Photos courtesy of Tara Ruby Photography
Issue
3
2019
JANUARY / FEBRUARY 2018
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Contents
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AGRITOURISM 101
FARMING THE SEA
PAGE 12 \ WHAT THE HECK IS AGRITOURISM ANYWAY?
PAGE 18\ A GLIMPSE INSIDE COASTAL GEORGIA’S CLAM FARMING
THE NEW GEORGIA GROWN TRAIL 17
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38
44
NATIVE PLANT HIGHLIGHT
FARM TO GLASS
METTER
PAGE 38 \ HOW CRAFT BREWERIES HELP SUPPORT LOCAL SUSTAINABLE FARMING
PAGE 44 \ GEORGIA GROWN COMMUNITY
PAGE 28 \ SAW PALMETTO
04......EDITORIAL 17......THE BOOKWORM
PAGE 24 \ A COASTAL AGRITOURSIM EXPERIENCE
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30......SOME KINDA GOOD 50......BUSINESS INDEX
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Southern SOIL
Editorial
This is a time when people have a growing curiosity
Back in May, I had the opportunity to go on a
process through which it is handled. More people
Culinary Tour of South and Coastal Georgia that was put on by Georgia Grown. The event was held to highlight the wonderful array of produce that comes out of this part of the State and to bring it to the attention of food writers, bloggers, editors and
are beginning to question the ethics of confined animal operations and the treatment of animals raised for meat in conventional facilities. More people are becoming aware of the dangers to our health and our environment with the overuse of
members of the press.
chemicals in conventional agriculture. This shift
I was honored to be included and it was a
is an important opportunity for our community of
wonderful experience to get to tour my own
mindful producers.
neighborhood, if you will, in this way. The tour included both conventional and organic growers with stops at Service Brewing Company, The Salt
in mindset and growing awareness of consumers
It’s a great time to find ways to invite the public in to the process and create meaningful interactions
Table and Pacci’s Italian Kitchen, as well.
between consumers and producers and to give
I enjoyed being able to experience our local
sources.
communities through the eyes of a group of visitors, it really gave me an even greater 4
about where their food is coming from and the
appreciation for what we have to offer. It was three full days of eating delicious meals prepared by talented chefs and being completely overwhelmed by the bounty of produce that Southeast Georgia has to offer. From relatively new crops like olives and citrus to old standbys like blueberries and onions, Southeast
people the opportunity to connect with their food
One of the stops on our culinary tour was in Metter. The City of Metter has recently partnered with the Georgia Department of Agriculture to create what they are calling a “Georgia Grown Community”, highlighting the town’s rural nature and strong agricultural ties and promoting that as a reason to visit and as an asset for new businesses. We have such a fantastic base of agricultural
Georgia is truly a cornucopia of produce.
infrastructure right here and such great natural
Of course, it wasn’t all that surprising to me - this
believe that with strong leadership and consumer
is what I do. I’m out there everyday learning about
support, Southeast Georgia can become a leader
local farms, local foods and the people who grow
in sustainable food production. I’m really excited to
and prepare them.
see what all we can accomplish and where we can
It was also somewhat fortuitous that this event
resources, climate and soils to work with. I truly
go from here!
happened prior to publication of this particular
In this issue, you’ll get to learn about a thriving
issue of Southern Soil. In this issue, we will focus
clam farming operation off the coast. Yes, you read
on agritourism and ways that our local agriculture
that right. Clams are being farmed off the coast of
and tourism can and do come together.
Georgia. Captain Charlie not only farms clams, but
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he also runs a number of commercial fishing boats and owns the Fish Dock Bar and Grill, a restaurant located on Pelican Point where diners can enjoy a seriously good sea-to-table experience. Contributing writer Patrick Holladay will help explain exactly what agritourism is and also tells about the newly formed Hwy 17 Georgia Grown Trail.
And of course, our regular features: Rebekah shares with us her Some Kinda Good recipe for using fresh Georgia shrimp, and the Coastal Plain Chapter of the Georgia Native Plant Society gives us some insight into the saw palmetto plant.
LeeAnna Tatum
LEEANNA TATUM, Editor
Kirsten Breau shares her experience with some of the local craft breweries in Savannah and ways in which they endeavor to support local farms and embrace sustainability.
(See photo collage of the culinary tour on the next two pages.)
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Georgia Grown Culinary Tour of South and Coastal Georgia
Southern SOIL
Photo Credits: Georgia Grown and Photographer Michael Hrizuk.
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JAY MCCRANIE OF MCCRANIE FARMS ON BLUEBERRY HARVESTER. MCCRANIE FARMS HAS 50 ACRES OF CERTIFIED ORGANIC BLUEBERRIES IN CANDLER COUNTY.
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CHEF VIRGINIA WILLIS AND JON JACKSON DISCUSSING THE PORK SUPPLIED BY COMFORT FARMS
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AGRITOURISM IN ACTION AT HUNTER CATTLE
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CHEF LAUREN TEAGUE AND ANCIL JACQUES OF SWAMPY APPLESEED MUSHROOMS
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CHEF TODD RICHARDS, SEE A REVIEW OF HIS COOKBOOK SOUL ON P.17
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SOIL a growing food
movement
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C ONTAC T US 10
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agritourism [ ag-ri-too r-iz-uh m ]
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Agritourism 101:
what the heck is agritourism anyway?
by Patrick Holladay
Well, first of all “agritourism” is a portmanteau.
There is a bevy of benefits for the agribusinesses
I know, I know. You’re not reading this for a
that expand into agritourism. Certainly the
vocabulary lesson. But a portmanteau is just a
additional on-farm income is at the top of that
word that is made from two existing words. In this
list. That said, however, there are plenty more
case, “agriculture” and “tourism”.
positive benefits from agritourism. These include stewardship of natural resources, understanding
Imagine that the word “agriculture” and the word
of agricultural practices, the importance of small-
“tourism” are hurtling towards each other at an
scale farms, agricultural education, traditions
earth-shattering speed. When they crash into each
and heritage of a place, understanding where
other, they blow apart and create a brand new word,
food comes from and the position of the farmer
“agritourism”. In its most basic sense, agritourism
in the supply chain, enhanced food security, an
is a way for people with an agribusiness to diversify
opportunity to experience ruralness, and a way
their revenue by having tourists come visit. You
to interest young people in becoming the next
know … make more money!
generation of farmers and food producers.
