Tag Archives: For Foods Sake
Grandma Brock

Farmer Grandma Brock

FARMER GRANDMA BROCK Grandma Brock’s Country Farm is a 13-acre farm situated between Atlanta and Athens providing locally and naturally grown produce in Franklin County, Georgia. We grow on land which is Certified Naturally Grown (CNG) using biodynamic, natural and sustainable methods. We specialize in heirloom organic tomatoes and vegetables along with medicinal/culinary herbs and [...]

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Chef Costanzo

Chef Costanzo Astarita

Q & A with CHEF COSTANZO ASTARITA     Why is sustainability important to you & your restaurant? Conservation is important to us, without sustainability we couldn’t survive as humans. Generations to come will benefit from out conservation and our future businesses. If you were a farmer what would you raise or grow? Tomatoes. Our [...]

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Farmer Bobby Britt

  What prepared you to be a farmer?  I have lived in Decatur all of my life. My dad sold vegetables from the family garden off the back of his pickup truck for years. As kids we always helped dad. By 16, I started taking gardening more seriously. I was pretty excited about the new [...]

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D&A Farm

                                                                                                                                              Chef Evan Cordes and D&A Farm Host Oct. 11 For Foods Sake What prepared you to be a farmer? When I was younger, I worked in a greenhouse at the local nursery. It was a small, family run business, similar to my farm now. [...]

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Chef Evan Cordes

                                        Q&A with Chef Evan Cordes Why is sustainability important to you & your restaurant? This really just boils down to doing the “right” thing. Supporting the local economy is essential, the more we can support the farms that surround the city, the more jobs can be be created; which, as [...]

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Graveyard Shift: Supper at Oakland Cemetery

by Amanda Trevelino of Full Dishclosure A chilly October mist settles over us the minute we step into the graveyard, making us a little unsure about having agreed to dine with the dead, but Esther Andrew and Chef Evan Cordes are about to shift our way of thinking. Photos by Kitty Ray Swain. In the [...]

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The Idea

The idea for For Foods Sake evolved from a simple question I was asking in 2009: “Isn’t there a way to make going out to dinner more enriching and personally rewarding? After a few discussions with friends and inspirations from Outstanding in the Field and other underground clubs, I answered that question by creating a [...]

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From Pod To Chocolate

Pod To Chocolate Thursday, February 17 at 7PM Kristen Hard of Cacao Atlanta Chocolate Co PHOTOS AT BOTTOM Luc Clairmont: [at confession] Each time I tell myself it’s the last time, but then I get a whiff of her hot chocolate, or…  Madame Audel: …Seashells. Chocolate seashells, so small, so plain, so *innocent*. I thought, oh, [...]

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Chef Shane Touhy

  Why is sourcing local and or organic produce important to you & your restaurant? Being a good chef starts with giving people the freshest food possible. The closer it is to home, the less time it takes getting in our doors. That insures a quality, fresh product. Local, usually smaller farmers, take more pride [...]

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Christmas Party- All Members Invited

 FOR FOODS SAKE’s Christmas Party An evenining of chefs, farmers and members joined for cocktails and heavy apps. The wines were brown bagged and the judges tasted for favorite wine The judges were Chef Drew Belline, Shaun Doty of Shauns and Yeah! Burger Stephen Herman of Haven, Matt Swickerath of Valenza, Andrew Norman of Noring Farms  and Jeff [...]

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