Nourish and Flourish: The Inspiration Edition

NOURISH Flourish The Inspiration Edition | Meet the Makers | Flavors of the Season

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Volume 3

FESTIVE FOOD For Every Occasion

Eco-Friendly Home Goods

SPECIAL SECTION:

MAIN STREET MERCANTILE Artisanal Gift Guide

To every thing there is a season, and a time to every purpose under the heaven.

Ecclesiastes 3:1

Detail from a painting by Melissa Payne Baker. 60” x 60”, mixed media on canvas, “Barrel”. See story on page 44.

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NOURISH Flourish

Nancy Suttles Publisher | Creative Director

and

Robert H. Witcher Chief Operating Officer Daniel R. George Senior Vice-President Marketing

“A book is a gift you can open again and again.”

Sarah V. Bell Copy and Content Editor

– Garrison Keillor

Morgan Rhodes Photographer | Senior Producer Katherine Zimmer Contributor A Special Thanks to: The Big Green Egg Culinary Center Karin Amatriain - Styling Rachael Amatriain - Video Mark McAbee - Sales Support This publication would not be possible without the collaboration of our contributors and patrons.

Editorial inquiries: nancy@veracitymediagroup.com Scan code for more information:

Copies are available for purchase online: nourishandflourish.site .

™

Let The Journey Begin!

Just as our name suggests, we wish you all a healthy and prosperous life–one that is balanced and connected in a more simple way. This issue has been an amazing journey and creative collaboration between every artisan, grower, and maker presented. Countless hours, talent, and resources were invested to handcraft each page. Thank you all for your time and passion to make this special edition a reality.

This year has been very challenging. Please take a break and immerse yourself into our world, go behind the scenes, and get to know all of these dedicated, passionate, and talented people. We are all hopeful better times are just around the corner.

Throughout this issue you will find QR codes that take you to expanded content on the web.

Just open the camera on your smartphone or device, hover over the code, and click the link.

We offer a portal for engagement beyond the printed page. Where the codes take you will change over time–to a new recipe, video, audio, shopping, or a blog. We feature expanded content that is new and interesting long after the publication hits your coffee table.

Please take some time to consider how you will "gift" this year. There are so many talented artisans who work tirelessly creating, making, and growing incredible, inspired products.

Now, more than ever, you can have these products shipped safely and directly to your home or office while supporting and buying local, "Main Street America" products.

Together, we can make a difference. From our creative team to you, may the season bring you good health, joy, prosperity, and happiness.

Enjoy!

nourishandflourish.site

Cover: Food preparation and photography by Nancy Suttles

Nourish and Flourish is a special interest publication dedicated to creating authentic, informative, and interactive content that inspires learning. Published by Veracity Media Group, LLC, (VMG) a private, independent media company located in the United States. Nourish and Flourish / Veracity Media Group LLC has not independently tested any services or products that are featured on these pages herein and has verified no claims made by these companies and or individuals regarding those services or products. Publisher is not responsible for any claims made by individuals or companies featured and no content presented is to be considered an endorsement. Content provided is for informational purposes only. They are not meant to be used to diagnose, treat, prescribe, prevent or cure any disease and are not intended as a substitute for the medical advice of a trained health professional. Readers are encouraged to research and consult your heath care professional for any treatments. The featured content in this issue is published in a good faith. VMG cannot guarantee and accepts no liability for any loss or damage of any kind caused by this content and for the accuracy of claims made by the individuals featured. All rights reserved and nothing can be partially or in whole be reprinted or reproduced without a written consent. Veracity Media Group, LLC has received permission and approvals to publish all content in this edition as provided by the contributors. Printed in the USA.@ 2020 Veracity Media Group, LLC.

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CONTENTS The Inspiration Issue

FEATURES 4 Main Street Mercantile: An Artisanal Gift Guide 6 8 14 20 26 32 36 40 44 48 52 84

The Art of Mindful Gift Giving Simple Purity: Bonnie’s Jams Dancing with the Flame: Stone and Glass A Whole Lotta Love: Bunches & Bunches Recovery and Preservation: Nat Bradford Forged in History: Quintin Middleton Snack Tastefully: Dardimans Classic and Timeless: Red Land Cotton The Flow of Color: Melissa Payne Baker A Liquid Garden: Bear Hug Honey Some Things Old are New Again: Beech Creek Timber Beyond Words: Craig Ragsdale

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SPECIAL SECTION: To Market! To Market!

56 Peachtree Road Farmers Market 58 Blending Perfection: The Chai Box 62 Wholesome Preservation: Piedmont Provisions 66 Art, Beauty, and Chemistry: Indigo Bath & Body 70 The Cleaner and Simpler Choice: The Domesticated Engineer 74 Elderberry Magic: The Elderberry Fairy 78 Abstract Artful Adornment: Rara Avis RECIPES 10 Chocolate Sandwich Cookies 24 Dutch Fork Pumpkin Ginger Soup 38 Matzoon: The Armenian Yogurt Cookie 50 Pear and Prosciutto Pizza 62 Roasted Potatoes, Brussels Sprouts, and Spinach 64 Grilled Thai Shrimp and Scallops 92 ON THE COVER: Big Green Egg Holiday Feast 93 Morgan’s Bourbon Pecan Pie 94 Lauren Nagel’s Smoke-Infused Simple Syrup 96 Smoked Shredded Chicken Holiday Tacos and

Hatch Chili Margarita 98 Hot and Fast Smoked Pork Belly 100 Hay-Baked Lamb with Grilled Veggies 101 Cheesy Root Vegetable Gratin 104 A Feast for More Than Your Eyes 106 Karin’s Goat Cheese Flatbread 108 Chocolate Cherry Brownies 110 Chocolate Heaven Charcuterie Board

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“The more that you read, the more things you will know.

The more that you learn, the more places you’ll go.”

– Dr. Seuss

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ARTISANAL GIFT GUIDE

; MAIN STREET;

MERCANTILE

Exceptional stories about artisans, producers, farmers, and other makers in America The most meaningful gifts are the ones that lighten your spirit, ignite your imagination, and ease your

troubled mind. Here, in the season of generosity, take time to think about the friends and family you are

gifting to. Consider supporting a local maker, artist, or producer when making your decision and give a gift that keeps on giving.

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By Katherine Zimmer

THE ART OF

Mindful Gift Giving Finding creativity and inspiration during remarkable times

Looking for gifts in smaller, unique places will give you the gift of being the conduit from the artisan’s creative spirit to your gift recipient’s heart.

Discover treasures that make you smile while thinking of the person you’re shopping for.

It’s that easy!

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We caught up with Katherine Zimmer, one of our favorite creative contributors located in Napa, California, to see how folks on the West Coast are managing and staying positive during this challenging time.

She is a photographic artist, writer, and successful corporate marketing professional with decades of experience in tourism, nonprofit, and digital information industries. She has intertwined her training as a personal brand strategist and creativity coach throughout her marketing career to enhance the teams behind the brands. In the face of the pandemic, she has also had to refocus her career path to follow her dream of creativity coaching and helping people realize their inspired paths. We asked her to share her thoughts on mindful gift giving for the holidays and other occasions. Here is what she had to say.

I think we can all agree that this year has been remarkable, devastating in some areas and bringing gifts in others. Our lives have been significantly altered, no doubt, mine included. I have always been a creative soul and have known that I need to express myself creatively and consistently to keep my sanity. When I don’t, I flounder and move toward mindless spaces that are closer to existing than thriving. My artistic outlet is primarily photography with occasional spurts of writing. I also poured a lot of creativity into the corporate marketing jobs I’ve held for decades, but my life in the working world was transformed in March along with so many others.

Most of you have told yourselves that you don’t have a creative bone in your bodies. Luckily, this gift is not contained in our bones. Our expressive “bones” are in our senses: our hearts, eyes, ears, noses, stomachs, and touch–where we feel things.

One of the amazing gifts that 2020 has brought to me is watching so many people discover creative ways to cope with the chaos and their lifealtering decisions, many of which we have no control over. After going down the rabbit holes of Netflix, Amazon, and Zoom, we came up for air, slowed down, and looked around. What we saw was inspiration! The idea of taking small steps toward change grabbed our attention.

You are crafting, cooking, baking, photographing, painting, building things, and redecorating your homes. You’re learning a lot about interesting things like astronomy, mixology, gardening, butterflies, music, and reinventing who you are. And you’re getting to know your kids (and pets!) by exploring the world through their eyes. Exercise found renewed

Mindful gift giving is an intentional act of gratitude and caring that comes from the heart. When we focus our awareness on the people we are giving to, we’re filled with love and appreciation. Join us in the realm of thoughtful gifting and enjoy these beautiful pages filled with inspiringly unique items that can be delivered directly and safely, any time of the year, reflecting your generous spirit. Cheers!

meaning. It’s fun again to bicycle and stroll and do yoga when you have time to be aware of your environment.

Then the completely unexpected started happening. Your friends across town brought you vegetables from their gardens, and you reciprocated with a favorite bottle of wine and fresh baked cookies. The kids up the street left painted rocks on your steps, and you delighted them with big smiles and waves from a distance. Your brother found his calling playing the ukulele from the neighbor’s yard sale; you collaged its vintage case. Our porches, stoops, and mailboxes are now gift receptacles for magical things that warm our hearts.

I hope you didn’t think I was going to just offer up a shopping list of mindful gifts to buy for this holiday season! I’m very confident that you have a new awareness of what your loved ones are doing and needing.

They’ve been finding their inner artists over these crazy months as well.

Being present and engaged with their creative spirits will give you insightful ideas. It’s okay if you don’t make the gift yourself. Giving a thoughtful gift, one that connects you to their heart’s inspiration, is just as wonderful. Looking for gifts in smaller, unique places will give you the gift of being the conduit from the artisan’s creative spirit to your gift recipient’s heart.

Bringing appreciation to the personal artisan creations all around us is what this beautiful magazine issue is all about. Seek out a maker’s market, small local art gallery, bakery, vintage shop, a garden store, or the neighbor’s seed exchange stand. Discover treasures that make you smile while thinking of the person you’re shopping for. Or simply thumb through our pages and go shopping online through the maker’s eCommerce stores and have that special gift delivered directly to your loved one’s front door. It’s that easy.

I’ll leave you to ponder a favorite quote from Lewis Hyde’s book The Gift: “The spirit of an artist’s gifts can wake our own.”

Whether that gift is the creative talent or the result of it in the form of an object to give, if it resonates, it will wake your spirit.”

••• katherinezimmer.com Nourish and Flourish 7

Simple Purity I like to get creative and use my jams for more than toast. I make an intensely flavored glaze for chicken, duck, and ribs from the Apricot Orange and Peach Ginger jams, a breakfast smoothie from the Strawberry Rhubarb or Raspberry Lime Rickey, and a number of other dishes to fit the mood and the day. And I especially like pairing them with cheese. I invite you to do the same – and let me know how they turn out! ~ Bonnie Shershow, Founder and Creator, Bonnie’s Jams

I grew up in an agricultural area of California

in a house surrounded by acres of orange trees and a garden edged by many other fruit trees and berry bushes. With figs, apricots, and peaches, raspberries, rhubarb, and so much more, our garden was truly abundant. My mom was a great cook, and during summer and fall our kitchen was a beehive of activity as beautiful ripe fruit was turned into countless jars of jam. I helped make the jams, and we used them in all sorts of ways, but never paired with cheese. During my teens, a trip to France introduced me to the delicious pairing of jam with cheese. This new concept was a revelation for me! Until that time, I had used jam in many ways: on toast, of course, added to yogurt, oatmeal, and even a glaze for roast chicken and fish or any dish that could use a dose of good fruit and a bit of sugar.

Following college, I moved away from the bounty of the orange grove to the East Coast to pursue a career in public policy and politics, and to raise a family. It was a busy life, but I really missed the sensory act of making jams: the aromas of fresh fruit, the steam in Above: Photo of Bonnie by Ellen Shershow Photography

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the kitchen, and the luscious textures that were created. So, I began scouring roadside stands and farms for fruit to satisfy my craving. I was lucky to live within walking distance of a wonderful specialty food store called Formaggio Kitchen. The farmhouse cheeses sold there reminded me of the pairings I had as a young woman in France. I thought my jams would be perfect in their store, so I made labels for my collection of jams and courageously asked the owner if he would sell them to pair with his extraordinary cheese. He agreed, and my small business began.

Throughout my adult life, I have been an avid traveler, tasting my way through trips, staying for periods of weeks and sometimes months in various parts of the world. Many of my recipes were unintentionally created in this time of tasting my way along. During one long stretch of time in France, I visited a hill town where I found local women making raspberry jam from fruit just brought in from Top: Red pepper jelly has always been a favorite in the South.

This jam is delicious with cheese, especially a soft goat cheese with herbs. Right: Cranberries, oranges, spices, and brandy make this conserve the perfect holiday pairing on roast turkey, baked ham, or just about anything on your holiday table.

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Chocolate Sandwich Cookies

by Morgan’s Kitchen

Ingredients 1¾ cup all-purpose flour ¼ cup cornstarch ½ teaspoon salt ½ cup unsweetened cocoa ½ cup (1 stick) unsalted butter 1 tablespoon vegetable oil ⅔ cup granulated sugar 1½ teaspoon vanilla 1 large egg (cold) Method Preheat oven to 375°F. Line a cookie sheet with parchment paper and set aside. In a medium bowl, whisk together flour, cornstarch, salt, and cocoa powder. Set aside.

In a large mixing bowl using a stand or hand mixer, combine butter, oil, sugar, and vanilla. Add egg to butter mixture; mix on low. Small chunks of butter in the batter are okay. Scrape down sides. With mixer on low, add dry ingredients to the wet ingredients.

Mix until just combined, about 1 minute. Roll out dough between two pieces of parchment paper at ¼-inch thickness. This technique keeps the dough from sticking to the roller plus no need for a floured surface.

Cut dough into shapes with the cookie cutter of your choice. Bake for 8-12 minutes. Cool completely on a rack before assembly.

Vanilla Cream Filling with Bonnie’s Jam 4 tablespoons (½ stick) unsalted butter 2 ounces full-fat cream cheese (or ¼ cup vegetable shortening) 2 cups powdered sugar (more for consistency) 2 teaspoon vanilla 1/8 teaspoon salt Method In a large bowl, using a standing or hand mixer, beat butter, cream cheese, and salt on low speed. Continuing on low speed, add vanilla and gradually beat in powdered sugar until blended. With mixer on high, continue to mix for 2-3 minutes until you reach a fluffy consistency. For a firmer creme, add more powdered sugar, a little at a time.

We recommend Bonnie’s Jams for the cookie center.

They are so delicious and fruity. We used Peach Ginger and Black & Blue. The cookies were assembled using a #7 Ateco icing tip. Fill an icing bag with the creme filling, then make a circle around the outer edges of the cookie until desired amount. Leave a small space in the center to add about a ¼ teaspoon of jam. Place another cookie on top to form a sandwich. Enjoy!!

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I am absolutely driven to deliver the best possible fruit conserve I can. Every jar means something to me. It has to have the fresh, lively flavor of fruit and a simple purity that will allow people to discover—or perhaps remember—the taste of fruit, and to develop their own memories with that experience.

the nearby field, oozing sweet red juice. I must have convinced them that I had made a similar jam because they let me help stir and taste as they added just a touch of sugar and the juice of lemons from a nearby grove. They apparently enjoyed my delight in the process, including my response to the request to taste to settle a debate over whether to add more or less sugar.

In 1995, I spent time in Vietnam; the country just opened to Americans after having been off limits for some twenty years following the war. I loved the delicious Vietnamese cuisine as much as everyone does. The French influence was still lingering from their time years before the occupation of Americans. My surprising discovery in that country was delicious pâté, rich dark coffee, perfect baguettes, and fresh jams. The most memorable was a bright, deep orange apricot confiture, as it was called, reminiscent of my mom’s jam I devoured in my childhood. In Italy, I visited Pienza during a year I spent there, and one day I found a small shop with shiny clear jars of nuts suspended in golden honey, sold to pair with the local pecorino cheese that had made the town famous. I asked the shopkeeper how it was made, and she refused to tell me. I figured it out myself after nights of lying awake thinking how it might be done. I now make my version to sell in my line of jams.