The Georgia Grown program of the Georgia
Agritourism products run the gamut. It is really
Department of Agriculture defines agritourism as,
up to the farmer’s own creativity and innovation
“operators, managers, landowners, landlords and
to decide what to share with tourists. Visitors can
tenants in shared tenancies, who is a producer of
do farm stays in places like a Bed & Breakfast, go
an agricultural commodity(s) and allow the public to visit the working agricultural operation for the purposes of experiencing, including but not limited to, education, entertainment, relaxation, hospitality, shopping and dining.” In South Georgia, agritourism can be part of the operations of farmers, ranchers, aquaculture operations or just about any agricultural business that is using tourism as a way to generate additional income. There is also a very important connection between the farmer and the guests that is a direct and familiar interaction for the visitor experience. (con tinued on page 1 4)
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on production tours to see how certain products are made, take self-guided walks, see heritage museums and antique farm tools or tractor collections, participate in classes, demonstrations and workshops, do U-Pick outings to collect local foods like blueberries and strawberries, pet farm animals, go fishing or sit and enjoy themselves in a café or tea room.
And agritourism can do amazing things to revitalize farms and communities. I’ll give you an example from my own work as a tourism researcher and consultant. We won’t stay in Georgia for this one, although much of what I will mention can work in South Georgia too. You’ll remember in September of 2017, Hurricane Maria came barreling up the Caribbean Sea, devastating islands in its wake. One of those was Puerto Rico. One of the hardest hit areas was a central mountain municipality named Utuado. It took local authorities over a week and a half to begin giving assistance after the hurricane hit this region. It took almost a month and a half for federal authorities like FEMA to arrive and provide assistance to this area. But the people there are very resilient and immediately began rebuilding to be even better than before. Utuado is an area that is traditionally agricultural
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with a strong emphasis on coffee farms; coffee does very well in this part of the island. Hurricane Maria crushed the coffee farms but with effort they are coming back. And along with renewed agricultural production is a strong interest in agritourism. For this agritourism destination in Utuado, the main focus will be on a 13-acre demonstration farm and a plant nursery. The land of the demonstration coffee farm also has a coffee roasting facility from the 1960s, which will be rehabilitated to act as an information and tour booking center, heritage museum, and café.
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produced foods, gifts and local handicrafts. Visitors will also be able to book lodging and recreational activities through the information center, which will coordinate offerings with local tourism partners like other nearby farms. So there you go. This is agritourism in a nutshell. Go ahead, let your inner farmer dance with your inner tourist. Go Tourists will be able to tour the renovated
for an overnight stay at a local farm, a hayride to a
coffee roasting facility and see first-hand the
pumpkin patch in the Fall or to a U-Pick for a gallon
equipment that was used to roast coffee in the
of strawberries. I guarantee is will be good fun and
1960s and 1970s during the peak of this facility’s
you’ll learn something wonderful about the world of
production. In the café, visitors can relax, purchase
agriculture along the way.
coffee and other beverages as well as locally 15
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ISSUE ~ 3 ~ 2019
Southern SOIL
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reading the best and weeding the rest
A
REVIEW BY LEEANNA TATUM OF SOUL: A CHEF’S CULINARY EVOLUTION IN 150 RECIPES BY CHEF TODD RICHARDS
Soul: A Chef’s Culinary Evolution in 150 Recipes is a cookbook by Chef Todd Richards. This is a cookbook that brilliantly walks the line between storytelling and recipe-sharing. The food takes center stage with just enough narrative to make you want to read it from cover to cover and photographs that will make you want to leave it out on your coffee table to page through over and over. Richards is a self-taught chef who grew up in Chicago with roots in the South. His food journey is rooted in soul food traditions but influenced through life experience and exposure to global cuisines. This book provides a deeply personal view into Richards’ experience and resulting philosophy of food. Richards doesn’t confine himself to a narrow description of soul food and the confidence and freedom he feels to express himself in the kitchen is conveyed to his readers. We’re given permission to color outside the lines as well. Richards frequently suggests to his readers that cooking is not all about perfection or even the end result, cooking is also about experiencing the moment and connecting with friends and family. Introducing a particularly tricky recipe, Richards reminds us that “...the act of cooking is really
about losing yourself in the process and showing people how much you love them.” As someone who wants to understand the why of things, I found this cookbook to be very satisfying. Richardson not only provides a backstory to many of the recipes that gives a personal connection, he also explains why 17 certain ingredients are used or ways the recipe can be manipulated or altered with substitutions or variations in the process. By providing some context for the recipe, he allows for freedom of expression and experimentation with his creations. This is a cookbook that you’ll want to read and you’ll want to preserve it because it is beautiful to look at, but it’s also one that I think will prove useful to have in the kitchen… maybe I need a second copy so that I won’t mind if it ends up with the usual spills and drips and splashes that are inevitable in ISSUE ~ 3 ~ 2019 my kitchen!
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Farming the Sea
by LeeAnna Tatum The imagery that comes to mind when we think of
of clams “grazing” on algae that is filtered from the
farming is usually bucolic in nature and includes
sea. Instead of rows of neatly planted vegetables,
things like farmers, tractors, grazing livestock, neat
you will find grids of carefully laid netting; and
geometric rows of vegetation and fields of green.
shades of green are replaced with the colors of the
None of this applies, however, to clam farming.
mud and the sea and marsh - shades of blue and gray and brown interspersed with splashes of green
At Sapelo Sea Farms located in Townsend, you
where the marsh grass thrives at the edges of land
won’t find a farmer. Instead the operation is run by
and sea and boundless sky.
Charlie Phillips, or Captain Charlie, as he is known. And he doesn’t do his farming from a tractor, the
Though it may not mesh well with our traditional
machinery he relies on is his airboat. There are no
views of land-based farming, the process is very
cows grazing on pastures, but you will find plenty
much the same. It all starts with a seed. 19
Seed clams, tiny little things about the size of a pinky fingernail, are brought in from hatcheries, Captain Charlie gets most of his out of Florida. They are spread out in a protective netting and then taken by boat where they are placed in the deep mud of the marsh. In their protected environment, the clams are free to filter the seawater and feed on the algae which allows them to grow. (con tinued on page 20)
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back in the mud where they will continue to feed and grow for approximately 18 months. Though there isn’t much of a local market for clams, more than 70 percent of local clams are shipped out of the State, Coastal Georgia is a prime location for farming clams. Georgia marshes make a perfect habitat for clams. They need lots of mud to dig into, strong tides to keep their water supplies fresh and space away from developed areas or It takes approximately two years for clams to go
other sources of contamination.
from seed to harvest. At Sapelo Sea Farms, the process of seeding and harvesting is perpetual. But
“Georgia has probably close to a third of all the
between seeding and harvesting, there is a process
marsh on the East Coast, so we have a lot of filtering. We also have higher tides until you get to New England,” Charlie explained. “Nobody south of New England has the kind of tides that we have, even in the Gulf of Mexico. We have a lot of tides, a lot of flushing, a lot of marsh for filtration. We keep our shellfish beds away from developed areas that are sources of contamination.”
