Issue
1
2018
Southern
SOIL a growing food
movement
JANUARY / FEBRUARY 2018
Photo credit: Karolyn O’Cull of Ordinarily Perfect
Southern SOIL
Yay! No “Pay to Play” Here! 2
Here at Southern Soil, we don’t engage in the “pay to play” method of choosing content. In other words, we will NEVER require you to pay a fee or purchase advertising in order to be featured in this magazine. Our content decisions are driven by our shared values of sustainably produced foods: ethically and humanely raised animals, responsible use of natural resources and conscientious choices for the health of the animals, the planet and the humans too. We strive to provide content that will engage, entertain and educate our readers. We are not here to promote only those who can afford advertising, we’re here to support a community and regional movement - a growing food movement in Southeast Georgia. So, as we like to say, “pull up a chair and join the conversation!” We appreciate our advertisers and rely on that revenue to keep this conversation going. And we certainly invite you to be a part of our advertising family and help us continue to share great stories of local people doing their part to improve our local food system. But we will never deny you a seat at this table for choosing not to advertise!
04
Contents 08 16
EDITORIAL
MIDNIGHT RUN
PAGE 04 \ HOW SOUTHERN SOIL CAME TO BE
PAGE 08 \ THE ART OF MAKING MOONSHINE WITH LOCALLY SOURCED INGREDIENTS
20
26
WHERE THE BUFFALO ROAM
PAGE 16\ BRINGING BUFFALO BACK TO COASTAL GEORGIA
30 3
HIGH ON THE HOG
PAGE 20 \ JON JACKSON AND COMFORT FARMS
FARM TRUCK
PAGE 26 \ BRINGING PRODUCE TO THE PEOPLE
WITH FOOD IN MIND PAGE 30 \ JOVAN SAGE WITH SAGE’S LARDER
34 SOME KINDA GOOD
PAGE 34 \ COOKING LOCAL WITH REBEKAH FAULK LINGENFELSER
12......TABLE TALK 14......THE BOOKWORM 32......THE HANCOCK FARM 38......BUSINESS INDEX
Southern SOIL
Editorial
as a consumer, not being able to easily find like-
I love to read articles about homesteading,
my passion for sustainably produced food that
permaculture, farm-to-table restaurants and inspiring stories about people who are on a similar path as my own. What I find frustrating is that these people and most of the businesses and restaurants that I read about are located miles from where I live… and eat. What good is it to learn about a great CSA program in California, or that amazing chef
minded businesses and producers; and from the magazine, Southern Soil, a growing food movement, was born. My hope is that Southern Soil will help bring us all together and give us a platform from which to have conversations about sustainability, ethical meat production, responsibly grown produce.
who does fabulous things with organic meats up in
04
Atlanta? I want to know about places near me, right here in rural, southeastern Georgia. I was certain they existed. So, I began to search. But much to my dismay, there was no one place where I could find these like-minded people. The search wasn’t easy, but those places, those people 4
– the ones who want to make better choices about where our food comes from – they’re here. Right here. In Southeast Georgia. For some, it’s simply a way of life that has been passed down through the generations. It’s not about sustainability or organic or anything fancy. It’s just about having a garden out back, canning in the summertime, fishing on the weekends, bagging a deer or two in season, and putting good food on the table.
A place where we can celebrate successes together, learn from each other, encourage each
For others, it’s a conscious choice to move away
other; and where we can know that this amazing
from chemicals, to go back to the basics and re-
movement away from conventional and factory
connect with the soil itself. Allowing nature to have
farming is not something that’s just happening,
a full partnership in the process, instead of being
“over there”, it’s happening right here. And no matter
battled or subdued by modern technology.
what our individual role in that movement may be, we can all do our part better when we connect as a
It was from this need to fill a void I find frustrating
community.
a growing food movement
Sadly, as I am conducting my search of organic and
So, it is to that end that I have launched this new
sustainable businesses to include in the magazine’s
adventure called, Southern Soil, and I hope you
index, many of the businesses I have found
will join me! Please pull up a chair and join the
online are no longer in business. The reality is for
conversation.
sustainability to work, consumers, producers and retailers must be able to find each other, locally.
LeeAnna Tatum LEEANNA TATUM Editor
5
ISSUE ~ 1 ~ 2018
Southern
SOIL a growing food
movement
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Noted photos are courtesy of Karolyn O’Cull of Ordinarily Perfect, lifestyle and documentary photographer.
a growing food movement
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ISSUE ~ 1 ~ 2018
Southern SOIL
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a growing food movement
Making Moonshine:
one small town mayor’s passion LeeAnna Tatum editor@southernsoil.org
M
aking moonshine is a tradition with deep
Everything about the Midnight Run Distillery is a throwback to earlier times from the copper still to a sealed-with-a-handshake style of doing business. Even the storefront location on Main Street, just down the road from one of the oldest operating cotton gins in the country, is a nod to the region’s history.
roots in southern soil going back to the Civil War when the US Government creat-
“This [still] right here is old school,” Morris said
ed the IRS to exact luxury taxes on items including
proudly. “If you had found one on the creek bank,
alcohol. That’s when distillers went underground to
this is what you would’ve found. A copper pot and
avoid the additional fees. Moonshiners have been
two barrels … I can promise you the old school
dodging the law for one reason or another ever
copper makes the better whiskey.”
since.
Morris creates his small-batch spirits himself, from
Even today, the allure of making moonshine is
acquiring the ingredients to bottling the final prod-
compelling and there is a long tradition of legal and
uct (he even designed his own firehouse inspired
illegal distilleries that still dot the landscape south of the Mason-Dixon. Utilizing the grains and fruits that are locally abundant, these renegades of the liquor world create their own unique flavor profiles
9
and whiskey concoctions while oftentimes skirting the law and almost always flaunting convention. Though technically speaking, whiskey is only moonshine if it’s made or distributed illegally, today it is also a term used to describe any clear unaged whiskey. Which is why you can walk into Midnight Run Distillery in downtown Bartow - two doors down from the police station - and buy yourself a bottle or three of honest to goodness moonshine. Oh, and the guy behind the counter selling it to you? Well, he’s the town Mayor, of course. Like countless moonshiners before him, Dwayne Morris is obsessed with creating his own version of white lightening. “It gets in your blood. You’re taking something that’s absolutely nothin’ and turning it into something.”
