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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...

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...

Farm to Table

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

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...

CHRISTMAS SMÖRGÅSBORD

By Brien R. Sörne A Swedish word derived from three other words: smör (butter), gås (goose) and b...

Karlberg’s Swedish Semlor

Associate editor Jackie Karlberg is a quarter Swedish, but married a 100 percent Swede. Each holiday...