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These favorable conditions mean that clams can be harvested year-round and closures are rare. similar to transplanting where the growing seed clams are taken up at about four months, spread out and dispersed into netted bags with larger holes and given the space they need in order to grow to a harvestable size. Then they are placed
Even places like Florida and Maine which are perhaps more known for their clam production have to close for harvesting more often due to red tides which contaminate the waters. Georgia’s coast is not only a great place for growing clams, but clams are a great asset for Georgia’s coast. As Captain Charlie explains it, “Basically all they do is eat algae. They filter and actually clean the water while they’re growing. You don’t feed them, there’s no hormones or antibiotics, so all they do is just clean the water while they’re growing. So, it’s about as clean an industry as you can possibly get.”
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Captain Charlie has been farming the sea for more than twenty years, but he has been fishing the sea for far longer. Working shrimp boats from the age of 14, there isn’t much he hasn’t done in the fishing industry. “I moved down here from Jesup when I was probably in the seventh grade. My dad had a shrimp boat built, so I was slave labor on the shrimp boat,” he said with a laugh. “I grew up always doing something on the water.” 21 “It’s hot, hard work,” Charlie said of his time working fishing boats. Charlie went from fishing on boats to running the fishing boats, to overseeing the docks. He then bought the dock and the fishing business from his father. So, when his father decided he wanted to sell the restaurant at the dock, Charlie decided to buy it. He wasn’t all that interested in the restaurant business per se, but he did want to keep the property and he also saw it as an opportunity to help educate the public about seafood and sustainability. “I want to educate people,” Charlie said, “and teach
And that is important to me.”
them, this is what you do if you take care of your environment and your water quality. These are
When he took over Pelican Point, Charlie changed
things you can do. You can give people jobs, you
more than just the name. It’s new name The Fish
can produce stuff and you can do it sustainably.
Dock Bar & Grill reflects a new commitment to (con tinued on page 2 2)
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provide diners with a sea to table experience that
Diners can enjoy seafood with
they can’t get elsewhere. Situated on the edge
confidence knowing that it is
of the marsh alongside the Sapelo River, the
some of the freshest available
restaurant’s location gives diners the opportunity to
and that Captain Charlie knows
watch fish and shrimp boats as they bring in their
how to select the best for his
catch.
patrons.
“They can come in and sit at the restaurant and
“I know all the people at the
watch the river and say, ‘that vermilion snapper you
docks, I used to unload fish
were eating came off that boat right over there.’
and I fished shrimp for years,”
And you can’t do that anywhere else.”
the Captain explained. “I know shrimp and I know fish. I don’t admit to knowing a
“Even when I’m buying shrimp,” Charlie continued. “I make sure I’m getting them without chemicals. I know where they came from. I know what docks they came off of, a lot of times, I know what boats they came from. And I know shrimp because I’ve done it for a long time.”
hell of a lot about anything, but I will say that.” And of course, there is never a shortage of fresh clams available to have on the menu. Charlie asserts that clams tend to be overlooked in favor of oysters here in Georgia, but he reckons that
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All photos in this article courtesy of: Tara Ruby Photography
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could come down to a lack
add a little cilantro or something if you want, add
of knowledge about proper
in a quarter cup of white wine and then put the lid
cooking methods - once over-
on it. That wine steams the clams and as soon as
cooked, clams become very
they start opening, pull them out. You don’t want to
chewy and less appetizing.
overcook them because that will make them tough.”
“Avoid overcooking by eating
“Then you can take that broth at the bottom of the
them raw,” he said with a
pan and it’s really good for french bread. You may
smile. “It’s very, very tender.
have some grit in the bottom of the pan, so you just
And it’s salty.”
leave that in the pan when you pour the broth off. Really, really easy.”
If, however, you’d prefer to have them cooked to perfection, follow these simple instructions from
When it comes to a sustainable product that
the Captain himself.
actually improves its environment, it’s hard to think of anything better than a clam! So, next time
“We cook a classic clam in the restaurant. Basically
you’re hungry for seafood from a shell, give a fresh,
steamed in a broth with garlic and spices, that’s
Georgia clam a try! Southeast Georgia is truly
an easy way of doing it … Get a cast iron or heavy
blessed with abundance, but who knew we can
skillet with a lid, put a couple tablespoons of olive
even farm the sea?
oil in there, saute some garlic, drop the clams in, 23
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Photo courtesy of Patrick Holladay
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The New Georgia Grown Trail 17: a coastal agritourism experience
P
by Patrick Holladay
icture this: cruising down a scenic rural highway, windows wide open, wind in your
Check out
face; a leisurely drive with stops to visit all
the local sites and discover how cattle is raised, how beekeepers get their honey and how farmers grow all those delectable seasonal vegetables!
for a look at all the Georgia agritourism trails.
Who doesn’t love a cruise down a scenic, rural highway? Well, we have one of our very own in coastal Georgia, U.S. Route 17, which is more affectionately called Coastal Highway 17. And
wonder how they make blueberry wine?), breweries,
recently it received its designation as our newest
distilleries and shops.
Georgia Grown Agritourism Trail. I may be a bit biased since I’m one of the members of the
Some of the qualifying characteristics to become
inaugural Board of Directors for the Highway 17
a Georgia Grown Trail include a rural feel, an
Trail but this thing is going to be awesome.
agricultural commitment, educational elements, tangible heritage and a diversity of destinations
GA Grown Trail 17 became a reality in the summer
from farms to roadside stands to artisanal food
of 2018, after Georgia State Representative Jeff
producers.