ISSUE ~ 1 ~ 2018
Southern SOIL
label). He also has developed his own recipes for
cross and other firefighting symbols into his logo
the all natural flavorings used in his array of fla-
and throughout the distillery’s decor. With plans to
vored moonshines.
retire from the AFD at the end of 2018, Morris is looking to expand operations by partnering with a
Morris sources his ingredients as close to home as possible. “We make everything out of all natural ingredients. We get our peaches from South Carolina, our black-
second distributor, taking his moon-
It’s easier than roofing houses and riding ambulances.
berries come from Twin City, the blueberries come from Swainsboro …
shine into an additional 15 - 20 states. He also plans to have his flavorings approved by the Alcohol and Tobacco Tax and Trade Bureau
the corn and the wheat come from Davisboro, and
(TTB), opening other avenues for the business. “All
are products of local farmers.”
of the whiskeys are approved as far as formulas. The only thing that isn’t approved are the flavors.
As a Bartow native going back several generations
We’re going to send the flavors off and get them
and current Mayor of the town, Morris’ ties to the
approved as TTB approved flavorings. Once we do
community are strong. He hopes that the distill-
that, we’ll be able to make the flavorings and sell
ery can be a catalyst of growth for his hometown,
them to other distilleries,” Morris explained.
serving as a destination point and encouraging an 10
economic resurgence.
What was it that drew Morris into moonshining?
Morris is a 35-year veteran of the Augusta Fire
“It’s easier than roofing houses and riding am-
Department and proudly incorporates the Maltese
bulances,” he said. “I’d always been interested in
a growing food movement
person, per day. Though no such limits exist for retailers. This is, of course, an improvement over previous restrictions which did not allow for direct sales at all beyond tours and a “souvenir” bottle. Midnight Run Distillery moonshines and whiskeys are available through retailers served by Atlanta Beverage Company and AB Beverage Company. But if you have the time, take a trip on over to Bartow, meet the Mayor, toss back a few shots, and take home your own bottle of a Southern tradition. Because Morris splits his time between his full time job as firefighter, his responsibilities as Mayor and running the storefront and distillery - hours of operation vary. Check out the Midnight Run Distillery’s Facebook page for their current schedule before making the drive to Bartow. 11
distillation or seeing if I could make whiskey. People think about it and you won’t never know if you can unless you try. I started trying and the next thing I knew, I got to likin’ it. The thing is, when I started this, I had to make the decision, was I going to make it to drink it or was I going to make it to sell it?” Fortunately for his customers, he decided to sell. The State of Georgia doesn’t make it easy, however. With tight liquor laws, the State lags behind its neighbors in facilitating the sale of alcohol from distillers directly to consumers. Currently, the law allows a maximum of three bottles to be sold per
ISSUE ~ 1 ~ 2018
Southern SOIL
Table Talk EACH ISSUE OF SOUTHERN SOIL WILL FEATURE A CONVERSATION WITH INDIVIDUALS REPRESENTING DIFFERENT PERSPECTIVES ALONG THE FOOD SUPPLY LINE.
locally sourced foods, Snyder admitted that customers who dine at his restaurants rarely question where the food comes from or how it is produced. He also concedes that customer preferences and taste often run contrary to his own ideal for locally sourced quality ingredients. As with any business, demand is king. St Simons Island and Glynn County have their own unique challenges for locally sourced food, from geographic disadvantages to a lack of local supply and demand. “The market is so small here, it’s tough,” Snyder explained “And, of course, the land here isn’t very kind ... The Okefenokee comes all the way up here. So, it’s very difficult. So, we source (locally) what we can, when we can.” Glynn County recently lost a local organic farm that
12
Earlier this month, Editor-in-chief LeeAnna Tatum
was sold to developers, reducing local supply even
sat down with Chef Dave Snyder at Halyards on St.
more. “There was only one farm in Glynn Coun-
Simon’s Island to talk about locally sourced food -
ty, Sapelo Farms … we had been getting organic
the good, the bad and the ugly. Snyder owns three
tomatoes, herbs, goats, lettuces, baby veg from her
culinarily distinct restaurants on the Island, as well
for years, decade or more, and now they’re gone,”
as a sea-to-table chartering business, Hook and
Snyder said.
Knife. Despite the setback, Snyder pointed out that CanWhen possible, Snyder uses locally-sourced ingredi-
ewater Farms in Darien is making good progress,
ents to supply his restaurants. As an avid fisherman
but also acknowledges that they have a stronger
he also serves on the Advisory Panel for Snapper/
market in Savannah than in the nearby Brunswick
Grouper Species for the South Atlantic Fishery
area.
Management Council and has worked with the South Atlantic Fishermen’s Association to improve
“Plain and simple, if it’s not important to the con-
the sustainability and health of the South Atlantic,
sumer yet down here, we’re not going to knock on
the availability of local fish and the financial future
people’s doors and say why don’t you do this?”
and heritage of the fishing industry. “I get more inquiries for why don’t I just open up In a frank discussion about sustainability and
another restaurant ... people in my immediate
a growing food movement
neighborhoods here on this island, they don’t want
for good chicken? Why is it so expensive for these
to cook. They want convenience.”
eggs? Why is fish so expensive? Why is good food so expensive?”
Which brings the conversation back to the consumer and demand - or the lack thereof - that drives
“That shouldn’t be the question,” Snyder suggests.
supply. Snyder, who did his culinary training in
“The question should not be why is good and
Vermont, recently returned there and compared the
healthy food expensive; the question should be why
level of interest in organic food between the two
is crap food so cheap?”
places. “Again, when I was up in Vermont, the organic “I was in Vermont for the first time … in 20 years …
sections were huge in the grocery stores. You don’t
this past summer and then I was actually in Massa-
see a Fresh Market in this town or in this county.
chusetts last month. And people ask their grocers
You don’t see a Whole Foods. And when you go to
where’s this food coming from? They’re asking their
Savannah which is a much bigger town, how many
chefs where’s their food coming from.”
do you see? One of each and they’re not very big. So, what does that tell you about demand? It’s just
“Nobody asks me these things. I think there are dif-
not the same here. I think it takes educating the
ferent priorities here in Southeast Georgia … people
children so that 20 years from now there’s a much
don’t ask me where the food’s coming from. They
bigger demand because they care about what they
don’t ask if it’s been treated with pesticides, does
put in their bodies.”
it have hormones in it? They just don’t ask. And up there, it’s a different priority, it’s just a different life-
The other side of demand is customer expectations
style. I mean, I can put the stuff on the shelf, but if
which don’t always fall readily in line with locally
there’s no demand for
(con tinued on page 24)
it, it doesn’t matter.” When good food is a part of the conversation, it often involves cost. “What I’m trying to do is change the conversation when it comes to food in general. People will say, why is it so expensive for organic vegetables? Why is it so expensive
ISSUE ~ 1 ~ 2018
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Th
Southern SOIL
orm w k oo B e
reading the best and weeding the rest
A
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REVIEW OF ROSEMARY GLADSTAR’S MEDICINAL HERBS A BEGINNER’S GUIDE BY LEEANNA TATUM
This book is laid out in such a way as to make reading the content a pleasure and using it as a resource simple and straightforward. Gladstar’s passion for herbs shines through and she provides plenty of references and additional resources to validate her claims. What I absolutely love about this book is that each herb featured has its own section that includes information on growing the plant, which parts to harvest for medicinal purposes, how to use the plant in remedies, which ailments it addresses and recipes for using it in tinctures, tonics or salves. She also provides information that explains, in part, the science behind the remedy.
