LGBTQ community to get in the kitchen and eat healthier?

“I’ve tried to parlay my philosophy in and out of the kitchen, setting a responsible example. I get lots of emails and dm’s from people asking for help and I happily give them what they’re looking for. I really want people to know they don’t have to restrict or substitute good food for flavorless boring stuff. I want people to know that can cook and eat the food I love to cook, and that its simpler to make and healthier than they think.

Where do you see yourself going with the BEAR NAKED CHEF enterprise?

“I would love to take it to the next level.

In the last year with being featured on RHONY and The View, I’ve crossed over from LGTBQ to mainstream which has changed my trajectory. I hope to launch a cookbook and explore the possibility of having an ongoing cooking show either on a streaming app or YouTube. I also plan to start doing more philanthropy for my cause. But most importantly I want to continue having fun with my brand and sharing my recipes and good vibes with the world.”

December 6, 2019 Q&A 23

SPOTLIGHT

Spotlight on Local Black Lesbian Chef Chantel Mines Katie Burkholder

Chef Chantel Mines PHOTO VIA FACEBOOK

Chef Chantel Mines worked as a Sous Chef with the eclectic Tarks Grill in Maryland, placed second in the 2016 Mason Dixon Master Chef competition, and eventually found her way to Atlanta as the Executive Chef at The Lost Druid Brewery. With such accolades and success, you’d think cooking was Mines’ lifelong passion. Well, you’d be wrong: she only decided to pursue cooking after tragically losing a loved one forced her to reevaluate her life.

“About ten years ago, a friend of mine was murdered,” Mines told Georgia Voice. “It kind of made me start thinking about what I was doing was worth my time and energy.”

At the time, Mines was working as a paralegal at a prominent law firm. “I just started thinking about all the things I could do because I was unsatisfied with what I was doing,” she said. “I spent a lot of time lying to folks, giving people false hopes that we’d be able to help them even though I knew that we wouldn’t.”

Mines took a variety of personality and interests tests and did ample research until she landed on cooking. Flash forward to today, and Mines is working as the Executive Chef at The Lost Druid Brewery. At the brewery, she’s in charge of handcrafting the menu, which rotates every season. On the new fall/ winter menu, you can find “tapas with an American twist,” like pretzels, pork rinds, flatbreads, pork tacos, tostadas, and stuffed mushrooms. Some of the dishes, including the brussel sprouts and banana bread, are even made using beer from the brewery or leftover grain from beer production.

Mines makes sure she personalizes each and every dish, pulling inspiration from a variety of places – including her own upbringing.

Despite originally being from Baltimore, Mines spent a lot of her childhood overseas in Santiago, Chile, and later traveled to nearby countries like Peru and Argentina. “The tacos and tostadas were something personal [that I added to the menu] that I just liked to make myself,” she said. “I’m very into Latin 26 Spotlight December 6, 2019

“I’m a pretty nontraditional person.

I’m very spontaneous and ambiguous, so I feel like cooking allows me to express that in a healthy way. I’m an Aquarias: I’m super emotional but I don’t show my emotions very well, so I feel like cooking has always been an outlet for me to just let feelings out.” a male-dominated field and it’s hard to gain and maintain respect. You get such a hard time, but then you work with guys who are lazier than you, that don’t work as hard as you, and no one ever says anything about it.

As a woman, you must work harder just to receive equal or even less reward.”

cooking because of my upbringing. A big thing for me is being able to connect food cross-culturally.”

feelings out. I think that traumatic event showed me that cooking was a thing I could utilize to deal with what I was feeling. I’ve used it as such ever since.”

After making that life changing decision almost ten years ago, Mines has discovered that cooking could not only be both a passion and career, but a creative and emotional outlet as well.

“I also really enjoy the creativity of cooking and the fact that it’s always changing,” she continued. “There’s no one person that could know everything.”

“I’m a pretty non-traditional person. I’m very spontaneous and ambiguous, so I feel like cooking allows me to express that in a healthy way,” Mines said. “I’m an Aquarias: I’m super emotional but I don’t show my emotions very well, so I feel like cooking has always been an outlet for me to just let

However, it hasn’t always been easy.

Mines, being a black lesbian woman, has experienced some roadblocks throughout her career. “I would say that my LGBTQ identity has affected my career in a way – and it’s not only being LGBTQ, but also being a woman,” she told Georgia Voice. “It’s

“It becomes tedious at times,” she continued.

“I stay with jobs as long as I could, but I was never married to any of my jobs; I was married to myself. If a situation got uncomfortable – because I was a woman or because of my sexual preference – I would just walk away before it got out of hand (because I spent a lot of time working for small businesses without an HR I could talk to about discrimination).”

However, she’s finally found somewhere she’s comfortable and is ultimately thankful for her past experience, no matter how frustrating.

“I just started to find places where I felt comfortable and accepted for who I was: woman, black, lesbian. It hasn’t always been an easy fit, but I’m thankful because I was able to learn about perseverance.”

TheGeorgiaVoice.com

FEATURE

The Gluten-Free Society Dallas Anne Duncan

Clementi went a step further and created his own blend after intensive study, which he uses in both savory and sweet dishes.

It took 30 years for Chef Vedam Clementi to learn what was causing his severe gastrointestinal symptoms, migraines, psoriasis and “off the chart” ADD.

Gluten-free On the Menu Though there is an increase in options and availability, those with Celiac or a wheat allergy still have extra steps to take to protect their health.

It wasn’t until he found an internal medicine doctor and natural healthcare practitioner that he learned he had Celiac disease – a disease where ingesting the wheat protein gluten damages the lining of his small intestine.

“It’s really hard for me to go out to eat because many restaurants offer gluten-free options, but they do not understand or honor cross-contamination,” Clementi said.

“I could still go in and get a gluten-free meal, but get sick for five or six days.”

“I went gluten-free and I dedicated myself to it. Within 30 days … 98 percent of my stuff was gone,” the Hiawassee-based chef said.

At the time, however, a gluten-free diet wasn’t as well-known, and Clementi’s readyto-eat options were limited. Though he’d cooked his whole life, he re-taught himself how to cook his favorite foods, and is now a certified gluten-free personal chef and cookbook author.

“Vedam’s Gluten-Free and Fabulous Recipes from a Southern Gay House Husband” came about after he realized just how big the Celiac and gluten-sensitive community was, and filled a gap that 10 years ago, most Americans barely realized existed.

Allergy, Sensitivity or Intolerance – Which Is It? “Gluten is a protein that is activated by moisture and motion. It’s a natural protein that’s in wheat flour and it helps give baked goods structure,” said lesbian Atlanta celebrity chef Virginia Willis. “When you knead bread dough or you stir together biscuit dough, it sort of creates this web. That is the foundation for whatever baked good that is.”