Jones from District 167 pushed through the legislation to establish this agritourism route. And
Participants along the Georgia Grown Trail 17 will
it is now Georgia’s 4th agritourism trail. Georgia
include farmers, ranchers, aquaculture operations,
Grown Trail 17 stretches the entire 100 miles of our
artisans (think bread, cheese and honey to name
gorgeous Georgia coastline.
a few), retail attractions and lodging like bed & breakfasts. Each of the featured destination of GA
This journey starts in the south near Kingsland and
Grown Trail 17 will also be a member of Georgia
runs all the way up to the Georgia - South Carolina
Grown.
border near Savannah. The idea is to get people off-the-beaten path (and I-95) to visit all coastal
In August of 2018, ribbon cuttings happened all up
Georgia’s wonderful family farms, farmers markets,
and down Coastal Highway 17 to kick-off this new
wineries, U-pick fruit farms, processors (ever
fun, initiative. Representative Jeff Jones, Georgia (con tinued on page 26)
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(con tinued f r om page 2 5)
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GA Grown Trail 17 ribbon cutting in Brunswick at Rabbiteye Winery
Department of Agriculture Commissioner Gary
of Transportation to develop and locate signs all
Black, local government officials, business owners,
along the route for motorists to follow. Along with
farmers and more toured six counties along the
that will be a unified push to market and promote
coast—Camden, McIntosh, Glynn, Liberty, Bryan
this agritourism trail for all to come and visit.
and Chatham—stopping at GA Grown attractions along the way to hold the ribbon cuttings.
So, keep your eyes open for this exciting new attraction. There will be so many exciting
Moving forward, the leadership of the Georgia
opportunities to taste, touch, smell and experience
Grown Trail 17 will be recruiting farmers and other
all of the amazing coastal fresh, local and seasonal
agriculture and aquaculture operations interested
food that Southeast Georgia has to offer! I can’t
in becoming a member of the agritourism trail. A
wait, can you?
map will be published for tourists to follow and there will be plenty of information on forthcoming web and social media sites. Another important initiative is the work with the Georgia Department
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Native Plant Highlight: Saw Palmetto Serenoa repens (W. Bartram) Small (Saw Palmetto) Gail Farley, Coastal Plains Chapter- Georgia Native Plant Society Serenoa repens, commonly called saw palmetto, in North America is found primarily in the coastal areas of Louisiana, Mississippi, Alabama and Georgia. Saw palmetto is native to almost all counties in Florida. Found below Georgia’s Fall Line, Serenoa repens is documented to occur in nine natural environments in the Georgia Coastal Plain Provinces. It’s found on hardwood hammocks of the Okefenokee Swamp, upland and lowland Maritime forests, pine flatwoods, barrier islands and more. It’s ubiquitous to coastal Georgia. (photo: Karan Rawlins, Bugwood.org) 29
Saw palmetto’s landscape profile, compared to its tall and regal relative, Sabal palmetto or Cabbage Palm, is a would-be palm tree whose trunk sprawls on the ground and trips hikers not paying attention to where they’re walking. It’s the horizontal growth habit of Saw palmetto’s stems or trunk that gives Serenoa its species name “repens” which is Latin for ‘creeping’. The genus - Serenoa - is named for the saw-like edges of the palms’ petioles or stems. “Serra” is Latin for ‘saw’.(photo: Bugwood.org) It’s the sharp, saw-like appendages that run the length of the petiole edges that is its characteristic trait. It’s also one of the reasons why saw palmetto is such an ecologically valuable ‘key stone’ species. The saw palmetto shrub is armed with an abundance of protective, overlapping saw-toothed stems, a 3-8’ canopy of pointy, prickly, 3’ wide, evergreen fan-like palm (con tinued on page 30)
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fronds and a swath of gnarly, tough trunks grabbing the ground. It’s for these reasons Serenoa repens is
While providing cover, Serenoa repens flowers and its fruits feed a horde of birds, pollinators, mam-
a fortress for both predators and prey alike.
mals and reptiles. When in bloom, the fragrant,
Endangered Florida panthers and black bears
panicles attract 300 plus insects that forage on the
use palmetto colonies as cover. Burrowing owls,
bloom’s pollen and nectar. Honey bees collecting
endemic to a few counties in central to south
the floral resources create in their hives a very pop-
Florida, dig burrows in the sandy soils surrounding
ular ‘palmetto honey’. (photo: Bugwood.org)
the palmetto’s ground hugging stems. Snakes, birds (Crested Caracara, Scrub Blue Jays, Sandhill Cranes, Grasshopper and Bachman’s Sparrows and Sedge Wren), reptiles, and other wildlife (Beach mice, Cotton mice and Golden mice) escape predation inside the protective barrier of dense palmetto clumps. Serenoa repens is the host plant for the Palmetto skipper caterpillar. Overall, more than 100 bird species, 27 mammals, 25 amphibians, 61 reptiles and 300+ insects use saw palmetto as cover and/or food.
perfect, small yellow-white flowers borne on stalked
The fruit, noted in 1898 for its “great fattening properties” is high in crude fiber and an energy-rich food. It’s a major food source for many wildlife - black bears, white-tailed deer, raccoons, foxes, opossums, gopher tortoises, turtles, feral hogs, wild turkey and bobwhite quail. Pollinated primarily by female native bees and honey bees, if present, the fruit is a fleshy, ellipsoid drupe about ¾ inch long, which turns from a young green or yellow to a ripe bluish or black fruit. (photo: Bugwood.org)
30
Palmetto fruits have been used historically to treat diseases of human reproductive glands, as a digestive aid and to treat colds and bronchitis. A Google search of Serenoa repens shows scholastic articles that refer to current research on the medicinal value of saw palmetto fruits. Drive the back roads of South Georgia and it’s not uncommon to see a sign ‘Wanted: Palmetto Fruits’. What started as a
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cottage industry is now the domain of pharmaceu-
consider saw palmetto a nuisance and fire haz-
tical research into the medicinal benefits of Serenoa
ard, although it’s reported that Saw Palmetto is an
repens fruit to treat prostate disorders, promote
important winter food source for cattle in South
urination and reduce inflammation.
Florida. Sheep have been used to keep palmetto growth in check.