I am in the process of planning and planting a medicinal herb garden. This book has been very useful in helping me choose which plants to include. While admittedly I have not had the opportunity to test out her recipes
yet, Gladstar has an impeccable reputation as an herbalist and I am looking forward to using my future harvests to improve my health! The information she provides is simple enough for a beginner to understand but would still be valuable as a resource for the more experienced herbalist. Just in terms of a beautifully put together book to read and keep for future reference, it’s definitely worth picking!
way green LOCAL FARE MARKET
a growing food movement
“Local, Home Grown, Hand Made”
OPENS May 5th!
1st Saturday May — Nov 9am — 12noon Okefenokee Heritage Center 1460 N Augusta Ave – Waycross, GA www.waygreen.wix.com/waygreen
15
OVER 25 VENDORS OFFERING LOCAL PRODUCTS
Marketing made possible by
Music By
Millwood
Drive
More than a Farmers’ Market ISSUE ~ 1 ~ 2018
Southern SOIL
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a growing food movement
Where the Buffalo Roam: bringing buffalo back to Coastal Georgia LeeAnna Tatum editor@southernsoil.org Buffalo are iconic of the American West, conjuring up images of teepees and hunting parties, cowboys and the majestic Rocky Mountains, pioneers, wagons and miles of prairie land. But before European settlement of North America, buffalo were quite at home here in Southeast Georgia. In fact, one of the largest bison skull fossils was recently discovered near Brunswick. Not far from there, just a little North of Darien, you don’t have to imagine what it might have looked like hundreds of years ago as the bison grazed on Georgia grasslands and longleaf pine savannahs. Visible from I-95, these historic bovines have made themselves at home again and sometimes catch passersby off guard when glimpsed through the trees. These aren’t wild buffalo, of course. The relatively small herd of about 30 or so are raised for their meat by owner and rancher Troy Bivens of Georgia Buffalo Ranch. Bivens started the ranch about six years ago on a piece of property he had planned to develop - before the bottom fell out of the real estate market that is. He bought the property just prior to the 2008 downturn. With little success to be had in development at the time, Bivens decided to put the property to use in a radically different way. Bivens had no experience ranching, but had spent some time on his uncle’s spread up North and found the idea appealing. He talked the idea over
ISSUE ~ 1 ~ 2018
Photo credit: Karolyn O’Cull of Ordinarily Perfect
17
Southern SOIL
Photo credit: Karolyn O’Cull of Ordinarily Perfect
with some friends who owned a restaurant on St. Simons and were interested in serving buffalo meat. Bivens asked around and found several other restaurants also interested and made the decision to move forward in his new venture. With a positive outlook and a great sense of humor, Bivens has lived and learned through some tough lessons. Not the least of which was a dramatic fall while building his barn that left him in a coma for nearly two months. Not all of the lessons have been quite as hard fought. After a few attempts at herding buffalo, Bivens learned that it was best to cut off the power to the electric fencing - it made escaping from a
with a six foot vertical and the ability to run about
charging beast much less painful.
40 miles per hour. To keep tourists and guides at a safe distance, the buggies are raise to six feet off
18
Bivens also discovered the importance of includ-
the ground. At this height, humans and buffalo can
ing a donkey in the herd after losing several young
interact safely.
calves to the local coyotes. Advised by other ranchers nearby to include this natural means of defense,
With a beautiful barn, built with celebrations in
Bivens did so and hasn’t seen a coyote since.
mind, and a lovely pastoral setting, Bivens is also developing the ranch as a wedding and events ven-
It also didn’t take long for the rancher to discover
ue for those seeking a rustically elegant locale.
that there’s a natural curiosity surrounding his little herd of unusual bovines and soon he was able
But back to the buffalo.
to set up tours of the ranch: taking groups out in raised buggies.
Buffalo meat is regaining popularity here in the US and is finding its way onto restaurant menus and
Not exactly as docile and domesticated as their bo-
dinner tables alike. But with the increased demand for
vine cousin the cow, buffalo are impressive jumpers
buffalo - buyers beware! Not all bison is created equal.
a growing food movement
Photo credit: Karolyn O’Cull of Ordinarily Perfect
19
Just like the beef market, some commercial pro-
times the amount of omega-3s as grain fed
ducers have moved toward feedlots and grain-fin-
animals.
ishing with buffalo. This practice, like with beef, not only increases the stress on the animal but also
•
It contains the highest-known levels of the
changes the nutritional benefits to the humans who
fat-blocker and anti-carcinogen, CLA (conjugat-
eat it.
ed linolaic acid). Research on CLA is showing evidence that CLA has the potential to reduce
Grass fed and finished bison, like that from Geor-
the risk of cancer, obesity, diabetes, and a num-
gia Buffalo Ranch, is an excellent source of lean
ber of immune disorders.
protein. According to Natural Food Benefits website, there are many reasons to choose to include
•
It also has high concentrations of selenium,
grass-fed buffalo in your diet. Below is an excerpt
a natural trace element that acts as a mood
from the site:
elevator. The original “happy meal”. In research conducted by Dr. Martin Marchello at the Car-
•
Grass-fed Bison provides nutrient dense, low
rington Research Extension Center, grass fed
fat, low cholesterol meat with as many Ome-
Bison was determined to contain as much as
ga-3s per serving as salmon, and three to six
four times more selenium than grain fed Bison.
ISSUE ~ 1 ~ 2018
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20
High
on the
Hog
with Jon Jackson
20
Photo credit: Carlisle Kellam
a growing food movement
J
ON JACKSON IS A DECORATED COMBAT VETERAN WHO SERVED AS A US ARMY AIRBORNE RANGER. HE FOUNDED STAG VETS, INC. IN 2014 AND COMFORT FARMS IN 2016 TO ASSIST HOMELESS VETERANS, VETERANS IN NEED, AND VETERANS SUFFERING FROM POST
TRAUMATIC STRESS AND TRAUMATIC BRAIN INJURY. IN EACH ISSUE, JON SHARES HIS LESSONS LEARNED RAISING HERITAGE BREED HOGS.