We make our jam using very old-school techniques and the simplest of ingredients: fruit, a little sugar, and lemon juice. All natural and nothing artificial added. In addition, we do not add pectin as a thickener in our jams, as so many producers do. Our jams cook much longer than most, allowing the true flavor of the fruit to shine through. I learned as a child how each fruit should taste, and I add just a touch of sugar and lemon juice to bring out that flavor. I think that simple flavor and freshness is key to their success.

I am always bewildered why some jams and lots of packaged food have so many unrecognizable ingredients. The simplicity of the jam, remembering the simply delicious flavor of the fruit in our orange grove, makes them special and a great match in today’s marketplace.

I am absolutely driven to deliver the best possible fruit conserve I can. Every jar means something to me. It has to have the fresh, lively flavor of fruit and a simple purity that will allow people to discover—or perhaps remember—the taste of fruit, and to develop their own memories with that experience.

bonniesjams.com Hold your smartphone camera over code to learn more about Bonnie’s Jams

Photos by Morgan Rhodes

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“In Italy, I visited Pienza during a year I spent there, and one day I found a small shop with shiny clear jars of nuts suspended in golden honey, sold to pair with the local pecorino cheese that had made the town famous. I asked the shopkeeper how it was made, and she refused to tell me. I figured it out myself after nights of lying awake thinking how it might be done. I now make my version to sell in my line of jams.” ~ Bonnie Shershow, Founder, Bonnie’s Jams

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Dance with the Flame

“Creativity comes from the energy that we all consume, all the food, the sound, the light and the heat energy that we experience every moment of our existence. The center of creativity is the human heart.� ~ James Stone, glass artist

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James Stone

is a fearless man on a mission: to connect and share his creative spirit through his artistry in glassblowing.

His journey began many decades ago as a troubled youth growing up in the only Jewish family in a rural farming community inside the Great Swamp National Wildlife Refuge, in New Jersey. The farm was on the Passaic River, and many of his early sketches were of the fish and creatures in the swamp. “I found sketching as a way to escape the pains of my childhood,” says James. “My fascination with fish and the ocean continues today.”

His father was an engineer, and the family didn’t have a lot of money, but they grew what they ate, had daily chores, and learned very strong work ethics, determination, and perseverance.

“As I am working on my memoir, it has become abundantly clear that my life could have easily gone the other way,” says James.

“Thankfully, my destined path was in the arts where misbehavior is the norm. I was ejected from almost every school I attended.

I was able to graduate from college only because my first wife became my personal tutor and coached me through. I ended up with a degree in Theatre Arts, but was ejected from graduate school after just two semesters. For many years I earned a living as a union prop builder on stage, in motion pictures, and in television, until a serious injury ended that career. I then produced a children’s educational art program for PBS for a short time. Along the way I dabbled in working with glass and finally took the jump into fulltime artistic creation at age 50.”

He was always fascinated by glass blowing and searched for more than ten years for someone who could connect with his style and effectively teach him. In 1986, Stone,

• Story by Katherine Zimmer • Photos by Nancy Suttles Nourish and Flourish 15

Dance with the Flame

“My work is recognizable by my use of color.

I am very good at creating a scene and painting emotion with color in glass.” > James Stone, glass artist then 35, landed in San Diego where he learned that Palomar College offered a course in glass blowing. There he met Garry Cohen, his instructor, mentor, and friend who is considered one of the truly significant glass artists from the San Diego contemporary art glass movement.

In the 1990’s, James continued to blow glass part time and sell at art shows while he worked full time in the broadcast production industry. In 2001 he was faced with a turning point and chose to become a full-time artist, opening his first studio, called Stone & Glass, on the Bernardo Winery mixed-use retail property in Poway, located in San Diego, California’s North County inland area.

Enter Carol Rogers, the current COE (Chief of Everything) for Stone & Glass. James and Carol started dating in 2003, and she began to help with the logistics of traveling to art shows around the western states. As their relationship grew, so did James’ art business.

In early 2014 Carol left her full-time work in manufacturing to manage Stone & Glass full time. In addition to marketing, sales,

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shows, and gallery management, Carol also assists with special finishes and some color design work. In 2015 they moved the studio north a few miles to Escondido, closer to home and where they could grow the much-needed gallery space and have indoor studio space to start providing classes and event demonstrations.

In 2017 they were met with another life-changing event. On April 1 James received the call that the studio was on fire as a result of a mattress store on fire two doors down. This was no April Fool’s joke. The studio was closed permanently, and the loss of art in the studio was undeniably immeasurable.

Out of the ashes, James and Carol were approached by the mayor of Escondido to move into the downtown area. And just like that, the wheels were in motion propelling them into a much better studio and gallery space in a highly visible location closer to the eclectic art scene in historic downtown Escondido. James has always believed in synchronicity and serendipity. Over his long career he has often been in the right place at the right time. This situation was no different.

The Collectors Club Spoil yourself or someone special with the gift of artistic limited edition hand-blown drinking glasses delivered to your door every month. James takes his inspiration from what’s happening in the world and creates a monthly theme for the glasses. The first in the series was “Covid Blues“ which debuted this summer. “During these difficult times, turmoil and pain has seeped into every aspect of our lives here and around the world,” says James. “I just want to create an artistic piece that offers hope and inspiration. What better way than sharing a meal and drinks?”

He and Carol carefully select various colors that represent the oceans and a breath of fresh air, filled with light, sparkle, and hope. “As you drink from

Scan code to learn more about The Collectors Club

your new glasses, please keep in mind that there is hope, and somehow together we will find a path through these challenging times to a place back to beauty, serenity, and love,” says James.

“Drinking your favorite wine out of James’ spectacular hand-blown glass is a true lifestyle experience,” says Katherine Zimmer, a Collector’ Club member and wine enthusiast. “These limited edition glasses add a flare to any dinner party and always become the topic of conversation because they are unique. Of course, tasting wine in a clear glass definitely has merit if you are doing a formal tasting and need to see color and clarity. Cheers!”

• stoneandglass.com •

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Dance with the Flame

Looking Ahead James is trained in the classic Venetian blowing methods as well as hot sculpting solid material.

Hot glass is magical to work with, and the color is mesmerizing. He loves to experience the “dance” over and over again every day. His favorite work is to create brightly colored organic shapes.

James and his wife Carol, who is the COE, Chief of Everything (and Esther, their dog) are a formidable positive force in their Escondido, California community. They attend city meetings that affect the downtown planning for growth and have been instrumental in the creation of a collaborative arts organization to leverage the marketing and business development of Escondido’s arts, museums, and historic culture to a broader audience. All of this positive energy and momentum came to a screeching stop in early 2020. Yes, another abrupt life-altering event closed their doors. Since then, they have been rallying to offer a new line of collectible wine and rocks glasses through an online subscription membership. See details on previous page.

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In this new location, the studio was humming with activity.

James was teaching more classes, working on commission pieces, exhibiting at art shows, being spotlighted in the press, and loving life. All was good with the world. He was interacting with people of all ages and skill sets, teaching and guiding them to discover the magic of glass and to find their creativity. “I would always ask my students what creativity is exactly and where do you find it in your body and how do you capture it and turn it into outcome,” says James. “The center of creativity is the human heart,” says Stone. “Naturally, working around a 2,500-degree furnace can supercharge your creativity with heat that blasts you with energy.

To harness this inspiration, you must merge it with intention which produces outcome.”

When I asked him about the future, there was a long, quiet pause. “Wow, the future is a huge topic,” says James. “For many people, Covid-19 has been a devastating disease. All of the arts have been adversely impacted. We are in a time when we as artists need to evolve or perish. I think the greater question might be how will the arts and the makers recover from the effects of the pandemic, and what does recovery really look like? I had to reimagine my path and develop new products, studio strategies, and ways to communicate and connect with my audience and my very loyal patrons. The process has re-energized my creative spirit.

I have a brain full of new ideas and creations fighting for my time and attention, poised to emerge and take form as new artwork.”

James emphasizes that he wants patrons to know that every one of them is important to him and to his journey as an artist, that they are truly valued as people. “I love to hear from our customers, whether by note or visit to the studio. I want to listen to what they have to say and for them to know how much I appreciate their support. I want them to know that every piece I make begins with the energy of love in my heart. I form that feeling into a picture in my brain, and then through the force of energy my love comes out through my hands as I create each piece for them. It all starts in the heart.”

••• • stoneandglass.com •

The first glass was made over 6000 years ago in Mesopotamia. The basic process for making glass has not changed in all that time. Today there is better equipment and understanding of the craft; however, the process for making silicone dioxide (SiO2 ) has not changed in all of these years. Every glassblower is directly connected to our very long history of this poetic dance with the flame.

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A Whole Lotta Love!

Bunches & Bunches Ltd., located in Portland, Oregon, is a dream come true for owner Chef Tamalpais “Pai” Roth-McCormick, a company born out of a passion for cooking and preparing delicious treats. It’s a brand inspired by her lifelong love of food and the joy she gets watching someone light up after biting into one of her concoctions.

Bunches & Bunches–Provisions, a collaboration with her longtime love, Chef Mark Slawson, creates essential pantry staples for every kitchen. Their dream is only getting better and better!

The two chefs met in culinary school in San Francisco. They worked in successful restaurants and ran their own catering company in Jackson, WY, before embarking on their epic “Bunches” journey. Pai is passionate about sharing her sweet treats, while Mark is putting his stamp on the savory side–a line of sauces that have garnered national love and recognition from the Good Food Awards, Time Out NY, Food & Wine Magazine, Sunset Magazine, Wall Street Journal, and Portland Monthly. There’s nothing on the market exactly like the cookies or the sauces that they’ve created. Their original recipes are inspired by decades of eating, cooking, and making. See simple recipes using their delicious sauces at bunches-bunches.com and @eatmoretreats.

Above: Isabella Dewell, Pai, Bailey, and Daisy doing quality control. Photo by Lisa Flood. Inset: Ginger crisps have the perfect combination of sugar, spice, and snap. The Shorties are a celebration of the timeless shortbread cookie. Inset and right hand page photos by Morgan Rhodes.

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Photo by Morgan Rhodes

“For me, the secret to living well and being creative is to sprinkle love into everything, surround oneself with special friends, big happy dogs, beautiful things. Live as fully and as deliciously as possible. I love what I do and people tell me often that they can taste it.” > Chef Tamalpais “Pai” Roth-McCormick, Founder, Bunches & Bunches

Tell us what makes your process unique or interesting, or what sets your finished product apart in terms of how it is created.

Our products are made in small batches from scratch using the finest quality 100% natural ingredients.

Mark’s hand-crafted, small batch, authentic moles will blow you away by their incredible richness and deep flavors.

Whether you are in the mood for a rich Red Mole, the dark smoky flavor of the Smoked Mole, or the bright fresh zip of the Green Mole, Bunches & Bunches – Provisions Moles will transport your palate to the heart of real Mexico any time you like. They make a marvelously impressive meal easy to prepare in minutes. You can feel good knowing that each batch, as with all of Bunches & Bunches products, was made with bunches and bunches of love.

What was your first product?

The first product that we brought to market with Bunches & Bunches Ltd. was my Cloud Cookie (shown above) a favorite in Jackson, Wyoming, among clients for fine dining occasions to picnics. It is a concoction that I made up in my own test kitchen born out of my long love of baking for friends and clients. It is part macaroon and part meringue coconut cookie, a sweet, light treat to take you away on a cloud.

What part of being a small-batch artisan do you find most interesting or challenging?

I love the process of creating and developing new products. I like the exhilaration and anticipation of falling in love for the first time when everything comes together and you get it just right. There is a feel and inspiration involved in each part of making our products or any good meal or treat that cannot be skipped. That’s the art, the love, the attention to the moment and the details. I believe that you can taste this.

How did you get on to the “food” path?

I was raised on an organic farm in the Pacific Northwest where the long growing season, the gardens, the fresh flowers, and the beautiful setting by the sea continue to inspire me. I have been cooking since I was a child in my parents’ kitchen, and some of my favorite childhood memories revolve around food. I got my first restaurant job in an Italian restaurant in Port Townsend, Washington, when I was 13 years old. I knew shortly thereafter that I wanted to become a chef. I attended Trinity College in Connecticut and then the California Culinary Academy in San Francisco, where, following culinary school, I got to work with some amazing chefs. I kept learning and letting my love grow from there.

What’s the favorite thing that you have made? What’s the story behind it?

One of my favorite treats that I have ever made was a Star Wars Millennium Falcon birthday cake flying through a field of asteroid meringues. It was sheer joy making my little friend Hunter’s wildest fantasy dream cake into a reality, and the reward was his face when he blew out the candles.

Top: Pai in the kitchen making her Cloud Cookies. Top right Pai’s beloved Bailey.

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May cause excessive tail wagging, begging, and possible drooling!

“We make several delicious human treats, but with a pack of big dogs we were inspired to do something they would love too. Hence, Bailey’s Biscuits named for our first dog, Bailey, a big goofy lover of all manner of deliciousness.” ~ Pai, professional chef, cookie maven, and creator of Bunches & Bunches Ltd.

Open the camera on your smartphone or device and hover over code to learn more.

bunches-bunches.com @eatmoretreats

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Bunches & Bunches and Bradford Farms

Dutch Fork Pumpkin Ginger Soup For me the autumnal equinox signals the beginning of soup season, and that is also when one can find the first pumpkins of the season in the field and, if you are lucky enough, a Bradford Dutch Fork Pumpkin.

This soup is the color of fall and tastes like a hug from a dear old friend.

This year we all could use a big belly-to-belly hug. Enjoy this recipe throughout the season and for years to come.

The spicy gingersnap truly snaps when you break it into pieces. And real gingersnaps, the old-timers say, contain no eggs, plenty of butter, and molasses that has cooked down on top of the stove. The first mention of gingersnaps took place around 1805, according to John Mariani in The Dictionary of American Food & Drink, although cooks were baking gingerbread long before then. What we call gingerbread cake and gingerbread cookies today were parts of the collection of “gingerbread” recipes baked in Colonial America. The oldest examples were hard gingerbread pieces pressed with a decorative pattern using a stamp. These early ginger cookies originated in Europe and came with the German, Dutch, and English settlers to America. Gingersnaps were named from the German or Middle Dutch word snappen, meaning “to seize quickly.”

These days, as The New Food Lover’s Companion explains it, “gingerbread generally refers to one of two desserts. It can be a dense, ginger-spiced cookie flavored with molasses or honey and cut into fanciful shapes (such as the popular gingerbread man). Or, particularly in the United States, it can describe a dark, moist cake flavored with molasses, ginger, and other spices.”

Source: The New Food Lover’s Companion

Ingredients 6 tablespoons unsalted butter 1 medium onion, chopped 1 medium leek, halved lengthwise and thinly sliced crosswise 1 medium fennel bulb, cored and chopped Kosher salt Pepper 1 small pumpkin (2-3 pounds). Cut crosswise and scoop out the seeds and save for roasting. We suggest a Bradford Farms Dutch Fork Pumpkin (see story on following pages) 1 large celery root (about 1¼ lbs), peeled and chopped 1 Granny Smith apple, peeled, cored, and chopped 7 Bunches & Bunches gingersnap cookies 1 tablespoon Madras curry powder 2 garlic cloves, crushed 1 teaspoon finely grated peeled fresh ginger 2 thyme sprigs 2 quarts chicken stock 1 cup sour cream 1 tablespoon (a splash) of apple cider vinegar Toasted pumpkin seeds, for garnish Chopped mint and or cilantro, for garnish Method Preheat oven to 350°F. Cut pumpkin crosswise and smear with a couple of tablespoons of the butter and season with salt and pepper. Roast pumpkin, flesh side down, covered in the oven for about 1 hour until soft and slightly caramelized.

In a large saucepan, melt the remaining butter. Add the onion, leek, fennel, and a generous pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened and just starting to brown. Add celery root, apple, gingersnaps, curry powder, garlic, ginger, and thyme.

Cook, stirring until the celery root softens slightly and the spices start to toast, about 10 minutes. Scoop the soft caramelized roasted pumpkin out of its shell and add to the pot.

Add the stock and bring to a boil. Simmer over moderate heat, stirring, until the vegetables are very tender, about 25 minutes. Discard the thyme sprigs. Working in batches, puree the soup in a blender with the sour cream and vinegar until smooth. Reheat the soup if necessary and season with salt and pepper. Ladle the soup into bowls, top with toasted pumpkin seeds and chopped mint and cilantro, and serve.

