For helpful ideas on how to spice up your cooking routine,
pick up a copy of Southern Living
magazine’s June food issue. In addition to fifteen pages of simple summer
recipes, this special issue contains an “A-Z” guide to Southern food featuring
many Atlanta-based restaurants and people. Turn to the section labeled “Q: The
Culture of Smoke and Fire” to read about the rise of Georgia barbecue and the
role of Atlanta-based up-&-comer’s Grand Champion and Heirloom Market in
this movement. In the “V” section, discover how chef Stephen Satterfield at
Miller and Union and chef Linton Hopkins at Restaurant Eugene are leading a
vegetable revolution with their carefully crafted veggie plates.
Other highlights include:
- Red Brick Brewing Company's Hoplanta IPA
- Pickles from Pickled Pink Foods
- Indie food publication "Authentic South", and its founder Tanner Latham
- Fried chicken from Mrs. Winner's Chicken Biscuits
To learn more about Atlanta’s contribution to Southern food
culture, drop by your local newsstand or visit SouthernLiving.com for your
copy of the June issue. Extensive supplemental digital content will run for 30
days, beginning on May 23 at 1 p.m. EST with a live Twitter chat. Southern
Living
(@Southern_Living) will moderate the chat with a panel of experts.