It was two years ago today that I and a small team
After doing some research, I settled on the Ameri-
of friends and veterans put shovels in the ground
can Mulefoot and Mangalista hogs; both of which
and created Comfort farms in honor of my Ranger
are prized for their superior taste and high quality
Buddy Cpt Kyle A Comfort. We started off with the
meat. But I didn’t just want to have great stock,
best stock of hogs we could find, the American
I wanted to raise the animals in such a way that
Mulefoot, one of America’s oldest heritage breeds.
would enhance their flavor while allowing them to thrive as animals, living life as naturally as possible.
So here I am two years into this journey with a collective 1,000 head of heritage hogs strong. We
You can easily taste the difference in commercial
sell premium pork at our farmers market and to
pork and Comfort Farms pork, a fact that I am
high-end restaurants. 100% of all the proceeds go
proud of, for good reason.
back to caring for our veterans and training them to become our nation’s next food producers.
Our pigs never set foot on concrete. They never receive vaccinations of any kind because they
When I started Comfort Farms I decided I wanted
don’t need them. They play in hog wallows that
to breed heritage animals, because I wanted to
they create in the woods and pastures of the farm.
have hogs that were not ordinary. I wanted animals
They live their days wallowing, running through the
raised with care that would yield meat that would
forest as the early morning rays of sun warm them
taste extraordinary.
up, twirling in circles, massaging their muscles on trees, and enjoying a carefree life -- exemplifying what truly happy hogs are supposed to be. Pigs taste like what they eat, and our pigs forage for food all their lives, eating wild persimmons, plums, hickory nuts, acorns, fauna and grubs, and even some farm vegetables. We also feed them fresh goat’s milks, free range chicken eggs, black soldier fly larvae, leftover bakers dough and bread to supply high calories and protein as well. I found the American Mulefoot pigs on a farm in North Carolina and I was delighted to be able to buy
ISSUE ~ 1 ~ 2018
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Southern SOIL some of those pigs and take them back to Georgia. The Mulefoots, which get their name from their non-cloven hoof, have come close to extinction. But with programs like the one we have here at Comfort Farms, they are making a comeback. The American Mulefoot Hog Association is dedicated to bringing back the breed from extinction. Unlike most commercially raised pigs, the Mulefoot is a hardy pig with a good foraging ability. Piglet litters can range from 6-12 piglets, and the mothers are calm, according to the American Mulefoot Breeder’s Association. Comfort Farms also raises Mangalista pigs. Called “the kobe beef of pork” the curly-haired Mangalista has a marbled meat and superior flavor that is prized by connoisseurs. Top restaurants like Le Cirque, French Laundry, and Eleven Madison Park feature the Mangalista pork on their menus be22
cause they understand and value the unique flavor of the meat and fat. According to an article in The New York Times, chefs prize the Mangalista for its flavor and will pay extra for the meat. It takes longer to raise a Mangalista and get the right marbling of the meat, but it’s worth it.
People often ask me… “Why is your pork so expensive?” Before I answer that I like to ask them this question: “Why is the pork you normally buy so cheap?” -- because I understand what it takes to grow delicious pork. You can’t get a Bentley for Hyundai prices. So why would anyone expect to get the best pork for what our major retailers charge? There is a drastic difference in taste and quality of true heritage breeds versus the commodity pork being sold in the millions of tons per day. On average America processes 23 billion hogs annually. That works out to approximately 63 million hogs being processed per day. The price points for a true Georgia Country hog are very different from the commodity pork being sold every day. For one, the Heritage hogs that we raise in Georgia are slower growing. Commodity pork takes on average 4 months to grow to 275lbs. That’s right, 275 lbs of live weight in 4 months is what it takes for commodity growers to get that pork to the table. That is extremely impressive. Let’s compare that to our heritage hogs: they take nine months to a year to grow and if you’re raising Mangalista, they take two years to grow.
a growing food movement
The vast majority of American Pork and Pork producers raise hogs for the smoker. Smoking pork is as American as apple pie and it’s the one conversation that has many of our customers in awe, because although Comfort Farms pork is great in the smoker... It’s excellent roasted. Our hogs have Spanish lines. Their ability to transfer forage into dynamic flavor is not by accident. Around the world, Spanish hogs are cooked much differently than your typical American Hogs. Our hogs are raised in the woodlands, they run, dig hog wallows and forage for anything, using their muscles for what nature intended. This creates oxygenation that causes their meat to take on a much redder profile like cows and sheep. The genetics we carefully selected throws amazing marbling, enhancing both the quality and flavor of a hog raised in a unique minerally rich area called the Georgia Piedmont... which draws strong comparisons to the Piedmont areas in France and Italy. America has been told that pork is “the other white meat”-- a terrible campaign that has tricked Americans into thinking pork is supposed to be white meat. It’s not. Your grandparents ate delicious red pork meat! The meat is highly prized by chefs who understand that it’s important to give their customers pork that tastes very different from what they find at the grocery store. The chefs who use Comfort Farms pork like to create amazing dishes. For a taste of Latin Cuisine, El Super Pan in Atlanta has created Chuleta Can Can. That is a Comfort Farms Bone in loin with skin attached to create delicious crackling with rib and belly attached.
ISSUE ~ 1 ~ 2018
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Southern SOIL (con tinued f r om page 13)
sourced ingredients. When dining out, customers
Snyder’s true passion is fish. But even that is more
have certain expectations for fresh fruits or vegeta-
challenging to source locally than one might expect
bles whether they are locally grown or in season or
on an island.
not. “When it comes to fish, it’s challenging and depends “We’ve got the Italian restaurant next door,” Snyder
on your definition of local. My definition of local is
explained, “and even here (Halyard’s Restaurant),
about 30 miles; some people’s is 200. We’re actually
people love tomatoes. And if I don’t serve tomatoes
almost due south of Cleveland, Ohio, believe it or
in December and January, people are going to be
not. That’s how far West we are. So, for our fish-
mad with me. Are they in season? No, but there’s a
ermen to get to the fishing grounds, which are to
demand for it. So, we will bring in things that aren’t
the East, of course, they have to travel further than
in season to be successful. I don’t think our models
anybody else on the Eastern Seaboard.”
would be successful if we only served what was in season. But we do what we can, when we can.”
There are only two commercial fishermen operating between Savannah and Jacksonville.