Ethnobotanical studies and coastal archeological sites show Serenoa repens has been an important
Fire only stimulates Serenoa repens to grow back
food and cultural resource for Southeastern tribes,
with vigor. The palm fronds are highly flammable,
such as Tequesta, Seminole, Creek, Miccosukee
but the ground hugging stems, branches, roots are
and pre-Columbian peoples. Ripe fruits were gath-
fire adapted. The charred outer skin of palmetto
ered and eaten in late summer or fall. Naturalist
stems following a fire are called ‘alligator backs’ as
William Bartram, who named Serenoa repens on his
the exterior burned surface looks like the back of an
travels through the southeast in 1770s, noted that
alligator. (“alligator back” photo c/o Bugwood.org)
tribes made much use of the palms. Saw palmetto petioles were stripped of its ‘saws’ and split into strips for use in basketry and sieves. African Americans made saw palmetto hats and sold them to southern soldiers. Stalk fibers were made into fish drags, rope and brushes by the Seminole. The palm fronds served as roofing material
31
for homes, were crafted into dance fans, rattles and toy dolls. The photo below shows palmetto fronds trimmed into fans (photo taken Heather Brasell at Day in the Woods event, March 2019 at Gaskins Forest Education Center in Alapaha, GA)
Another way to generate new growth is to cut back all the fronds, hoping the plant won’t come back. The author’s spouse tried this on a Saw Palmetto clump near the mailbox. Within a year, the clump had sprouted a larger, fresh set of new green palm fronds. And so it remains to this day. It’s now in full bloom, smells quite fragrant and has many insects on its blooms. (photo: author, Gail Farley, p 32) Tasked with removing a palmetto clump in the backyard, my husband hacked, dug, axed, and chainsaw attacked the very stubborn clump. He
Palmetto’s value to wildlife and humans stops when
did prevail, but later said saw palmetto is “a vicious,
cattle ranching or farming is mentioned. Ranchers
worthy opponent of any yards man; it’s a survivor”. (con tinued on page 32)
ISSUE ~ 3 ~ 2019
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We now live peacefully with the Serenoa repens
ing the wildlife)...that find cover, food and nesting
clumps that populated our landscape when we
habitat within the protective and nurturing bastion
bought our coastal St Marys, Georgia home in 2010
that is Serenoa repens. Saw palmetto is a native
(minus the one Mr. Farley removed).
plant worthy of respect. Its wildlife and human value in habitats where it occurs should never be
Throughout the year, we enjoy the constant stream of wildlife – birds, pollinators, butterflies, insects, rabbits, snakes, armadillos (and our two dogs chas-
32
taken for granted.
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ISSUE ~ 3 ~ 2019
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Photo courtesy of Rebekah Faulk Lingenfelser
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Some Kinda Good in the Neighborhood by Rebekah Faulk Lingenfelser
F
OOD NETWORK STAR FINALIST REBEKAH FAULK LINGENFELSER IS A FOOD ENTHUSIAST AND WRITER. HER BLOG, SOME KINDA GOOD, FEATURES SOUTHERN, COASTAL RECIPES, LOCALLY SOURCED AND IN-SEASON. A GEORGIA SOUTHERN UNIVERSITY ALUMNA, SHE ALSO ATTENDED SAVANNAH TECHNICAL COLLEGE’S CULINARY INSTITUTE OF SAVANNAH. TO LEARN MORE, LIKE SOME KINDA GOOD ON FACEBOOK, FOLLOW @SKGFOODBLOG ON TWITTER AND INSTAGRAM OR VISIT REBEKAHLINGENFELSER.COM.
Shop Local for Wild Georgia Shrimp and Grits Shrimp and Grits: The Lowcountry staple has been around for more than 100 years and you can hardly visit a restaurant these days without seeing it on the menu. In 2011, Shrimp & Grits was the most popular dish served at weddings across the United States and remains a popular choice today. The cookbook, Mastering the Art of Southern Cooking by Nathalie Dupree and Cynthia Graubart, says the first printed copy of the original recipe, titled “Shrimp and Hominy,” was located in the 1930 edition of Two Hundred Years of Charleston Cooking. Many variations of the recipe exist today, but one thing is certain: a recipe is only as good as the quality of ingredients. We’re especially blessed in Statesboro and Savannah to live near the coast where wild Georgia shrimp is easy to come by and Georgia farmers are aplenty, producing those healthful vegetables like sweet red bell pepper and jalapenos that accompany the special sauce in my shrimp and
grits recipe. Statesboro is even home to Freeman’s Mill–stone grinding grits and cornmeal daily. Here’s a tip: When cooking grits, always take the opportunity to layer in depth of flavor. Instead of using water, try milk or broth. I love the creamy texture milk gives grits and the flavor of them when they’re cooked in chicken or beef broth. That special touch takes the dish from mediocre to restaurant quality faster than you can say “Go Eagles.” Whenever possible, shop local. Nothing beats sitting down to a meal grown on Georgia ground, planted by the hands of people in our own community and supporting the local farmers. One visit to the Statesboro Mainstreet Farmers’ Market or the Forsyth Farmers’ Market and you’ll be well on your way to cooking my Shrimp & Grits with a white wine sauce featuring regional ingredients such as Hunter Cattle Company’s hardwood smoked bacon, Prosser’s Wholesale Shrimp in Brooklet or Russo’s Seafood in Savannah. (con tinued on page 36)
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Southern SOIL (con tinued f r om page 35)
Did you know? This recipe earned me my first national TV appearance, as a Season 2 contestant on ABC’s The Taste. When Anthony Bourdain took a bite, he said he was surprised I wasn’t a restaurant chef. Now, that’s high praise!
requested meals. I hope it will become a favorite at your house too. Keep in mind that in Georgia, shrimp season officially kicks off mid-June through January. For my shrimp recipe round-up, visit SomeKindaGood.com.
Since then, I’ve made this famous dish countless times and it is among my friends and family’s most
Some Kinda Good Wild Georgia Shrimp & Grits Serves 2 – 3 •
1 pound of Wild Georgia Shrimp, peeled and
•
1 Medium Red Bell Pepper, diced
deveined
•
1 Jalapeno Pepper, minced
1/2 Cup Jim Dandy Quick Cooking Grits
•
2 celery stalks, sliced
(Not instant)
•
1/4 Cup white wine
•
2 Cups Chicken Broth
•
1 cup whole milk or heavy cream
•
1/2 cup of freshly grated Parmesan cheese
•
3 Tablespoons Butter
•
4 Slices Thick cut, Hickory Smoked Bacon
•
Salt & Pepper
•
1 Large Shallot, thinly sliced
•
Old Bay Seasoning
•
1 Large clove of Garlic, minced
•
Green onion, for garnish
•
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Directions: Cook grits according to package directions, using chicken broth in place of water. Season with salt and pepper, then add butter and stir in Parmesan cheese. Meanwhile, cook bacon until crisp. Drain on paper towels and set aside. In the bacon fat, sauté the shallot, bell pepper, jalapeno and celery. Cook for 3 – 5 minutes, until vegetables become fragrant and translucent. Add garlic and stir for about 30 seconds. Once vegetables have married together, add the white wine and bring to a boil. Let cook for 2-3 minutes, reducing the liquid slightly. Stir in milk and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes to let the sauce thicken. Season with salt and pepper to taste.