Approximately 1 percent of Americans have Celiac disease, or gluten intolerance, and about 6 percent of Americans are thought to be gluten-sensitive, according to the National Association of Wheat Growers.

According to a 2017 review article by the University of Chile, those with Celiac and gluten sensitivity are advised to adhere to TheGeorgiaVoice.com

Clockwise from left: Chops & Hops in Watkinsville, Ga. offers several gluten-free options: Two gluten-free side options, a gluten-free golden beet salad, and a gluten-free flourless chocolate torte with salted caramel gelato. (Photos by Dallas Anne Duncan) a gluten-free diet, which includes wheat, barley and rye, though “transgressions are permitted” for people with gluten sensitivity whose symptoms are mild. Individuals with a wheat allergy can have barley and rye, but must avoid wheat or risk a life-threatening anaphylactic shock.

There is no such thing as a “gluten allergy,” according to the American College of Allergy, Asthma & Immunology.

The Rise of “Gluten-free” “Five years ago, people – cookbook authors and chefs – would have to come up with these elaborate recipes for gluten-free flour and now all you have to do is go to the grocery store and there’s a selection of them,” she said. “It’s become very prevalent.”

For packaged foods to get the “gluten-free” label, it can either be inherently gluten-free; or contains no ingredients that are a glutencontaining grain, derived from a glutencontaining grain or derived from a glutencontaining grain that was processed to remove the gluten, like wheat starch.

This label rule only applies to FDA-regulated

packaged foods, so things like beer, malted beverages, wine, meat, poultry and certain egg products aren’t covered. FDA also notes that its labeling rule is specific to the phrase “glutenfree,” and cautions that unless that wording is on the package, “consumers should not assume that the food meets all FDA requirements for the use of the ‘gluten-free’ claim.”

To avoid that, Clementi calls restaurants ahead of time and asks questions about specific ingredients and preparation methods.

“It’s often hard from a restaurant owner’s perspective because they need to have dedicated space for gluten-free options,” he said. “They need to have dedicated fryers for fried items.

They need to have understanding of the protocol of putting protective parchment paper down when they’re putting something in the oven so it’s not touching the oven; changing their gloves; putting parchment paper down in a prep area so that everything is not touching other gluten surfaces.”

Not all flour is created equal, though.

“Almond flour doesn’t have gluten and it can’t be willy-nilly substituted in place of allpurpose flour,” she said. “One of the things I think has happened with consumers is they may not know that, so I feel like there’s a good bit of education that has to happen.”

For savory dishes, Willis recommends chickpea flour, which she’s used successfully in fried chicken and her Thanksgiving gravy this year.

“Then in terms of baking, it’s not ever going to act exactly like all-purpose flour, but it can be very, very close,” she said. “These glutenfree blends that are on the market are a recipe in and of themselves of different kinds of flour and some sort of thickener or stabilizer.”

Willis said though having more gluten-free options on menus means restaurants can service more customers — both those who order something because it’s labeled glutenfree, and those who order it because it sounds good, regardless of food allergens or sensitivities — she said there is a challenge when it comes to those who’ve self-diagnosed as gluten-sensitive.

“A customer will say ‘I’m gluten-free,’ and great lengths will be taken [to prepare their food],” Willis said. “And at the last minute, the customer goes, ‘Oh, I’ll eat that chocolate chip cookie and deal with my tummy later.’

As chefs, we take this very seriously. Like someone can get hurt. No one really wants to lambast customers, but the sort of gluten-free moment-by-moment can be challenging.”

December 6, 2019 Feature 27

FEATURE

Mixology: Elixirs From Cooks & Soldiers • • • •

Aidan Ivory Edwards Bartending is the full spectrum of exertion.

Between the countless recipes, ingredients, measurements, descriptions, and special requests. It’s not for the fainthearted. This doesn’t scratch the plethora of knowledge that goes into the profession nor the physicality involved. How do I know? I used to be one.

A bottom of the totem pole, a mediocre one, but I held the title nonetheless. However, I was never a mixologist, a term that is loosely thrown around as if it comes with the territory of being a bartender. There are two disciplines behind the counters, the slingers and the magicians – sometimes you’ll find all in one.

You’ll know when you’re in the company of a mixologist. You’ll see fresh ingredients tucked away in compartments, house-made juices, sweeteners, and garnishes, base spirits, liqueurs, and cordials from obscure locations of the world. The craft cocktails will stick out – usually because you’ll have questions about what you’re about to drink. Every aspect of the cocktail serves a purpose – the time-consuming ingredients, the techniques used for preparation, the glassware, and that pretty garnish that sits on the rim, or floats delicately in the concoction. Most importantly, the food that is served sees eye to eye with the beverage program, drastically bolstering the dynamics – keeping guests in tune to see what they’ll do next.

Cooks & Soldiers on 14th Street and Hollowmill Road in West Midtown is home to several mixologists. The Castellucci Hospitality Group owned establishment pays homage to Basque Country, a region that rests between the border of Spain and France. Basque Country’s culinary world is pintxo driven, the incorporation of the Spanish and Basque language meaning spike. Spike is a reference to the skewering of food with a toothpick in the region.

The restaurant’s menu holds true to its inspiration, leaving room for creativity on both the culinary and beverage side.

You’ll see arms slowly rising above one’s head while serving Txakolina – a dry and slightly 28 Feature December 6, 2019

1 oz Mezcal ½ oz Tequila ½ oz Lime ¼ oz Amaretto

Garnish • Slice of Ginger

HOLIDAY MOCKTAILS

Everything Nice

The Devil And The Blacksmith

effervescent wine that fizzes more from a higher pour. Cava – the champagne of Spain is a toasted gold color that shimmers in a flute glass, and of course, the Spanish perfected Gin Tonic. I had the pleasure of speaking with Doug Snow and Tyler Bonn, who’ve had their hand in creating craft cocktails for the establishment. They were kind of enough to share four of their own creations for the holiday season.

HOLIDAY COCKTAILS

“The Devil and the Blacksmith” Doug Snow: “It’s a seasonal riff on a Basque whiskey sour incorporating Spanish Brandy, Licor 43, and Patxaran. So it has completely Spanish and Basque ingredients. There are notes of vanilla and sloe berry. The lemon brings a bright acidity and blackstrap Bitters balances it out. There are fall and warming spice notes and the crushed pink peppercorn adds a floral notes to the nose and a slight heat to the palate. It’s smooth balanced, boozy, and a little spicy. The name ‘The Smith and The Devil’ is from a European fairytale. The Blacksmith makes a deal with malicious being, the devil. The Smith sells his soul but tricks the devil out of his prize.

There’s actually Basque film based on the

Hot Buttered Cider

Burning Passion COURTESY PHOTOS

tale called Errementari.”

