HOME COOKING
10 Henry County’s Culinary Scene
20 A Winning Recipe
PROFILES
PUBLISHER & PHOTOGRAPHER
Michie Turpin
EDITORIAL DIRECTOR
Michelle Nunnally
EDITOR
Monroe Roark
GRAPHIC DESIGNER
Scott Tredeau
CONTRIBUTING WRITERS
Michael Boylan
Michelle Floyd
Nicola Kelly
Erin Lopez
Zachary Miller
Michelle Nunnally
Arolue Flemmen Prater
Monroe Roark
Savannah Schofield
We Are Henry Magazine is published quarterly. All contents are copyrighted by We Are Henry, LLC. Reproduction, in whole or part, without permission is prohibited. We Are Henry, LLC. reserves liability in error to a printed correction. We want to hear from you—call or click today. 678-770-0731, michieturpin@gmail.com facebook.com/wearehenry instagram.com/wearehenry
DEPARTMENTS
ON THE COVER
Food brings people together whether in celebration or for a casual dinner. In this issue we share many of the wonderful places in Henry County to gather with family and friends to connect and share a delicious meal. Special thanks to the team at Sweet Auburn BBQ, Owner/Food Stylist David Maiolo, and our photographer Michie Turpin for our cover photo capturing Sweet Auburn BBQ’s savory Char Siu Spare Ribs with house made Char Siu Sauce.
The Italian Oven
Over 20 years of great Italian food, family and friends!
For 21 years, guests who choose to dine at The Italian Oven have known what they are getting. With the owner, Bobby Wiggins, and general manager, Liz Elam, working together for more than 20 years and having some staff members for 15 plus, service and food are nothing if not consistent. Opening in 2001 as part of a large chain out of the Northeast, now only two locations remain here in Georgia, one here in Stockbridge and the other in Peachtree City. One thing that came from the original chain is our wood-fired pizzas, with the ovens being imported from Italy and fresh cut wood delivered
regularly, that crispy brown (sometimes even a little black) isn’t burnt it is perfection… if you give it a try, you may love it.
The Italian Oven is family-owned and operated. Wiggins took over operations in 2020. He and Elam learned how to change and grow at the drop of a hat with all things constantly changing during COVID. One thing has always remained the same: we want our guests to come and not be just a regular, but family. We’ve had many a family over the years grow with us from graduations, birthdays, anniversaries, and weddings, all of which can be celebrated here with ample space and a diverse enough menu to cover anyone’s dietary needs. We want guests to come in and enjoy a freshly cooked meal choosing from over 20 pasta dishes, appetizers, homemade soups, scrumptious desserts, a full gluten-free menu, even a vegan dish or two and don’t forget to try a hand-crafted cocktail from the full bar. May it be dine-in or take away, you may start as a guest, but we want you to feel like family, always!
938 Eagles Landing Pkwy
Stockbridge, GA 30281
(770) 507-4827
www.theitalianoven.com
Tue - Thur: 11am - 9pm Fri: 11am - 10pm Sat: 12pm - 10pm Sun: 11am - 9pm
“ We want our guests to come and not be just a regular, but family.”
HENRY COUNTY’S CULINARY SCENE
How HCS’ Academy for Advanced Studies is prepping tomorrow’s top chefs.
by NICOLA KELLY
It’s 9:30 a.m. on a Monday, and Henry County Schools’ dual enrollment culinary arts students are preparing for classroom instruction at the Academy for Advanced Studies (AAS).
However, it is not a typical day. Chef Tricia Vera introduces two guests interested in learning about the program and instructs students to change into cooking gear and relocate to the adjoining kitchen. Then, she announces the menu item for the day. Eggs.
The students appear surprised at Vera’s choice. However, bewilderment quickly gives way to a sense of urgency as they gather cookware and ingredients.
Vera explains they are learning different ways to cook eggs for a skills demonstration assessment.
The students move efficiently, seemingly oblivious to the visitors photographing and observing their every move. They do not appear flustered, as often occurs in new or unexpected circumstances.
There are no spills or clatter of tools falling from nervous hands. It is mostly quiet. The students collaborate where necessary, but there is no yelling for a share of some ingredient or space. Within 20 minutes, they determined, perfected, and plated dishes that included omelets, as well as boiled, poached, and scrambled eggs.
There were several lessons in the morning’s activities.
“My students have to be flexible and ready to pivot,” Vera said. “We are preparing them for professional settings. The culinary
world is fast-paced with many moving parts which often change with little or no notice.”
Students also learn to appreciate transforming simple ingredients into extraordinary dishes.
AAS has two fully equipped, professional-grade kitchens and three designated classrooms where students gain hands-on experience and learn how to use commercial equipment.
CHEF TRICIA VERA
Beyond technical skills, students develop adaptability, time management, communication, teamwork, and creative problemsolving skills that build confidence and set them up for success.
Lessons also include starting a food business and mastering administrative responsibilities like budgeting and menu design.
“Culinary arts classes improved my confidence and work ethic,” said Eagle’s Landing High School 11th grader Anaiya Smith. “The courses take us beyond college and give a clear picture of the restaurant industry.”
Smith works part-time in a restaurant and attributes her readiness for the job with less training needed than most of her coworkers to her experience at AAS.
Now in its 11th year, the pathway targeting HCS high schoolers starting in the 10th grade currently has 267 students taking courses in Introduction to Culinary Arts, Culinary Arts I, Culinary Arts II, or dual enrollment options.
Eagle’s Landing High School 12th grader Amir Kirk sees the program as a stepping stone to his food science and culinary school aspirations.
“I completed the culinary arts pathway,” Kirk said. “However, I wanted more. I want to attend college, but I also hope to attend culinary school to become a chef. When I learned AAS offered a dual enrollment option, which is an early look at college and culinary school, I signed up immediately.”
Cross-curriculum collaboration provides even more opportunities for students to broaden their perspectives and apply other course content to culinary studies.
Creating a Spanish-language cookbook with a Spanish class highlights how the program expands student learning opportunities. Additionally, history and geography feature frequently as students learn about the origins and regions associated with various foods.
By partnering with veterinary science students, culinary students learn about farm-to-table processes, including raising chickens and collecting and utilizing eggs.
Students also apply mathematical concepts to create geometric shapes for garnishes and use fractions in recipes.
The opportunity to earn credentials, including the ServSafe Food Handler, ServSafe Manager, Technical Prep Cook, and National
Occupational Competency Testing Institute (NOCTI) certifications, adds even more value.
“The courses take us beyond college and give a clear picture of the restaurant industry.”
Anaiya Smith
“Imagine graduating with industry-recognized certification as young as 16,” Vera said. “The program prepares students for global opportunities in the food industry and beyond. I want students to understand there are options besides working as cooks, including employment as teachers, managers, food photographers, and dieticians. There are many avenues students can pursue with a culinary arts foundation.”
Students gain additional real-world experience catering district events. The school has previously provided meals for veterans, churches, and other community groups.
The district’s support of the pathway furthers its mission to empower every student with exceptional opportunities and access that lead to success in a global society.
(R-L) REEGAN BROWNFIELD, BERENICE VILLATORO, DANAE GIBBS, ASIA WEST, CHEF TRICIA
VERA, TYLER MARLOW, JAYDEN SAINVIL, TAI LOFTON, AMIR KIRK, ANAIYA SMITH, MAKIYAH GEE, JAMAR SINCERE
Employing highly qualified staff is central to this goal. Along with Chef Vera, Chef Marques Watkins and Chef Matthew Adams are AAS’ culinary trainers who not only mentor cooks but also develop problem-solvers, creative thinkers, and leaders.
The chefs’ unique backgrounds, wealth of industry experience, and passion for nurturing young talent and preserving the sanctity of cooking translate to effective instruction.
“I became frustrated with bad habits in the industry and wanted to prevent others from developing those behaviors,” said Chef Adams.
Vera had retired from being a culinary instructor but returned to the classroom after learning about the need for cooks in the industry.
“Whether neighborhood restaurants, hotels, or airlines, the industry is facing a shortage,” she added. “I wanted to make a difference and share my knowledge.”