When it comes to proteins, customers often associate size with quality which creates its own set of
“We’re on this beautiful island on this beautiful
challenges for the restaurateur.
coast, a hundred miles, and there are two commercial fishermen who live further away from the
24
When we had it [pasture raised chicken from
fishing grounds than arguably anyone else in the
Grassroots Farms] on the menu, unfortunately, peo-
Southeast. So, for my definition of local fish, that’s
ple … how can I politely say this … people associate
where we get local fish from. And we don’t get it all
taste with size and when these gorgeous chickens
that often.”
that were so small with little meat ... they’re like these don’t taste good. And I’m just like, it’s a real
“There are a lot of fishing regulations. I’m passion-
chicken! So, part of that is my job to get the educa-
ate about saving fish. I sit on the advisory panel
tion across about the type of French hen that it is
for the Snapper/Grouper Species, I’m on a steering
and why it tastes the way it does, versus the size
committee for an educational program. So, there
and lack of hormones and that sort of thing. Maybe
are a lot of regulations that prohibit them. You can’t
part of that’s on me. So, that’s been very tough.
catch Grouper right now. Different species go in and out of harvest depending on spawning season,
“Some people will tell me that the little bay scallops
catch limits. So, it’s difficult for us being here, a little
that we get (locally) are not as sweet as the big
more difficult than other parts of the country.”
ones. Science shows that there’s actually more sugar in the bay scallop than the diver sea scallop. So,
When it’s not in season locally, Snyder sources fish
technically, it’s sweeter. But they still say it doesn’t
from the Florida panhandle and other areas that are
taste as good. But that’s part of my job-- to educate
as “local” as possible.
people, especially when it comes to fish.”
Snyder sees it as part of his job as a chef to ed-
a growing food movement
ucate consumers about other, lesser known fish
coast, his life is centered around good food. But
options to help ease the pressure on more popular
that appreciation for quality ingredients and good
species. For example, demand increased greatly for
cooking didn’t start in culinary school, it started at
the patagonian toothfish when it was rebranded as
home.
chilean sea bass. “I started cooking when I was 10 years old. I had a “But that’s my job to educate people ,especially
paper route in Michigan and it had to be out by 7
when it comes to fish. I’ve got to teach people
a.m., so it was flippin’ cold! I’d come home and six
about the lionfish ... Part of it is on us to introduce
out of seven mornings, my mother would have her
these … “chilean sea bass” of the world. Because if I
version of an egg McMuffin that she’d make in tin
can sell you on wolf fish, I’m going to take pressure
foil. While I was out delivering, she’d make it and I’d
off grouper and snapper. If I can sell you on speck-
come home, it’d be in the oven ... One morning, she
led trout, I’m going to take pressure off of flounder.
slept in and I didn’t have my sandwich, so I tried to
So, part of that is my job and I’m a steward of that.”
make one. I made a mess of it. But that’s when I really started cooking.”
“And that’s one thing I really push at my council meetings,” Snyder continued “… give me more tools
“My mom cooked all the time. She was a stay-at-
to educate people. Let’s educate some chefs and
home mom until I was about 13 and a great cook.
take pressure off those fish. But I think Southeast
She grew up basically homeless in Colombia, trying
Georgia is lagging from other parts of the country
to cook good food when you have literally nothing
where people care about their food. And I’m not
... she learned a lot of tricks and just developed a
trying to be insulting in any way, shape or form.”
great method. So by the time she came into some money after she moved to this country and got a
From the state of local food production and ways
job and all those things, she became a much better
to make it work better the conversation also turned
cook. I learned from her.
to food culture which really begins at home. And it brought up another challenge for a sustainable
“Until I was 16, dinner with the family was six nights
food system: getting people invested in the pro-
a week. Thanksgiving’s our number one holiday.
cess, becoming more than just consumers, but
Why? Food! The culture for me was that food was
producers as well.
just an important thing. Because mom did it all the time. And then the day I turned 16 and got my driv-
“That’s the hard part, because so many people want
er’s license, I was working in a restaurant because I
convenience. You have to get people out of that
had wheels.
lifestyle. Cook your own damn food! Don’t just pick it up, cook it!”
“The passion, I didn’t know I had until I was in college. I was paying my own way ... I was com-
For Snyder, food is not just a part of his lifestyle, it
pletely on my own at 20. And I was skipping school
IS his lifestyle. From owning and operating three
to work, and here I am paying my own way. What’s
restaurants to chartering fishing excursions off the
going on with that? And that’s when the lightbulb (con tinued on page 3 7)
ISSUE ~ 1 ~ 2018
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Southern SOIL
26 26
a growing food movement
Farm Truck:
bringing produce to the people LeeAnna Tatum editor@southernsoil.org The Forsythe Farmer’s Market has an innovative and unique program within Georgia that aims to make locally grown fruits and vegetables more readily accessible throughout Savannah’s neighborhoods. Farm Truck 912 is funded primarily through grants and donor contributions. In reaching lesser-served communities, the goal is to go beyond making healthier food options available by also providing education about preparing balanced, nutritional and affordable meals. With new leadership driving the program, Market Executive Director Jeb Bush and newly hired Farm Truck Manager Mark Bowen, plan to keep things on track as they continue Forsythe Market’s outreach into the broader Savannah area. Bush is a former vendor at the market and has his finger on the pulse of the farming community. He is firmly behind the market’s two- pronged mission to support local farmers and producers, as well as, to reach the community through access and education. Farm Truck 912 plays a vital role in that mission. “This truck’s main focus is going into underserved communities … neighborhoods that don’t have access to fresh, local produce,” he explained. A grant from Wholesome Wave makes it possible for the market to double funds available through the EBT/SNAP program, making fresh, high-quality food more affordable for low income families. “Unfortunately, dollar for dollar, it’s so often cheaper to buy non-nutritious food ... So, we’re trying to break that cycle through having it physically there, breaking the physical barrier, and also the economic barrier,” Bush said. Bowen, who was wrapping up his first week with Farm Truck at the writing of this article, brings with him a wealth of experience melding community organizing and food issues, including farming and gardening. Bowen originally worked as a community organizer but after a transition to farming, he has since looked for - and found - ways to bring both of those passions together. “From there it was just like, okay, how do I combine these two worlds of people and food; organizing skills with these growing skills that I now have? ... I worked
ISSUE ~ 1 ~ 2018
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Southern SOIL
in a juvenile detention center for youth that were
pects, focused primarily on minority youth. Bowen’s
adjudicated in Washington D.C., for about five years
approach with Farm Truck 912 is to first seek out
and I was a director for the horticulture program
input from the community he is serving.
and also taught science. We had a huge garden and the youth learned how to use the garden to sell
“I like to go into a community and find out what it
things and to make food. And that’s when I became
is their needs are, what their wants are. And that
a certified horticulture therapist as well.”
would take my experience in asking them some very poignant questions that they may not even
28
Bowen continued to work in environments that
have thought of, to guide the process along. But I
used his experience with food production, policy
like to let the community have as much ownership
and education along with community-building as-
in the process as possible because if you’re just
a growing food movement
serving the community, they’re not really learning
support of Savannah’s more affluent and/or food
anything. They’re not gaining any skills. But if you
conscious consumers in order to reach the lower
get them to take control over the situation, then
income neighborhoods that could greatly benefit
they have more ownership and they’ll embody the
from affordable, fresh food options.
principles more.” With committed and energetic leadership, the Farm Truck 912 is a promising program for the
Farm Truck has a promising future with an exciting
Forsythe Farmer’s market. Savannah could very
array of outreach and educational opportunities in
well be the right combination of communities
keeping with the Market’s principles of diversity, ed-
to make a mobile market ultimately successful.
ucation, citizen participation and support of locally
Not currently self-supporting, the truck needs the
grown food.