Drink • 1 ½ oz Torres Brandy • ¾ oz Licor 43 • ½ oz Patxaran • ½ oz Lemon • Black Pepper Tiaxtore • Dash of Blackstrap Bitters Garnish • Crushed Pink Peppercorn “Burning Passion” Tyler Bonn: “This is my baby. It was inspired by an amazing gentleman, the person who taught me how to bartend seven years ago.

He was the one who really got me into craft cocktailing, further motivating me. He taught me how to cold smoke ginger. He had his own recipe that I then doctored, and played with – eventually coming up with this version. It’s a smoked ginger syrup made in house with a blend of Mezcal, Tequila, fresh lime juice, and a splash of Amaretto just to balance it.”

Drink • 1 ½ oz Smoked Ginger Syrup

“Everything Nice” Doug Snow: “This is inspired by holiday season. It’s a non-alcoholic Gin Tonic but Gin is welcome to join the party. We make an in house maple Pumpkin Spiced Tonic, winter spice syrup with “everything nice.” To top it off, we have a burning cinnamon stick for aromatics.”

Drink • Maple Pumpkin Spiced Tonic • Winter Spice Syrup • Cranberry Juice • Lemon Garnish • Burnt Cinnamon Stick Optional: Gin “Hot Buttered Cider” Tyler Bonn: “We took a spin-off of a hot buttered rum recipe that we will be selling in house and removed the rum. So we do a base of hot Apple Cider, made an in house buttered rum mix with nutmeg, all spice, star anise, cinnamon and a brown sugar simple syrup. It’s perfect for a cold day.”

• • • •

House Made Apple Cider Brown Butter Syrup Shaved Nutmeg Star Anise

Optional: Buttered Rum All of these beverages are available behind the bar at Cooks & Soldiers in West Midtown for the holiday season. So go be in the company of people who know what they are doing, and will make it easier to get along with your family.

For more information, visit www.cooksandsoldiers.com.

TheGeorgiaVoice.com

Indulge your senses with our sommeliers and winemakers through approachable, interactive tastings for all levels

now open

WEDNESDAY-SUNDAY

CITYWINERY.COM | 404.WINERY1 650 NORTH AVE NE , PONCE CITY MARKET, ATLANTA , GA 30308

TheGeorgiaVoice.com

December 6, 2019 Ads 29

FEATURE

Six Quick Sins of Cooking Berlin Sylvestre

“On the first day of Christmas, my true love gave to me … a leather steak and overcooked greens.” Don’t do that. Here are a few tips that’ll give you years’ worth of head starts, you soon-to-be chef, you.

Hot, Hot Heat Contrary to my Aunt Peggy’s wisdom, cranking the heat all the way up for every dish isn’t optimal for good food. Sure, it cooked faster, but that’s often the antithesis to quality. Take even the simple scrambled egg, for example. If you’ve ever watched someone take a veritable blowtorch to those delicate, beaten beauties, you’ll know that instead of the fluffy, sunflower-hued breakfast musts, you’re in for flat, browned ruins. Unless you’re cooking a steak, chances are you’re in no need for the heat on blast. ’Tis The Season A few years ago, the running joke on social media was “Karen’s” unseasoned chicken breasts. I gotta say: They had a point.

(Lookin’ at you, Aunt Peggy!) The Earth is absolutely loaded with amazing spices and seasonings and it’s only a matter of heading to the grocery store to nab a few. If you think about it, there’s a world of luxury down that particular aisle that people who traveled the Silk Road way back when would die for – go nuts! Remember though: When it comes to salt, the least confident use way too much, and the least educated use none at all.

While that may sound intimidating, there’s a sure-fire way to remedy the iffy nature of seasoning: taste it as you go. That’s where the saying, “Never trust a skinny chef ” comes from. ABT: Always. Be. Tasting.

Oil Ruin Ya What hockey is to Canadians, frying is to Southern folk. So whether it’s buttermilkmarinated chicken or fried green tomatoes, you’re going to 1) need a high-heat oil and 2) need to let that oil heat up. If you’re droppin’ that bok-bok down in a chilly vat of olive oil, you’re gonna have a bad time. Olive oil isn’t for frying, as it’s a more delicate oil that’ll 30 Feature December 6, 2019

burn. As well, when you put those ’maters in the oil and they don’t immediately give off that tale-tell sizzle, it’s because they’re soaking up the unheated oil which will fail to produce the crunch that you’re looking for. Don’t be impatient – let the right kind of frying oil (vegetable, canola, sunflower even) get hot enough to fry on impact.

Not Resting Meat I should’ve put this one at the top of list, come to think, but in all actuality, meat is probably the most intimidating thing to a beginner. What’s meant by “resting” meat is allowing it to sit, untouched, on a plate or cutting board after you remove it from the heat. Think about it: Throwing a raw piece of steak/chicken/pork/etc. onto a hot grill or pan puts it through a bit of trauma. The juices within the meat head toward the center as the fibers contract during the cooking process. Once it’s cooked to a desired temp, the juices need time on a cooler surface to let those juices reintegrate with the meat so each bite is filled with flavor and not dry as a bone. Give at least five minutes of rest time before you go cutting into the meat to serve.

Crowding The Pan Say you’ve got a wonderful mess of sweet potatoes that you’ve cut into medallions and want to sauté in olive oil for a Christmas side-dish. You’ve let the oil heat up nicely and you drop them down in there, all piled up and ready to rock. Once they’re browned up, you pull them and notice they’re soggy.

What gives? You’ve crowded your pan, hon, and let the moisture each “coin” releases naturally steam the ones atop it … hence, sog city. Next time, when you place them down in there, don’t let them touch. That goes for many pan-seared items. They’re anti-social; don’t make them mingle or they get grumpy and refuse to cook right.

Shoddy Or Incorrect Tools “The right tool for the job,” is something my father used to say while taking pliers out of my hands and replacing them with vice grips. “You’re gonna screw up that bike trying to take shortcuts.” Ditto for things in your kitchen – food included. If you use a metal spatula on a non-stick surface, you’re gonna scratch the pan up and in all likelihood get weird bits you may not even

see in your food. If you use a serrated knife on smooth, juicy items (like a tomato), you’re gonna squish its beautiful shape and lose some of its essence all over the cutting board. Use a bread knife on a sumptuous Beef Wellington and even Aunt Peggy will gasp. Please don’t do these things, darling.

The right tool for the job. Always.

My dear readers, I hope I haven’t come across as too negative in this writeup; I only mean to impart what took me ages and lots of money down the drain to learn. Every single one of these mishaps was one that I’d made.

Cooking isn’t the most intuitive thing on the planet, so if you’ve never done it, it can be completely and totally daunting – lots of times to the point that you don’t even want to try. Honey, don’t be afraid to mess up.