From parents’ positive feedback to students winning competitions or starting businesses, the district’s investment is yielding positive results in providing a high-quality, world-class education for all students who enter these kitchens and classrooms.
“There was an Exceptional Student Education learner who pursued the pathway,” Watkins said. “Once she entered the program, she began flourishing, and it became her passion.”
Culinary arts courses fall within the district’s nearly 50 Career, Technical, and Agricultural Education (CTAE) pathways, providing students with advanced study in specializations, including advanced cybersecurity, advanced automotive technology, and nursing.
HCS has the fifth-largest CTAE enrollment in Georgia, with more than 22,000 students in grades six through 12 taking at least one CTAE course, gaining hands-on experience to support their higher education and career goals.
Community partners, including Clayton State University, Georgia Power, Gordon State College, Henry County Development Authority, and Southern Crescent Technical College, provide support through instruction, grants, mock interviews, and employment and networking opportunities.
By offering industry certifications, real-world experiences, and a world-class education, AAS is setting a new standard for high school career education.
The district’s culinary arts pathway is cultivating top chefs and restauranteurs, and Vera envisions a day when there is at least one AAS culinary arts student in every Henry County restaurant kitchen.
Masala Cottage
TRUE INDIAN CUISINE
Masala Cottage in McDonough is a family-owned restaurant that offers the rich and vibrant flavors of Indian cuisine in a welcoming, fast-casual setting. Perfect for a cozy dine-in experience or a convenient meal on the go, Masala Cottage has built a reputation for its authentic dishes and friendly service.
A significant portion of their business focuses on takeout, delivery, and catering, making it easy to enjoy their delicious curries, tandoori specialties, and aromatic biryanis wherever you are. Whether you’re hosting a special event, enjoying a quiet evening at home, or planning a family gathering, Masala Cottage ensures every bite is packed with bold, satisfying flavors.
Rooted in a passion for authentic cooking and community, Masala Cottage is dedicated to sharing the rich culinary traditions of India with McDonough and beyond.
931 Hwy 155 South McDonough, GA 30253 (678) 782-5129 www.masalacottage.com
Mon - Sat: 11:30am - 8pm Sun: Closed
Daisy Mae’s Bakery
THE KIND OF BAKERY YOU LOVED AS A CHILD
Daisy Mae’s Bakery owner Amy Watkins brings four decades of experience into her kitchen every day. “I bake old-style cakes,” she said. “The kind you grew up with your mom and grandma making.” Slices of traditional favorites such as German chocolate, red velvet, and carrot cake are offered daily in her shop inside Thompson Market. There is also a selection of cookies, which she bakes herself just like the cakes. Her Coca-Cola cake is especially popular. A native Henry Countian who has lived here her entire life, she is inviting everyone in the community to find her little corner bakery and see for themselves that homemade deliciousness can still be found.
Thompson’s Market
GEORGIA-GROWN
AND DELICIOUS
Thompson Market in downtown McDonough is a certified Georgia-grown market, which means at least three-fourths of the produce is from this state and the rest is from neighboring states in the Southeast. Owner Monterey Thompson, who has been in business in McDonough for 25 years, only carries seasonal fruit because she does not carry anything that is not grown in the United States. “We have worked for 25 years to build relationships with our growers. We specialize in Georgia-grown and Southern-grown,” she said. “We carry mainly what you would grow in your own garden – straight off the plant and to us.” The market is closed every Monday because “farmers don’t pick on Sunday.” Specialty products and gourmet food items are also available.
218 John Frank Ward Blvd
McDonough, GA 30253 (770) 957-3383
www.thompson-market.square.site
218 John Frank Ward Blvd
McDonough, GA 30253 (770) 639-7727
Kirby G’s
BACK IN BUSINESS WITH BURGERS AND MORE
Kirby G’s is open for business. Owners Neil and Erica Daniell are excited to invite the community to experience everything this beloved restaurant has to offer. After successfully navigating the challenges of the COVID-19 pandemic and enduring a lengthy closure due to a truck crashing into their historic, 100-year-old building, the Daniells and their staff are committed to providing an unforgettable dining experience. Despite facing tough industry challenges like rising food costs, they continue to serve the award-winning burgers that have made Kirby G’s a top choice in the region. Additionally, customers can now enjoy delicious new options, such as smash burgers. With live music in full swing, the atmosphere is buzzing with energy. We are really focused on bringing fresh ideas to our customers, Neil shares, emphasizing their commitment to delivering the best value and best service in town. Come on out to Kirby G’s, where great food and good times come together.
45 Macon Street
McDonough, GA 30253 (678) 583-8777 www.kirbygs.com
Mon - Fri: 11am - 2:30pm & 4:30pm - 8:30pm Sat: 11am - 9pm
A WINNING RECIPE
Dietary Team at Piedmont Henry contributes to health of patients and staff.
by MICHAEL BOYLAN
When you pass Piedmont Henry Hospital these days, you can’t help but see the construction of a brand-new patient tower. In 2026, the hospital will have 96 new patient rooms, as well as a brand-new kitchen, cafeteria, and doctor’s lounge. Until then, the dietary department, with its recently doubled staff, will continue to provide three meals a day for both patients and staff with a renewed focus on quality service and compassionate care.
“Last year, we prepared over 274,000 meals for patients and more than 256,000 meals for staff,” said Carol Stringer, Director of Nutrition Services for Piedmont Henry. “We had to add staff to meet the needs of the hospital and we’ll have to do it again when the new tower opens.”
When the expansion project is complete, the dietary department will have almost three times as much space as they do now. There will be a 132-seat cafeteria, as well as an outdoor dining area, a conference room, a new doctor’s lounge, and more.
“There will be a deli bar, an expanded salad bar, a pizza oven, and coffee vending throughout the hospital,” said Natallia Mazol, Manager of Dietary Services at Piedmont Henry.
Cooks arrive to start making breakfast for the hospital each day at 3 a.m. and things go full tilt until approximately 8 p.m. each evening. Patient meals are made and delivered by an attentive staff providing friendly interactions to patients and visitors. There is a small army of people washing dishes and keeping equipment and the kitchen and dining areas clean. There are also staff members serving visitors and staff members in the cafeteria and The Bistro, a coffee shop in the North Tower serving breakfast, lunch, coffee and snacks. Piedmont Henry also recently added The Marketplace, a grab and go micromarket available to staff and visitors 24/7, in the North Tower. The additional options, as well as the quality of the food, have proven to be a big hit.
“We had one doctor tell us we had the best breakfast in Henry County, hands down,” said Stringer. “Our team was high-fiving each other over that compliment.”
The department creates a menu for a month at a time. They have been intentional about adding more variety and more of an international flair. Throughout the year, the dietary department has also worked with the hospital’s Diversity, Equity, and Inclusion Committee to create special menus for particular observances. In October, they held a special event for Hispanic Heritage Month, which featured Cubano sandwiches, a taco bar, and Horchata.
“We really encourage getting feedback and suggestions,” said Mazol. “It really helps us improve and ultimately leads to our success.”
In addition to the new options available for visitors and staff at Piedmont Henry, patients will have a new experience ordering food starting in the spring of 2025. The hospital will move to a cloud-based ordering system and patients will get to select items from what their diet allows. This will lead to more variety and more choices.
“Even if a menu has to be modified due to a health condition, we want the food to taste good and be appealing for all,” said Stringer. “Good nutrition is vital to the healing process; not only physically, but also emotionally. Comfort and a good meal play an important role for both the patient and the family.”
Stringer has been in the nutrition business for 37 years, starting out as a dietitian. She has been at the hospital in Henry County for 25 years and has been in her current role for close to a year.
“This position has given me a new perspective on patient care,” said Stringer. “The dietary services department plays a significant role in the business of healing.”
Her team is a dedicated group of individuals that treats each other like family. There are established veterans, some like Audrey Chandler, who have served at the hospital for 21 years, as well as others who have only been on the team for a few months. The perspectives of these two groups are aligned behind Piedmont’s mission to make a positive difference in every life they touch.
“I enjoy being able to interact with the patients,” said Michelle Holland, a shift supervisor for dietary services. Holland has been with Piedmont Henry for eight years. “I appreciate being able to put a smile on someone’s face and brighten their day.”