Grow Movement the
29
Become a “Friend of the Market”, a sponsor, or make a one time donation to help support the Forsythe Market and its mission. Shop! Pick up your groceries while getting some fresh air. Forsythe Market is open every Saturday from 9:00 a.m. - 1:00 p.m. Check out the website for an updated schedule of stops for the Farm Truck. Not in Savannah? Check out the directory to find a farmer’s market near you.
ISSUE ~ 1 ~ 2018
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Southern SOIL
Jovan Sage:
with Food in Mind
J
OVAN SAGE BRINGS HER EXPERIENCE AND PASSION FOR A MINDFUL CONNECTION TO FOOD TO READERS IN EVERY ISSUE. AN HERBALIST AND WELLNESS COACH, JOVAN HAS HER OWN LINE OF TEAS, BITTERS, KOMBUCHA AND MORE AVAILABLE THROUGH SAGE’S
LARDER. SHE IS ALSO THE CO-OWNER AND RESIDENT FOOD ALCHEMIST OF THE FARMER AND THE LARDER IN BRUNSWICK.
I am the creator, herbalist & wellness coach behind
and enjoy food in a deeper way, to recreate those
Sage’s Larder and resident food alchemist and
childhood market joys. I dove into the world of
owner at The Farmer & The Larder in Historic
farmers markets, cookbook collecting, gourmet
Downtown Brunswick Georgia. My story begins in
goods stores, gardening, food preservation and
Kansas City, Missouri with a little bit of New York
fermentation. I was hungry to learn more about
City in the middle.
where my food came from and how food evolved over the last 50-100 years. This lead me to lec-
30
As a little kid working in my grandfather’s shop at
tures, books, building my first rooftop garden and
the City Market, I got to explore the different food
becoming an urban chicken-keeping apprentice.
stalls, food trucks and farmers stands. Touching, seeing and tasting food from all over the world as
A nine hour espresso class led to working in a cafe
well as local farms. It was there that I discovered
and starting what would become Sage’s Larder -
the intoxicating allure of rich coffees, fresh herbs
focusing on jams, syrups, teas and breads. I then
and international spices and teas – lavenders,
bridged my social and economic justice experi-
mints, curries, fenugreek, cumin, peppers, ginger
ence with food justice and farming advocacy orga-
& turmeric. As an 8 year old, working the counter I
nizations. My work then expanded to becoming a
learned to count up change, mix essential and fra-
cafe and food retail consultant and then working
grance oils, and interact with people from all over
as Engagement Director for Slow Food USA for
the world including Nigeria, India and Middle East.
two years where I had the opportunity to live the
This foundation has shaped my palate, influenced
slow food life and travel the world advocating for
my spice and herbalist cabinet, and sparked my
good, clean and fair food for all. This work would
desire to travel.
alter the next decade of my life, leading me to meeting my business and life partner and moving
As it happens, life takes over but you never forget
to Georgia in 2014 and opening The Farmer & The
those early memories. I found myself living in New
Larder in 2015.
York City, working on social justice issues and caught up in the whirlwind of fast food and street
Our space, The Farmer & The Larder, was created
food. I was wanting to change my relationship to
from our love of food and crafting amazing small
a growing food movement food-driven events and dinners - before we even had the name we were hosting events together from Brooklyn to Brunswick. The Farmer & The Larder name was born from his farming of his family land, Gilliard Farms, and my good food company, Sage’s Larder, which focuses on bridging healing and pleasure. I’m excited to continue building the world that I want to see that centers around good food and good community right here in Georgia. 31
Recipe
om Apple Butter
Cardam
pple cider 3 quarts a artered apples, qu e raw 5 pounds sugar in th n sugar or w ro b t h 1 cup lig cardamom on ground o sp le b ta 1
n d cinnamo oon groun sp le b ta 1/2 d nutmeg oon groun 1/2 teasp d allspice oon groun l) 1/2 teasp r (optiona und peppe ro g n o o 1/4 teasp
d e quartere rter. Add th a u q e n ixture o duce by . Puree m to a boil, re s until soft p te u u r in e m id c 5 Bring 30—4 pan, mmer for puree into ver and si sieve. Put r o ) n e apples, co re vered edium sc ture unco od mill (m ok the mix o c I , l it lly through fo a onally unti ices. Usu ring occasi gar and sp ir su st , g o in tw d d r 0 a d to 25 an hour o oven heate w heat for cook in an and over lo to is d ish. o n eth y at the fi (Another m and gloss r e thickens. rk a d e , it’ll b Ultimately degrees.)
ints
Yields 5 p
Apple butter is that taste experience that you never forget as a kid, bringing memories of school trips to the apple orchard -- the sugary, cinnamonfilled apple experience in stark contrast to a Smuckers grape jam. This recipe brings together my taste memories with my love of Indian spices.
ISSUE ~ 1 ~ 2018
Southern SOIL
The Hancock Farm:
new owners, new name, new things to come When the Hancocks moved from Missouri and pur-
Cari Hancock, a licensed florist, has brought her
chased an organic farm in Jefferson County, East
years of experience in floral design to the farm.
Georgia Produce, they probably weren’t expecting to face a hurricane and a freeze within their first
With a recently approved cottage license, the Han-
year of operations.
cocks now offer baked goods and candies including: rolls, bread, cookies, toffee, truffles and more.