We’ve all done it. Start small and work your way up. There’s an infinite amount of respect you can garner by knowing your way around a kitchen – not to mention it’s incredibly sexy. So don’t take this list as a deterrent! It’s your intro to using those amazing appliances to open a brand-new world in your home.

Bon appetit!

TheGeorgiaVoice.com

TheGeorgiaVoice.com

December 6, 2019 Ads 31

FEATURE

Homemade for the Holidays Dallas Anne Duncan

Jar Lid Ornaments: All you need to make these easy-peasy ornaments is the outside of a canning jar lid, strong glue, thread, some seasonal craft paper and stickers from your craft store’s scrapbooking section.

1. Turn the craft paper pattern-side down and trace the jar lids. Cut the paper circles out and glue them to the inside of the lids. Let dry face-down.

2. Once dry, flip the lids over and poke a small hole near one edge of the visible paper. Thread a short length of thread through to and tie the ends together.

3. Decorate the paper with stickers as desired! For a simplistic look, choose an all-white or all-black sticker that contrasts with the pattern, or go all-out and make a mini holiday scene. (Photo via Clean and Scentsible blog on Pinterest)

Miniature Trees: Snow globes are so 2018. This year, we’re making salt shaker trees! Trace the lid of a shaker on plain white paper and cut the circle out. Hot glue a miniature tree to the bottom of a salt shaker. After the glue has set, pour in sparkly fine white glitter.

Glue the paper circle on top to create a barrier that keeps the glitter in.

Screw the shaker’s top back on and tie a ribbon ‘round it! To turn it into an ornament, thread ribbon or strong thread through the shaker holes and tie the ends together.

(Photo via Artistic Bliss blog on Pinterest)

32 Feature December 6, 2019

Elf Snot Slime: This one’s for the kids to help make for their friends, classmates or cousins! You’ll need five ounces of Elmer’s green glue, green food coloring, a halftablespoon baking soda, one tablespoon contact lens solution, green glitter and a hefty handful of holiday-shaped sequins.

1. Pour the glue in a bowl. Add baking soda and mix thoroughly, then the contact solution. Mix until the slime becomes hard to stir and develops a, well, slimy consistency.

2. Spread the slime out and add glitter and sequins as desired. Fold the slime, knead it, spread it back out and fold again until the add-ins are evenly distributed.

Store in jars or festive food storage containers until gift-giving!

(Photo via Best Ideas for Kids on Pinterest)

Dip Mix Ornaments: Does your ranch dressing get the party started, no matter whose house you’re at? Give the gift that makes friends think of you every time they use it! Grab a set of non-glass ball or lightbulb-shaped ornament from the craft store, remove the tops and rinse them out. Allow to dry upside-down on your dish rack.

While they’re drying, mix up the dry ingredients from your favorite dip or dressing recipe in a large batch, stirring well. Using a funnel, fill each ornament with the dry mixture. Replace the cap and tie to it a ribbon and a recipe card listing any wet ingredients that need to be added. (Photo via PopSugar on Pinterest)

Reinbeers: You know Dasher and Dancer, Prancer and Vixen, but have you met these guys and gals? Spruce up your gift recipient’s favorite bottled six-pack with googly eyes and a pom-pom nose glued on each bottle and brown or gold pipe cleaners wrapped around each top and shaped like antlers. The name pun won’t work, but the decorations will, to dress up bottled sodas in similar fashion for non-drinkers.

(Photo illustration by Dallas Duncan)

TheGeorgiaVoice.com

FEATURE

Atlanta Botanical Garden’s Garden Lights: Holiday Nights COURTESY PHOTO

Atlanta Botanical Garden Shines Bright This Year Jessica Vue Lights are arguably the most iconic part of the holidays – decking the halls, the trees, and the whole city. Atlanta Botanical Garden is no different, hosting one of the biggest light shows of the year, the Garden Lights: Holiday Nights.

Although the Garden Lights takes place in the late fall to early winter, the Garden staff work on the light show year-round, according to Emily Saccenti, Exhibitions Manager.

“We do a lot of pre-planning and idea brainstorming in spring, prep work in the summer and installation begins early August,” Saccenti said. “We do research into new lighting products and technology every year and we visit other light shows annually to see what works or doesn’t work in other garden settings.”

The Garden has incorporated lights that have always been a tradition in the park, such as 34 Feature December 6, 2019

The Orchestral Orbs on the Great Lawn, the miniature trains, and the lights along Crape Myrtle Allee. Meanwhile, the lights on the White Rabbit from this summer’s exhibition, Alice’s Wonderland, are completely new.

Upon entering, guests can purchase light-up necklaces, 3D glasses, which provide a fun hologram effect, and wine to start off the night.

The railroad crossing makes a stop for the Model Trains station for children and adults with child-like wonder. In addition to teeny-tiny homes, there are several celebrity sightings by the one and only Thomas the Tank Engine. While children gaze at the trains, adults can partake in wine tastings or roast s’mores over an open fire.

There are also multiple Instagram-able moments in the Garden, including the Decoration Station, where you can dress your own cut-out snowman or gingerbread man, in the Model Trains and the old school polaroid in the Kiss Me Arch.

The landscape sculptures, including the Botanical Bears, Poinsettia Tree, and the mighty Ice Goddess, were marveled by guests Traveling through tunnels, there are plenty of places to run through and marvel at, feeling the wonders of the holidays with the crisp air.

If you need a break from all the excitement, you can rest up and eat at the Garden’s Longleaf restaurant (with a reservation), Quick Cafe, Snack Bar or Skylights Lounge.

The Tunnel of Light leads up to Nature’s Wonders, where the world’s largest curtain with over 150,000 string lights synchronize with music. The usage of natural sounds is so life-like as if Santa is hiding somewhere in the Garden. Lights dribble up and down to emulate snow falling.

People stood in amazement while watching the lights like a laser show, dreaming of having lights like this in their own home.

It’s being in a whole other world. Most important of all, the string lights are the

perfect show to watch while you’re in line to enter or leave the Gardens.

“Nature’s Wonders debuted in 2017 and quickly became a visitor favorite tradition,” Saccenti said. “To keep Nature’s Wonders exciting, it features an all-new soundtrack and updated lighting choreography this year.”

Leading up to the end of a de”light”ful event, the Garden Gift Shop shows you out. With an array of ornaments, candles, and souvenirs, there are plenty of options to choose from for someone who loves the Gardens.

If you’re interested in attending the Garden Lights, you can purchase tickets online at atlantabg.org or at the Garden Admissions.

Revenue generated by Garden Lights goes to support the Garden’s mission which is “to develop and maintain plant collections for the purposes of display, education, conservation, research, and enjoyment.” The Lights will be showing from 5pm to 11pm until Saturday, Jan. 11, 2020.