Piedmont Henry’s dietary team has hundreds of thousands of encounters each year and has a significant impact on the reputation of the hospital.
“The staff is the heartbeat of this hospital,” said Stringer. “Their work ethic is incredible. They take a sense of ownership in our success.”
While the new patient tower continues to rise, Piedmont Henry’s dietary services department will continue to make improvements as they prepare to move into their new space. The team is energized by all they have accomplished thus far, and excited to aim even higher in the near future.
“Good nutrition is vital to the healing process; not only physically, but also emotionally.”
Carol Stringer
Flavors of the World
Enriching the travel experience through food.
by PETO FALLAS
Traveling to other countries and trying their native foods is an immersive experience that connects travelers to the heart of a culture. Each dish tells a story about the people who created it, shaped by their geography, resources, and traditions. It is a journey into the essence of the destination.
Experiencing cuisine in its country of origin offers authenticity that cannot be replicated elsewhere. Local ingredients, preparation methods, and even the atmosphere play a vital role in the taste and feel of a meal. Moreover, sharing food with locals often bridges language and cultural divides. Sitting down
for a meal, whether at a family home or a local market, creates bonds and shared memories.
These experiences enrich travel, turning it into a multisensory adventure. Making the visitor a more complete person while building tolerance and admiration of us the travelers towards the visiting country.
Ultimately, exploring international cuisines offers a deeper appreciation for diversity, making each journey unforgettablenot just for the places visited but for the flavors that linger long after returning home.
“Local ingredients, preparation methods, and even the atmosphere play a vital role in the taste and feel of a meal.”
PHOTOGRAPHY BY: PETO FALLAS
15th Street Pizza
PIZZA AND BEER; ‘IT SELLS ITSELF’
For more than two decades, 15th Street Pizza has been a mainstay on the west side of I-75 in the center of Henry County. From its original Hudson Bridge Road location to a lengthy stint on Jodeco Road, the eatery is now settled just across Jonesboro Road from the Henry Town Center complex. Owners Patrick McHugh and his wife Katie took over the restaurant in 2004 and have focused on community involvement and continuity on the staff. At least eight marriages have taken place involving people who met while working together. In addition to serving pizza and related food items, 15th Street is a pioneer in Henry County when it comes to local breweries. “It’s just a local gathering place that just happens to have a hell of a beer selection, fantastic food and fantastic service,” said McHugh. “It pretty much sells itself.”
1927 Jonesboro Road McDonough, GA 30253 (770) 507-1478 www.15thstreetpizza.com
Mon - Thurs: 11am - 9:30pm Fri - Sat: 11am - 10:30pm Sun:11am - 8:30pm
Rutabaga’s Market and Cafe
A UNIQUE MARKET AND CAFE
Rutabaga’s Market and Cafe grew out of a wholesale food line called LeAnn’s Gourmet Foods. Traditional Southern flavors are found in items such as zucchini relish, gourmet dips and gourmet rubs that are amazing on chicken, steak, pork and fish. Jams, jellies, butters, dressing, sauces and pickled products are available. All of these products are sure to make every dish at your home a success. They use the freshest ingredients in their foods and offer a wide variety of soups, salads, sandwiches, wraps and more. Come in and have a taste before you buy.
The Grazing Table
A PARTY FOR MANY
The Grazing Table offers charcuterie boards and grazing tables for groups of all sizes, from 5–10 people to 200. They specialize in creating artfully arranged grazing tables, grazing boards, platters and more that are suitable for any occasion from brunches to birthday parties, weddings to graduation parties. They are passionate about community, family and good food – and love bringing them all together to share.
Serving Atlanta Area 770-560-5980
thegrazingtableandmore@gmail.com
www.thegrazingtableandmore.com
1 Cherry Street Hampton, GA 30228
(470) 878-6000 www.rutabagashampton.com
Tues - Sat: 10am - 2pm Sun - Mon: Closed
Pasta Max
THREE DECADES OF ITALIAN DELIGHT
Pasta Max has been a Henry County favorite since 1994, when it opened in a Stockbridge shopping center. Located just off the McDonough square since 2006, owner Doug Zitz and his team continue to serve pasta made fresh on the premises in the style of northern Italy, with nearly everything on the menu made from scratch. The menu has been expanded through the years, combining the finest cuisine with an abundance of new ideas. The team includes other family members as well as a few employees who have been with Zitz for many years. Tucked into a cozy spot with about 50 total seats, diners are seated on a first-come, first-served basis with no reservations.
50 Griffin Street
McDonough, GA 30253
(770) 320-9311
www.pastamaxcafe.net
Mon - Thur: 11am - 2pm & 4pm - 8:30pm Fri: 11am - 2pm & 4pm - 8:30pm Sat: 4:30pm - 9:30pm
(L TO R) PATRICK ZITZ, SHANNON ZITZ, DOUGLAS ZITZ, BARBARA FITTERER-ZITZ AND PATRICIA FITTERER
Bombay Bites
THE PLACE TO GO FOR A HOME-COOKED INDIAN MEAL
For a real culinary journey with real Indian food, you need go no farther than the Henry Marketplace retail complex. No frills, no fuss, just the warmth of authentic flavors that carry you to the vibrant streets of Mumbai. The mission of Bombay Bites transcends mere recipes. It is about sharing the love for Indian cuisine with the community, one dish at a time. It is about creating a connection with a meal that breaks through cultural boundaries and makes everyone feel at home. Check out the website to look over the menu and place an order for pickup or delivery. There is also a form on the website for making a catering request.
1873 Jonesboro Road
McDonough, GA 30228 (678) 829-3306
www.bombaybitesga.com
Sun, Tues - Thur: 11am - 9:30pm Fri - Sat: 11am - 10pm
Gezzo’s
BURRITOS TAILOR-MADE TO YOUR LIKING
Gezzo’s is a true homegrown Henry County operation and has been for more than 20 years, with its only two locations in McDonough and Locust Grove. “We are family-owned. The staff lives in the community,” said owner Anita Hsu. “It is a very friendly atmosphere.”
Everything is fresh. Our marinated and freshly grilled carne asada steak, chicken and fish are a hit! Pick your own toppings and build your own burrito. There are seafood options, which most burrito shops do not have, according to Hsu. Salsas and marinades are made from scratch, and even the chips are fried on-site. Select Tacos $3 every Monday and kids eat free every Tuesday. Check out the website to see the menu and order online. That includes a catering order. The Gezzo’s food truck has traveled as far as Athens to deliver its deliciousness. You can style your catering order to provide buffet-style service, ordering a la carte from the food truck or with box lunches. Use the promo code “Henry20” for $20 off your first catering order.
1866 Jonesboro Rd, McDonough, GA 30253 (770) 954-9992
4918 Bill Gardner Pkwy, Locust Grove, GA 30248 (770) 320-8088
www.gezzos.com
Pippin’s BBQ
FOUR DECADES OF GREAT BBQ
Pippin’s BBQ opened in 1986 in McDonough, just off the square by the old Planters warehouse, and moved to its current location two years later. It is the longest continuouslyoperating local restaurant in Henry County. Owned since 2018 by David and Nicole Curry, this local mainstay still serves meat that is smoked the old-fashioned way, for 15 hours on the premises. Faithful customers swear by their stew and slaw as well. Fresh locally-sourced ingredients are turned into authentic and classic dishes for everyone’s enjoyment – pork, chicken, brisket and rib sandwiches as well as hot dogs, brownies, banana pudding, apple pie and more. It is the quintessential southern BBQ experience. If you don’t have time to come in for a meal, order online and schedule your meal for pickup. Catering is also available for any type of event, from business luncheons to weddings and funerals.
40 Sims Street
McDonough, GA 30253
(770) 957-2539 www.pippinsbbqtogo.com
Fri - Sat: 11am - 7pm
Sun - Mon: Closed
RESTAURANT
Castillo Real
For more than 30 years, the Castillo family has been a cornerstone of the culinary landscape in Henry and Clayton counties, offering fresh, authentic Mexican cuisine. Since opening their first location in Riverdale in 1994, the family has expanded their presence with multiple restaurants rooted in their core values of faith, family, and fresh ingredients.
