I recently asked my friend Angie Mosier about brining chicken & her reply was that ”everything you need to know about brining chicken can be found in The Gift of Southern Cooking by Edna Lewis and Scott Peacock.” I learned from Anige that you cannot write about the southern table without paying homage to the… Read on

From top left: Hable Suns Apron, Camellia Etched Dinner Plate from Alabama Chanin x Heath Ceramics, Cornbread Sticks from Alabama Studio Style, Cocktail Napkins in Natural, Stenciled Pumpkin Pie, David Mellor Pride 5-Piece Stainless Set, Sparkling Manhattan  “Forever on Thanksgiving the heart will find the pathway home.” – Wilbur D. Nesbit  We hope everyone is able… Read on

“What’s more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.” ― Michael Symon October is National Cookbook Month. In observance, this week we share just a few of our favorite contemporary cookbooks. We hope that they will encourage you to… Read on

“One of the greatest pleasures of my life has been that I have never stopped learning about Good Cooking and Good Food.” ― Edna Lewis For the past 20 years the Southern Foodways Alliance, or SFA, has “explor[ed] the diverse food cultures of the changing American South.” Their Fall Symposium, held this weekend in Oxford,… Read on

“Cooking well doesn’t mean cooking fancy.” — Julia Child The bountiful harvests of summer make simple, fresh dishes, made from in-season vegetables and fruits, possible. Pair these with staple meats and seafood and summertime is sure to be delicious. In honor of this warm weather fare, this week is all about summer-eats. Blackberry Farm’s Green… Read on

During June 2018, Natalie took month-long respite and creative journey during her residency at The Hambidge Center in the woods of north Georgia. She reflects on her time there and shares her experience for which she is eternally grateful: In the summer of 2017, I was going through what will always be known to me… Read on

“The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction. A person cooking is a person giving: Even the simplest food is a gift.” – Laurie Colwin Last week, The James Beard Foundation held their annual awards ceremony (it’s like the Oscar’s for the food world)…. Read on

We are constantly surprised and honored by the talented and generous chefs that agree to be a part of our Friends of the Café dinner series. A look back through our Journal shows just how many brilliant individuals have traveled to our corner of Alabama and offered their time, energy, and creativity for a good… Read on

Hugh Acheson is a practical man. He’s witty and inventive, too, but he has the ability to cut through nonsense like a hot knife through butter. Hugh opened his Athens, Georgia-based flagship restaurant 5 & 10 in 2000 and followed in 2007 with a second space, The National. He has since opened the Atlanta-based Empire… Read on

America’s food culture comprises an undeniable mix of influences from around the world. African-American women have a significant impact on the foods we eat and have eaten for centuries. Unfortunately, that impact has often been overlooked or overshadowed by racial stereotypes like that of “Aunt Jemima” and other tropes—fetishized mammy stereotypes and caricatures that coopted… Read on

There is a lot you can say about Scott Peacock: James Beard Award-winning chef, engaging storyteller, companion to Edna Lewis, budding farmer, writer/filmmaker, experimenter with indigo—yes, you got that right, indigo. Several weekends ago, my daughter Maggie and I took a road trip to meet Scott at his home in Marion, Alabama. We were joined… Read on

I’ve been a member of the Southern Foodways Alliance for years. I plan to be at the 16th Annual Symposium this coming October, if I can get a ticket soon enough (last year’s event sold out in minutes). The Symposium (as it’s loosely called) is wonderful simply in the fact that you spend the series of… Read on

I first tasted the fried chicken at Watershed restaurant in Georgia about 10 years ago, while visiting friend and colleague, Angie Mosier. This was also my first meeting with Scott Peacock, the then-head chef of Watershed who led them to a James Beard award in 2007. Scott’s close friend and culinary mentor, Edna Lewis, is hands… Read on

Maggie has her Valentine’s Party this morning at school and she started the day jumping up and down saying, “I am so excited. I am so excited. I am so excited.” Her enthusiasm for this holiday has been amazing to see crescendo as the week comes to a close. This (almost) four year old girl has… Read on

My holidays – up until Monday morning – were all about cookbooks. We made birthday dinners (Fried Chicken a la Edna Lewis and Scott Peacock), holiday brunch (Turkey Pot Pie a la Screen Doors and Sweet Tea), buttermilk rolls (The Joy of Cooking) back-yard picnics (Bunyan’s Barbeque and anything from White Trash Cooking #2), homemade truffles… Read on

Cornbread Nation 4 from The Southern Foodways Alliance is now available from the University of Georgia Press. “This new collection in the Southern Foodways Alliance’s popular series serves up a fifty-three-course celebration of southern foods, southern cooking, and the people and traditions behind them. Editors Dale Volberg Reed and John Shelton Reed have combed magazines,… Read on

“Let the beauty of what you love be what you do.” – Rumi Explore the links below to discover who, what, and where we love. Love yourself. Love your family, friends, and neighbors.   Love good company.   Love your team. Love the planet. Love good food.   Love to travel. Love to create.  … Read on

The day is nearing. Saturday, Scott Peacock will be in house, hosting his Friends of the Café Dinner. We’ve shared Scott‘s varied talents with you on the Journal over the years. Scott is (currently) an experimenting indigo farmer and dyer, an avid influencer of Southern food culture, and inspiring writer and oral historian. Who wouldn’t… Read on

Scott Peacock, native of Hartford, Alabama, was in his late twenties when he met the legendary, late Edna L ewis, considered to be the “Grand Dame” of Southern cuisine. At the time, Scott was chef for the governor of Georgia, and he and Miss Lewis were assigned to cook together for a fundraiser—though neither of… Read on