TheGeorgiaVoice.com

HOLIDAY GIFTS

A B

Gifts for

the Kitchen Patrick Colson-Price We know you’ll be spending a lot of time in the kitchen this holiday season, so we’ve picked some of our favorite items for your kitchen! From water purifers to panini presses, you’ll never be thirsty or hungry if we can help it! Enjoy!

A: Metrokane Rabbit Wine Aerating Pourer Aerate wine right into your glass without a decanter! All you do is insert the Aerater into yoru wine bottle and pour away! $19.95, The Cook’s Warehouse B: BELLA Bella 3.7-Quart Air Fryer High performance technology circulates heat for crispy and evenly cooked food every time! By using little to no oil, items like French fries have 88 percent less fat and 65 percent fewer calories than typical fast food! Healthy! $45.99, Lowes

D C

C: Breville Panini Duo Press The Breville Panini Duo makes perfect pressed sandwiches quickly and easily. It can also be used for cooking a variety of other dishes like pancakes, hash browns, grilled vegetables and reheating pizza! $69.95, The Cook’s Warehouse

F

D: True Brands Hawthorne Stainless Steel Cocktail Strainer Makes pouring your favorite cocktail from Martinis to Manhattans a breeze! A double-pronged rim and tight-wound spring catch muddled fruit, ice and herbs! $7.95, The Cook’s Warehouse E: NutriBullet Balance Smart Personal Blender Equipped with SMART technology, Balance pairs with your smart device displaying nutritional content in real time as you’re building your blends. No more recipe books, measuring cups or guesswork, with Balance you know exactly what’s in every smoothie you make! $89.98, Walmart F: Hydros Fast-Flo Filtering Water Pitcher Quick and easy filtered water within minutes! This pitcher is powered with Hydros Multi Filter and can fill up with 64oz of water within a minute. $31.95, The Cook’s Warehouse

E G

G: Sub Home Draft Beer Tap by Krups Easy assembly and small enough to fit on your counter-top!

Fresh beer delivered Hopsy where each mini-keg holds 67oz. of beer! $117,99, Amazon

36 Holiday Gifts December 6, 2019

TheGeorgiaVoice.com

buckhead

2161 Piedmont Rd Atlanta, GA 30324

towerwinespirits.com

@TowerAtl

Doraville

5877 Buford Highway Doraville, GA 30340

ACTING OUT

Opera Singer Jamie Barton Returns to Spivey Hall Jim Farmer

Jamie Barton

COURTESY PHOTO

Growing up, Jamie Barton always loved music, but she didn’t realize she could make a living as a singer until later in life. Now she’s one of the most admired voices in opera. Barton performs at Spivey Hall this weekend.

The openly bisexual performer, a mezzosoprano, grew up north of Rome and started performing when she was six years old at a talent show. She also sang at church, but there was nothing formal until she was in high school, where she auditioned with the Rome Little Theatre.

Her first role there was in “The Sound of Music.” Later, she attended Shorter College and then got a master’s degree from Indiana University’s Jacobs School of Music. “I didn’t always know that I wanted to get into music for a career,” she admits. “I did know that I loved music, from the earliest age. I think I figured out in high school that I could go into music education. The idea of going to college for a performance degree was an intimidating one because I didn’t have that much experience and I didn’t know what kind of music I wanted to do. I loved musical theater but I also knew I couldn’t dance.” Eventually, though, she discovered that vocal performance was a reality.

She was first exposed to opera as a high school student. “To be quite honest, I didn’t love it but I loved the singers in it,” she says. She started seeing as many operas as she could and eventually gravitated towards it. Her first professional role, while she was in grad school, was in “La Traviata” at the Opera Theatre of Saint Louis.

From there she started performing around the country and made her debut at the Metropolitan Opera in New York in 2009.

The experience is one she’ll never forget.

38 Columnist December 6, 2019

“As a very young singer, it was an amazing opportunity. It was my first gig out of my training program. I was very proud of it but it was overwhelming. When you hear people applauding at the end, it sounds like a football stadium.”

Barton discovered she was bisexual five years ago. “I was one of those later-in-life people. I didn’t realize I was bisexual until I fell in love with a woman. I was going through a divorce at the time and here came this woman and I was totally attracted and in love with her. It surprised me, but it felt right.” Her mother was the first person she told, then friends.

Sometime later, for 2014’s National Coming Day, she announced it to the world. “I came out and haven’t looked back since.”

Earlier this year she (and her dress) made headlines at BBC’s Last Night at the Proms event. “I am a very openly queer singer,” she says. “I thought, the most unifying flag I can sing with is the Pride Flag. I decided to wave it to celebrate the 50th anniversary of Stonewall in honor of the audience. It represents love, acceptance, and inclusion.

With my dress, I wanted to do a statement

on bisexuality. Quite honestly I feel there is an issue in the queer community with visibility and bisexual acceptance. I had a gown designed by one of my favorite costume designers and she designed it with a cape with the bi flag on it. Stepping out was like stepping into a party where you are the guest of honor.”

Going back to Spivey Hall is very special for her. “I have done one recital there,” she says. “To go back to do a solo recital, it’s like looking into my living room, seeing people that I know and love from every point in my life from childhood to now. I get to bring this program that I love – a celebration of women. I wanted to highlight female composers and poets. Half the program is women. It’s great to show how women – once considered a lesser class – were just as talented and moving in their storytelling. It speaks to my heart.”

SHOWING TIMES Jamie Barton Dec. 8 at 3pm Spivey Hall

TheGeorgiaVoice.com

Celebrate

THE SEASON WITH US!

at l a n ta gay men's chorus

ATLANTA WOMEN’S CHORUS

39th Annual holiday concert

DECEMBER 6 & 7

DECEMBER 14

Tickets and more at www.voicesofnote.org Season subscriptions can be purchased at www.voicesofnote.org or by calling (404) 320-1030

Sponsored By:

Funding for this program is provided by the Fulton County Board of Commissioners and is supported in part by the Mayor’s Office of Cultural Affairs.

EATING MY WORDS

Restaurants With A Taste of Class Cliff Bostock

B’s Cracklin’ BBQ PHOTOS BY CLIFF BOSTOCK

Food is a signifier of class. If you eat beans and rice at home for dinner, you are nobody. But if you go to a restaurant and order perfectly plated French food, you are definitely somebody. The problem is that everyone feels compelled to pretend to be somebody, so Atlanta’s intown landscape is becoming overcrowded with constantly multiplying, over-priced restaurants that are selfie-friendly but often palate-boring. Just stop it!

Zun Zun

Taco Cantina

Fortunately, there remain restaurants whose inexpensive menus provide a break from the high price but don’t sacrifice selfie-ness.

Here are three I’ve visited recently. They provide counter service only and they are all offensive to Donald Trump because they feature assimilated tastes imported from locations more interesting than his namesake McDonaldland. I’m citing my favorite dishes.

flavors a luscious aioli that gets a spike from a stripe of mustard on the bread. Also try the fried okra if available. (Zun Zún, 479-B Flat Shoals Ave., 404-401-6691, zunzunatl.com.)