Castillo Real Mexican Cocina and Bar has proudly served the McDonough community for the past 10 years. Located at the intersection of Old Jackson Road and Highway 81, the restaurant has weathered economic challenges while maintaining its reputation for exceptional quality, warm service, and a deep commitment to the community. “We’ve faced tough times, but our focus on authentic recipes and personalized customer service keeps our loyal guests coming back,” says Ron Castillo.
Mon - Thur: 11am - 9pm Fri - Sat: 11am - 10pm Sun: Closed Celebrating a decade of serving the McDonough community.
The family-owned and operated business involves not just Ron and his wife, Yessy, but also their sons, Seth and Logan. Balancing their academic pursuits in college and high school, Seth and Logan play an active role in managing the restaurant and ensuring a welcoming experience for customers. They are proud to carry on the family tradition, learning the values of hard work and hospitality from a young age.
Castillo Real is open Monday through Saturday and closes on Sundays in observance of the family’s faith-based values, providing their team a well-deserved day of rest. Renowned for its flavorful dishes made from locally sourced ingredients, the restaurant also offers catering services for weddings, corporate events, and private celebrations.
The Castillos are equally committed to giving back, supporting local ministries, and serving Christ through their business. “Our mission goes beyond food. We strive to be a source of hope and service to the community we love,” says Yessy Castillo.
Customers can enjoy dine-in, takeout, delivery, and catering services. Gift cards are also available for purchase, making it easy to share the Castillo Real experience with friends and family. Visit www.castillorealcocina.com to place an order or learn more.
14 Old Jackson Rd McDonough, GA 30252 (678) 593-5265 www.castillorealcocina.com
GROWN WITH LOVE
Community Gardens of Henry County provides fresh fruits and vegetables to those in need.
by AROLUE FLEMMEN PRATER
In 2003 a Master Gardener steering committee took Daniel Webster’s quote - “Let us not forget that the cultivation of the earth is the most important labor of humanity.” - to heart with an interest to design and build the county’s first community garden. With the assistance of the director of the Heritage Senior Center along with the county commissioners, the Heritage Village Community Garden planted its first garden in the spring of 2004 and obtained 501 (c) (3) Non-Profit status. In the following 20 years, other community gardens have been developed – Windy Hill, Cubihatcha, Farm Bureau, and Wesley Way.
The goal of the community garden is to offer support, supplies, and garden plots to residents who can then grow their own vegetables. In this way, nutrition can be improved and gardening skills developed. It is hoped that the garden will enhance the lifestyle of residents through promotion of social interaction, health through exercise, and if successfully done, a sense of accomplishment. A community garden also creates quality use of the land and environment along with providing beauty and aesthetic appeal.
In 2012, Wesley Way United Methodist Church provided a quarter-acre of land for Henry County residents to till, manage, and grow individual areas of produce. Today, thirtytwo raised garden plots grow fruits, vegetables and even a few flowers. A small annual fee is required for the land provision and cost of water usage.
In addition to the individual garden plots, the Wesley Way site at 150 John Wesley Way is home to a donation garden –Helping Harvest. Here, another quarter-acre was also provided by the church to render hunger relief. Volunteers care for various fresh foods such as tomatoes, squash, cucumbers, cabbage, and zucchini. Eagle’s Landing NROTC students, members of the AKA Sorority, and members from other organizations also help by digging holes, fertilizing, and planting the numerous seeds and small plants.
This Helping Harvest Garden has become an important part of the Community Garden’s dedication to help those in need. Helping Harvest is the premiere garden group in Henry County to grow fresh food and distribute it to local pantries and agencies for the benefit of families.
The Wesley Way Community Garden lives up to its entrance sign which states “A Place Where Good Things Grow.” This past year the Helping Harvest Garden produced over 3,400 pounds of vegetables from the 2024 Spring planting. It is anticipated that a total of 4,000 pounds from the current cabbage planting is to be harvested in early December.
Over the Helping Harvest Garden’s existence, more than 120-thousand pounds of produce have been donated to such local food pantries as Helping in His Name Ministries. Depending upon what is planted, harvesting is done every other day on a weekly basis. This fresh produce is then taken to the food bank where it is placed in food boxes for distribution.
The Wesley Way Community Garden plays a vital and important role in alleviating hunger in the Henry County community. Help is needed to maintain the gardening efforts and in the assistance of seed and plant ordering costs. If interested in volunteering to help plant or harvest, plan a visit to Helping Harvest Garden and speak to one of the workers. You may also support Helping Harvest Garden by giving a deductible donation. Checks, earmarked for Community Gardens of Henry County, can be sent to P.O. Box 3248, McDonough, GA 30253.
PHOTO CREDIT: ED COUGHLIN
“Let us not forget that the cultivation of the earth is the most important labor of humanity.”
Daniel Webster
THE HEART OF HEALTHY LIVING
Lifestyle choices impact Heart Health
by MICHELLE NUNNALLY
Women tend to be the caretaker, the nurturer, the “make it all better” person in families. Many times, neglecting their own health in the process including their heart health. As February is American Heart Month, all of us are reminded to pay attention to our cardiovascular health as heart disease is the leading cause of death in women and men in the United States.
“It is important to start healthy living – the earlier, the better – that way you can remain healthy,” advises Isaura Cabrera, nurse practitioner with Atlanta Heart Associates, P.C.
Healthy living includes diet, exercise, managing stress, getting adequate sleep each night, not smoking or vaping, and alcohol in moderation or not at all.
“Diet is foundational in managing cholesterol, blood pressure, and blood sugar,” explains Dandan Chen, M.D., Ph.D., F.A.C.C., general cardiologist at Atlanta Heart Associates, P.C. “All are critical heart health factors.” Dr. Chen explains that choosing to eat a diet low in saturated fats and sugars while high in fiber and nutrients like whole grains, fruits, and vegetables can help minimize arterial plaque buildup and support good blood pressure.
Embracing a healthier diet can be difficult in today’s culture of dining out and eating on the go. Atlanta Heart Associates nurse practitioner Amanda Lewis reminds us to plan ahead, know the restaurants with healthy food options, order baked, grilled or steamed foods rather than fried foods, opt for vegetables as sides, control portions, and limit or avoid high sugar desserts. Drink water to improve concentration, decrease brain fog, prevent constipation and assist with food breakdown and in regulating hormones.
Speaking of hormones, the risk of cardiovascular events increases as women enter menopause. “Hormonal changes during menopause affect cholesterol levels and contribute to increased blood pressure and body fat,” explains Dr. Chen. “Estrogen has a protective effect on the heart and as it declines, a woman’s risk of heart disease rises.”
Menopause can cause palpitations due to hormonal fluctuations and weight gain. Regular exercise supports heart health through all stages of life by strengthening the heart, improving circulation, and aiding in weight management.
“Choose to move every day,” encourages Camille Nelson, M.D., F.A.C.C., general cardiologist with Atlanta Heart Associates, P.C. “Exercise, dancing, bowling, gardening – all count,” continues Dr. Nelson.
It is recommended that adults should get 150 minutes per week of moderate exercise or 75 minutes of vigorous activity per week. This can be accomplished through shorter intervals of activity throughout each day. Start slow and gradually increase workout intensity, especially if you are new to exercise. “Symptoms of heart disease can present differently in women, so don’t ignore any persistent changes in your exercise tolerance or energy level,” explains Meryl Braunstein, M.D., F.A.C.C., cardiologist with Atlanta Heart Associates, P.C. “Any chest pain or shortness of breath should be evaluated immediately.”
Heart health is a lifelong commitment. It’s important to know your average blood pressure, recent cholesterol numbers, family heart disease history, keep diabetes under control, destress with vacations or other relaxing activities, be aware of
long-term heart disease risks from pregnancy complications and/or cancer treatments, and, most importantly, listen to your body. This is especially important for women as symptoms of heart disease can be more subtle and cause pain in areas other than the chest such as the jaw, neck, and back.
