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Southern Summertime Pickled Shrimp

by Jessica Clark I’m a transplant to the South. That’s right, I’m one of those genealogical anomalies who had to ask my friends what boiled peanuts and white acre peas were growing up. Both my parents were born and raised in New York, and squishy peanuts...

Restaurant in the Front Farm in the Back

Text and Photography by Remi Escudie Backwoods Crossing Comes to Tallahassee Okra, rainbow quinoa and scarlet kale grow in-house at Backwoods Crossing, the only “farm-and-table” restaurant of its kind in Florida. The traditional farm-to-table model targets...

Secret Recipes

by Lori Zavada The men were usually huddled around a ball game on television or outside laughing ab...

A New Sense of Community through Food Truck Culture

by Brianna Sörne The idea of the food truck represents something humble and earnest that allows cr...

Lactose Intolerance Doesn’t Mean You Have to Ditch Dairy

By Alyssa Greenstein, R.D., LD/N Milk and other dairy products have long been staples in the Americ...

Memorable Camp Vittles

Dad never was much of a cook when I was young and living at home. That was Mom’s job. However...

Farm to Table

Taking Root in Tallahassee: The Miccosukee Root Cellar   When you walk into the Miccosukee Roo...

Tallahassee Family Opens A New Table For The Family

A new southern style restaurant has opened its doors to the Tallahassee community. Tallahassee nativ...

Enchanting Cilantro

by Lori Zavada Prep Time : 15-20 minutes Yield: serves 4 to 6 Springtime Corn Salsa   1 cup fr...

A Garden Anyone Can Grow

It’s that time again. Time to plan the family garden with delicious produce you’ll pick througho...