Zun Zun: In the last issue I mentioned my dislike of food halls and this “AfroCuban” restaurant stall is located inside the incredibly narrow We Suki Suki Global Grub Collective in East Atlanta Village. It’s a perfect place for panic attacks but the newest tenant, Zun Zun, makes a Cuban sandwich whose taste is more soothing than Xanax.

The brothers who own the place, Kevin and Terrance Allen, layer crunchy grilled bread with the usual ham, pork, Swiss cheese, and house-made pickles. The pork is marinated in garlicky mojo, also house-made, that also

B’s Cracklin’ BBQ: This barbecue venue is located inside the newish Beltline Kroger, formerly fondly known as the Murder Kroger. B’s belongs to the folks who operated a restaurant in Riverside. Until that reopens, we have this grocery store stall to buy the ribs, chicken, pulled pork, and brisket. Take it home or eat on the premises. Everything, including the pork, is locally sourced and, believe me, you can taste the difference.

Definitely try the brisket. It is smoky, juicy, and bears enough bark to provide a tad of bitter sweetness. B’s features Carolina-

style sauces, one vinegary, and another (my favorite) that combines mustard and peaches. Get the cracklin’ cornbread and the greens for sure. (B’s Cracklin, inside Kroger, 725 Ponce de Leon Ave., Atlanta, GA, bscracklinbbq.com).

Taco Cantina: I live in Grant Park but if I happen to be in Smyrna this taqueria is a favorite destination. The chef/owner is Mexican native Adolfo Gonzalez, who spent a lot of time in Buckhead Life restaurants.

(Granted, a second location of Taco Cantina in the Old Fourth Ward closed quickly earlier this year.) What I have most enjoyed at the original in Smyrna is the tamales, but they have disappeared from the menu. Meanwhile, the go-to here for me is the sandwiches

(tortas), specifically the al pastor. It features roasted pork marinated in pineapple juice and ancho chilies. The crunchy grilled sandwich also includes Swiss cheese, lettuce, tomato, and chipotle mayo. I’m not, by the way, saying the food here isn’t partly directed to the American palate, but it works. There’s a large salsa bar in the small dining room, but the al pastor sandwich is perfect as it is. (Taco Cantina, 2517 Spring Rd., Smyrna, GA, 678424-1826, mytacocantina.com.)

These restaurants will make you feel slightly less than somebody, but you won’t be a nobody.

Cliff Bostock is a longtime Atlanta restaurant critic and former psychotherapist turned life coach; cliffbostock@gmail.com.

40 Columnist December 6, 2019 TheGeorgiaVoice.com

50 TH ANNIVERSARY ATLANTA PRIDE CELEBRATION

OCT.10-12,2020 | atlantapride.org

BEST BETS Our Guide to the Best LGBTQ Events in Atlanta for December 6-19 Friday, Dec. 6

No one rings in the holidays like the Atlanta Gay Men’s Chorus. The chorus’ annual holiday concert is this weekend. This concert is Atlanta’s well-loved traditional kickoff to the holiday season, with music to inspire holiday cheer and good will. The AGMC is working with Lost-n-Found Youth to serve Atlanta’s homeless LGBTQ youth; audience members are encouraged to bring items from a wish list that will be passed on to help LNFY clients.

8pm tonight and Dec. 7 at 1 and 6pm The Cathedral of St. Philip Don your best gay apparel and join The MetroGnomes as they “Swing Into the Holidays!” These holiday jazz and swing tunes are sure to warm the chilliest late fall night. The show features a 16-piece big band and featured vocalists for your dancing and listening pleasure.

8 – 10pm Amsterdam Atlanta Joe Whitaker Presents DILF “Jingle My Balls Daddy” party to ring in the holiday season in style! Grab your leather harness and jocks for a night of sweaty dancing with DJ Jesus Pelayo spinning the beats!

10pm – 3am Heretic Atlanta

Saturday, Dec. 7

Watch the SEC Championship today and root on the Georgia Bulldogs as they play the LSU Tigers.

Noon – 3pm Woofs Atlanta Charis Books and More welcomes Dr. E. Patrick Johnson in conversation with Dr. Beverly Guy-Sheftall for a celebration of “Honeypot: Black Southern Women Who Love Women,” a narrative non-fiction companion to his instant classic oral history released earlier this year, “Black. Queer.

Southern. Women – An Oral History.” Dr. Johnson is a professor and Chair of the African-American Studies Department at Northwestern University. Beverly GuySheftall is a Black feminist scholar, writer, and editor, who is the Anna Julia Cooper Professor of Women’s Studies and English at Spelman College. She is the founding director of the Spelman College Women’s

EVENT SPOTLIGHT Friday, Dec. 6

Chart-topping, Grammy-nominated saxophonist Dave Koz returns to the road this holiday season with the 22nd annual Dave Koz and Friends Christmas Tour 2019. Joining Dave will be: South African guitarist/singer Jonathan Butler, who has accompanied Dave on numerous Christmas outings; Grammy-winning singer-songwriter Melissa Manchester, known for such mega-hits as “Don’t Cry Out Loud”; Copenhagen-born jazz/soul saxophonist Michael Lington; and special guest Chris Walker, singer, bassist and former musical director for Al Jarreau. Koz and Friends will perform fresh renditions of timeless Christmas classics – as well as a Chanukah medley – and hits from their respective catalogues. 8pm. Cobb Energy Performing Arts Centre (Photo via Facebook) Research and Resource Center, the first at a historically Black college or university.

Together, Dr. Johnson and Dr. Guy-Sheftall will discuss the power of form and craft in shaping Honeypot and the importance of Black, gay, lesbian, and queer oral histories for our time.

7:30 – 9pm It’s a holiday tradition! The Atlanta Ballet presents “The Nutcracker.”

Opening tonight at 8pm and running through Dec. 24

Fox Theatre B.I.G. Productions Bear Invasion returns to Atlanta on Dec. 7 with the One and Only Paulo!

10pm – 3am Heretic Atlanta

Sunday, Dec. 8

Georgia native Jamie Barton, a mezzosoprano who came out as bisexual, has played at opera houses around the world and visits Spivey Hall today, in concert

with pianist Kathleen Kelly.

3pm Pageant lovers, take note! The Miss Universe pageant takes place tonight at Tyler Perry Studios.

7pm It was a lesbian phenomenon and now “The L Word” is back. “The L Word: Generation Q” starts Sunday nights

CONTINUES ON PAGE 43

42 Best Bets December 6, 2019 TheGeorgiaVoice.com

BEST BETS family this time of year.