Early heart health care can be lifesaving. Schedule an appointment, same day if needed, with an Atlanta Heart Associates provider should you experience unexplained fatigue, shortness of breath, chest discomfort, palpitations, or have a significant family history of heart disease. Atlanta Heart Associates offers a wide range of specialized tests and services including preventative cardiology tailored to address unique risk factors including impacts to heart function from chemotherapy, radiation, high-risk pregnancy, and hormonal therapy.
Atlanta Heart Associates encourages women and men to be proactive in their heart health by maintaining regular check-ups with their doctor and choosing to live healthy.
Atlanta Heart Associates, P.C. 3333 Jodeco Rd McDonough, GA 30253 (770) 692-4000 www.atlantaheartassociates.com
DANDAN CHEN, M.D., PH.D., F.A., CARDIOLOGIST.
MERYL BRAUNSTEIN, M.D., F.A., CARDIOLOGIST
“It is important to start healthy living –the earlier, the better – that way you can remain healthy.”
Isaura Cabrera, N.P.
M.D., F.A.C.C., CARDIOLOGIST
CAMILLE NELSON,
ISAURA CABRERA, NURSE PRACTITIONER
(L-R) DAVID MAIOLO AND PATRICK MCHUGH
H W SWEET IT IS
One specialty pizza coming up.
by MIKE BOYLAN
Running a restaurant can be a daunting task, and sometimes the only people who truly know what it’s like are other people in the business. David Maiolo, operating partner of Sweet Auburn BBQ, and Patrick McHugh, owner of 15th St. Pizza & Pub, had some mutual friends and started talking about work and the Henry County community as Maiolo began to frequent the pizza establishment. The topic of collaborating on a dish started soon after they struck up a conversation.
“I thought about a brisket pizza,” said Maiolo, as Sweet Auburn BBQ is well-known for its brisket, but there was already a pizza with brisket on the menu. “We wanted to find a purple cow of sorts, something that stands out.”
McHugh had introduced Detroit-style pizza to 15th St. Pizza & Pub on Monday evenings. Maiolo thought about bringing some of Sweet Auburn’s Asian influences to the rectangular, thick crust pie. After several attempts, the duo landed on what is now known as “Sweet Street.”
“We are both into grinding meat and making sausage,” said McHugh. “So, we experimented a bit and ended up using Sweet Auburn’s homemade lemongrass sausage.”
The pizza starts with 15th St.’s white garlic base, followed by the sausage and mozzarella. Once the pizza is cooked, it is topped off with fresh basil, cilantro, pickled onions, and Sweet Auburn BBQ’s homemade peanut sauce. The result is a winning combination between two McDonough restaurants that like to subvert expectations. 15th St. Pizza & Pub has several pizzas you are unlikely to find anywhere else, like their Pickle Pizza and Wine and Cheese Pizza, while Sweet Auburn BBQ takes southern barbecue and spices things up with an Asian flair. “Sweet Street” is the best of both worlds.
“We’re going back to the drawing board for future collaborations,” said McHugh. “We want there to be an item at Sweet Auburn BBQ. So, we’ve started experimenting again.”
Detroit-style pizzas are only available at 15th St. Pizza & Pub on Monday nights. “Sweet Street” is available on regular crust on other evenings.
For more information, visit 15thstreetpizza.com and sweetauburnbbq.com.
“We wanted to find a purple cow of sorts, something that stands out.”
David Maiolo, Sweet Auburn BBQ
Home Cooking
Stockbridge’s Green Front Cafe brings Community together.
by MIKE BOYLAN
The Green Front Cafe has been a part of Stockbridge history since 1947. Originally owned and operated by Carrie Mae Hambrick for over 50 years, the restaurant was purchased by Diane Miller, and her daughter, Malana, in 2018.
“We purchased the Green Front Cafe because this is a landmark in the community,” said Miller. “This place matters.”
What was a family business for the Hambrick family has become one for the Millers as well. Malana is known around the restaurant as the big boss, while Diane’s husband, Tony, and her son, Jordan, are the primary cooks. The Green Front Cafe serves homemade southern food with a taste of Jamaica.
One of the more popular dishes that blends the two cuisines is oxtails. Miller stated it has just enough of a Caribbean kick and many customers seem to agree.
“I measure success by how clean the plate is at the end of the meal,” said Miller. “By the look of things, we are very successful.”
The Green Front Cafe is part of the Stockbridge Heritage District, which, like much of the county, continues to grow. The amphitheater is a short walk away from the restaurant, which had live entertainment on the patio in the fall.
“This place is a reminder of a time when neighbors knew each other and when food was more than just a meal. It always was, and always will be, a spot where the community can gather.”
Diane Miller
“It warmed my heart to see people out together, having a good time,” said Miller. “This place is a reminder of a time when neighbors knew each other and when food was more than just a meal. It always was, and always will be, a spot where the community can gather.”
It’s also a spot where people can get delicious, fresh food. Sometimes more than once a day.
“It’s not uncommon to see someone at lunch and then stop by on their way home from work for a plate for dinner or lunch the next day,” said Miller.
The restaurant is still frequented by members of the Hambrick family and Tony often says he feels Miss Carrie’s spirit guiding him in the kitchen. The whole family is committed to keeping The Green Front Cafe’s community spirit alive and well for many years to come.
(L-R) JORDAN MILLER, DIANE D. MILLER, TONY STRACHAN AND MALANA MILLER
Shorty’s BBQ and More
STILL GOING STRONG IN LOCUST GROVE
“We’re still here.” That is the message from John and Sharon Dewberry, who had the distinction of opening Shorty’s BBQ and More literally a few days before the COVID-19 shutdown in the spring of 2020.
But the fact that they were set up already to only serve to-go orders with counter service and limited outdoor seating, the new restaurant was able to survive and even thrive. Now their fifth anniversary is right around the corner. The Dewberrys feel that they are filling a void because of a lack of authentic Georgia barbecue in the region. Shorty’s is open on a seasonal schedule, from the beginning of March until the end of October. November and December are reserved solely for catering, and everything shuts down the other two winter months so they can prepare for the next season.
Catering is actually available 10 months out of the year, either for barbecue or other food choices depending on the client. Shorty’s has provided food for a number of office catering jobs and is looking to make an impact in the local warehouses by providing meals for some of the hundreds of employees who work there every day. The restaurant is in a stand-alone building with its own parking, on the west side of Hwy 42 in the downtown district just north of Indian Creek Road. “We have benches with umbrellas for people to sit and eat,” said Sharon Dewberry. “There is a park right behind us where the kids can play, and you can take your food over there if you want to.”
Crust and Craft
Born in the heart of the pandemic, Crust & Craft quickly became a cornerstone of McDonough Square’s vibrant dining and entertainment scene. It’s not just a place to grab a bite –it’s where unforgettable memories are made.
“We’ve reimagined the way pizza is enjoyed,” said owner David Valentine, describing the seasonal menus and inviting, polished-casual atmosphere that set Crust & Craft apart. Whether you’re indulging in Philly Fry pizza, chicken Alfredo pizza or one of two dozen others, every dish is crafted to surprise and delight.
Mon - Thur: 11am - 10pm Fri - Sat: 11am - 11pm Sun: 11am - 9pm More
Our menu doesn’t stop at pizza. From thoughtfully curated craft entrees to signature cocktails and a beer selection that highlights Atlanta’s best local breweries, there’s something for every palate. “We’re selective with what we put on tap,” said Valentine. “Our goal is to bring in the best of local flavor, while still offering something for everyone.”
The experience extends beyond the plate. From the warm glow of chandeliers to the open kitchen designed to spark curiosity – where kids can perch at the counter and watch their pizzas come to life – Crust & Craft is built for connection. Whether you’re planning a cozy date night or a lively family dinner, every visit is designed to feel interactive and full of joy. Hungry for more? Explore the menu, make reservations, or place an online order on the website. Love what you see? Join the VIP community for exclusive invites to special events, secret menu reveals, loyalty rewards, and so much more.
At Crust & Craft, it’s not just about food – it’s about creating experiences that bring people together. They will make your next meal one to remember.
15 Keys Ferry Street McDonough, GA 30253 (470) 507-0073
www.crustandcraftpizza.com
“ We’ve reimagined the way pizza is enjoyed.”