Season shrimp with Old Bay. Add shrimp to sauce and stir. Increase heat to medium, and cook shrimp until they turn pink, about 3 – 4 minutes. Remove from heat. Be careful not to overcook the shrimp. To plate, heap grits onto a plate and top with shrimp and sauce mixture. Garnish with crumbled bacon and green onion. Enjoy!
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Photo courtesy of Rebekah Faulk Lingenfelser
ISSUE ~ 3 ~ 2019
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Southern SOIL
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a growing food movement
Farm to Glass
How Craft Breweries Help Support Local Sustainable Farming by Kirsten Breau Editor’s Note: Here in Southeast Georgia, we have a growing number of small batch breweries that are finding their own niche in the marketplace and, in many cases, are finding interesting ways to practice sustainability and source local ingredients. In this issue focusing on agritourism, we thought it would be a great time to highlight a few and bring some attention to the industry. But our editor-in-chief is not much of a beer-drinker, so we needed to find someone better suited to write this article. Enter Kirsten Breau. Kirsten was finishing up her year at Forsyth Farmers Market through VISTA Americorp and just happens to be a craft beer enthusiast. So, without even the gentlest of arm-twisting and only the promise of free beer, Kirsten agreed to check out some of the local breweries on our behalf and give us a peek into ways these small local businesses embrace sustainability. On behalf of Kirsten and myself, thank you so much to Natalie Alexander at Southbound Brewing Company, Kevin Ryan at Service Brewing Company and Justin Carapella at Moon River Brewing Company for hosting Kirsten for a tour and tasting and for your dedication to supporting our local communities.
39
Since 2016, the majority of Americans have lived
This bill passed five years after Southbound
within ten miles of a brewery, making the local
Brewing Company, located in West Savannah,
craft brewery a staple of communities across
was founded. “Until September 2017, we weren’t
the United States. Craft breweries are particularly
allowed to sell pints directly to consumers, so you
representative of the cities or towns where they
could come here and we could sell you a tour and
are located, with many of them catering their beers
we had to give you the beer for free,” explained
to local seasons and flavors and only distributing
Natalie Alexander the marketing and events
across small areas.
coordinator for Southbound.
Georgia boasts over 65 breweries and brewpubs
It was a hot June afternoon and we sat inside the
throughout the state. A large number of these
taproom at Southbound Brewing, which was closed
breweries were founded in the last year following
but still bustled with activity. A batch of Hop’lin IPA
the passing of Senate Bill 85 in October 2017. The
was being brewed behind us and the spent grain
passing of this bill allowed breweries and distilleries
gathered in large bins to our left was waiting to be
in Georgia to sell directly to the consumer for the
picked up by Bethesda Farms and Hunter Cattle
first time since Prohibition.
and recycled as animal feed. Alexander continued, (con tinued on page 4 0)
ISSUE ~ 3 ~ 2019
Photo courtesy of Kirsten Breau
Southern SOIL (con tinued f r om page 39)
“It’s pretty impressive some of the great breweries that have come out of that, we have a lot of strong breweries across Georgia.”
Spent grains are a by-product of the brewing process and make a protein and fiber-rich feed that can be given to cattle, pigs, sheep, goats, rabbits and chickens. in bright earthy colors. Their Discography series Five breweries and brewpubs call Savannah home,
feature IPAs and Sours named after genres of
of them Southbound was the first manufacturing
music that they evoke. Most recently to join the
brewery to set up in the Hostess City. Southbound’s
series is Americana, a light, juicy IPA perfect for
beers have strong musical influences, upon walking
summer and your July 4th barbeque.
through the front door of the taproom you are
40
greeted by a larger than life guitar player painted
Mountain Jam is one of Southbound’s year-round
from floor to ceiling on the wall of the mill room
brews with obvious musical influences. It is a light
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bodied Southern Lager with a sweet start and
is grown in the Midwest where the open land is
hoppy finish. In the taproom you can also find an
plentiful. For that reason, the majority of the local
experimental tap with Mountain Jam, combining
ingredients used in craft beers are the specialty
different fruits or flavors to the original recipe.
ingredients added to the beer during the boiling
“That might be something we will try to get locally
process.
sourced ingredients for, from the farmers’ market or see what’s in season,” Alexander said as she poured a sample of the aromatic and slightly sweet Strawberry Mountain Jam currently on tap. “The challenge with craft beer is getting a lot of local ingredients,” explained Kevin Ryan co-owner of Service Brewing Company, a veteran owned and operated brewery in downtown Savannah. While there are some hops grown in Georgia, Ryan explained that hops grow better in more temperate regions. Much of the malt that is grown in the U.S.
Service Brewing is devoted to giving back to the Savannah community. To date, they raised over $100,000 for local charities. Celebrating service to others is the focal point of the tap room with a blackboard where patrons are invited to answer the question: How do you serve?
“We want to source as much as we can to support our local producers and our local community,” Ryan continued, “We make a Red, White and Blue beer for instance that uses hibiscus and blueberries that are grown here in Georgia.” This patriotic beer usually makes its way to the taproom for Flag Day on June 14th, highlighting Service Brewing Company’s commitment to our local community and service members. The Old Guard Bière De Garde is another brew on tap at Service highlighting a local ingredient, over 400 pounds of Savannah Bee Company honey. As we sipped the malty Belgian-, French- saison style beer Ryan described how each year the beer is a little bit different because of the unique flavors left behind by the different types of honey they (con tinued on page 4 2)
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Southern SOIL (con tinued f r om page 41)
incorporate from Savannah Bee Company, “Honey is 95% fermentable so it’s going to leave a little bit of flavor behind depending on the style of honey used, whether it’s wildflower or orange blossom or acacia.” This creates a beer unique not only to Savannah, but to that season and batch. Moon River is Savannah’s only Brew Pub and
“We have to respect the Earth. We don’t get barley or hops, or the fruits and spices, let alone water we use without keeping that stuff safe and that stuff good.”
predates the first brewery in the city by fourteen
Justin Carapella, lead brewer Moon River Brewing Company
The GoLoCo Gose we sipped while we spoke
years. In 2013 they added a beer garden on site to take advantage of Savannah’s beautiful sunny days. Their pub’s beer menu features four year-round brews and six seasonal options, leaving a lot of room to play.
was a new beer to the menu. It’s a sour ale with a surprisingly refreshing saltiness that features Loquats harvested from Old Roberds’ Dairy Farm in
42
At Moon River Brewing Company, creating a beer
Savannah. It was born from a home beer Carapella
that is unique to Savannah is part of the draw to
crafted for the wedding of his friend, Vertu Farm
craft brewing. While touring the historic building
owner Chris Molander, with loquats Molander had
on Bay Street (formerly City Hotel, the first hotel in
gathered.