The soup can be refrigerated overnight. Reheat gently before serving.

Serves 12

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Photo by Nancy Suttles

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Recovery and Preservation`

Seeds have stories to tell. I love the stories.

Some of those stories resonate with me, and I can’t stop thinking about them. I have to grow them.

“I was a landscape architect for almost two decades, but now I’m a farmer, a seedsman, and a breedline steward to a number of wonderful old crop varieties, three of which bear our Bradford name: Bradford Watermelon, Bradford Okra, and Bradford Collards.

These three have been passed down in the family since the mid-1800s. My children are the 7th generation of Bradfords to grow them.” > Nat Bradford, seed preservationist and farmer

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My journey to become a seed preservationist and farmer all started when my wife, Bette, and I decided to live a more connected life on our family farm with our children. That is when we realized that our watermelon has a great story. It goes back to a patriot prisoner aboard a British ship in the West Indies during the Revolutionary War. A guard shared a slice of watermelon with this prisoner. It was so good he pocketed the seeds and kept them until after the war and planted them at his farm in Sunbury, Georgia. From those few seeds would come arguably the best watermelon variety ever created: the Bradford watermelon. But it almost went extinct.

Bradford watermelon is not like the modern grocery store melons. For one, it has seeds, big white ones. It has a fragrance that fills the room the instant you cut it open. Sweet red juice begins flowing out of its succulent, tender flesh. One bite and you’ve experienced the melt-in-your-mouth cotton candy of the watermelon world. So why aren’t they in every grocery store in the United States if they’re so fantastic? Why did they almost go extinct? They won’t ship. Simple as that.

As agriculture mechanized and farms grew bigger over the past 100 years, crops were bred and designed for ship ability and shelf life. Our watermelon has a paper-thin skin, so they crack and damage easily, and the flesh inside will get sloshy and waterlogged if they are jostled on a bumpy ride for long distances.

So farmers switched to tough-rind melons with hard, crunchy flesh that could hold up to the pressures of being stacked deep and traveling hundreds of miles on bumpy railroads with little breakage. They didn’t have to be the best tasting; they just had to arrive in good condition. The seed companies stopped carrying the Bradford seeds, and in time it came down to just our family keeping the line going.

And it may have remained out of the public awareness had it not been for food historian Dr. David Shields. I came across his website, American Heritage Vegetables, in the fall of 2012.

On watermelons, he listed several important ancestral melons that shaped watermelon agriculture in the United States, most of which were extinct. He commented that of all the melons, if there was one he could bring back from extinction, the Bradford would be it. I reached out to him, letting him know our story and that I believed our Bradford watermelon was the same Bradford he was writing about. We met, he confirmed it, and I began my new journey from landscape architect to full time heirloom farmer.

The Cherokee Dutch Fork pumpkin is a rare gem.

This was the Native American version of butternut squash that’s indigenous to the Middle Country of South Carolina and was maintained for hundreds of years and perhaps even longer by the Cherokee, Catawba, and Congaree Indians.

Photos by Nancy Suttles

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The Dutch Fork pumpkin, considered a descendant of the Cherokee pumpkin.

Often referred to as the Old Timey Cornfield Pumpkin, the Dutch Fork is muted tan in color, lobed, and sometimes irregular in shape.

It is easily distinguished from the beloved orange pumpkins we associate with autumn.

While most pumpkins can be eaten, few varieties are as tasty as the Dutch Fork.

Mildly sweet and far less stringy, they make for prime pumpkin eating. “This is a rare gem of a pumpkin. I got my original seed of this variety from Mr. Wicker, an old seedsman friend in Pomaria, South Carolina. We are preserving this fantastic fruit by telling its story, providing it to chefs in the region, and making it available to the public at our farm, Bradford Watermelon Company.� ~ Nat Bradford

For more information about heirloom agriculture, please visit: www.facebook.com/david.s.shields

Right: Nat shared one of his treasured Dutch Fork pumpkins with me to photograph for this story. I am honored to know him and debut this beautiful, rare gem with you. I will save the seeds and plant them next year.

What a gift! ~ Nancy Suttles, Publisher

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“The orange sunset of summer’s end is revealed inside, a battery of sunshine, its rays reflected in the smiling faces of those blessed to consume.“

~ Nat Bradford

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Photo by Heather Grilliot

Left: Seed saving is at the heart of the Bradford farm. Here the watermelon seed crop dries on homemade seed racks. Right: A late summer Bradford watermelon right from the field. The thick rind is crisp and tender and is great with a squeeze of lime and sea salt.

What started out as just a watermelon restoration and rediscovery expanded to other endangered or at-risk crops with equally rich histories. On our modest 10-acre farm, I grow one of the rarest peanuts on the planet, the Carolina African Runner peanut. This was the first peanut introduced to the United States in the 1600s. It came over with the slave trade from Africa. Yet its origins, which all peanuts share, are with Native American Indians of South America. This peanut began the peanut industry on a grand scale in the Southeast, but by the 1930s it disappeared due to poor agricultural practices, diseases, and pests. The same Dr. Shields located the sole remaining seeds of this variety in North Carolina, and from 12 viable seeds we now have a modest supply of backup seeds. It is making a comeback.

I have found that the best way to preserve these flavorful old crops is by getting them onto people’s plates. If folks eat them and love them, the plants have a path to restoration and reintroduction into the modern agricultural landscape. So I deliver these heirlooms weekly to restaurants throughout South Carolina, Charlotte, and Savannah. Masterful chefs apply their creativity to these crops and serve them to the public at their greatest potential.

This model has worked for my family crops, the peanut, and several others that I’ve been working with, such as the Cherokee Dutch Fork pumpkin. This is a rare gem of a pumpkin. I got my original seed of this variety from an old seedsman in Pomaria, SC. This was the Native American version of butternut squash that’s indigenous to the Middle Country of South Carolina and was maintained for hundreds of years and perhaps even longer by the Cherokee, Catawba, and Congaree Indians. Once 30 Nourish and Flourish

dispossessed, the German colonists of the Dutch Fork region of South Carolina have maintained this pumpkin since the 1750s.

It became known as the “old timey cornfield pumpkin” by locals and was planted around the perimeter of cornfields to suppress weeds. As commercial agriculture advanced in the 20th century, that practice disappeared and so did the pumpkin. Only a few old seedsmen still maintain small patches in their home gardens for local consumption. It is revered by the German descendants as the best pumpkin for making pies. It makes a silkier and smoother soup or bisque than butternuts, and it’s a great size for stuffing and roasting, too.

The greatest thing about this pumpkin, though, is its restoration to the original hands that shaped its history and shared it with the early colonists. I shared a couple of these pumpkins with a chef friend of mine, Dave McCluskey, of Native American ancestry.

He spread the word to other Native American friends about this lost pumpkin. One friend at a reservation in Oklahoma told Dave that stories of a lost pumpkin had been passed down for generations. He was in tears as he realized it could now be restored to their people and added back to their sacred crop system.

What I find as I continue down this path is that food has the ability to connect people from all different walks of life, language, and geography. It can rebuild damaged relationships. It can heal old wounds. It is tied to us, and we are tied to it. I look forward to the next new old seed that comes my way.

••• bradfordwatermelons.com

“What I find as I continue down this path is that food has the ability to connect people from all different walks of life, language, and geography. It can rebuild damaged relationships. It can heal old wounds. It is tied to us, and we are tied to it. I look forward to the next new old seed that comes my way. It’s important to teach the next generation. Shown here is Nat with his son, Aiden, learning how to care and nurture a young hemp seedling.

Photo by Micah Green

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Forged in History “When I decided to be a knife maker, man, it was just one magical moment in life where I decided, yes, I want to do this.

It was is when I watched Conan the Barbarian. For real.� > Qunitin Middleton, artisanal knife maker

Photography by Andrew Cebulka

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Quintin Middleton is the jovial artisan behind the beautiful bespoke chefs knives at Middleton Made Knives in the small rural South Carolina town of Saint Stephen, just 49 miles north of historic Charleston.

Since 2010, Middleton has earned a reputation as the South’s premier culinary bladesmith, handmaking knives for many of the nation’s top chefs like Emeril Lagasse, Sean Brock, Michael Anthony, Mike Lata, and others.

After a young Quintin Middleton watched Conan The Barbarian for the

Using high carbon steel, each knife is custom made to the exact specifications requested by each customer.

Quintin puts great care into each piece, and he stands by the simple philosophy that every great chef needs a great knife, at a great price.

first time, he was hooked on making knives. With a passion now ignited, the young boy would take down his mother’s shower rod and other household items and beat them into knife handles. But it wasn’t until Middleton was seventeen years old that he began to take knife making seriously after a chance encounter with legendary bladesmith and fellow South Carolinian Jason Knight. For the next six years, Knight tested his young apprentice in his shop, Nourish and Flourish 33

teaching his protégé how to make hunting knives, swords, and fantasy-style weapons, the kinds of collectibles that Knight is known for.

Years later, Middleton, a very religious man, made the switch to making culinary knives after the Holy Spirit told him to do so. He began calling on Charleston’s top chefs, telling them he’d craft custom knives for them. A skeptical Craig Deihl, then executive chef at Cyprus, was the only chef to bite on the offer, letting Middleton come into the restaurant’s kitchen to watch how the chefs use different knives for different tasks.

With this new knowledge, Middleton would drive back to Saint Stephen, a predominately African American town of less than 2,000 people, and get to work grinding the bevel and buffing the handle on new chefs knives.

•••

middletonmadeknives.com

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“I built this company by faith and a dream. My goal is to be big enough to hire people from my own community and breathe life back into the American dream.”

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x

Snack Tastefully!

Dardimans was born from my parents’ desire to bring Armenian delicacies to the American market.

It all started over a Sunday morning conversation with my parents and grandparents.

The whole family decided to recreate dried goods like they used to make in Armenia. It started with a simple recipe from my great grandmother’s cookbook, which my mom has kept as one of her treasures. One attempt turned into many, and through the process we realized the incredible possibilities of these recipes and especially drying methods. One of them was dehydrating, and as a tester we tried to dehydrate our oranges from the backyard. We couldn’t believe they tasted as good as they looked. One of the very first descriptions was it looked like “stained glass,” and it really does. It is stunning, and you are mesmerized by every trace of the composition, especially when you hold it up to the sun. These firstever oranges dried from our very own tree were the initial spark to the rest of the collection. We tried almost every fruit to think of and landed on the 14 best varieties in this medium.

Our products are special for many reasons. They are a new food item, a new medium of fruit, and new innovations in food don’t happen very often! They’re also unique because they are one of a kind, sourced from California (with the only exception of pineapple from Hawaii), they are very thin, and their natural integrity is preserved in the drying process. Lastly and most important, people smile when they try our products. They are also functional across many different applications: drinks/beverage garnish, alternative to crackers on a cheese board, mess-free fresh fruit alternative, chips alternative, and an amazing added crunch to sandwiches, salads, and ice cream. We don’t know what other crispy or fresh fruits that are so versatile and tasteful. Each slice is made with the love of a whole family, and each bite is meant to evoke emotion and expression.

Our future goals are to work on friendly snack packaged options and to become more accessible in the greater grocery and convenience market, as well as to expand our chocolate line and add savory options. We want you to snack tastefully.

••• Above: Annie Babayan holds a Bachelor’s in political science from University of California Santa Barbara and completed two years of part-time law school until she decided to take a leave to join her father full time with Dardimans as the chief executive officer.

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Dardimans is revolutionizing healthy snacking.

These handcrafted fruit crisps have no added sugar or preservatives, feature only one ingredient (the fruit) , is vegan, kosher, and gluten-free. Pairs well with cheese, smoked salmon, prosciutto, cocktails, desserts, and ice cream or in your favorite recipe.

Photo by Nancy Suttles

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x Matzoon: The Armenian Yogurt Cookie

Heart of Life One of the oldest countries in the world, bordering Europe and Asia, this little-known destination’s geographic location, history, neighbors,and cultural heritage all influence its deep flavors and traditional dishes.

Armenian food is a unique and traditional cuisine in the world. It’s rich in flavor and uses techniques dating back thousands of years. Using meats and hundreds of wild-growing grasses and flowers, Armenian tradition utilizes a host of organic ingredients and techniques that extend beyond their borders. The unique aromas symbolize unity and a powerful family bond.

You’ll find an abundance of meat dishes on the Armenian table: Dolma, minced meat, rice, herbs, and spices rolled in grape leaves; Manti (or Monta), baked or boiled dumplings served with garlicky yogurt and spiced with red pepper and melted butter; and Khorovats (or barbecue), a kebab with skewers of pork, lamb, beef, or chicken grilled over a wood fire.

Lavash is a traditional bread that’s on every Armenian table and a bread known throughout the world. It represents their national cuisine and originates from ancient Armenia. Traditionally, it is the Armenian men who barbecue, but it is the women who prepare and bake the bread using methods of ancient times. Using flour, water, and salt, formed dough balls are rolled into thin layers, then stretched over an oval cushion. The layers are slapped against the inner walls of the tonir (an inground oven made of brick and fireproof clay that reaches 1,000°C, or 1,832°F), then pulled after 30 to 60 seconds. This preparation was considered a ritual event, which started with the rising of the sun. Fire was made, followed by prayer, conversation, and song.

Armenian cooking techniques can be complex. Dishes require stuffing, puree, whipping, and more, all of which takes time.

It’s the unification of family and a labor of love, teaching new generations how to use fragrant spices and ancient techniques.

Source: www.iarmenia.org

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These deliciously light, fluffy cookies are reminiscent of muffin tops. They have a cakey, muffinlike crumb with a crisp, buttery edge. We included chopped dates, walnuts, and Dardimans orange crisps to add some extra flavor. These cookies are great for breakfast or as a snack with your favorite coffee or chai.

Ingredients 2 ½ cups all-purpose flour 2 ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 4 oz. (1 stick) unsalted butter, room temperature 1 cup granulated sugar 3 large eggs, room temperature ½ cup plain yogurt 1 teaspoon vanilla ¾ cup walnuts, roughly chopped ¼ cup chopped dates (about the same size as the walnuts) 2 tablespoons finely chopped/crushed Dardimans orange crisps Method Preheat oven to 375°F. Sift the flour, baking powder, baking soda, and salt together into a large bowl and set aside. Cream the butter on medium-high speed, then add the sugar gradually, beating until light and fluffy, scraping down the sides halfway through. With mixer on medium speed, add the eggs, one at a time, scraping down the sides of the mixing bowl between each addition. (Don’t be alarmed if the mixture looks curdled). Add the yogurt and vanilla extract and beat on low speed until all ingredients are incorporated, scraping the bowl once again.

On low speed, add the dry ingredients (about a third at a time) and mix until just combined. Fold in the remaining nuts, dates, and crisps until evenly distributed.

Using a small ice-cream scoop or round spoon, portion out the batter onto parchment-lined baking sheets, spacing about 2” apart. Bake in batches for 18-20 minutes, or until firm and lightly golden brown on the edges, switching pans from top to bottom and front to back halfway through baking. Cool on pan for 5 minutes, then remove to wire rack until serving.

dardimans.com

Dardimans California has perfected the craft of fine snacking. Learn more here.

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Classic & Timeless

Artfully Made Heirloom Linens from the South

For three generations, Mark Yeager and his family have been growing the finest upland cotton in the rich, red earth of North Alabama. They are proud to present the exceptional quality of homegrown heirloom linens for the contemporary home through their new venture: Red Land Cotton.

Red Land Cotton is and always will be 100% American made and manufactured, and that starts with the healthy soil it’s grown in.

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Red Land Cotton was founded in 2016 by Mark Yeager and his daughter Anna, with two primary purposes: to diversify the cotton crop and to create job opportunities in the United States textile industry. Red Land Cotton has done both.

Anna’s background in graphic design—combined with her dad’s business acumen—has allowed them to work together to create a brand that’s now loved by thousands of Americans.

“We are honored every time we receive an order because it’s an opportunity for us to share a piece of our farm and family with another family,” says Anna. “That’s a responsibility we don’t take lightly, and we are extremely thankful!”

“When we make a decision, it’s not made by a board with suits; it’s made by a family that sits around and eats dinners together.