PATH TO GOOD EATS
Fat Boiz Premium Gourmet
by MONROE ROARK
Antonio Patterson has taken a sort of roundabout path to arrive in his current position as owner of a successful Henry County restaurant.
“The Lord works in mysterious ways,” he said. “It was all in God’s plan because I didn’t plan on owning a restaurant or even cooking. I was just trying to figure things out.”
After high school in his native Florida, Patterson briefly pursued college football. While that did not pan out, he graduated from college and ultimately got a job at the post office. Meanwhile, people at the church he attended told him repeatedly that he was destined to do something special in an entrepreneurial way while working with his hands.
“They kept saying, ‘The Lord told me to tell you this,’” Patterson recalled.
Before college he had bought a food truck – actually, more like a hot dog cart – with his father as an investment. They rented it out to other people who operated it. After college Patterson decided to invest in improvements on the food truck so that it would be worth more as a rental.
Eventually Patterson decided to operate the truck himself and sold plates of food out of his garage. That soon became a profitable venture.
An incident involving a family member led Patterson and his wife, who already had an eye on continuing her hair business in Georgia, to make a quick move north. The change of scenery was good for the entire family.
By early 2018 they were settled and Patterson was taking his food truck to Norcross every day. He was able to weather the COVID-19 pandemic that impacted many restaurants negatively, although at times it was a money-losing proposition. Patterson would finally decide to keep all of his food operations closer to home.
In 2021 he was operating his food truck in McDonough when a fire marshal asked him about his license. Patterson did not have one in Georgia, having worked here for two years while thinking the license he got in Florida was sufficient. It was not. He received a warning and learned that the next violation would result in a $1,000 fine.
“They shut me down,” said Patterson. “That led me to pursue an actual building.”
He opened Fat Boiz Premium Gourmet in McDonough, which has an extensive menu. Among the offerings are appetizers, sandwiches, burgers, salads, dinner entrees, kid’s menu, desserts, and an all-day breakfast. Customers can check out the menu on the restaurant’s website and also place online orders.
Patterson and his wife send their children to Eagle’s Landing Christian Academy, where he has a role as a coach in the youth football program. He considers it an important way for him to draw from his own experience and contribute to the next generation.
“I’m able to give back more to the community and be with the kids and show them something,” he said.
By his own admission, Patterson’s story is not the prettiest. But he has found success.
“All of the moves that I did make, I wasn’t trying to make them. It’s just how God led me in those steps.”
Fat Boiz Premium Gourmet
573 Jonesboro Road McDonough, GA 30253
678-759-0784
eatfatboiz.org Facebook/Instagram
“It was all in God’s plan because I didn’t plan on owning a restaurant or even cooking.”
Antonio Patterson
FIREHOUSE KITCHEN ABLAZE
Retired Captain shares culinary skills with fellow firefighters.
by ERIN LOPEZ
Although retired from the fire department after 28 years, former Henry County Fire Department Captain Jorge Rodriguez can often be found at various Henry County Fire Department locations visiting with former coworkers or, sometimes, cooking them dinner.
His presence in the kitchen is not uncommon as that was one of his specialties when on the clock, in addition to his Special Operations firefighting duties.
“Everybody has love languages and one of mine is cooking,” said Rodriguez. “It’s a way of showing how we care about each other.”
Cooking was an integral part of his childhood that became more enjoyable over the years.
“My mom had me at 10 years old chopping vegetables and learning how to cook,” said Rodriguez. “I love learning and I would learn how to cook her Cuban/Colombian food.”
Once he became a firefighter, he shared his talent with others, both by cooking for and teaching young firefighters some culinary skills.
Sharing a meal together at the firehouse serves multiple purposes. The first, of course, being able to make a sustainable meal for the long hours ahead. But secondly, to sit for a moment in between calls, relax, and detox, especially after a challenging day.
“We solve the world’s problems at the dinner table,” laughed Rodriguez. “It’s a form of therapy really, is what it is.”
“It’s a family thing,” said Lieutenant Jason ‘Snuffy’ McCullough. “The first thing that you ask in the morning when you walk in is, ‘What’s for dinner?”
Rodriguez shared that he cannot recreate the same meal twice, as he does not measure or write down his processes. However, each meal is met with enthusiasm and appreciation.
“A lot of people have a lot of favorite dishes and I would always experiment on the guys,” said Rodriguez. “I’d find a recipe that was interesting and I would try it. I never go by the book.”
“Even if it wasn’t the same as last time, it was still good,” said McCullough.
Firefighters at Henry County Fire Station #3 chimed in with their favorite dishes Rodriguez has made over the years including, but not limited to, picadillo, chicken fricassee, smoked meatloaf, creamy cilantro chicken, chicken enchiladas, chicken marsala, and cajun spaghetti.
A crowd favorite is jalapeño popper roulette.
While preparing this dish for fellow firefighters, Rodriguez would clean out the jalapeno seeds of all but a few before making his dish.
For those lucky enough to snag a few poppers without seeds, they enjoyed a pleasant snack. For those who grabbed the few with seeds inside, their experience was a fiery one, but still enjoyable.
“I’d even get myself every now and then,” laughed Rodriguez. “Making memories- that’s what life’s about.”
As wonderful as the meals may be, the unfortunate result is the kitchen ‘mess’ left behind in Rodriguez’ wake of bowls, dishes, measuring cups, pots, pans, and utensils.
“I still probably made the biggest mess of any cook in the county,” laughed Rodriguez. “I could destroy a kitchen, no doubt.”
“The cook messes up the kitchen but the cook doesn’t clean the kitchen,” expressed McCullough. “He had little bitty bowls for every single thing,” he laughed, “so you would have two stacks of stuff that he got dirty just in the cooking process, not even the stuff that we ate on or he put on the stove.”
Despite being retired from firefighting, Rodriguez states that this profession is a brotherhood. Time spent with each other at work and on tough calls cements a special bond they will forever share.
“That’s why I can come back here at any time and see these guys and they just welcome me with open arms. It’s like going back home,” said Rodriguez.
“Everybody has love languages and one of mine is cooking.”
Jorge Rodriguez
Serafino’s
AUTHENTIC ITALIAN FOOD CLOSE TO HOME
Serafino’s Italian Bistro has been in business for 17 years at the same location in the Eagle’s Landing community. Owner Gad Woodall gives this succinct overview of what his establishment offers: “We’re the best Italian cuisine in town.” Everything is fresh and cooked to order. In addition to the traditional favorites that are always on the menu, there are occasional special items to give more variety in dining choices. New chef Corey Hall is on the staff, and the restaurant has recently started opening on Sunday and offering brunch from 11 a.m. - 3 p.m. Serafino’s will now be open from 11 a.m.10 p.m. every day. Happy hour is from 2 p.m. - 6 p.m. every day and there are regular drink specials. Catering and private parties are also among the offerings. Dining at Serafino’s “is just a better experience all around,” Woodall said.
909 Eagles Landing Pkwy, Suite 120
Stockbridge, GA 30281
(770) 961-4410
www.serafinositalianbistro.com
Mon - Sun: 11am - 10pm Sun Brunch:11am - 3pm
Scoops
A FUN AND TASTY DESSERT SPOT
On the southwest corner of the McDonough square is a prime destination for ice cream and other desserts. Scoops offers a wide variety of ice cream – 32 flavors – along with plenty of other sweet treats. A gourmet chocolate case inside the shop contains gourmet truffles and other items, a large portion of which are made in-house, while the candy selections are nostalgic, TikTok trendy and everything in between. Cookie cakes and daily fresh-baked cookies are on the menu. Coffee is served, and specialty hot chocolate is a winter favorite (both can be topped with ice cream, of course). Outdoor seating and the shop’s location make it a great spot to unwind after a meal or enjoy a city-sponsored event.
3 Keys Ferry Street McDonough, GA 30253 (678) 962-3090 www.scoopsicecream.com
Ranchitos and Recipes
McDonough Chef provides new recipes to locals in Nicaragua.
by SAVANNAH SCHOFIELD
When Sheena Castellanos decided to go on a mission trip with other Strong Rock Christian School families to Nicaragua, the original plan was to help build ranchitos – small sheds – while also teaching families about the love of God. However, a new mission arose when Castellanos arrived at the village and observed the food menu.
