Fresh produce picked from a garden and plated by the chef who grew it is no longer a concept reserved for the highest end restaurants of California, Spain, or France. The farm to table movement has swept the South faster than a wild fire, and if newest James Beard Award-winning Best Chef of the Southeast Hugh Acheson has anything to say about it, this wild fire won’t be burning out any time soon.
-
Olive Oil Joins Locavore Movement in American South
May 12, 2012
-
High Stakes in Georgia
April 27, 2012It’s a slippery industry, but the folks at Georgia Olive Farms are working hard to bring homegrown olive oil to the East Coast
Read more from Allston McCrady’s article at The Local Palate Food Culture of the South
-
Why Georgia Farmers Should Grow Olives
April 25, 2012
-
Historical Perspective on Olives in Georgia
March 3, 2012Presentation by Dr. Gerard Krewer, UGA
Click here to download the presentation as a PDF
Click here to download the presentation as a PowerPoint
-
Georgia Olive Oil Makes a Southern Dinner
February 15, 2012“My guests loved their first pimento cheese, but when I explained how to make it, they didn’t believe I used Georgia olive oil. And if there was such a thing, “It could not possibly be better than Lebanese olive oil!” I poured a precious bit for them to taste. Their eyes got big. They insisted on seeing the bottle.”
Read more from Myra Blackmon’s article at Like the Dew: A Journal of Southern Culture & Politics
-
Can American Virginity Be Saved?
December 30, 2011
-
Olive Oil Tasting
December 3, 2011
-
Paul Miller: On Guard for Excellence in Australia
August 1, 2011
-
USDA Extra Virgin Olive Oil Standards
March 3, 2011
-
International Extra Virgin Olive Oil Standards