I think that’s a fundamental difference in our company. We are driven by heart and community—not by PowerPoints, financial markets, and investors.”

One special difference is that Red Land Cotton is grown sustainably. What that means is that the family grows cotton with an eye on protecting and preserving the land. They have used innovative practices such as using cover crops after they harvest the cotton to protect the land itself and replenish its natural nutrients. They use beneficial bugs to combat destructive ones and apply organic fertilizer. They do not till the land and never irrigate. In other words, they are keeping the land as natural as possible, even while producing a crop from it.

This care of the land is one aspect of the cotton that is unique to Red Land. And the Yeager family experiments with new cotton varieties to improve what they produce. But before the cotton goes to the mill, it passes through a custom cotton gin, built by Mark Yeager in 1994. Thus, they limit the harsh heat and moisture normally inflicted on cotton before it goes to the spinner to be turned into yarn.

“From the ground up, we take special care of our cotton plants,” says Anna. “We are constantly experimenting with different plant varieties so that we can produce the longest, strongest fibers our land will grow. Further, we custom-gin all of our cotton, which allows us to control the heat and moisture put on our cotton before it is sent to the spinner to be made into yarn. Finally, we only select our best cotton fibers to go into our bedding and bath products. The quality control from the beginning allows us an unrivaled foundation on which to create our products.”

“Our family grows cotton with an eye on protecting and preserving the land. We are using innovative practices such as cover crops after we harvest the cotton to protect and improve the soil and replenish its natural nutrients.“ ~ Anna Brakefield Yeager, Co-founder, Red Land Cotton

Photo by Mae Stier

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“Now more than ever, it’s dramatically important to support domestic textile manufacturing. The current pandemic has shown the limitations the United States faces when it comes to making PPE, face masks, etc. If we do not support our current domestic suppliers, we will be all the more vulnerable the next time a need like this arises. We have to be here in order to respond to a domestic crisis. You can’t expect an industry to pop up overnight; you have to support and cultivate it over the years.”

For three generations, the Yeager family has lived and worked on the North Alabama land they call home. They cherish it, and the values they hold dear show in every cotton product they sell. “We are launching a new line of blankets through our All-American Blanket Collection in early fall 2020,” says Anna.

“These blankets are made entirely from cotton grown on our farm and woven by a family mill in Maine. The blankets will feature an heirloom-inspired weave and will come in sizes big enough for your king-size bed and small enough to swaddle your newest family addition.”

Red Land Cotton is a testament to American-made products, and it all starts with cotton grown in Northern Alabama.

Open your smart phone or tablet camera, hover over QR code, and tap the top of your screen to view a video about Redland Cotton.

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The Flow of Color

M

elissa Payne Baker is best known for her beautiful abstract paintings that spark

emotions in the viewer. From traditional interiors to contemporary, her abstract artwork creates the perfect punch to any decor. Melissa’s unique texturing techniques and use of color are still what attracts clients from collectors to designers across the country. Some of her work takes weeks to complete as there are many layers to her pieces.

“My inspiration behind becoming a full-time painter came from a push from my best friend,” says Melissa. “She always wanted me to sell my work, but I did not know how to get started. Unfortunately, she passed away suddenly in a car accident, and a few months later my little angel was still pushing me. People had heard about my work, and I was asked to donate a piece of art to an art auction. The painting I submitted was my first abstract angel painting, and it sold in a bidding war. The next day I had commission requests, and I received my first gallery opportunity.”

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48” x 36”, mixed media on canvas, “Autumn”. Photo by Teresa Earnest Social

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Innovation and Creativity Right page: By the middle of the 20th century, the name Herman Miller had become synonymous with “modern” furniture. Working with legendary designers George Nelson and Charles and Ray Eames, the company produced pieces that would become classics of industrial design. Headquartered in Zeeland, Michigan, Herman Miller is known for its awardwinning furniture around the world while continuing to create a better world.

Since 1929, CWC, a member of Herman Miller’s Certified Dealer Network, has worked with customers like you to create home and work environments that enhance your lifestyle and business vision. For more than 90 years, CWC has built a good reputation by taking a long-term approach to client relationships. CWC places great importance on design, the environment, community service, and the health and well-being of their employees and customers. CWC proudly offers commissioned fine art

by Melissa Payne Baker in the Atlanta showroom.

From residential to commercial interiors, her abstract artwork creates the perfect punch to any decor. Melissa’s unique texturing techniques and use of color are what attracts clients from collectors to designers across the country. Some of her work takes weeks to complete as there are many layers to her pieces.

“I majored in marketing at the University of Mississippi and began my career in the interior design industry. I have always had a passion for art and interior design, which inspires my color palettes. I love looking in interior design and architectural magazines as I will paint a piece just to go in a beautiful room I see on the pages.

So many of my clients say that they find peace and calmness in my work. I put my heart and soul into each piece, and I believe that it can be felt. The biggest compliment is when people recognize my signature look.

I think some people don’t take artists seriously; however, being a full-time artist is very demanding of my creativity and time. There is so much that has to happen: office work, getting inspired, meeting the right people, participating in showings, attending gallery events, and keeping up with social media. As an artist, I am always learning, researching, and preparing my mind for my next piece.”

•••

melissapaynebaker.com www.c-w-c.com Right: Ray and Charles Eames, two of the most important American designers of the 20th century. This husband and wife team wanted their Lounge Chair and Ottoman to have the “warm receptive look of a well-used first baseman’s mitt.” Often referred to as a twentieth-century interpretation of the nineteenth-century English club chair, this seating instantly became a symbol of comfort. The Lounge Chair and Ottoman can be seen in museum collections and designer homes across the globe. Other pieces are Herman Miller’s Nelson Miniature Chest 6 Drawer and Nelson Bubble Lamp designed by George Nelson. Shot on location at CWC Furniture Showroom in Atlanta, Georgia by Morgan Rhodes.

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“The

role of the designer is that of a very good, thoughtful host anticipating the needs of his guests.�

- Charles Eames Nourish and Flourish 47

A Liquid Garden

“I have always been interested in local agriculture,” says Sam Johnson, owner of Bear Hug Honey Company. “I graduated with a Bachelor’s degree from the University of Georgia in Agricultural Economics. After college, I was volunteering at local farmers markets and met some folks involved in beekeeping and honey. I was fascinated with seeing how bees work together with flowers to create something as magical and delicious as honey. I thought it was so cool to see (and taste) how honeys can differ solely based on the flowers that they pollinate. It was like tasting a liquid garden!”

“We need bees. We may take them and other pollinators like butterflies for granted, but they are vital for stable, healthy food supplies. They are key to the varied, colorful, and nutritious diets we need and have come to expect. Bees are perfectly adapted to pollinate, helping plants grow, breed, and produce food. They do so by transferring pollen between flowering plants and keeping the cycle of life turning.”

“The vast majority of plants we need for food rely on pollination, especially by bees—from almonds and blueberries to apples to squashes. Bees also pollinate wildflowers, so our countryside would be far less interesting and beautiful without them. Most people don’t really know how honeybees ‘make’ honey. They say for one pound of honey, honeybees will need to visit more than two million flowers! That’s really incredible. The same hard work can be said of the passionate beekeepers who I know and work with, to create some of the purest and tastiest

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honey in the world. I guess it all goes back to learning how to interact and work with nature, and in doing so being able to help create and share something as magical as honey, straight from the sun, to the flowers, to the bees, to us.”

Bear Hug Honey Company is a specialty shop located in downtown Athens, Georgia. They specialize in infused honeys including vanilla bean, Sriracha, and lavender. They also offer all-natural skin care, beeswax candles, local pottery, apparel, and bee-themed home goods. “We have so many incredibly talented entrepreneurs, artists, and makers here it is just inspiring to work with them and share their creativity and artisanal products,” says Sam. “We strive to be a very interactive and educational shop and feature a honey tasting bar. Until COVID-19 hit, we were packed with patrons coming in and tasting and learning about honey. There are so many different flavor profiles that many are unaware of. We are always teaching our customers about how vital honeybees are to our survival. We are hoping to be able to reopen our tasting bar soon.”

“One of my favorite honeys is our Southern Sriracha Spicy Honey. It was a Flavor of Georgia finalist in the past and is incredible to cook with. It’s a combination of sweet, smoky, and spicy. We infuse applewood smoked chilis into our honey, which gives it a tasty paradox because it’s so many contrasting flavors that come together to create something unique and delicious. I love putting it on salmon, stir-fry, chicken wings, cheese platters, and, most importantly, pizza!” • • •

“We need bees. We may take them and other pollinators like butterflies for granted, but they are vital for stable, healthy food supplies. They are key to the varied, colorful, and nutritious diets we need and have come to expect.� ~ Sam Johnson, Owner, Bear Hug Honey

Photos by Nancy Suttles

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Pear and Prosciutto Pizza with Arugula and Kalamata Olives Drizzled with Sriracha Honey

Dough

Whipped Goat Cheese Pizza Sauce

Ingredients ¾ cup water, lukewarm (110-115°F) 1 teaspoon active dry yeast 2 cups all-purpose flour ¾ teaspoon salt 2 teaspoon olive oil

Ingredients 1 cup softened goat cheese 1 tsp olive oil 1 clove garlic (chopped) 1 tsp dried oregano leaves 1 tsp dried basil leaves Salt and freshly ground pepper

Method Place rack in bottom third of oven, place pizza stone on rack (optional), or use a rimmed baking sheet. Heat oven to 450°F. Pour lukewarm water into medium or large bowl and sprinkle yeast over water. Allow to stand for 3 to 5 minutes until yeast dissolves and is foamy. Add flour and salt. Combine with spatula or spoon until a more solid ball forms.

Try kneading dough on a work surface without flour first, adding a tablespoon at a time, if needed. Knead for 5 to 8 minutes until dough springs back when poked. Cover dough with a clean towel and let sit for 10 minutes.

Prepare toppings.

Separate dough into 2 equal pieces and lay down a sheet of parchment paper. Stretch dough on parchment using the heel of your hand outwards until it’s thin and about 10 to 12 inches round. Use a rolling pin to thin further, if preferred. If dough shrinks back, allow to sit for 5 minutes and roll again.

Slather the whipped goat cheese pizza sauce on the dough in an even, thin layer. Add prosciutto, sliced pears, and Kalamata olives. Brush edges of crust with olive oil.

For pizza stone: transfer pizza on parchment to the back of a baking sheet, then slide onto stone in oven.

For baking sheet: remove preheated baking sheet from oven, slide pizza from back of baking sheet to preheated baking sheet.

Bake for 8 to 12 minutes until crust is golden-brown and the cheese is melted with a few browned spots. Remove pizza from oven; sprinkle with shaved parmesan and arugula.

Move to a cooling rack. Allow to sit for 5 minutes, drizzle with honey, then cut and serve. Repeat with remaining dough and toppings.

Photos by Morgan Rhodes

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Method In the bowl of a mixer fitted with the paddle attachment beat goat cheese for 1 minute, with the mixer on medium. Slowly add olive oil and other ingredients. Beat till combined 1-2 minutes.

Remove to a bowl and season with salt and pepper.

Pizza Toppings 1 large pear (ripe but firm, unpeeled, cored, and cut into slices) 3 slices prosciutto Handful of sliced, pitted Kalamata olives 10-12 leaves of fresh arugula Shaved mozzarella cheese to sprinkle on top For topping after baking: Fresh baby arugula 2 teaspoons of Bear Hug Southern Sriracha Spicy Honey to drizzle on top Sweet, Smokey, and Spicy!

Bear Hug Sriracha Honey is the best of all possible worlds. We infused Southern grown and smoked chilies, a dash of vinegar, and a light, sweet honey to create a spinoff of Sriracha with a Southern flavor of depth and delight. Perfect for topping off grilled salmon, pork, or peaches, stir-fry vegetables, fruits, sharp cheeses, and drizzled over pizza!

Scan code for an exclusive offer for online shopping.

Use promo code N&F.

•••

bearhughoney.com

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Photos by Nancy Suttles

Some Things Old are New Again Old wood has an individual story from where it originates.

We strive to capture the story and bring it back to life through our pieces.

Top left to right: Jeremiah and Daniel preparing to make a farm table. Bottom: Jeremiah handcarves spoons as a hobby to pay for more woodworking tools. He drifts away into the peace and quiet of the woods to be away from the worries of the outside world. Each spoon he carves takes hours to complete and is a true work of art.

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Nestled in an unassuming building just north of Atlanta, brothers Daniel and Jeremiah Oehrke create and sell artisanal home goods from reclaimed barnwood. In addition to custom farm tables, charcuterie boards, and hand-carved spoons, they also offer reclaimed lumber for sale. Reclaimed wood provides a look that is simply unattainable with recently harvested lumber. This wood has already withstood the test of time by serving America’s pioneering families, and great care is given to provide the history of the wood to the customer. This is truly a way to share something old and make it new again for generations to come and enjoy.

From a young age, Daniel and Jeremiah both loved building things. Neither was a particularly good student, and they got distracted a lot. “I dropped out of school in ninth grade because I was heavily involved with drugs and alcohol,” says Daniel. “My brother wasn’t far behind me. This created a sense of failure in me but also a strong desire to succeed. After a decade of struggle, I realized I had lost valuable time with my relationships—especially my brother—and my ability to mature through life. I finally decided to move up to Georgia from south Florida and go to a drug and alcohol program after facing death from an overdose.

Soon thereafter, my brother joined me to overcome his addiction.

“After getting sober, I became fascinated with the character in old wood. It was an outlet for me to tap into a creative side of myself that had been lost. I definitely related to its beat-up character. Finding old wood was like a treasure hunt. My dad and brother have always been into collecting wood and woodworking.

So, I guess you can say it runs in the family. I started to make things out of old wood and sell them on social media. I realized over time that it was better to just sell the pieces of wood, and I started selling out of the carport at my house. Jeremiah started helping tear down barns and old houses, and when I had overcommitted to a project, that’s when Jeremiah became a partner. We realized we had acquired way too much wood to store, and that’s when we opened our first storefront. We decided to name the company after a creek we used to play in as kids when our lives were much simpler and named it Beech Creek Timber Company.”

“I have a deep desire to connect with community through our store. I know that wanting to succeed in life is a journey of finding worth and identity. Every effort is taken to capture the history and story of the wood we have and bring it back to life. We hope to grow the e-commerce store nationally and eventually open a furniture store.” • • •

“We are proud to be a part of the recycling and reclaimation process.

The beauty of using reclaimed wood is that you get all the warmth, character and stability of old growth lumber by extending the life of reclaimed wood.�

~ Daniel Oehrke, Beech Creek Timber

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So what is this mysterious “charcuterie?” Pronounced shahr-kyutuh-ree, it is a French word that comes from chair “flesh” and cuit “cooked.”

It refers to cooked, cured, or smoked meats such as bacon, ham, sausage, terrines, rillettes, galantines, pâtés, and dry-cured sausage. Charcuterie has been considered a French culinary art since the 15th century. The specialized store in France is also called a charcuterie and will have confits, foie gras, and a selection of ready-toeat dishes. Today, you can create and build your own with anything you like, especially when you have a beautiful handcrafted board like this from Beech Creek Timber Company.

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Above in glass bowl: Bonnie’s Cranberry and Orange conserve. Below the bowl: Dardiman’s orange crisps. Fresh pretzels

by Eastern Provisions. Left: Hand carved scoop by Jeremiah. Photo by Nancy Suttles

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To Market! To Market!

The Peachtree Road Farmers Market features local goodness

This year, 2020, marks the 14th season of the Peachtree Road Farmers Market (PRFM), a nonprofit organization operated by The Cathedral of St. Philip in Atlanta, Georgia.

Since its opening, the PRFM has grown to be a leader in the good food community. As one of the largest producer-only farmers markets in Georgia, everything at the market has been grown, raised, or made by the seller, providing a place where customers can reconnect with the food they eat. Each season from March through December, the region’s best farmers, artists, and prepared food vendors delight PRFM shoppers, who are usually able to enjoy chef demos, kids programming, and special events related to good food and good health.