Castellanos, who received a culinary arts degree from the Art Institute of Atlanta, has been cooking for a very long time. In 2005, she opened The Grand Gourmet, a catering company based in McDonough. Her love for cooking inspired her to further assist the families she spent time with on this mission trip.
When mission groups visit these families in Nicaragua, they implement a revolving menu with a few different options. These items include ingredients that are easy to access, since there are a few people who go into town and purchase things to make meals.
Castellanos noticed that there was not a wide variety of food choices; one morning, she wanted to make bacon for breakfast, but realized that bacon was not an affordable option. She saw these families owned all of the ingredients to make French toast, but they had never learned how to make it. Castellanos taught
them the basics of making the meal, and they fell in love with it. This new addition to their menu was exciting and easy for them to access.
Castellanos did not only help them discover a new breakfast option; at dinner, she had the idea of demonstrating how to create alfredo sauce. These families did not have access to heavy cream, but when one man went to town, he bought an alternative cream that worked perfectly. This ingredient plus a blend of different cheeses allowed Castellanos to make alfredo sauce, which resulted in another meal this village could add to its menu.
During this trip, Castellanos formed great relationships with the ladies she worked with in the kitchen. Despite not speaking much Spanish, she used a translator app to communicate, and at times even called outside to her husband, Aaron, asking him how to say certain phrases.
“It was definitely hard to say goodbye,” Castellanos stated, reminiscing on her time in Nicaragua. Castellanos would love to return to see these families again one day, and hopes the recipes she showed them still have a place on their menu and in their hearts.
“Food is our common ground, a universal experience.”
James Beard, American author and cook
Healthy Eating Around Town
Aylo Health starts blog highlighting healthy foods at local restaurants.
by MICHELLE FLOYD
A local primary healthcare group wants residents to realize that healthy options exist in town when they want to go out to eat.
While some doctors may recommend eating at home more to stay healthy, Dr. Priya Shah, a physician and Aylo Health’s clinical director also wants patients to be realistic.
“Having healthy eating habits is important, but you also have to be nice to yourself,” notes Shah, who joined Aylo Health out of residency at Emory University in 2018. “We focus on prevention through proactive approaches to a healthy lifestyle and not just giving a pill for everything.”
The mom of two young girls notes how families especially are busy and sometimes you just have to find little wins for yourself.
“It’s all about balancing eating habits with healthy choices most of the time,” she adds. “Alot of people think about how diet affects their weight and that’s part of it, but it’s not just for vanity’s sake. Diet can play a huge role in inflammation, your moods and energy levels throughout the day.”
Shah recommends setting goals and having an accountability partner to help keep healthy.
Aylo Health has launched a healthy eating blog on its website, aylohealth.com, in order to focus on local restaurants where residents can find healthy options.
“It’s really about supporting the community and encouraging healthy food choices,” says Shannon Coursey, Community Relations Manager of Aylo Health. “There are so many incredible local small businesses right in our backyard. People often fall in the habit of choosing quick fast food - while there are healthy options available there, neighborhood restaurants that source fresh, high-quality ingredients offer even better choices. By choosing these local establishments, you’re not only making
healthier decisions but also helping to support the neighborhood and strengthen our local economy.”
For the first set of restaurants, the healthcare group is focusing on BoJaynes Specialty Foods gourmet market and deli in McDonough to highlight its fresh, homemade deli items like wraps and a sampler plate. The blog and social media posts will include meal examples, videos, photos, and details of healthy options.
Aylo Health also visited Pasta Max and Made Fresh in McDonough and plans to visit other area restaurants in their districts of Henry, Rockdale, Butts and Cobb counties, among others, along the journey.
For more information, visit aylohealth.com/blog and follow along on Instagram, Facebook, YouTube and TikTok at @aylohealth.
“It’s really about supporting the community and encouraging healthy food choices.”
Shannon Coursey
(L-R) DR. PRIYA SHAH AND TANYA JAYNES
PLACING FOOD ON TABLES AND HOPE IN HEARTS
Serving Henry County for nearly 35 years.
by ERIN LOPEZ
For nearly 35 years, the Helping in His Name Ministries Food Pantry has been a crucial area of support for Henry County residents in need, providing necessary grocery assistance.
Currently serving just over 1,100 families by appointment only once a month, the nonprofit organization distributes more than 220 pounds of meat, bread, fruit, vegetables, canned goods, milk, and more five times a week. In total, they receive and hand out about 220,000 pounds of food items each month.
The overarching goal of the organization is to “help people have food on their table and hope in their hearts.”
Prior to providing the food to residents, the donated food items must be picked up by the pantry from various locations around the county. Once the food is at the pantry it must be processed, separated, properly stored, and then boxed into smaller amounts for distribution.
The nonprofit is run with just eight full and part-time staff members, causing many to wonder how this can all be accomplished on such a large scale in such a short timeline.
Volunteers, said newly appointed Executive Director Tim Engelbracht, are the key to the whole operation.
“It is, without question, an absolute team effort,” said Engelbracht.
Jay Fisher, volunteer and board member of the organization, agreed wholeheartedly with Engelbracht, stating “We have a small but really good staff that do a lot of work. This is really an endeavor and volunteers are the backbone.”
Volunteers help the organization by sorting and organizing food resources and meet with the families to determine assistance eligibility. They provide support by checking in with the families each month, praying with them, or even simply serving as a listening ear.
Volunteer Jim Hyde shared that working at the pantry is something he truly enjoys and looks forward to each week.
“It’s nice being able to do something for other people that you don’t receive anything in return but their smiles,” he said.
“They’re helping people find hope,” said Engelbracht, referring to the volunteers. “We at the pantry stand in judgment of no one. We’re called to love our neighbor and serve people.”
“It’s like a big family,” said Engelbracht alluding to the staff, volunteers, and guests receiving food.
Engelbracht is thankful for the support of donors, partners, including local churches, organizations, and schools, and volunteers within the Henry County community, without which, the organization could not operate.
“Their support is integral. It’s the community helping the community,” said Engelbracht.
Moving forward, they look to continue to work to meet the demands of the community as the need for grocery assistance increases along with the population. With that in mind, they hope to increase their storage capacity to ultimately serve more families for years to come.
“There’s a need that exists. It doesn’t matter why the need exists - it does. So, let’s meet the need,” said Engelbracht.
“There’s a need that exists. It doesn’t matter why the need exists - it does. So, let’s meet the need.”
Tim Engelbracht
Fusion Restaurant & Bar
Fusion Restaurant and Bar makes sure guests can treat their taste buds to a menu they cannot easily get south of Atlanta. A family-owned establishment that has been open in Henry County since 2013, Fusion serves Mediterranean cuisine from the Middle East, Egypt, Lebanon, Spain, Greece, and Italy.
Every dish is made to order from scratch with fresh ingredients –the highest quality cuts of meat, the freshest seafood and locally sourced fruits and vegetables. Some menu items are even owner Sherif Riad’s family recipes from Egypt. Riad personally reviews the menu every few months, making sure guests regularly see new and interesting menu items.
Guests are encouraged to relax, stay for a while and disconnect from the daily rush of life. “I try not to rush guests. I try to encourage them to stay, enjoy, and talk,” said Riad. “Some of them want to stay a lot longer and enjoy themselves. After dinner, they have coffee and dessert, and they stay for a longer period of time.”
Riad hopes the true Mediterranean dining culture is embraced by guests as he caters the environment of Fusion Restaurant and Bar to create a memorable experience. Additionally, for those that enjoy the outdoor dining experience, Fusion Restaurant and Bar is excited to offer year-round outdoor dining with a new patio space, fans, and heaters.
Customers can also order food to go or make reservations online.
Riad is grateful for the support of the local community and plans to continue to offer a unique, authentic Mediterranean dining experience for all to enjoy.
380 Hwy 155 S McDonough, GA 30253 (678) 833-0813 www.fusionrestaurantandbar.com
Mon - Thur: 11am - 11pm Fri: 11am - 12pm Sat: 12pm - 12am Sun: Closed
“Relax, stay for a while and disconnect from the daily rush of life.”