But with hard work and determination, they have dealt with the unexpected and are preparing for big
In addition to produce, the Hancocks will be branch-
things in the future. The Hancocks are continuing
ing out to pasture-raised meats, starting with beef.
the organic nature of the farm, but have already made some changes since taking ownership. Most notably, East Georgia Produce is now The Hancock Farm, with updated logo, 32
and so-
cial media accounts to go along with it. Along with the name change, here are some other things you can now expect from the farm. New greenhouses have been added to improve the availability of greens and other vegetables for a longer growing season. As before, the farm will continue to provide fresh fruits and vegetables in season including: roots and greens in the spring: tomatoes, melons, peppers and more in the summer; and roots and greens again for the fall and winter. A three-acre fruit orchard includes pears, plums, persimmons, figs and muscadines. The Hancock Farm is located in Jefferson County near the City of Bartow. If you’re in the area, it’s a quick drive from
a growing food movement
CHRIS TIAN, SPENCER , CO Y, C ARI, ANDRE W, JANICE , MIK E , S AMAN T HA , AUBEN Louisville, Bartow, Wadley or Wrens and visitors are
they’re a great local source for produce, plants and
welcome. Contact the farm for special orders of
organic fertilizer as well. Support your new neigh-
baked goods or floral arrangements, and of course,
bors on this family-run farm near you! 33
Slow Food South Georgia Good, Clean & Fair Food For All
April 23rd Slow Food Tasting May 13th Plant A Seed Mother’s Day Luncheon 1-3 May 17th Slow Food Market Downtown Waycross Local food producers only! 5:00-8:00
June 2nd Tim Armstrong from Eat Your Yard Jax Growing Mushrooms 1:00 June 8th Growing Microgreens 6:00-7:00 June 19th Kids Plant a Seed Event 11:00
May 26th Tessa Chickens 202 10-12
June 26th Making Sourdough 6:30
May 30th Making Jun, The Champagne of Kombucha 6:00
Come Join Us!
Classes will be held at 301 Carswell Avenue, Waycross, Georgia. Go to
for additional information and to sign up for classes or email us at info@slowfoodsouthgeorgia.org. ISSUE ~ 1 ~ 2018
Southern SOIL
Some Kinda Good in the Neighborhood by Rebekah Faulk Lingenfelser
34
34
a growing food movement
G
EORGIA NATIVE REBEKAH FAULK LINGENFELSER IS A FOOD ENTHUSIAST, WRITER, THE COOKING SHOW HOST OF SKG-TV ON YOUTUBE AND THE STATESBORO HERALD’S LONGTIME FOOD COLUMNIST. THE PERSONALITY BEHIND THE BLOG SOMEKINDAGOOD.COM,
SHE IS A GEORGIA SOUTHERN UNIVERSITY ALUMNA AND ATTENDED SAVANNAH TECHNICAL COLLEGE’S CULINARY INSTITUTE OF SAVANNAH. SEARCH FACEBOOK FOR SOME KINDA GOOD OR TWEET HER @SKGFOODBLOG.
How My Love for Local Began
got serious about cooking when I graduated from college and began living on my own. I soon realized if I wanted to eat good food, I needed to learn how to cook it. In college, I had survived on Hamburger
I grew up in a family who loves to cook and enter-
Helper and Subway, and now, it was time to fend for
tain, gaining an appreciation for great food when
myself and nurture my inner-good cook. I believe in
I was very young. Both my parents have large
listening to your life, and it seemed in nearly every
families with lots of cousins, aunts and uncles and
bit of free time I had, I was always watching food
whenever we all gather, good food is always in the
TV or reading cookbooks and food magazines.
mix. I was destined to become a good cook and observed from an early age all the women in my
The first time I visited my local farmers market, I
family offering their very best dishes at family func-
was enthralled. Seeing all the produce, meats and
tions and church suppers. Holidays were filled with
cheeses from the farming community where I lived
golden-brown turkey, three-layer coconut cakes and
awakened a passion in me that had been sleep-
pecan pies, local pig pickings and casseroles of
ing. I would come home with bags full of greens,
every kind, showcasing the foodways of the land.
farm-fresh eggs, pints of plump strawberries and countdown until the next Saturday when I could
As a kid, I can remember watching my Grandma
shop again.
Dot make homemade cathead biscuits and pear preserves, among many other mouthwatering
I’ve often said when you cook with quality ingredi-
dishes. My maternal grandparents had several
ents, they are hard to mess up. Sourcing ingredi-
pear trees in their backyard, and every fall when the
ents locally and eating food that’s in season is not
trees produced their fruit, my grandmother, clad
only beneficial to the economy where you live, work
in her colorful housecoat would venture out to the
and play, but you’re eating food that’s as fresh as it
backyard, basket in hand, to carefully inspect and
can get, which will always taste its very best. If you
choose the perfect pears for picking. I can see the
consider the difference between a pint of straw-
small sterilized jars lined up on her countertop now
berries from a chain grocery store imported from
and smell the aroma of the sweet pears cooking
Mexico or even California, and a pint of strawber-
down with sugar on the stovetop.
ries produced by a Screven County farmer here in Southeast Georgia, which do you think will taste the
Growing up around good food and learning to cook
best? The Screven County berries! There is abso-
it yourself, however, are two very different things. I
lutely no comparison. Understanding how far your
ISSUE ~ 1 ~ 2018
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Southern SOIL
food has traveled to get to your plate is essential in
about growing and producing your own food that
making this distinction.
makes you feel like a survivor, and once you start, there’s no going back. Plus, it’s fun, fresh and Some
Supporting the local food movement isn’t just
Kinda Good!
about shopping at farmers markets. Eating local can mean everything from planting your own
In this feature, I look forward to bringing you reci-
garden, hunting or dining out at restaurants that
pes that showcase ingredients grown right here in
source ingredients from the region. I planted my
Southeast Georgia and highlighting restaurants that
first herb garden in 2017 and had so much success
support the local food movement. I hope you’ll join
I brought the garden back this year, adding on new
me on this journey and be inspired along the way.
plants--even jalapeno peppers. There’s something
36
HAL-24927 Ad for Southen Soil Mag:Layout 1
(con tinued f r om page 2 5)
went off and I knew I wanted to cook. So, I went to Vermont to culinary school. Went to New York City, school of hard knocks, for five years, and that’s where the passion just grew more and more.
3/2/18
12:27 PM
a growing food movement T H E H A LYA R D R E S TA U R A N T G R O U P
Locally sourced. Locally savored. Southern soils. Southeastern waters. Sensational foods. Join us!