The market was founded in 2007 in partnership with Chef Linton Hopkins and his wife Gina (who stepped out of their managing roles in 2014, after the market became a selfsustaining success). The early leadership saw that Atlanta demanded farm-fresh produce, meats, and dairy, and the community supported their solution with open arms and shopping baskets. The Cathedral provides space, financial support, and some of PRFM’s strong volunteer base, led by a professional manager dedicated to “local good food” and hospitality. The market improves the quality of life for the area residents by providing fresh and nutritious food directly from farmers and producers in the region. They also help grow independent, small businesses by allowing them access to a friendly marketing environment where they can interact directly with their customers. An inspiration for similar markets across the country, PRFM continues to grow in participation and attendance.

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PRFM has implemented programs that also help meet the needs of their customers. Through their partnership with Wholesome Wave Georgia’s Fresh 4 Less program, every SNAP/food stamp dollar up to $50 spent at the market becomes two dollars for the recipient to spend on fruits and veggies. In 2018, over $9,200 in SNAP benefits was spent on fresh, local food at our market.

At the end of the market season, PRFM hosts several Holiday Artist Markets. More than 30 local artists participate with beautiful handmade items that make perfect gifts for family and friends while supporting local makers.

During Covid-19, changes were made to ensure that everyone remains safe. Despite all the work done in the past to create a vibrant, fun social gathering spot, the pandemic forced them to move to a no-frills experience. While farmers markets can be great social gathering spots, until the crisis has passed, they are focused on their leadership role as supporters of local food producers and an essential link in their supply chains, encouraging customers to see the market as part of their weekly grocery shopping. All of the farms are Certified Naturally Grown or Certified Organic, and the prepared food vendors are committed to using local, sustainable, and ethically sourced goods in their products. • • • Support Local. Buy Local!

The following section showcases some of the Peachtree Road Farmers Market exclusive vendors.

Get inspired and go shopping online for direct to your door delivery!

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Peachtree Road Farmers Market Featured Artisan

Blending Perfection “I have a passion for chai. Growing up in an Indian household, I started drinking chai at the age of two and blending teas at the age of twelve.

For me, chai is more than just a drink; it is a part of my culture and heritage.” ~ Monica Sunny, Founder, The Chai Box “Ever since I was a little girl, chai was an integral part of my family’s daily ritual,” says Monica Sunny, Founder of The Chai Box. “Each morning, we fill our home with its warm and spicy aroma, connecting us to our roots, giving us a sense of calmness, and at the same time, energizing us to take on the day. Whether it is the first warm cup of chai we dream about having in the morning or sharing it with family and friends while catching up on life, it is our moment, and we indulge in it fully.”

“I have a passion for chai,” says Monica Sunny, creator and founder of The Chai Box. “Growing up in an Indian household, I started drinking chai at the age of two and blending teas at the age of twelve. For me, chai is more than just a drink. It is a part of my culture and heritage.”

The journey of creating the company began when Monica and her husband starting having children. Blessed with three boys, she wanted to instill the love of chai, its cultural connections, and a tradition of having family chai-time. “I shared with my boys the art of how I create the blends and the process for making chai,” says Monica. “It became a daily ritual when they would come to me and ask for ‘the chai box’ to make chai. That was the inspiration behind the name. We

also started sharing this tradition with other friends, and this laid the foundation to officially launch the company. The quality of our spices is the key to blends, and you will be able to tell the difference immediately. From the moment you open our package, you will be greeted by the robust aroma, texture, and beautiful colors.”

The tea and spices are handpicked directly from plantations in Kerala, India. Kerala is South India’s most serenely beautiful state. This slender coastal strip is defined by its layered, diverse landscape: a languid network of glistening backwaters, the spice-and tea-covered hills of the Western Ghats, the stunning Arabian Sea coast and beaches, and fiercely protected wildlife reserves and cool hill stations such as Munnar. It is here on the steep emerald green hillsides, covered with thousands of acres of tea plantations, that an industry was begun by the British in the late 19th century. They discovered that the altitude, gradient, and orientation of the slopes were particularly suited to the cultivation of tea. It is truly a beautiful sight to see.

“Our products are hand-crafted and hand-blended in small batches,” says Monica. “It is vital that the ingredients we use in our blends come from the local plantations and farmers that take pride in their work to ensure quality and natural cultivation of these spices. Making chai in a pot on the stovetop is just as it is traditionally done in India to avoid micro plastics and other potentially harmful chemicals often found in commercial tea bags. With no pesticides or artificial flavors, rest assured, you are enjoying the best of nature! Each blend is inspired by different regions in India. We want to be able to bring the traditional craft of chai making to the mainstream.” • • •

Above: Monica Sunny, founder and creator of The Chai Box. Photo by Brittany Wages. Right center: Indulge in the fragrant blend with sweet roses, cardamom, and looseleaf black tea. Inspired by the Hill Station Shimla in Himachal, India which is situated at the foothills of the Himalayas. Shimla is among the most popular hill stations in India, due to its unique charm.

Right page photo by Nancy Suttles.

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Eevery day is better with chai.

Ethically sourced and grounded in tradition.

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Learn more about The Chai Box here. Use the camera on your smartphone or device to scan code.

thechaibox.com Top left: Monica hand-picking tea in Munnar, Kerala, where most of the work has been performed by women for generations. Top right: Tea gardens in Munnar, where the tropical climate and elevation is perfectly suitable for growing tea and spices. Bottom left: Masala chai concentrate is small batch and hand crafted, made with fresh spices, tea leaves, and very little sugar. Frozen chai cubes can be made with chai concentrate. Enjoy by pouring milk or nut milk for iced chai latte. Above: Chai presented in a traditional Indian spice box, the “The Chai Box,� is the ultimate gift set for a tea lover to curate a uniquely crafted cup of spice chai.This set showcases their True Blend along with the four main spices: cardamom, cinnamon, fennel, and clove. Photo above by Nancy Suttles.

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Peachtree Road Farmers Market Featured Artisan

Wholesome Preservation Small Batch Products from the Piedmont Region

The old saying is “Necessity is the mother of invention.” That was the inspiration behind creating Piedmont Provisions in Athens, Georgia. Owner Heather Russell says she began to preserve when she grew an abundance of produce in her own garden. “I started with pickles, then salsa, and I basically worked my way through the Ball canning book and taught myself,” says Heather.

“I spent most of the summers in south Georgia helping my mother garden and preserve. We come from a long line of farmers and homesteaders, so this kind of food preservation takes me back to my roots.”

She also sources locally grown food as well as some from her own garden in order to supply her eager customers—but all of it is prepared in small batches to continue the tradition of quality and freshness. “Everything I make is by hand in small batches, which allows me to create interesting flavor combinations that you’ll never see in a retail store, like the pear kimchi that I made from the summer harvest. The food we create is a true artisanal craft; it takes a lot of time and effort. It’s not an incredibly profitable business, but it helps build local food security. Any time you support local farmers and food artisans, you help rebuild our local food network. People now, more than ever, want to know where their food comes from.”

Her online store and local farmers market locations stock a wealth of items. These include many items used to promote wellness before there were doctors or pharmacies. She also carries a selection of herbs, small-batch preserves, mustard, pickles, vinegar, shrubs, “and all things fermented,” she says. She is expanding the business into a larger production space so that she can increase the fermented food product line. Fermenting is another form of food preserving that’s gaining widespread attention. “People have been fermenting for thousands of years. Fermented food is produced by brining food in salt and water and then letting the natural lactobacilli, or good bacteria, create an acidic environment that preserves the food.”

Russell says fermented foods contain lots of probiotics, and she cites studies showing the link between gut health and overall health. Won’t you try some of her gifts?

Right: Food and product shot: Morgan Rhodes. Pottery by Beth Nagle Griffin

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Roasted Potatoes, Brussels Sprouts, and Spinach With Lentils and Herbed Vinegar Dressing Ingredients 1 cup green lentils – see directions to cook ½ tablespoon olive oil 1 medium onion 3 cloves of garlic 1 teaspoon chili flakes – or to taste Salt and pepper to taste ½ fresh lemon 1.5 pound bag of small potatoes 1 pound of fresh brussels sprouts Fresh spinach Fennel to garnish Peruvian cherry peppers to garnish Piedmont Provisions Herbed Vinegar–to taste Method Pre-heat your conventional oven or Big Green Egg to 350°F for indirect cooking. (The EGG will give your veggies a savory, smoky flavor.)

Cook lentils in a medium-sized pot, cover with 3 cups of boiling water, close lid, and simmer on medium until water is absorbed and lentils are cooked through. Wash and cut brussels sprouts and potatoes; leave some whole and cut some in half. Cut onion into pieces and smash garlic.

Heat olive oil in a cast iron skillet; add onions and garlic and sauté for 3-4 minutes until soft. Add chili flakes to taste.

Place brussels sprouts, and potatoes in a serving bowl and mix with olive oil, garlic, and onion. Spread veggies in cast iron skillet in one layer evenly spaced apart. Sprinkle with salt, pepper, and any other of your favorite herbs. Roast for about 25-30 minutes in the oven or on the EGG until veggies are brown and fairly soft. Use a knife to test doneness. Add torn spinach and fennel fronds; put back in the oven or on the EGG for 5 minutes to wilt. Take skillet out and let rest for 5 minutes.

In a large serving bowl, combine roasted veggies; and add a dash of Piedmont Provisions Herbed Vinegar to taste. Garnish with Peruvian cherry peppers. Serves 4.

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Big Green Egg Grilled Thai Shrimp and Scallops with Jasmine Rice and a Mango Thai Basil Pepper Preserves Glaze

Ingredients 1 pound large (under 20) sea scallops 1 pound large (16-20 count) shrimp 1 large lime, zested and juiced 1 red Fresno chili, thinly sliced (optional) 1 tablespoon oil (coconut or vegetable) Salt and pepper to taste 8 leaves of fresh basil or Thai basil, cut into thin ribbons (chiffonade) 1 jar Piedmont Provisions Mango Thai Basil Pepper Preserves ¼ cup unseasoned rice vinegar, plus more if needed.

1 mango, sliced or diced as desired I cup jasmine rice, cooked, or ready cooked jasmine rice for four, reheated. (Substituting coconut milk for some of the water is a nice complement, if cooking your own rice.)

Kick it up!

When the Nourish and Flourish culinary team created this recipe, we knew that Heather’s Mango Thai Basil Pepper Preserves would be the perfect ingredient to kick up the flavors and take this meal to the next level.

Grilling shrimp and scallops on the Big Green Egg is a great way to cook this popular seafood.

The EGG gives them a fantastic smoky flavor and adds to the perfect tangy spices of the marinade.

For best results, you will need to skewer the shrimp so they won’t fall through the grate. The mango thai basil preserves marinade really adds the perfect kick of flavor and spice.

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Method Heat the EGG for direct cooking or conventional oven to 450°F/232°C. Soak the wooden skewers in cold water for 30 minutes.

Peel and devein the shrimp, leaving tails intact if desired; rinse and place between paper towels to dry, replacing paper towels as needed. Pat the scallops dry in the same way. (You want as much of the moisture removed to get a good sear on the scallops).

Skewer the shrimp with tails on. Season with salt and pepper just before cooking. Place seasoned, skewered shrimp on a lightly oiled perforated cooking grid and cook for 2 to 3 minutes per side, or until opaque.

In a cast iron skillet, heat oil over medium heat. When the skillet is hot, oil smoking, add the seasoned scallops, in batches (crowding the skillet will cause steaming and prevent searing), 2-3 minutes per side, depending on size. Remove when done and set aside, giving a squeeze of lime juice.

Empty the jar of preserves into a separate bowl and thin with rice vinegar and remaining lime juice. Toss half the mixture with the cooked rice. Add the mango and chili slices (to taste) and mix gently to incorporate.

Taste for seasoning, adding additional lime juice, salt, and pepper. Assemble the bowls. Divide the rice mixture among the four bowls, top with scallops and shrimp, and drizzle remaining preserve mixture over the shrimp and scallops. Garnish with lime zest and Thai basil ribbons. Serves 4.

The recipes featuring Piedmont’s Provisions ingredients were developed, tested and made exclusively by Nourish and Flourish’s creative culinary team in partnership with Big Green Egg, one of our founding Patron of the Arts sponsors. Shot on location at the Big Green Egg Culinary Center in Atlanta, Georgia. Nancy Suttles, creative direction, Morgan Rhodes, photography, Elizabeth Currie, food preparation and recipe development, Liz Burrell, Culinary Center EGGmaster, Karin Amatriain, stylist, and Rachael Amatriain,video.

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Peachtree Road Farmers Market Featured Artisan

Art, Beauty, and Chemistry Modern skincare with herbal roots

Indigo Bath & Body began years ago in the lush farmland of Northwestern Pennsylvania with a little girl eagerly following her grandmother through the herb gardens. With the lore and start from her grandmother, Jennifer took that fascination into her chemistry classes to learn why this molecule did this and that one did that.

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“I have always had a fascination and belief in the healing, nurturing power of the world around us,” says Jenn Tice, founder of Indigo Bath & Body. I grew up in the lush farmland of Northwestern Pennsylvania as a little girl eagerly following my grandmother around in the herb garden. She taught me so many things about the herbal lore and their applications, so many of which were the basis of our common apothecary drugs used in everyday life. Blending modern chemistry with the historic apothecary uses was the root in which Indigo was based.”

The company was officially launched over a decade ago in metro Atlanta, where Jenn started offering her bath and body products in local farmer’s markets. Since then, the company has grown well beyond, and her products are now sold in retail stores across the country. “We have evolved into a business that focuses on what is good for you and what is also good for the world around us. We love partnering with our local farmer and artisan community to source a local ingredient in over 95% of our products. From the honey from our local beekeeper in the North Georgia Mountains to the goat milk from our farmer in Conley, Georgia, we want to make products that grow with our community.”

“I left the lab work behind with the desire to create modern skincare with a positive impact on our community,” says Jenn. “We believe in affordable skincare without fillers, unnecessary chemicals, and sustainability. We want our customers to see not just our simple ingredient list, but know the source of who makes their products and where their ingredients come from. Just as more people are becoming more interested in where their food originates, they are also very curious about the other products they are buying. Especially since the pandemic, I am finding this to be a big factor in their purchasing decisions.”

The gift of water, air, soap, and time allows us to heal and relieve our psyche and soul. > Byllye Avery, an American healthcare activist

Above: Detox facial and body polish, made with environmentally sustainable coconut carbon charcoal.

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Continue to grow and evolve.

Mahatma Gandhi

We are dedicated to our local farmers and artisan community and hope we can grow the company to continue to positively impact their resources and support. We believe in modern skincare with pure herbal roots. Watch us evolve! > Jenn Tice “Our skin deserves the best natural and organic skincare,” says Jenn. “We’re now acutely aware of the havoc that parabens, sulfates, and other chemical nasties can play on our health. Every day, we expose ourselves to these undesirables by the food we eat, the clothes we wear, and the lotions and potions with which we beautify ourselves.”

The demand for natural and organic skincare products is constantly growing. “When people asked for kinder, more gentle and sustainable skincare, we listened. There are so many very good clean beauty products out there whose sole aim is to provide virtuous, wholesome skincare solutions. Indigo Bath & Body is one such leader in the business. Over the next few years, Jenn and her team are planning an evolution to keep up with the ever growing demands of their customers. This is a company you will want to watch for years to come.

•••

Shop online for safe, direct delivery!

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Peachtree Road Farmers Market Featured Artisan

The Cleaner and Simpler Choice Creating locally produced goods for a low waste lifestyle .

“We pride ourselves with being able to show customers how you can support local farmers and producers beyond the local food movement. By purchasing our products, you are supporting American cotton farmers, beekeepers, and fiber farmers as well as American textile mills, fabric designers, and seamstresses.” > Andrea Kjorlaug, Founder and Creator, The Domesticated Engineer

domesticatedengineer.com

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How would you respond to a company which focuses on a low waste lifestyle inspired by nature? Well, that is The Domesticated Engineer. This husband-wife team creates products which fulfill those requirements and serve customers’ needs at the same time.

Andrea Kjorlaug, founder and co-owner, says that the inspiration for the company was building a brand that celebrates heritage arts such as sewing. Much of the sewing and other cloth manufacturing and construction has moved out of the United States, but she wants to bring it back with a new flair. She says, “When people think of sewing, they think of it as an old-fashioned, outdated hobby. We aim to show that you can still find handcrafted local goods that are responsibly made in the Atlanta area and are higher quality than mass-produced goods.”