RESTAURANT HIGHLIGHT
Macon Street Tacos
Let’s Taco ‘bout Macon Street Tacos!
What is authentic? What is unique? What is a quick bite, a sweet treat, a craft beer, or a delicious meal? Macon Street Tacos. This cozy restaurant, located right in the heart of the McDonough Square, has options for everyone. Tacos, quesadillas, loaded fries, smash burgers, and more! MST is known for their popular “Kurt” taco, featuring perfectly sauced buffalo chicken, tasty cotija cheese, and buffalo ranch wrapped in a soft and crunchy shell. Want something less spicy? Choose the kids favorite,
the “Luke”! Grilled chicken and American cheese, simple and perfect. Another popular selection is their Street Fries – a basket of fries topped with steak, salsa verde, cilantro lime crema, pico de gallo, cotija cheese, and queso. The loaded fries are large enough to share, but one taste and you’ll want them all for yourself! Have a toast with a signature MST frozen margarita or choose from their selection of craft and seasonal beers. Kids can enjoy a Jarritos fruity soda and grab an ice cream as a sweet finish.
In the back, Macon Street Tacos’ Cantina hosts regular events. These include weekly open mic nights, monthly singer-songwriter nights, trivia, and beer tastings. The Cantina is also available for private events. Locally owned and operated, Macon Street Tacos has become a staple of downtown McDonough with great food, a relaxed atmosphere, and regular events. Let them treat you to your next night out or the next time you need a quick bite in the neighborhood!
16 Macon Street
McDonough, GA 30253
(404) 863-7725
Tues - Thur: 11:30am - 8:30pm Fri: 11:30am - 9pm Sat: 12pm - 9pm Sun - Mon: Closed
“ What is a quick bite, a sweet treat, a craft beer, or a delicious meal?”
TIPS FOR Nutrition for Kids
Make the winter season healthy, fun and stress-free.
Winter nutrition for kids can be a tricky shift for parents to navigate. That’s why it’s important to give yourself grace and understand it’s completely normal if nutrition takes a back seat here and there. There will be times when we all feel powerless to say no to an extra helping of pumpkin pie or mashed potatoes. These challenges, however, also offer kids a chance for growth and exploration with their mindset around food.
“This time of year gives parents and caregivers a great opportunity to work towards building a positive and pressure free food atmosphere in your family,” says Katherine Shary, RD, LD, licensed dietitian with Children’s Healthcare of Atlanta’s Strong4Life.
With that in mind, consider the tips below to help your kids stay healthy — and happy — this winter.
Lean Into the Splendor of Winter’s One-of-a-Kind Harvest
As the seasons change, it provides a great opportunity to try new fruits and vegetables with your family that are in harvest. Try some of these in season fruits and veggies:
• Broccoli, Brussels sprouts, carrots, collards
• Oranges, grapefruit, apples
• One way to keep kids engaged is to print out a harvest calendar to pin to the fridge as a fun way to explore and learn about seasonal produce.
Explore Seasonal Protein-Packed Backpack Snacks
Winter falls right in the middle of the year and as we get further into the school season it gets tougher to come up with different snack ideas. Try out these high protein snack ideas for your child:
• Freeze a cheese stick and hummus cup and they will thaw by the time your child is ready for a snack! Pair with some baby carrots.
• Dry roasted edamame and snack size cucumbers
• Mini bell peppers and chickpea puffs
Encourage a Positive and Pressure-Free Food Atmosphere
Wintertime brings with it a lot of holidays. And with holidays comes a lot of food.
• Keep in mind that it is normal and developmentally appropriate for children’s appetites to fluctuate.
• Be mindful of how we talk about food this holiday season. Decrease mealtime struggles by not dictating how much your child should eat.
Optimize Antioxidant-Rich Superfoods to Boost Kids’ Immunity
Wintertime is prime time flu and cold season. Keep everyone feeling good with healthy foods full of immune boosting antioxidants. And remember, there’s no substitute for the nutritional value that foods like vegetables and fruits provide when eaten in their whole form.
• Plant foods, like veggies, fruits and spices, are rich in antioxidants. Try adding some of these foods to your winter meal plan:
o Avocados, which are high in folate to help with growth and development
o Berries, which are high in germ fighting antioxidants
o Oranges, which are high in vitamin C to help keep the immune system strong
Insight provided by Katherine Shary, RD, LD, a licensed dietitian at Children’s Healthcare of Atlanta Strong4Life.
Disclaimer: This content is general information and is not specific medical advice. Always consult with a doctor or healthcare provider if you have any questions or concerns about the health of a child. In case of an urgent concern or emergency, call 911.
RESTAURANT HIGHLIGHT
Sweet Auburn BBQ
Sweet Auburn BBQ’s Founder Howard Hsu and Partner David Maiolo have just celebrated its second anniversary on Jonesboro Road at the Henry Town Center shopping complex, gaining traction among local food lovers and BBQ enthusiasts. “We blend traditional pit BBQ with Asian influences,” says Maiolo. “It creates a unique experience.”Sweet Auburn BBQ reflects Maiolo’s decade-long dedication for Fire and Brisket and Hsu’s heritagedriven passion for blending Asian flavors with Southern BBQ traditions while proudly featuring a smokehouse on the premises.
Tues - Thur & Sat: 11am - 9pm Fri - Sat: 11am - 11pm Mon: Closed A flavorful fusion of BBQ traditions.
Items such as brisket tostadas and brisket egg rolls have become extremely popular with diners. A full bar and a selection of local craft beers round out the dining experience.
Customers can order directly from the restaurant’s website, which also contains information such as the live music schedule and special events schedule. Online orders can be made for pickup or delivery. A holiday menu is also posted on the website during that special time of year.
If you want exclusive offers, rewards, and the inside scoop on all of the restaurant’s events, you can join the VIP text list. Get perks served straight to your phone. Text “JOIN” to 855-646-1941 so you don’t miss out.
Sweet Auburn also has numerous catering options, including full service, drop off, or bringing out a private Pitmaster for your event or party.
1828 Jonesboro Road McDonough, GA 30253 (470) 885-5004 www.sweetauburnbarbecue.com
“ We take traditional pit BBQ cooking and combine it with a little Asian flare.”
“For where your treasure is, there your heart will be also.”
Matthew
6:21
GRACE & TRUTH
Distractions
“Bread of Life”
by ZACHARY MILLER, PASTOR OF STUDENTS - EAGLE’S LANDING FIRST BAPTIST
I am a proud husband, parent, and pastor. If you share any of these labels, you (like me), have probably asked yourself the question, “where has the time gone?” I’m not too old to have forgotten begging for time to speed up when I was a child and now it truly seems as though we’re stuck in fast forward. Have we managed to speed up time? In a word no, but it certainly feels like we have, doesn’t it? There is another explanation as to why the world and time itself seems to be evaporating before our eyes, not because time has sped up, but rather because our world now seems to be built on distractions.
A distraction is something that prevents someone from giving full attention to someone (or something) else. It is my opinion, that distractions by nature can also be deceptive, meaning that they deceive us into believing that the distraction has more value than the very person (or thing) it’s distracting us from.
In life, I have observed a very simple but difficult truth. What we value, we give our time to. This truth has become most evident in my own life and family. I know I value my family,
CHURCH
but in reality, where my time is most allocated shows what I really value in life. If you’re like me and really want to value your family, then we must revere the opportunities we have with them. I can’t think of a better place (or time) than at the table, breaking bread, together.
What if we approached time with our family like Jesus approached gathering with his disciples? The dinner table may be just the place. First, consecrate that time and space, meaning that it is set apart from everything else. Second, I can think of no better way to consecrate something than to invite the presence of God. You can do that by praying a blessing with your family and over your meal. Third, guard this time. Communicate it, plan for it, and follow through with it. This is a way of getting ahead of every distraction that stands to try and pull your attention away from what you value. My prayer for you and your family would be this: that sooner than later you will realize that this sweet time of gathering over food won’t just be bread for your body but bring you to the table offering you the bread of life itself.
