The Atlanta Foodcast: A Food Podcast

Hey, guys. So, we’re sending another episode your way this week with some much-deserved celebration for a good friend of The Atlanta Foodcast — that’s none other than Jarrett Stieber of Eat Me Speak Me and soon-to-open Little Bear in Summerhill. Jarrett and a small team have been running this pop-up in several locations on the Eastside of town for over 6 years and their last service is this Saturday, June 29th at SOS Tiki Bar in Decatur. Jarrett has done so much for Atlanta and has created incredible menus that many of us have enjoyed at Eat Me Speak Me over the years.

So, we’re re-airing Jarrett’s episode from last season in honor of his pop-up AND in anticipation of Little Bear.

Here’s to you, Jarrett. Thank you for everything. We’ll see you in Summerhill.

This week we’re re-airing an interview with Chef Steven Satterfield of Miller Union. The restaurant has had quite the year and the steam is really just starting to build. Being recently named the No. 1 restaurant in the city from Atlanta Magazine’s Top 75, their 10-year anniversary coming up in November, and their outstanding wine program being nominated for a James Beard, there’s still so much to come from Steven, Neal, and the entire team.

So, here’s a conversation Steven and I had last summer — Oh, and in case you hadn’t caught this interview last season, I’m a little nervous and overly excited. I’m a huge fan of his cooking. Anyways, on with the show!

Think about where your food comes from. Now, we’ve all become more conscious of this in the recent past, and the availability of local food is rising — but, we have a long way to go. Urban Agriculture may not seem like something you’re too familiar with, but let me throw some cool statistics your way. Did you know there are over 300 community gardens and about 50 farms within the 5-Country Region of Metro Atlanta? Pretty staggering, right? Now, the big thing to call out here isn’t the focus on eating local or even eating healthy — it’s about reconnecting with the land and realizing that robust food systems can live right next to Midtown, Downtown, East Point, or Sandy Springs.

Folks, meet Kim Karris — Executive Director of Food Well Alliance. The mission of Food Well Alliance is build a network of local leaders, growers, and communities on a united front to build and bolster a local food system. They do this in three ways — mobilizing capital, facilitating collaboration, and promoting innovation. Their mission here in Atlanta is critical as we are one of the fastest growing regions in the country.

Kim and I caught up at the FWA HQ over on the westside. She’s been a part of the organization since the beginning and has an amazing story to tell. Enjoy.

Learn more about Food Well Alliance and their mission here: Food Well Alliance

Fun fact: I. LOVE. HOT SAUCE.

Nicholas Gregory spent part of his life as a farmer in Kansas and made his way south here to Atlanta. Spending much of his life growing things and educating others in the culinary world, it was natural for him to turn something that grows into something even more delicious. Lucky me/us/you that he chose peppers.

Pulp has an incredible lineup of lacto-fermented hot sauces with varying levels of heat. The primary offerings, White Hungarian Pepper, Serrano, Habanero Carrot, and Fresno Chili all pack intense flavor and incredible freshness.

Nick’s story is awesome and we caught up at The Shed at Ponce City so I could hear more of his story.

Pick up some of Nick’s hot sauce here.

There’s something truly magical about chai. Not just that it happens to be packed with some of my favorite flavors and spices or that it evokes a holiday feel that carries throughout any month of the calendar year. It’s the ritual of making it — and making it proper. Also, let’s get one thing straight. It’s just CHAI. Not “CHAI TEA.”

Chai, meaning tea, is how you say it. End of story.

Take it from Monica Sunny, co-founder of The Chai Box. Growing up in India, she wanted to bring the memories and ritual of chai she experienced from an early age. Though, not just the tea. It’s the ritual. How it’s made, the time of day, and how to indulge in the act of making it and ultimately enjoying it. I love her story — and especially what she and her cousin have created.

So, I caught up with Monica to hear more of her story. 10/10 of would recommend brewing a chai for yourself prior to listening. Enjoy.