These products include Cloth Paper Towels made from OEKOTEX Certified cotton and organic terry. These are washable, and Andrea has a set at home which have held up beautifully for going on 4 years! Also, Veggie Crisper Bags, produced from organic terry cloth sourced from Southern farmers and mills, help leafy greens and other vegetables remain fresher longer in the fridge.

Other products include Wool Dryer Balls and Yarns. All of these are sourced from the Appalachian area’s small family farms which raise heritage and threatened breeds of sheep. The existence of these special animals helps maintain biodiversity in both the food and fiber system.

Beeswax Wraps come from chemical-free cotton and beeswax from a local beekeeper, and raising these bees is ensuring there will continue to be pollinators within the Atlanta area for years to come.

The wraps last 6 to 8 months and are compostable afterward.

The Coasters and Hotplates look like heirloom rag rugs, utilizing the smallest remnants of cloth which would otherwise be wasted.

They have offset thousands of pounds of textile waste by developing a collection of products that use all of their remnants and scraps.

Each one is a one-of-a-kind product, striking in appearance.

Photo by Nancy Sutttles

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Andrea learned to sew in her middle-school Home Economics class and has been sewing ever since. But she wants more than beautiful products to sell. She insists that every producer, from seed to fabric to finished good, from farmer to manufacturer to seamstress, is paid a living wage. The products are made from organic materials and/or materials free from harmful chemicals.

And the mills producing the cloth use low impact dyes and do not dump chemicals into open water sources. The whole process is important to this company.

Andrea and her husband Clark both graduated from the Georgia Institute of Technology in 2012 with engineering degrees. Her first job was working in the nuclear industry retrofitting nuclear plants to withstand the stronger weather events brought on by changes in the climate. “During this time I observed that the areas surrounding the nuclear and other industrial power plants consisted of poorer living conditions, and this inspired me to create products that reduced energy consumption and disposable goods,” says Andrea.

The prints used for their products are inspired by nature, with the ultimate aim of inspiring their customers to support local farmers, cook from scratch, and reduce their waste. •••

Eco-Friendly Beeswax Wrap For hundreds of years, many people stored their food in “cold” rooms such as basements or pantries. While not as effective as a modern fridge, it certainly helped food to last longer. Salting and pickling were also time-tested methods.

However, cold environments and preserving in jars couldn’t always prevent food going bad, especially before the mid1800s, because pasteurization hadn’t yet been invented.

Food spoiled very easily and became bacteria ridden, especially when left “out in the open.”

There has been one food preservation method that has been popular among many households for generations.

Beeswax cloth has been a popular method for preserving food for thousands of years. The history of waxing fabric for various uses can be traced back to the time of the Egyptians.

The first use of beeswax–coated fabric being used to preserve food so that it wouldn’t go bad was documented in the early 20th century. This practice allows vegetables and fruit and other perishable goods to last longer than they would had they been left out of refrigeration. The wax– coated fabric also provides a versatile cover and alternative to plastic for clay and glass vessels.

Beeswax wraps are the perfect way to kickstart your lowwaste lifestyle. They are a versatile, sustainable food wrap, replacing single-use plastics, particularly plastic wrap. These beeswax food wraps are also 100% natural, easy to use, and washable. You can see how making the plastic-free swap is easier than ever!

domesticatedengineer.com

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Cloth Paper Towels are a washable and reusable alternative to disposable paper towels. They are made with 100% cotton backed with cotton terry which make them super absorbent and soft on tables and counter surfaces. They fit your regular paper towel holder and come in a variety of fun prints and colors to make your kitchen a place of inspiration and joy.

Photo sby Nancy Sutttles

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Peachtree Road Farmers Market Featured Artisan

Elderberry Magic Nature’s Healing Properties

“I believe in supporting our bodies through a more gentle, natural way. Once I had children, I began to learn more about how plants and foods work in a holistic way to strengthen our bodies and immune functioning, as opposed to simply suppressing symptoms. I think it is best to offer alternatives and let people discover what works best for them individually.”

The inspiration for starting my company was becoming a mom and believing in the power of food and plants as our medicines. After becoming a mom to two little ones, our family was constantly battling runny noses, fevers, and a host of all the strange viruses that come and go. I was thankful to have found a pediatrician who believed in minimal interventions and allowing these strange “bugs” to generally run their course.

I knew that all of these bugs were actually good for us. It was a sign that our immune systems were doing their jobs. And with each episode we were actually strengthening our immune systems further. While I knew we were gaining strength with each immune challenge that we made it through, it didn’t make it any easier while in the throes of actual fevers, scratchy throats, or achy symptoms themselves. So, I began to look for ways to help lessen the frequency and severity of our symptoms, while still maintaining the ability to naturally strengthen our immune systems at the same time.

That’s how I discovered the powers of Black Sambucus Elderberries in 2012 and began experimenting with them at home. I knew I wanted to avoid over-the-counter medications, as they tend to be designed as a “band-aid” effect and actually suppress the immune system in order to alleviate symptoms.

Plants and herbs and food medicines, on the other hand, can offer relief by supporting our bodies through symptoms in a much more gentle and natural way. I began to learn more about how these plants and foods work in a holistic way to strengthen our bodies and immune functioning, as opposed to simply suppressing symptoms. I noticed a huge difference that very first season with how often we were fighting off illnesses.

I have a dual Bachelor’s degree in Psychology and Outdoor Education. My emphasis was in Adventure and Wilderness Therapy. After graduating, I went straight in working with at-risk youth in an Outward Bound-style program as well as in after– school programs. I also spent time as a counselor with kids

> Amy Parsons, founder, My Elderberry Fairy

This information is intended for educational purposes only, and each person should research and find your own path for health, wellness, and treatments.

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Fun Fact: Native Americans have also used the branches of the elderberry plant to make instruments, which gave the tree the common name as the “tree of music.

American Black Elderberry Sambucus nigra ssp. canadensis

Folk medicine has been around for millennia, exploiting first wild then cultivated plants to prevent or cure a myriad of illnesses. Black elder has been used for centuries in Europe, northern Africa, and some parts of Asia for such purposes as to keep the evil spirits away and to prevent or cure numerous ailments and health problems.

Early settlers brought some of this knowledge to America where a closely related plant, the American elder, could easily be found in the wild. Native Americans also have a tradition of using elderberry for its healing properties and particularly to treat fever and rheumatism. While some of the reported effects lack adequate scientific validation, there are an increasing number of studies supporting important medicinal or therapeutic properties associated with American and black elders.

(source: hort.purdue.edu)

However, a recent study by a group of Chemical and Biomolecular Engineering researchers from the University of Sydney’s Faculty of Engineering and IT has determined exactly how a popular ancient remedy, the elderberry fruit, can help the fight against influenza. The study showed that compounds from elderberries can directly inhibit the virus’s entry and replication in human cells and can help strengthen a person’s immune response to the virus.

The phytochemicals from the elderberry juice were shown to be effective at stopping the virus infecting the cells; however, to the surprise of the researchers, they were even more effective at inhibiting viral propagation at later stages of the influenza cycle when the cells had already been infected with the virus.

(Source sciencedaily.com)

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and families together. I loved my work and the opportunity to remove the youth from inner city and even suburban settings, where many of them had never experienced the wonders of the natural world.

Backpacking through wilderness with nothing except what we could carry on our backs for miles or canoeing down beautiful, constantly flowing rivers, where we had to think ahead and plan how we would maneuver rapids, how we would avoid flipping a boat, and how we would rescue ourselves and one another if we did were the challenges we gave these kids.

We suited up in harnesses, helmets, and ropes to climb rock faces that gave us little to hold on to, yet we discovered ways to grasp the tiniest foot and handholds to lift each other up. We were often trembling at the end of the day from exerting not only every muscle in our bodies but also our heads and hearts.

The schedule and rigor of the job wasn’t conducive for raising a family of my own. After becoming a mom in 2010, I paused my career to focus on family. I still maintained a passion for working in and with the natural world and for working with kids. It just happened to become my own kids at this time! Over time, bringing nature home transferred directly to my kitchen.

This is how I began to learn more about plants, herbs, and food as medicine.

My products are unlike any that you will find on big box shelves. I maintain a food vs. pharmaceutical quality that is tried and true for the past decade. We do not add any thickeners, alcohols, or artificial preservatives. We hand press every batch to maximize plant medicine potency. We sweeten with a (local) pure raw honey and cold-pack our syrups to maintain all of the beneficial healing enzymes. Our syrups contain not only the elderberries but also the elder flowers, hibiscus petals, rose hips, lemon and orange peels, and ginger (as opposed to a traditional recipe of cinnamon, ginger, and cloves). My goal was to make a syrup that kids and adults alike would look forward to each day.

Our main goal is to maintain the highest quality of ingredients and food medicine potency. We are a small company, offering hand-crafted and artisanal “food medicine.“ I know I have to be very careful in the claims that I make and how I present this information. I think it is best to offer alternatives and let people discover what works best for them independently. It is always recommended that you check with your doctor first or seek out medical care that is less invasive and more holistic. As we grow, we will look at every opportunity to give back where everyone benefits and feels the love.

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Fire Cider

“We offer five flavors to choose from: Traditional, Beet Me Up, Heart Throb, Mineral Mama, and of course an elderberry-infused ElderFire cider. We infuse our Ciders for 6 to 8 weeks at a time and then strain everything off.

We then take an extra step and “juice” all of our roots, fruits, and herbs after their infusion to extract maximum plant medicine potency.

We then pour all of the juiced extraction back into the infused vinegar. In the end, we marry the juiced extraction and infused vinegar with just the right amount of pure raw honey to create a warming and nourishing tonic that is just the right sweet and just the right heat.

Our Fire Ciders are made with organic and raw apple cider vinegar and fresh fruits, roots, and herbs including ginger, horseradish, turmeric, garlic, onion, whole citrus fruits, black peppercorn, fresh herbs, and hot peppers.

The combination of these foods and infusion creates a tonic that is incredible in offering natural digestion and immune support.

This invigorating tonic is wonderful for promoting circulation, which in turn may help relieve congestion, inflammation, and stuck or stagnant conditions throughout the body.

Our Fire Cider tonics may be taken daily or as needed to promote digestion, immune functioning, and overall wellness.”

Fire Cider is a blend of herbs mixed with apple cider vinegar and honey used for its health-enhancing properties. This formula and name were coined by herbalist Rosemary Gladstar in the 1970s.

It has been reproduced, adapted, used, and sold by thousands of herbalists over the past forty years. Traditional fire cider is apple cider vinegar infused with warming herbs like horseradish, garlic, onion, ginger, and hot peppers, among other things.

~ Amy Parsons, founder and maker, My Elderberry Fairy

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Peachtree Road Farmers Market Featured Artisan Photos by Morgan Rhodes

Abstract Artful Adornment Dana Marie Burmeister is an artist, trained jeweler, and bookbinder with an exclusive line of jewelry, belt buckles, sketchbooks, journals, and other home and personal accessories. We spent some time with Dana, and here is her story.

My business, Rara Avis, is a one-woman show and a conglomerate of my experience and my mind’s eye. “Rara Avis” means “rare bird” in Latin and is a descriptor for a rare or unusual person or thing. I hope that my work is well encompassed by this metaphor, and if it’s not yet, that will be a lifelong pursuit.

I earned two Master of Arts degrees from the Savannah College of Art and Design. The first is in Jewelry & Metals; the second is in Luxury & Fashion Management. I also studied at the New York Jewelry Design Institute, where my instructor, Jenine Lepera Izzi, was immensely supportive. I collaborated with a group of artists and showed and sold my jewelry in a shop and gallery space on Grand Street in Brooklyn. Eventually, I moved back to Atlanta. I have completed a work study at the Penland School of Craft in North Carolina and done an assistantship at the Arrowmont School of Arts and Crafts in Tennessee.

Currently, I am an active and participating member of the Metal Arts Guild of Georgia, which is a commendable resource for metal and jewelry artists.

For my jewelry and accessories, I always say that there is “no such thing as a ruler in my studio.” I don’t engage with formalities or straight lines. Instead, I let intuition guide me. I joke that each piece “makes itself,” and I’m only half kidding. There is a certain level of the mysterious yet beloved unknown involved.

I derive tremendous inspiration from shapes I see in everyday life and hunt them down with intention. Cracks in dried mud, broken asphalt in parking lots, shattered dishes, beaten river rocks: all are of immense interest to me and bring an indescribable joy. I have thousands of pieces of found objects stored away in my art studio, along with an immense mineral, gem, and fossil collection dating back to my childhood.

Much of my jewelry is designed after a mobile. I love the energy of the independence yet interdependence of each shape that hangs from the shared form. The pieces in my jewelry follow this same dynamic, as they are each independently set, so the wearer is free to adjust them into a variety of orientations. The pieces essentially “shape-shift” and are a dynamic, moving, changing object.

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My jewelry pieces essentially “shape-shift� and are a dynamic, moving, changing object." ~ Dana Marie Burmeister, artist

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“I am inspired by lines in their eternal creation of vast and interesting shapes; geological folds and formation lines in agate, cracked desert clay and broken sidewalks. > Dana Marie Burmeister, Artist

My hand-bound books are of particular interest because of their rarity. I studied traditional bookbinding in North Carolina at the John C. Campbell Folk School learning techniques that are time-tested.

My bindings are made as heirlooms, and the more beat up they get the more beautiful and supple they become. I use no adhesives and instead hand stitch every page into place, making them nearly indestructible. I create custom closures and use various unusual elements and ornamentation on my books, including fossilized bone fragments, uncut minerals, and hand-forged bronze shapes.

Some are embroidered with hundreds of gemstones, each by hand. These are not just “books,� but intentional works of art that will last as record keepers and mementos for long after we are gone.

I grew up in the small town of Guelph, Ontario, which had a robust community arts program and a well curated afterschool arts program for children. I was enrolled in many art classes from sketching to pottery to painting to weaving. It was captivating as a child to have a variety of teachers, mediums, and programs to attend.

Immersing children in art makes it familiar and loosens any intimidation towards creating, imbuing children with a lifetime of unmitigated freedom in which to create, a quality which is often lost or hard to find in adulthood.

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When I discovered jewelry craft, I knew intuitively that it was a central part of my artistic core. It felt like home. When I was around 8 years old, I became a prolific beader. I had my first “jewelry show” while in elementary school. I convinced my parents I needed to sell my small collection of beaded jewelry at a school market. My mom rented me a table, and my dad helped me build a jewelry display, which I still have to this day. This is truly a lifelong venture, a childhood dream manifested in my adult life.

I dream one day of having a boutique store with a café, a bunch of little dogs, a really good cup of chai, and always endless days searching for new and interesting shapes among the urban and rural landscape.

“My hand-bound books are of particular interest because of their rarity. I use no adhesives and instead hand stitch every page into place, making them nearly indestructible. I create custom closures and use various unusual elements and ornamentation on my books, including fossilized bone fragments, uncut minerals, and hand-forged bronze shapes. Some are embroidered with hundreds of gemstones, each by hand.”

~ Dana Marie Burmeister, Creator and maker, Rara Avis

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raraavisobjects.com

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Beyond Words Exploring beauty, solace, and growth in a time of great unknowns

From an early elementary school, art allowed Craig Ragsdale to get in the zone and clear his mind. “When I pick up a paint brush or pencil, it’s as if time is suspended and I’m in a vacuum of peace and solitude.” Known for his colorful paintings of the natural world, Ragsdale uses his passion for art to commemorate places, times, and moments in an everlasting way. “Art gives me a chance to leave a lasting legacy that expresses beauty in an extraordinary way beyond what words can describe.”

Just as the food we eat has consequences to our bodies, what we put into our minds stays there. Craig tries his best to surround himself with beauty. “Our minds and our bodies accumulate the good and the bad. I choose to surround myself with as much natural beauty as possible. There is so much chaos in the world today. My artwork allows viewers to tune out the clutter and noise of the manmade world and tune into the peace that can be found around us in nature, if we take the time to slow down and observe. “ “Earlier this year, I made the decision to remove commercial TV from my life. The result has been an increase in the amount of time I spend communicating with family and loved ones and the amount of time I can dedicate to my passion for art.”

Craig’s work is a variety of mixed media consisting of oil paintings, 3D woodcut, layered sculptural paintings, and digitally painted watercolors. Craig’s latest work is a series titled Moving Through Uncertainty. It combines his love of painting and photography and emphasizes that parts of our lives have continued to develop and grow throughout the worldwide pandemic.