Savannah), Lead Brewer Justin Carapella described this attraction, “Beer should be something that you can get here and it’s a special thing to this location. Our beer doesn’t leave Georgia it’s only really in Savannah and the outlying areas.” To achieve this Carapella tries to incorporate ingredients that are seasonal and local as often as possible.
When asked about Moon River’s commitment to sourcing locally and brewing sustainably, Carapella summed it up beautifully. “Sustainable brewing to me is a responsibility that we have to be true to what we’re creating. To make something that is special and not just another commodity. In order to use the flavors and to make our beer interesting we have to respect where it comes from, and where the ideas come from and the people that help us get there. We have to respect the Earth. We don’t get barley or hops, or the fruits and spices, let alone water we use without keeping that stuff safe and that stuff good. It’s a focus on the quality.”
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Photo courtesy of Kirsten Breau ISSUE ~ 3 ~ 2019
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Southern SOIL
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a growing food movement
Metter:
Georgia Grown Community
by LeeAnna Tatum Everything’s better in Metter! Situated about
halfway between Macon and Savannah on I-16, the City of Metter is ideally situated to entice drivers off the interstate to refuel and refresh. But in an effort to become more of a destination point rather than a stop-over, Metter is embracing its rural roots. Through a pilot program of sorts initiated within City leadership and approved by the Georgia Department of Agriculture, Metter has become the first Georgia Grown Community. More than simply a marketing gimmick, The City has fully incorporated Georgia Grown into its economic development strategy by choosing to focus on the industry that is already it’s number one driving force - agriculture. “Metter was able to identify agriculture as being such an important part of its community that they wanted to embrace the industry and utilize it as an economic development strategy,” explained Matthew Kulinski, Deputy Director of Georgia Grown, Marketing Division. “When they came out with this economic development strategy,” he continued, “it really all fell into place and they created this three legged stool, in a way. One with the marketing of Metter as being a Georgia Grown Community, the other leg being the improvements they made to their Visitor’s Center to turn it into a Georgia Grown showplace or store, and the third leg being their interest in creating Georgia Grown based small business (con tinued on page 4 6)
ISSUE ~ 3 ~ 2019
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Southern SOIL (con tinued f r om page 4 5)
incubators … with Georgia Southern to help grow those smaller businesses in Metter.” This initiative was the brainchild of City Manager Mandi Cody and Director of Tourism and Business Development Heidi Jeffers. The two women were looking for a cohesive way to bring in new businesses and attract I-16 drivers to do more than make a quick stop in Metter, while embracing the essence of smalltown, rural life that the community wants to maintain.
not trying to be anyone
So, instead of trying to draw new types of
other than who we
businesses into the community, they spearheaded
already are.”
a plan to use their agricultural assets to the 46
provide that niche We’re
town’s advantage. By targeting agricultural based businesses, they hope to attract, not only farmers and producers, but all the support businesses that are a part of the industry of agriculture.
The Metter Welcome Center, located at 1210 S. Lewis Street (Exit 104 from I-16), has been updated to act as a storefront for many Georgia Grown products. The City hopes
“The local community has embraced this,” Cody
this will provide additional reasons for drivers to
explained. “Primarily because it’s embracing
exit the interstate and will also serve as a way to
who they already are and what the community
introduce Georgia Grown products to a greater
is already about. We already have farmers, we
audience.
already have insurance agencies that serve the farming community, or accounting agencies … one thing that gets lost when talking about agriculture is that it’s not just the farmers, but there are all these support businesses that have to contribute to their success and serve those farmers. They are accountants or marketing folks or production facilities or logistics.” “Farming, like any other industry is a specialized industry,” she continued. “We want to be able to
a growing food movement
“A lot of new product development, especially ag
philosophy in economic development that’s
based can’t afford … even a small retail space ... but
spreading around the country,” Kulinski noted,
they still need a place to showcase their products,”
“and that’s as opposed to going out and finding
Cody contended. “That’s why we wanted to convert
a big company, trying to steal it from another
our Welcome Center into a Welcome Center and
state and bring it in; their strategy is more of an
Retail Center because there again, there are those
economic gardening concept. Where you take a
30,000 cars (passing on the interstate) and many
community, you remove the barriers and some of
are stopping at the Welcome Center anyway,
the restrictions that may be there for attracting or
but that gives them the opportunity to introduce
growing small companies ... Create an atmosphere,
themselves to a Georgia Grown product they may
a feeling of growth, creating the right environment
not have had before.”
to help them grow.”
This new retail center is only one of the ways
As part of that growth-conducive environment,
Metter is hoping to encourage new and existing
the City of Metter has also partnered with Georgia
Georgia Grown businesses to consider choosing
Southern University to create a business incubator
their community as a base of operations. They are
program. This program will provide support
also offering incentives targeted specifically to
services for small businesses to help them through
agricultural enterprises. By reducing start-up costs
some of the hurdles of starting up a new enterprise.
and creating an atmosphere that fosters growth, Metter is catering to the ag industry. “This follows very close in line with … a new
“Most producers are passionate about what they are producing,” Cody said, “not necessarily about writing a business plan … so having a place (con tinued on page 4 8)
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Southern SOIL (con tinued f r om page 4 7)
where they can exercise that passion and bring
benefit from the reduced costs that come from the
their product to creation and take it to market
incubator, that they grow through the resources
while getting support on those necessary but not
given to them through Georgia Southern’s
necessarily fun parts in an affordable way. It gets
assistance and ours. And that when they graduate
them a strong start.”
from that program, we want them to move out
Cody is hopeful that businesses who participate in the incubator program will choose to continue in Metter once they complete the start-up process. The incubator is one more asset that the community can now offer to new agricultural businesses. In May, Metter signed its first business into the incubator program, Better Fresh Farms, a hydroponic farm that uses technology to cleanly grow fresh produce year around.
into our community and buy a building in Metter or lease an existing facility that’s in the City of Metter,” Cody Explained. A community devoted to its small-town essence but in need of economic growth in order to maintain a vibrant population is choosing to capitalize on its rural assets. With their new partnership with Georgia Grown, Metter is seeking to improve tourism, attract and grow new businesses, and to ultimately improve the local economy.