“Especially with good ingredients. You can make crap food with good ingredients, you can’t make
CHEF DAVE SNYDER, OWNER
good food with crap ingredients. No matter what you do with that, if you don’t start with something good, you can’t make anything good. You just can’t. “So, that culture was instilled in me, I didn’t know it, back when I was a teenager with my mom. “I love to eat! I love to eat. I don’t eat a lot of Doritos and crappy chemicals, I just overeat like
HALYARDS An Island classic! Local seafoods, grilled steaks, local vegetables, nightly specials, great wines. A buzzing bar with specialty cocktails. DINNER SERVED MONDAY-THURSDAY 5-9PM FRIDAY & SATURDAY, 5-10PM
55 CINEMA LANE • ST. SIMONS ISLAND 638-91OO • halyardsrestaurant.com
a mother, ‘cause I love to do it! So, the culture for me has always been about food. In fact when my mother passed away in November a few years ago. And it was only fitting that she died the month of her favorite holiday. And part of the eulogy was centered around food and Thanksgiving. … it’s that important to me. I love to cook.” Snyder shares his love of cooking with others through cooking classes that he conducts monthly in his restaurant kitchen. (Currently the
tramici neighborhood italian Inspired Italian cuisine for lunch or dinner, inside, barside or outside. MONDAY-THURSDAY, 11AM-9PM. FRIDAY 11AM-10PM SATURDAY, 5PM-10PM SUNDAY 5PM-9PM
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cooking classes are on hiatus while he gets his third restaurant up and running). “We keep it small, six or seven students, because it’s a hands on class. This isn’t where I put 30 people in a room and do a demo. We’re in the kitchen, getting our fingernails dirty. It’s fun because I hand out champagne to everybody and we’re back there chopping and sweating and burning. And people cook their own lunch
A great little taco joint. Authentic, housemade Mexican and Latin foods. Specialty margaritas. Mucho casual! SUNDAY-THURSDAY, 11AM-9PM FRIDAY & SATURDAY, 11AM-10PM
3600 FREDERICA ROAD • ST. SIMONS ISLAND 434-61OO • laplancharestaurant.com
and they take home what they cook for dinner … So, it’s a lot of fun.” ISSUE ~ 1 ~ 2018
37
Southern SOIL
Business Index
W
m
E ARE WORKING TO BE THE DEFINITIVE PLATFORM FOR LOCALLY SOURCED AND SUSTAINABLY PRODUCED FOOD HERE IN SOUTHEAST GEORGIA. THIS LIST INCLUDES BUSINESSES AND FARMS THAT, AT LEAST IN PART, STRIVE TO MEET STANDARDS HIGHER
THAN THOSE SET IN CONVENTIONAL AGRICULTURE. WE HOPE THAT THIS LIST WILL HELP MINDFUL CONSUMERS CONNECT WITH PRODUCERS AND PURVEYORS OF SUSTAINABLE LOCAL FOOD. THOUGH WE HAVE ENDEAVORED TO MAKE A GOOD START, WE ADVISE CONSUMERS TO GET TO KNOW THEIR FARMERS, CHEFS, RESTAURANTEURS AND RETAILERS: ASK QUESTIONS AND LEARN ABOUT WHERE YOUR FOOD IS SOURCED AND HOW IT IS PRODUCED.
Bartow
Cobbtown
Midnight Run Distillary
Dig In Farms
The Hancock Farm, LLC 38
Baxley Miles Berry Farm (Organic and Conventional) Ten Mile Creek Farm
Cumberland Island Greyfield Inn
Darien Canewater Farm
Blackshear
Turnip Greens
Southern Press and Packing
Dublin
Bristol and Brunswick Rabiteye Winery
Brooklet
Dublin Farm and Ristorante de Maria Local Lands Organically Grown Gardens Market on Madison
Eastman
Hunter Cattle
Dodge County Farmers Market
Brunswick
Eden
Farmer and the Larder Gilliard Farms
Garden Botanicals
Richland Rum
Fitzgerald
Sage’s Larder
El Capitan Longhorns
a growing food movement
Glennville
Nahunta
Watermelon Creek Vinyard
Walnright and Son
Glenwood
Newington
Lola’s Organic Farm
Longwood Plantation
Golden Isles Belham Herbals Earth Inspired Bath and Body
Guyton Better Fresh Farms Greenbridge Farm Heritage Organic Farms
Hinesville The Hinesville Downtown Farmers Market
Kingsland Vacuna Farms
Lakeland Gayla Grits Georgia Olive Farms
Lyons Rackettown Wildlife Club
Midville Wildhaven Farm
Midway Foods of the Farm
Southern Native Plantings
Odem Mickey’s Farm, Inc. (Organic Pure Cane Syrup)
Pooler Savannah Sauce Company The Salt Table Two Addison Place Farmers Market
Portal Clark & Sons Organics
Register B & G Honey Farms 39
Reidsville Grassroots Farm Swampy Appleseed Mushrooms
Rocky Ford Jacob’s Produce
Sandersville Downtown Sandersville Market
Savannah 1540 Room
Milledgeville
Alligator Soul
Comfort Farms
Back in the Day Bakery
Green Market Milledgeville
Brighter Day Byrd’s Famous Cookies
Mt. Vernon
Cha Bella: Farm to Table
Hardeman Apiaries
Cotton and Rye
ISSUE ~ 1 ~ 2018
Southern SOIL
East End Provisions
St. Simons Island
Economy Feed and Seed
Halyards Restaurant Little St. Simons Island B&B Savannah Bee Company Sea Island Resort The Market Sea Island Uncle Don’s Market
Elizabeth on 37th Forsyth Farmers Market Frali Gourmet Friendship Coffee Gratitude Gardens Grow. Eat. Repeat. Husk Kayak Kafe Downtown Kayak Kafe Midtown Kitchen 320 Local 11ten Local Farmbag Lucky’s Market Ogeechee Meat Market Prohibitions Russo’s Seafood Savannah Bee Company 40
Savannah Bee Company: Wilmington Island Showroom Service Brewing Company Smith Brothers Butcher Shop South Islands Farmers’ and Artisans’ Market Southbound Brewing Company The Grey The Olde Pink House Restaurant The Salt Table
Statesboro HL Franklin’s Healthy Honey Main Street Farmers Market Scratch Made Catering Three Tree Roasters
Swainsboro Pinetucky Country Meats The Sugar Bowl
Sylvania 4and20 Bakers Boddiford’s Deer Processing Hammons Flatland Farm Old Freeman Family Farm (Danny Anderson’s Real Feed, non-GMO) Savannah River Farms Victory Garden General Store Walker Organic Farms
Townsend Georgia Buffalo Ranch
Thrive Catering
Waycross
Vertu Farm
Waygreen Homestead Guild Waygreen Local Fare Market
Victory Gardens Wilmington Island Farmers Market
Springfield Bootleg Farm, LLC
St. Mary’s Saint Mary’s Community Market
Waynesboro Byne Blueberry Farms Pineland Bakery Southern Swiss Dairy
Woodbine Morning Belle Farms (Organic) Woodbine Farmers Market
a growing food movement
If You Plant It, They Will Come It’s been about five years since I planted my first Mexican Sunflower seeds and I’ve happily included them in my garden every year since! Not only are they are wonderfully easy to grow, and a stunning addition to any flower or vegetable garden, but they also attract an amazing array of pollinators to liven things up! Native bees, honey bees, butterflies and hummingbirds all flock to the bright orange daisy-like petals and yellow pistils full of sweet nectar. These flowers can grow upwards of 4 feet tall and will happily reseed themselves if you allow.
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42
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