8pm, through Dec. 21 Out Front Theatre Company

CONTINUED FROM PAGE 42 tonight for seven weeks. A viewing party is tonight at My Sister’s Room. A Queer AF Drag show will take place along with “L Word” trivia and the screening afterward. It’s all followed by a dance party with DJ Amethyst.

8:30pm

Saturday, Dec. 14

The legendary Libby Whittemore kicks off her tenth season of Libby’s at the Express with her annual holiday show “Ho, Ho, Home for the Holidays and A Connie Sue Day Christmas.” She is joined by the hilarious Connie Sue Day (the 31st Lady of Country Music) for one of Atlanta’s favorite holiday traditions, tonight at 8pm with shows Dec. 20-22 as well.

Monday, Dec. 9

No wire hangers! Out Front Theatre Company and Out On Film host a screening of “Mommie Dearest” to coincide with the ongoing play “Christmas With the Crawfords.”

7pm

Sunday, Dec. 15

The PFLAG support group for parents and families of LGBTQ children meets today.

2:30 – 4pm Spiritual Living Center

Play Texas Hold’Em Poker tonight with your buddies at Friends on Ponce.

8pm

Tuesday, Dec. 10

Feeling adventurous? Come out for Underwear Night at Atlanta Eagle.

7pm – 3am

Wednesday, Dec. 11

A holiday favorite is back. The Atlanta Botanical Garden’s Garden Lights, Holiday Nights returns this year with new features and crowd favorites – including new music and motion.

Experience the Skylights Lounge in the Skyline Garden, several larger-than-life plant giants from Imaginary Worlds: Alice’s Wonderland display, and displays like the Ice Goddess and Tunnel of Light.

Running through Jan 11 Tell ‘em Large Marge sent ya! Wussy Wednesdays return with the 1985 camp classic “Pee-wee’s Big Adventure” directed by Tim Burton. Prizes will be awarded for the best costumes. The event is hosted by Brigitte Bidet, Molly Rimswell and Mystery Meat as Pee-Wee Herman.

7:30pm Plaza Theatre

Thursday, Dec. 12

Metro Atlanta Association of Professionals (MAAP) will celebrate the holidays tonight with the ultimate networking event of the year. The night kicks off on the rooftop terrace at the Alexan on 8th in Midtown. Bill Kaelin

TheGeorgiaVoice.com

EVENT SPOTLIGHT Saturday, Dec. 14

The new Drag Queen Brunch runs today at Twisted Soul Cookhouse and Pours. Amber Devine will be hosting today. Afterwards, DJ Shailon will be spinning music to keep the party going. Noon – 2pm. (Photo via Facebook) Marketing will provide holiday refreshments in the super cool speakeasy for you to enjoy while festively networking the night away. Admission is a new unwrapped toy and those who bring one will receive five raffle tickets to win a set of VIP passes to the Toy Party.

6 – 9pm Like a damaged St. Nick for the Christmas corrupted, John Waters – legendary filmmaker (“Female Trouble”, “Hairspray”, “Serial Mom”), raconteur and author of the bestselling books – hitchhikes into town with a bag full of sticks and stones for the devoted and the damned, spreading Yuletide profanity and perverted piety with his critically acclaimed one-man show, “A John Waters Christmas.” This rapid-fire “trigger warning” for holiday traditionalists asks the questions, “Is Prancer the only gay reindeer?”, “Is it wrong to steal purses from cars in graveyard parking lots on Christmas Eve while mourners leave

flowers?,” “Has Santa ever been nude?,” and, most importantly, “Should you disrupt living crèche celebrations this year in the name of political action?”

7pm Variety Playhouse

Friday, Dec. 13

The riotous camp classic “Christmas with the Crawfords” is based on the actual Christmas Eve live radio broadcast from Joan Crawford’s Brentwood mansion in 1949. Filled with exaggerated silver screen icons, this mash-up musical parody is a loving homage to Hollywood’s “Golden Age” and features appearances of Tinsel Town divas such as Judy Garland, Carmen Miranda, Gloria Swanson, Hedda Hopper, Ethel Merman, and the Andrews Sisters. “Christmas with The Crawfords” is a delightful alternative to the usual saccharine fare offered during the holidays and is guaranteed to make anyone who sees it feel much better about their own

It’s one of the big parties of the season – For the Kid in All of Us hosts the Toy Party and Silent Auction tonight. Admission includes great entertainment, complimentary food, and a wide variety of drinks, including four drinks free with every general admission ticket (or unlimited drinks for VIP).

6 – 11pm Domaine and The Wimbish House

Monday, Dec. 16

Trans and Friends is a youth-focused group for trans people, people questioning their own gender and aspiring allies, providing a facilitated space to discuss gender, relevant resources and activism around social issues.

6:30 – 8pm Charis Books and More It’s one of the greatest lesbian films of all time – “Bound” screens tonight as part of Queers on Film, sponsored by Wussy Mag and Out On Film. Sparks fly when Violet (Jennifer Tilly) sets eyes on Corky (Gina Gershon) in an elevator.

Violet is the girlfriend of a violent gangster, Caesar (Joe Pantoliano), while Corky is fresh out of prison and doing renovations on the apartment next door. As the two women launch into a passionate love affair, they assemble an intricate plan for Violet to escape from Caesar, with two million dollars of the mob’s money – but the important part is to make it out alive.

CONTINUES ON PAGE 44 December 6, 2019 Best Bets 43

BEST BETS

EVENT SPOTLIGHT Sunday, Dec. 15

It’s one of the big parties of the season – For the Kid in All of Us hosts the Toy Party and Silent Auction tonight. Admission includes great entertainment, complimentary food, and a wide variety of drinks, including four drinks free with every general admission ticket (or unlimited drinks for VIP). 6 – 11pm. Domaine and The Wimbish House. (Courtesy photo)

CONTINUED FROM PAGE 43 The screening will feature a talkback and special burlesque tribute by Royal Tee. 7:30pm Plaza Theatre

Tuesday, Dec. 17

Latino Tuesday is tonight at Blake’s on the Park

Wednesday, Dec. 18

Cirque du Soleil’s latest, “Volta,” continues its near-capacity run with shows at 4:30 and 8 pm today.

4:30pm and 8pm, through Jan. 5 Atlantic Station

Thursday, Dec. 19

Ding ding ding! The House of ALXNDR invites you to the Big Queer Game Show tonight. Come out for a night of live game show antics, including live drag performances. From queer takes on “Password,” to “The Newlywed Game,” “Jeopardy” and “Family Feud,” anyone can compete. Prizes range from local finds to cash prizes. Hosted by + featuring performances from the House of ALXNDR: Avana ALXNDR, Folly Nation, Molly Rimswell & Taylor Alxndr.

10pm – 9am The Bakery Atlanta

UPCOMING Saturday, Dec. 21

Do you love books, sci-fi, and fantasy?