“Each day is a gift, and we never know what lies ahead in our journey. Now more than ever, this is apparent as we’ve all faced the reality of a worldwide pandemic and the effect it’s had on our lives. While many facets of our daily routines have come to a halt, there are still parts of our lives and the world around us that continue to evolve and grow. Moving Through Uncertainty explores beauty, solace, and growth in a time of great unknowns.”

••• Above: Craig Ragsdale in his studio located in the Historic Brandon Mill in Greenville, South Carolina. Indigo Palmetto, 48x48”, oil on birch panel.

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“Each day is a gift, and we never know what lies ahead in our journey. Now more than ever, this is apparent as we’ve all faced the reality of a worldwide pandemic and the effect it’s had on our lives. While many facets of our daily routines have come to a halt, there are still parts of our lives and the world around us that continue to evolve and grow.” > Craig Ragsdale, artist and owner of Martin Printing

craigragsdale.com

Above: Foothills Sunflowers, 20” x 16”, digital watercolor. Right: Bohicket Sunset, 16” x 20”, digital watercolor.

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FLAVORS OF THE SEASON Beloved mother nature, you are here on our table as food.

You are endlessly bountiful, benefactress of all.

Grant us health, strength, wisdom, and help us share this with one and all.

May you have a joyous, safe and festive holiday season!

R

Photo by Morgan Rhodes

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ON THE COVER:

Holiday Feast

If you grow your own herbs and use items out of your frig and pantry, (like butter, salt, pepper, lemons, etc.) you can create this meal for under $30.00 easily. That works out to $7.50 per person without beverages! A great holiday feast that is easy to prepare for any homecook.

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A Wholesome Meal for Four for Under $30.00!

Whole Roasted Chicken with Fresh Herbs and Cranberries with Whole Roasted Garlic, Heirloom Apples, and Sliced Oranges Baked Sweet Potatoes with Nutmeg, Butter, and Honey Aromatic Purple, Red, and Brown Wild Rice with Toasted Georgia Pecans and Pomegranate Recipe on following page.

Meal creation and photo: Nancy Suttles

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Welcome to Flavors of the Season!

This issue has been exceptionally fun to create and produce because many of the recipes we researched, developed, prepared, cooked, and enjoyed eating! Some feature traditional cooking methods; however, this particular feast was cooked entirely on my Big Green Egg! I grew up right down the street from where Ed Fisher, Founder of the EGG, opened his first retail store in Atlanta, and my dad had one of the earliest models.

It was always the topic of conversation when we would gather to cook and eat with our neighbors. That was back in the day where everyone knew each other and no one locked their doors – true Americana. I really miss those days.

Today, I own four Big Green Eggs and cook on all of them. They are all so versatile and easy to use.

This feast was a personal and challenge as I wanted to shop, prep, cook the entire FESTIVE meal on the EGG, shoot the FOOD For Every cover of this issue, and eat Occasion the meal all in one Sunday afternoon–for under $30.00.

Eco-Friendly I grow my own herbs and Home Goods used many ingredients I already had. Mission accomplished!

MAIN STREET MERCANTILE The smoky herb flavor Artisanal Gift Guide of the chicken, with the garlic, oranges, apples, and tartness of the cranberries was a perfect combination.

The roasted sweet potatoes added just enough punch with the rice to elevate this meal to another level: true threedimensional flavors. My husband Dan, Maggie Mae, and Sadie Sae, my two sister black labs, agree this is an awesome meal worth repeating!

NOURISH Flourish The Inspiration Edition | Meet the Makers | Flavors of the Season

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NOURISH AND FLOURISH • THE INSPIRATION EDITION • VOLUME 3

URISH Flourish

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Volume 3

SPECIAL SECTION:

Stay Calm and EGG on!

I consider the Big Green Egg team part of my family. I have worked with them for more than a decade creating Big Green Egg Lifestyle, a special interest publication distributed internationally. I have really enjoyed experimenting with many new recipes over the last year, and I certainly had plenty of time considering the challenges we have all faced!

I considered this a gift to continue to expand my culinary horizons and shoot some great food to share with you.

I am proud to have Big Green Egg as one of our founding “patron of the arts” partners who support Nourish and Flourish, the food community at large and local businesses.

Cheers! ~ Nancy Suttles, Publisher and Creative Director, Veracity Media Group | Nourish and Flourish

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Nancy’s Roasted Chicken Holiday Feast Ingredients 1 whole roaster chicken – giblets removed Fresh herbs of your choice – chopped 4-5 sprigs fresh rosemary Lemon pepper Salt and pepper to taste 2 whole oranges sliced 1 lemon sliced 3 tablespoons butter Olive oil 2-3 whole cloves of garlic 1 bag small fresh apples ½ cup fresh or frozen cranberries -----------------5-6 small sweet potatoes 1 package tri-colored wild rice ½ cup pecans 1 whole pomegranate Method Pre-Heat EGG or oven to 350°F. Place chicken in a cast iron plancha, skillet or roasting pan. Stuff cavity of chicken with sliced orange and lemon. Truss chicken with kitchen twine. Tie the chicken snug so that the wings and legs stay close to the body. This makes the chicken more compact which helps it cook evenly.

Rub chicken with olive oil and season generously inside and out with fresh herbs, salt and pepper.

Prepare the garlic: Peel away all the loose, papery, outer layers around the head of garlic. Leave the head itself intact with all the cloves connected. Trim about ¼ inch off the top of the head of garlic to expose the tops of the garlic cloves. Drizzle olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves. Salt and pepper to taste. Rub apples with olive oil and place the apples and garlic around the chicken. Fill in with orange slices and squeeze some fresh lemon over entire dish.

Wash sweet potatoes and rub with olive oil, put in roasting pan and place on the EGG or in the oven. Cook for around 45 minutes until soft. Remove from heat.

Place chicken in EGG or oven for 30 minutes and baste the chicken with the juices in the bottom of the pan every 15 minutes. Total cook time is around 1 ½ hours or until the internal temperature reaches 165°F/74°C. Remove from heat, baste again with pan juices and let rest.

Side Dishes: Cook rice according to the package and put in serving bowl. Toss pecans with a bit of olive oil, salt and pepper. Place pecans in a small oven safe dish and roast for about 5 minutes until golden brown. Cut pomegranate in half. Place the half in the center of your palm. Use your other hand to squeeze around the surface of the fruit. Using the back of a spoon, tap the back of the fruit to loosen the seeds.

Slice sweet potatoes, add a pat of butter, sprinkle with nutmeg and drizzle with honey. Slice chicken and serve with whole baked apples, a few cloves of roasted garlic, and side dishes.

“Nothing says “holiday” like pecan pie. The taste of rich flakey crust, a gooey, sweet pecan filling with a touch of bourbon brings back so many great memories!” ~ Morgan Rhodes, Senior Producer and baker Nourish and Flourish

Morgan’s Bourbon Pecan Pie Pie Crust Ingredients 1 ⅔ cups all-purpose flour, mixed with ¾ teaspoon Kosher salt ⅔ cup lard ¾ teaspoon white vinegar 1 small egg Method Place flour and salt in bowl, cut in lard until mixture resembles small peas. I use my hands. Combine vinegar and egg in a measuring cup, then add water to bring the amount up to ⅓ cup.

Stir. Slowly add liquid to the flour mixture, forming dough. Do not overwork. Remove from bowl, halve, and pat into disks.

If not using immediately, cover with plastic and chill. I have also tried this recipe with vegetable shortening, instead of lard, and it works great.

Bourbon Pecan Pie Filling Ingredients ¾ cup granulated sugar 1½ cups dark corn syrup ½ teaspoon kosher salt 1 ½ teaspoons all-purpose flour 3 large eggs 2 teaspoon vanilla 1 tablespoon bourbon 1 tablespoon unsalted butter, softened

2 cups pecans, coarsely chopped 1 extra egg for crust wash Method Preheat oven or EGG to 350°F. Combine sugar, dark corn syrup, salt, flour, and eggs.

Add vanilla, bourbon and butter. Mix well. Fold in chopped pecans. Let the pecans marinate in the mixture while you prepare your crust dough.

Pour filling into the unbaked pie shell. Bake for 1 hour and 15 minutes. Pie is ready when toothpick in center comes out somewhat clean. Remove from oven and place on a rack to cool.

Let pie rest for 3 hours.

Notes: Watch your cooking time. I started with 55 minutes and worked my way up. Time will depend on your oven. I like a little more crunch on top so I left the pie in the oven longer. Be careful not to overcook. You may add 1 extra tablespoon of bourbon to this recipe for a stronger kick.

For detailed instructions, please visit the recipe index at: morganskitchn.com

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Photos and recipe courtesy of Lauren Nagel, Bon Appeteach

Cooking with Live Fire “Like other home cooks and chefs, cooking is my love language,” says Lauren Nagel, a Midwest native with a passion for all things food and cooking. By trade, Lauren is a licensed Family and Consumer Sciences teacher, and has spent over seven years teaching high school culinary arts. She is also the founder of Bon Appeteach, a virtual online classroom.

“Food is a universal way to connect to those around us, to spend time together, and to socialize. I focus on healthier comfort food recipes (keto/whole 30/ paleo) that are easily adaptable,” says Lauren. “As for grilling and cooking with live fire, I am mostly self-taught, with the exception of a few tips I learned from my dad,” says Lauren. “There is a lot to love about cooking on the Big Green Egg. The EGG is really versatile and allows you to cook just about everything you can imagine.

I am not your typical ‘barbecuer’ as I’m more likely to smoke a cocktail than a piece of meat. I find that the shape of the EGG, the size, and number of accessories they offer gives me endless options for culinary creation. Grilling isn’t as linear as we all grew up believing it was (sorry, Dad). While you have hot and fast or low and slow options for cooking, don’t limit yourself to what you can smoke, roast, or grill. I’ve made everything from classic BBQ to a smoke-infused strawberry sauce for ice cream.

Cooking on the Big Green Egg is a blank slate to experiment and develop a whole new variety of depth and flavor within your dishes.”

“After spending the last decade in the culinary field, there are few women grilling in a professional capacity, let alone (wo) manning the grill at home. I have a predominately female base of followers online, and the biggest challenge for most women is the lack of confidence and knowledge behind lighting the coals, managing temperature, and dealing with live fire.”

“I offer the basic steps for lighting, operating the top and bottom vents, sharing about indirect and direct heat cooking methods on the EGG to take away the ‘fear’ factor associated with live fire cooking,” says Lauren. “Confidence paired with a little background education can make any newbie confident to cook on any size EGG.”

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Smoke-Infused Simple Syrup The craft component of smoke infusion in my opinion is really all about balance. Too much smoke, and the cocktail is completely overpowered. I personally enjoy smoke infusing other things like ice or syrups for mixers, because it helps layer the cocktail with the smoke flavor and allows for other flavors within the drink to also shine through. Let’s dive in.

Yield 16 oz.

Prep: 5 minutes Cook: 2 Hours Ingredients 2 cups water 2 cups sweetener of choice Option: For a regular (non-keto syrup) you could use regular granulated sugar, brown sugar, Turbinado, or even honey.

Smoking wood of choice (mild woods recommended) Method In a pot on the stove, heat your water and add the sweetener of choice and whisk until dissolved. When the water reaches a boil, remove it from the heat.

Set your EGG or grill up for indirect cooking and preheat it to 200° F. Add the wood of choice (milder is better) and place your syrup on the grill. Smoke infuse for up to two hours for best results.

Remove it from the heat and let it cool until room temperature. Store in a container or jar and refrigerate until needed.

Notes: • Preserve the syrup for longer in the fridge by adding a splash of high proof vodka • Stick to somewhat milder woods or the smoke infusion will be overpowering

Learn how to infuse your own homemade simple syrups with smoke at home and elevate your favorite cocktails with this easy to follow recipe that’s quick and affordable.

I recommend one of Big Green Egg‘s cherry, apple, or pecan chunks or chip for this recipe.

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Smoked Shredded Chicken Holiday Tacos With Bunches and Bunches Green Fire Roasted Chili Sauce and Bon Appeteach’s Low Carb Hatch Chili Margaritas

Change up your holiday meal with these quick and easy smoked chicken and avocado tacos. The chicken is perfectly seared and crispy on the outside and seasoned with smoky, savory spices, which pair perfectly with the bright lime juice mixed with the avocado.

Ingredients 1 lb. boneless, skinless chicken breast or thighs 1 tablespoon smoked paprika 1 teaspoon ground cumin ½ teaspoon garlic powder 2 tablespoons extra-virgin olive oil, divided 2 limes cut in half plus the juice of 1 lime, divided Kosher salt to taste 2 small avocados, sliced Red onion and green onions, chopped or thinly sliced to garnish 8 flour or corn tortillas 1/4 cup Queso Fresco cheese, crumbled Fire roasted green chile sauce. We prefer Bunches & Bunches (See story on page 20) Chopped fresh onion and cilantro, lime wedges, sour cream, salsa, hot sauce, etc. for serving (optional)

Celebrate the chili pepper season with this easy to make tequila based keto spicy margarita recipe you will want to make over and over again! The hatch chili syrup is the same as the smoke infused syrup on the previous page, with the addition of a halved chili that smokes in the mixture with it.

Ingredients: 2 oz. Anejo Tequila 2 oz. lime juice 1 oz. Grand Marnier 1 oz. Smoked Hatch Chile Simple Syrup (keto optional) (recipe on previous page) Method In a cocktail shaker combine the Tequila, lime juice, grand marnier, and hatch chile syrup. Shake until chilled and strain into a rocks glass over ice. Garnish with a salt rim, lime wedge, and a few hatch chile rings.

Notes: No hatch chiles? Try a jalapeno or serrano pepper instead.

Hatch chili margrita recipe and photo courtesy of Lauren Nagel, Bon Appeteach

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Method Mix the breast or chicken thighs, 1 tablespoon smoked paprika, 1 teaspoon cumin, ½ teaspoon garlic powder, 1 tablespoon olive oil, half of the lime juice, and ½ teaspoon of kosher salt in a bowl or zip-top bag. Allow to marinate for at least thirty minutes.

Heat a heavy skillet over medium-high heat with the remaining olive oil or fire up your Big Green Egg to 350°F. Cook the chicken for 4-5 minutes on each side until fully cooked and seared on the outside. Bring internal temperature to 165170°F. Remove from heat and let rest. Transfer to a cutting board and shred with two forks.

Place tortilla in skillet or on the EGG grate and warm on both sides until slightly brown. Slice the avocado. Top each tortilla with shredded chicken avocado mixture, cheese, and any other toppings you want. Drizzle each taco with roasted green chili sauce or the sauce of your choice.

Serve with your choice of sides: salsa, corn and black beans, sour cream, or yellow rice. For a gluten free version of this recipe, be sure to use corn tortillas. These are smaller, so you’ll be able to stretch it to around12 total tacos.

Taco recipe and photo by Nancy Suttles

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Big Green Egg Hot and Fast Smoked Pork Belly

There is something truly empowering about lighting up the EGG and cooking anything from a gourmet platter full of smoked artichokes with whipped feta to making a 20-pound brisket. The EGG allows you to immerse yourself in your cooking in a way an oven doesn’t, not to mention how incredible the food smells and tastes.

The EGG is really versatile and allows you to cook just about everything you can imagine. I am not your typical “barbecuer” as I’m more likely to smoke a cocktail than a piece of meat.

I find that the shape of the EGG, the size, and number of accessories they

Throw down some delicious keto-friendly pork belly for the meltin-your-mouth combination of bacon-like goodness mixed with that signature crispy, flavor-packed skin for the perfect bite. Pork belly is an inexpensive, fatty cut of meat from the underside of the pig near the loin. Spareribs also come from this area. Whole, the belly is one long piece with the skin on, weighing about 12 pounds. When the skin is removed, it’s salted, cured, and smoked to make bacon.

Ingredients 1 slab of pork belly 2-4 tablespoons of Kosher salt 4 tablespoons all purpose Keto BBQ rub (or your rub of choice) 2 teaspoons olive oil Method Start by patting the pork belly dry. The dryer the better. Using a knife, score the fat cap and skin on an angle to create a grid ½ inch wide.