“For the City, we hope Better Fresh Farms and whoever else participates in our incubator ... they 48
“It’s a very strategic way of marketing our
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community,” Jeffers summed up. “It’s exciting
emulating the partnership between Metter and
that everyone buys into what we’re doing… it’s
Georgia Grown, Kulinski responded, “I would say
a wonderful feeling to know your community is
that it really has to begin at the community level.
behind what you’re doing.”
Not to kill with these puns, but it’s a grassroots
It’s precisely because of its community-wide support that Georgia Grown was convinced to partner with Metter in this initiative. “One of the things that we are very concerned with is we don’t want to be going to cities or communities or businesses and tell them what they need to be doing in order to benefit their cities,” Kulinski explained. “So they came up with the strategy and we worked with them on that, but in the end, it’s their strategy and we figured out where we could fit into that strategy to help them implement as they moved forward.” In regard to the possibility of other communities
program - it has to start organically. The community has to ask for it, it can’t be something that we just show up and do for them,” he concluded. Metter, like many rural communities here in Southeast Georgia, has suffered from dropping numbers: population loss, lower tax base, fewer jobs. Faced with this economic crisis, they are choosing to recognize the very nature of their rural community as an asset, not a liability. By acknowledging the importance of their agricultural roots and the existing support system for that industry, they are cultivating a fertile environment for growing the agricultural industry.
ISSUE ~ 3 ~ 2019
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Southern SOIL
W
Business Index
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.
Alma
The Douglas Farm
Alston
Laurent Farm
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Bartow
Midnight Run Distillary The Hancock Farm, LLC
Brooklet
Hunter Cattle
Brunswick
Gilliard Farms Richland Rum Sage’s Larder Strong Roots Provisions
Cobbtown
Dig In Farms
Baxley
Miles Berry Farm (Organic and Conventional) Ten Mile Creek Farm
Blackshear
Southern Press and Packing
Cumberland Island Greyfield Inn
Darien
Canewater Farm Turnip Greens
Bloomingdale Ottawa Farms
Douglas
Red Brick Farm
Blythe Island Potlikker Farm
Bristol and Brunswick Rabiteye Winery
Dublin
Dublin Farm and Ristorante de Maria Local Lands Organically Grown Gardens Market on Madison
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Eastman
Midway
Dodge County Farmers Market
Foods of the Farm
Eden
Milledgeville
Garden Botanicals
Comfort Farms Green Market Milledgeville Salamander Springs
Fitzgerald
El Capitan Longhorns
Mt. Vernon
Hardeman Apiaries
Glennville
Watermelon Creek Vinyard
Glenwood
Nahunta
Hands Indigo Farm Walnright and Son
Lola’s Organic Farm
Newington
Guyton
Better Fresh Farms Greenbridge Farm Heritage Organic Farms
Longwood Plantation Southern Native Plantings
Odem
Mickey’s Farm, Inc. (Organic Pure Cane Syrup)
Hinesville
The Hinesville Downtown Farmers Market
Jesup
Garden of Eatn Health Food Store
Pooler
Polks Plus and Polks Plus on the Go Savannah Sauce Company The Salt Table Two Addison Place Farmers Market
Kingsland
Vacuna Farms
Portal
Clark & Sons Organics
Lakeland
Gayla Grits Georgia Olive Farms
Lyons
Rackettown Wildlife Club
Register
B & G Honey Farms
Reidsville
Grassroots Farm Swampy Appleseed Mushrooms
Midville
Wildhaven Farm
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Southern SOIL
Richmond Hill
Billy Botanicals The Ford Plantation Hardwicke Farms Swallow Tail Farms
Rocky Ford
Jacob’s Produce
South Islands Farmers’ and Artisans’ Market Southbound Brewing Company The Fat Radish The Grey The Olde Pink House Restaurant The Salt Table The Sentient Bean Thrive Catering Vertu Farm Victory Gardens Wilmington Island Farmers Market
Sandersville
Downtown Sandersville Market
Springfield
Bootleg Farm, LLC
Savannah
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1540 Room 22 Square Restaurant Alligator Soul Back in the Day Bakery B & D Burgers Brighter Day Byrd’s Famous Cookies Cha Bella: Farm to Table Cotton and Rye East End Provisions Economy Feed and Seed Elizabeth on 37th Forsyth Farmers Market Fox and Fig Cafe Frali Gourmet Friendship Coffee Georgia Land and Cattle Gratitude Gardens Grow. Eat. Repeat. Husk Kayak Kafe Downtown Kayak Kafe Midtown Kitchen 320 Local 11ten Local Farmbag Lucky’s Market Moon River Brewing Company Ogeechee Meat Market Pacci Italian Kitchen Prohibitions Russo’s Seafood Savannah Bee Company Savannah Bee Company: Wilmington Island Showroom Service Brewing Company
St. Mary’s
Saint Mary’s Community Market
St. Simons Island
Georgia Sea Grill Halyards Restaurant Little St. Simons Island B&B Savannah Bee Company Sea Island Resort The Market Sea Island Uncle Don’s Market
Statesboro
920 Cattle & Co. Anthony’s Roots HL Franklin’s Healthy Honey Main Street Farmers Market Scratch Made Catering Sugar Magnolia Three Tree Roasters
Swainsboro
Pinetucky Country Meats The Sugar Bowl
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Sylvania
Waycross
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
Hickox Family Farm Waygreen Homestead Guild Waygreen Local Fare Market
Waynesboro Byne Blueberry Farms Pineland Bakery Southern Swiss Dairy
Townsend
Brothers in Farms, LLC Georgia Buffalo Ranch McCurdy Berries Sapelo Sea Farms The Fish Dock ZNL Farm
Woodbine Morning Belle Farms (Organic) Woodbine Farmers Market
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An online magazine focused on the local, sustainable food system in Southeast Georgia. Connect with us today!
www.southernsoil.org ISSUE ~5 ~ 2018
Southern SOIL
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