Then join the OutWorlders Book Club.

December’s book is “Old Man’s War”

by John Scalzi. At 75 years old, John Perry joins the army, where he’s given a new body crafted from his original DNA and upgraded for battle. To defend Earth, he will fight battles far from home 2 – 4pm Fulton County Library System, Kirkwood Branch Take a magical, musical ride with the Atlanta Freedom Band as they go on “A Midnight Journey with Santa Claus.” At this year’s holiday concert, you can stowaway on Santa’s sleigh and take in the festivities and traditions going on around the globe. AFB’s 70-piece Concert Band will whisk you to the North Pole on The Polar Express for a peek into Santa’s workshop. AFB continues its Student Composer Residency Program with music from Christopher Kyle Green. An active musician in high school, he is now working on his Master’s degree at Kennesaw State University. We will perform his new work, “The Sacred Pipe.”

8 – 9:30pm Church at Ponce and Highland

44 Best Bets December 6, 2019 TheGeorgiaVoice.com

THAT’S WHAT SHE SAID

Experiencing Christmas Through His Eyes Melissa Carter As adults we usually enter the holiday season with trepidation. We want to experience the magic that is promised in the Christmas carols we hear or the imaginary clean slate we create for the New Year, yet usually by the end of it all we are the same jaded people we were before Halloween. Just like the boy in The Polar Express, we hope to hear the bell ring every year but somehow its sweet sound misses our ears.

When I was young I loved Christmas and created an ideal Christmas in my mind, as I stared into 1970s thick Christmas lights and their reflection on the gifts stacked beneath the tree. But I was the only child left in the house, as my siblings were a decade older than I and wrapped up in their own lives. So when the actual Christmas gift unwrapping came it was a coordination of schedules, an argument between my mother and sister, last minute gift wrapping by those unprepared, and a lack of magic in the rush. Mind you I was quite a sensitive kid so anything that proved imperfect I absorbed too deeply, yet there was something missing. The same has held true for most of my life, I still love the holiday but it always feels a tad incomplete.

It was at an unlikely place I caught the spirit of the season … a train ride through a neighborhood in Roswell. I looked online for a simple light display to show my son one night, and when we arrived at what turned out to be a private residence the yard was brightly lit with all kinds of items, the garage was turned into a massive Christmas presentation, and there was a small train ride that went down the street and back.

When Mr. Carter and I squeezed into our train car with another couple and their daughter, I was the one contorted to the point of discomfort. But my son was excited, and that’s all I cared about. Then about

halfway through the ride as the conductor played carols, the older kids began to sing along and my son did his best to keep up.

Cars passed with young kids pouring out the windows yelling “Merry Christmas!” and my son and others screamed “Merry Christmas!” in response. I found I began to tear up at the beauty and passion of these kids sharing the joy of what was happening with total strangers. I also noticed we adults did nothing that entire time but sit still.

We begin this life with wonder and a willingness to connect with others. We cry when we hurt, we smile when we’re happy, and all we want to do is hug. I’ve only spent this time of year with adults until my son came along and now see the difference. How much have we lost of these childlike ways? In this New Year the only resolution should be to get that back, rather than how much weight we can lose or getting a new girlfriend or boyfriend. Because we still have that excited kid within us, and we all still need to receive it from others.

So from my inner kid to yours (imagine her hanging out of a neighborhood train waving and shouting at the top of her lungs), Happy Holidays!

One of the first out radio personalities in Atlanta, Melissa’s worked for B98.5 and Q100.

Catch her daily on theProgressive Voices podcast “She Persisted.” Tweet her! @MelissaCarter

46 Columnist December 6, 2019 TheGeorgiaVoice.com

SOMETIMES ‘Y’

The Queer Cost of ‘Happiness’ Ryan Lee It’s difficult to argue on behalf of childhood trauma without seemingly encouraging parents to fuck up their kids’ formative years. However, many of my (self-identified) most neurotic friends grew up with an emotional and financial comfort that has sometimes left them ill-prepared for the jagged patches along life’s path.

I see the benefits of an un-pampered youth while watching folks ride Bird and Lime scooters around Atlanta and have developed a theory that the likelihood of someone crashing the device is increased if they attended private school when they were younger. There’s a blue-blooded air to many of the folks I see wiping out on a scooter, as if their affluent upbringing denied them a dexterity or ability to react to unexpected obstacles.

As awful as my adolescent and teenage years often felt in real-time – marked by familial drug addiction, poverty, high school truancy and hopelessness – they instilled a Zen that has stabilized me through layoffs, diagnoses and other turbulence of what grown folks like to call the real world. My more anal friends have expressed envy of what they consider my unflappability, which has made me appreciate how a challenging childhood can steel an adult from being overwhelmed by trivial angst or genuine setbacks.

One of the epiphanies that saved my young spirit was the realization that I could not postpone happiness until I was no longer poor. While society relentlessly suggested that money was a prerequisite for joy, if my family’s financial situation had to improve before I was happy, I would’ve been waiting for the impossible.

That mindset has since germinated into TheGeorgiaVoice.com

a broader worldview that resists believing my life will be so much better once A-B-C occurs. There will always be an L-M-N-O-P and an X-Y-Z, and we can either indefinitely defer bliss, or recognize there is joy to be seized in every letter and every day.

An online financial firm recently went viral when it extrapolated research from Purdue University into a marketing campaign and declared how much money a person needed to earn in order to “be happy” in cities across the U.S. I make less than half of the $121,000 threshold in Atlanta, and was surprised to learn that apparently I’ve been miserable for the almost 17 years I’ve lived here.

Liberating my sense of contentment from any economic indicators was almost more difficult than freeing myself from shame and secrecy regarding my sexual orientation.

Capitalism makes LGBTQ culture associate personal satisfaction with labels, car models and condo addresses as much as any other Americans, and so I’ve felt as marginalized for my aversion to materialistic consumption more regularly than I have for being gay.

770-321-3433

snappyservices.com Snappy Makes Homes Happy!

$75 OFF

ANY SERVICE CALL, NEW & EXISTING CUSTOMERS

•Heating •Attic Insulation •Cooling •Plumbing •Electrical •Energy Audits

It’s odd how a “socialist” is a perpetual boogeyman in American politics, even for LGBTQ progressives who champion more moderate candidates in the Democratic presidential primary. The current occupant of the White House is the embodiment of American capitalism – possessing wealth, fame and power – and yet I have met dish-washing waitresses who exude more contentment with life than Donald Trump.

Our president is a burbling receptacle of the greed, corruption and perpetual dissatisfaction that comes from chasing money; but many Americans, including among Trump’s enemies, continue believing they are chasing happiness.

If you think your happiness is currently unaffordable, you need to work harder at something other than your job.

December 6, 2019 Columnist 47