Salt the outside of the skin generously with the kosher salt, being sure to get it into the cracks and grooves. Place it on a baking sheet and leave it unwrapped and in the fridge for a minimum of 4 hours or overnight to dry the skin out.

Remove from the fridge and wipe off the excess salt. Lightly oil the entire piece of pork belly and coat on all sides with the all purpose BBQ rub (or your rub of choice). Place on a cooling rack over a baking sheet or foil pan to catch the fat drippings.

culinary creations.

Fire up the Big Green Egg to 350°F set for indirect heat and smoke for 2 hours. Around that 2-hour mark, bump up the heat to around 425-450°F to finish off the skin. Let it cook for another 30-45 minutes and remove from the EGG.

I don’t know how many times a mover

Rest, tented in foil for 10-15 minutes and use the scored grooves to slice into pieces and serve!

offer gives me endless options for my

or delivery person asks me where my “husband” wants the EGGs placed. I laugh every time I see the priceless look of shock and awe on their face when I explain they are all mine! ~ Lauren Nagel, Founder, Bon Appeteach

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Notes: Crispy skin is the goal here and that is all achieved in the prep. Salting the skin is imperative to drawing out the moisture. Avoid rubs with lots of sugar because it will caramelize and burn at a higher cooking temp.

Always smoke the pork belly fat cap side up.

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Hay-Baked Lamb with Grilled Veggies Hay-Baked Lamb Ingredients ½ lb organic hay 2 lbs. whole lamb rack, cleaned 1 clove garlic, sliced 1 lb. tri-color carrots, roasted 1 lb. fingerling potatoes, baked Salt and pepper, to taste 1 cup olive oil Chimichurri Ingredients 2 cups packed fresh herbs (the ones you like to eat) 3 garlic cloves, peeled ¼ cup red wine vinegar ¼ tsp red pepper flakes ¼ tsp kosher salt Line a cast iron skillet or Dutch oven with organic hay. Brush lamb rack with oil, then brown in cast iron or grill lamb rack until all sides are sealed. If cooking on the Big Green Egg, remove the lamb and the cooking grid; add the convEGGtor for indirect cooking.

Rub garlic, salt, and pepper onto the lamb, and place in hay-lined cast iron skillet or Dutch oven. Cover with more hay and place lid on top.

Roast in oven or indirectly on the EGG (with convEGGtor) at 350°F/177°C for 30 to 45 minutes or until internal temperature of 125 ̊F/52 ̊C is reached.

Let lamb rest for 15 minutes, slice and serve with your choice of grilled or roasted vegetables, and herb Chimichurri sauce.

Chimichurri Instructions Place parsley, garlic, oregano, red pepper flakes, salt, and pepper (to taste) in the bowl of a mortar and pestle. Process until finely blended. Add oil and vinegar at the end and muddle in the herbs. Let sit for one hour for the flavors to blend.

Grilled vegetables are so healthy and easy to make. Just select the freshest veggies in season, wash and cut into pieces. Brush with olive oil, and grill. Plate and garnish with toasted pecans and crumbled blue cheese.

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Serves 4-6

Recipe courtesy of the Big Green Egg. Photo by Wade Collins.

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Big Green Egg Cheesy Root Vegetable Gratin Ingredients 2 long sweet potatoes, peeled 4 large parsnips, ends trimmed and peeled 5 medium beets, peeled 2½ cups heavy cream (whole milk or half and half is fine but won’t thicken as much or be as creamy) 1 cup grated Parmesan, divided 1 tablespoon finely chopped thyme, divided, plus more for garnish 1 clove garlic, minced ½ cup shredded Gruyère Salt and pepper to taste 2 tablesoons olive oil Pat of butter Method Set up the EGG for 400° F indirect cooking. Spread the pat of butter and olive oil in a 10” cast iron skillet. Slice sweet potatoes, parsnips, and beets into thin rounds, using a mandolin or slicing blade of a food processor; transfer each vegetable to its own bowl.

Beetroots, like most vegetables, were brought to America by the European immigrants. By 1800 the long pointed root that was familiar to Europe had developed into the round bulbous root or flat-bottom root vegetable that we are familiar with today.

Another notable change was the color of the beet.

In Greek and Roman times, the beets were black or white, and today the beets are more commonly deep red, although there are white and yellow varieties available.

The Shakers were among the first commercial seed growers in America. They sold seeds in “papers” and started a tradition of commercial seed growing and selling. As home gardening became popular and necessary in the early 19th century, seed catalogs and mail order became an economical way to buy seeds.

The beet remains flavorful, tender, and juicy even when the root is large. Some have a slightly clove-like aroma and are sweet, while others have an apple-like astringent flavor when shredded in salads. They all have a complex flavor that can be described as rich and earthy. They are good boiled, baked, and raw.

Pour 2/3 cup of cream over each bowl of vegetables and top each with 2 tablespoons of Parmesan and 1 teaspoon of thyme. Season each bowl generously with salt and pepper and toss until all slices are well coated.

Pour remaining cream into a small bowl with the minced garlic and 2 tablespoons of the Parmesan and mix well. Pour into the bottom of the prepared skillet or baking dish.

Take a stack of the sweet potatoes and line the inner edge of the skillet tightly, overlapping slices until a complete circle is formed.

Continue with the other vegetables, alternating by color, to create the floral pattern as shown in the photo.

Alternative method is to arrange the sliced vegetables in rows (tightly) placed diagonally (upper left to lower right), in a baking dish, creating six rows of root vegetables.

Season the top of the gratin with salt and pepper and remaining Parmesan cheese. Cover with foil and bake for 25-30 minutes, or until vegetables are soft and knife inserts easily. Remove from the oven and uncover. Top with Gruyère and broil until golden brown and bubbly. Finish with a sprinkle of fresh thyme.

Serves 6-8.

Source: usda.gov

Shot on location at the Big Green Egg Culinary Center.

Photo by Morgan Rhodes.

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A Feast for More Than Your Eyes As we all had to adjust to spending more time at home, take time to expand your culinary horizons and stay as positive as you can. Your kitchen is a key place to make that happen, and now is a great time to get creative and build interesting charcuterie boards. This is a fun way to present appetizers or a no-cook meal that is easy to make and a perfect lighter lunch or dinner option.

Not only is a charcuterie board simple to prepare, but the ingredients are items readily available at most grocery stores. Cured meats and cheeses also have a fairly long shelf life, so get some extra for your next meal or two.

A well-planned charcuterie board will have a variety of tastes, textures, colors, and shapes. The foods should complement one another and be a mixture of spicy, sweet, salty, and sour. Traditionally, items included are meat, cheese, olives, pickled vegetables, fresh or dried fruit, and nuts.

There are no strict rules to follow; just be imaginative and see what you can come up with. You can use just about anything to present your ingredients. Here we have plated everything on a dark piece of slate.

Cheese

Most cheeses belong to four main categories: aged, soft, firm, and blue. Try to provide at least one option from each category to ensure a variety of textures and flavors. Make sure to use separate knives for each cheese so the flavors don’t mingle. Serve the cheese at room temperature to get the most out of their flavors.

Pure and Simple Right Center: Bear Hug honeycomb has a waxy texture. If you scoop up some honeycomb and eat it by itself, you can savor the sweetness, then spit out the honeycomb. However, if you spread the honeycomb over some hot bread and pair it with a stronger cheese (blue, goat, or sharp Manchego cheese) you will hardly notice the waxy texture as you indulge. Read more on page 48.

Presentation and photo by Nancy Suttles

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Meat

Aim for a variety of flavors with your cured meat or even deli cuts. Select meats from each preparation style: whole-muscle cuts (such as prosciutto), cured sausages (such as Spanish chorizo), and forcemeats (like pâté).

Vegetables

There is no limit to what you can use in this category.

Select the best seasonal veggies to add color, flavor, and texture.

Olives and Pickles

Olives bring a little pop of savory to the board. Jarred olives are perfectly fine, especially stuffed olives. Many delis also sell a variety of olives by the pound. Pickles, pickled and fermented foods add some tang to the other ingredients.

Accompaniments

Different types of bread and crackers are the most important accompaniments for your board. We like to go with a type of bread or cracker that is sturdy for spreading cheese on, and another that is good for dipping. Leaving bread whole will ensure it will stay soft and fresh longer.

Fill in with other items such as fruit, dried fruit, condiments, chocolate, preserves, nuts, dips, and pickles.

Add that punch of flavor with conserves or jams.

Presentation

This is up for creative interpretation. Just look at this as an opportunity to paint with food. If the presentation looks appetizing, it will be. After all, we eat first with our eyes.

Pure, raw honeycomb straight from the beehive. Does it get any more delicious?

Bursting with a floral flavor, Bear Hug Honey honeycomb makes the perfect centerpiece and conversation starter on any charcuterie board.

Honeycomb is 100% edible and is the rawest and purest way to enjoy honey.

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Karin’s Goat Cheese Flatbread “Here is ready-made flatbread smothered with creamy, whipped, tangy goat cheese, and sweet honey and balsamic drizzle. If you’re looking for a simple, flavorful, and quick recipe, this is it!”

~ Karin Amatriain, Nourish and Flourish, creative contributor

Ingredients 2 rectangular naan style flatbreads, cut into 4 pieces 8 ounces goat cheese, room temperature 6 fresh figs, stems removed and sliced Fresh tomatoes, sliced 2 tablespoons honey - we prefer Bear Hug Sourwood Honey Balsamic glaze Sea salt and pepper 4 sprigs fresh thyme or other fresh herbs, chopped Method Preheat oven to 450°F. Spread whipped goat cheese on top of flatbread (recipe follows). Top each flatbread with sliced figs, tomatoes, and fresh herbs. Transfer flat breads to a baking sheet. Bake for 8 to 10 minutes until cheese is soft and gooey.

Remove from the oven and drizzle with honey and balsamic glaze. Top with fresh herbs and cut, using a pizza cutter, into slices.

Whipped Goat Cheese 8 oz. of goat cheese (I used an herb and garlic flavored version) 4 oz. of cream cheese 1 clove of garlic, peeled ¼ teaspoon red pepper flakes ½ lemon, about 2 tablespoons of lemon juice 8 twists of fresh black pepper from a pepper mill 2 tablespoons minced fresh parsley Add the peeled garlic clove to a food processor and process until minced.

Add goat cheese, cream cheese, red pepper flakes, lemon, and black pepper to the food processor and pulse until completely combined. Scrape down the sides and give it a few more pulses. Once the whipped goat cheese is fully combined, stir in minced parsley, and it is ready to spread on the flatbread.

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Photo by Morgan Rhodes

Photo by Nancy Suttles

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The Beloved Brownie: Fun Facts Nineteenth century changes in chocolate taste and form encouraged experimentation in cooking and baking.

The first chocolate bars were produced in Britain in the mid-nineteenth century, and milk chocolate bars followed a few decades later. The Boston-based chocolatier Walter M. Lowney debuted the first American chocolate bars at the Columbian Exposition held in Chicago, Illinois, in 1893.

Although the actual inventor of the brownie will most likely never be known some sources suggest that it was also ,at the Columbian Exposition that new chocolate baked good was introduced.

As the story goes, the wealthy socialite Mrs. Bertha Potter Palmer.

"She asked her chef at The Palmer House Hotel in Chicago to create a dessert that could be tucked into a box lunch for ladies to eat while attending the Columbian Exposition. The result was a super-rich, fudgy-chocolate confection–the Palmer House brownie.

The brownie remains on the hotel’s menu, but the name of the creative chef, alas, is lost in antiquity."

These brownies, possibly the first ever made, included significant amounts of chocolate, butter, and sugar, as well as cake flour and eggs. Interestingly, they were also topped with walnuts and an apricot glaze. They are still served today at what is now The Palmer House Hilton in Chicago.

Today, brownies can be found with a number of flavor variations and addons, such as peanut butter, cherries, mint, coffee, raspberry, white chocolate, almonds, raisins, candies, or caramel. In the United States, one is never far from an artisan or mass-produced brownie.

Sources: - Westbrook, Chocolate at the World’s Fairs, 1851-1964 - Hall, Suzanne. A "Batch of Brownies," The National Culinary Review, May 2007 - ushistoryscene.com/article/brownies/ - thenibble.com

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Chocolate Cherry Brownies Ingredients ¾ cup (1 1/2 sticks) unsalted butter 6 ounces unsweetened chocolate, chopped 2½ cups sugar 4 eggs 1 egg yolk 1½ teaspoons vanilla extract ½ teaspoon almond extract 1 cup plus 2 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1 cup halved dried or fresh cherries 1 cup semi-sweet chocolate chips Method Preheat oven to 350°F. Butter and flour 13x8 1/2-inch glass baking dish. Melt butter and unsweetened chocolate in heavy large saucepan over low heat, stirring until smooth. Remove from heat. Mix in sugar. Mix in eggs 1 at a time, then yolk. Add extracts, then flour and cinnamon and stir until just blended.

Mix in cherries and chocolate chips.

Spread batter in prepared pan. Bake until brownies are firm around edges and tester inserted into center comes out with a few crumbs, about 35 minutes. Cool on a rack. Cut into 16 or 32 pieces. (Can be prepared 2 days ahead. Wrap brownies individually and store airtight.)

Drizzle with melted chocolate fudge sauce when serving– optional!

No time to start from scratch? Make “easy” brownies using your favorite store-bought mix!

Most mixes make 16 ounces of batter so grease the bottom of a 9-inch square pan with shortening or cooking spray. Prepare store-bought mix according to directions. Stir in 1/2 teaspoon cinnamon, 1/4 cup of coarsely chopped cherries, and 1/2 cup chocolate chips.

Bake according to instructions. Sprinkle the baked brownies with 1/4 cup of chocolate chips (optional), then allow to cool. Or, if you prefer to drizzle chocolate over the brownies, melt 1/4 cup of chocolate chips in the microwave, uncovered on High for 30 to 60 seconds, stirring half way through until smooth. Drizzle brownies using a spoon, or pour chocolate into a re-sealable plastic bag, partially unsealed.

Cut a small tip from the corner of the bag. Drizzle chocolate over top of brownies. Let stand for 2 hours until chocolate is set. Cut into 4 rows by 4 rows. Store loosely covered in the refrigerator.

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I am a proud partner of Nourish and Flourish’s creative team, professional photographer, baker, and a lover of chocolate!

My visual career began while studying fashion and commercial photography in college. I jumped in to the film and television industry where I worked for 20 years in various roles.

I was lucky enough to work as a digital artist restoring films from the original reels to Bluray. That in-depth training in color processing and restoration really enhanced the overall look of my photography. For almost a decade, I’ve worked as a professional motorsports photographer, documenting races all over the country.

On the other hand, I’ve always been drawn to the beauty of food and how to capture the “story in a photograph.” A few years ago, fate intervened and I was introduced to Nancy Suttles by legendary motorsports photographer Hal Crocker.

Nancy and I share the same passion for perfection in creating original content. We’re dedicated to telling the “real” stories of artists and building lasting relationships.

In this issue, I am proud to share with you some of our latest creations. We not only developed the dishes, we made them and eventually ate them–a great part of the process!

For this shot, I wanted to showcase a dessert charcuterie board. It is my favorite thing to serve at parties because it is so beautiful and always a showstopper!

- Morgan Rhodes, Senior Producer and Photographer

morganrhodes.com

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Any chocolate will work to create a beautiful board. Support small businesses by purchasing your chocolates locally. Top the tray with sprinkles to give it a holiday sparkle!

Far right: The recipe for Marble Fudge with Cranberries and Pecans can be found at morganskitchn.com.

Middle of the board: Chocolate Sandwich Cookies with Bonnie’s Jams filling can be found on page 10.

All other chocolate was purchased locally.

Chocolate Heaven!

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“Every hour of every day is an unspeakably perfect miracle.” > Walt Whitman

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Connecting you to a simpler, wholesome, and more balanced way of life.

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Let the journey begin!

In this special inspiration edition, we feature some of the country’s most gifted artisans, growers, and creators through positive, interactive storytelling, delicious recipes, and beautiful photography.

We want to spark mindful gift giving and encourage you to buy local and support local through direct, online shopping.

Now is the time we pull together, get back to business, and bring out the best in each other. Enjoy!

nourishandflourish.site

This meal for four was made in two hours, in only three dishes, and for under $30!

STORY AND RECIPES INSIDE!

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