We are nuts about Jaime Foster, founder of Georgia Grinders Premium Nut Butters and we have good reasons why. Jaime’s inspiration to start her company in 2012 came from her Grandfather’s recipe from the ‘70s. He was motivated to better his health after being predisposed to cardiovascular disease. He lost both of his brothers when they were in their early fifties. So, being innovative, a true engineer at heart, he started focusing on clean ingredients, which nobody was focused on back in the ‘70s. He was determined to live past the mid fifties by eating clean and healthy and that’s where this ..read more

What makes Farm’d Unique? It can be hard, as chefs, to choose a produce supplier. Your customers crave local ingredients, and while you, too, would like to support your local farmers, logistics and limited resources can make this tricky. Alternatively, choosing simple logistics sacrifices the freshness of your ingredients, leaving your products to sit in warehouses for days. Farm'd bridges this disconnect and requires no compromise. We make working with local producers and growers easier, and more equitable for everyone. Our uniqueness is our secret to success: We are Direct. When you choose F ..read more

The small farmer is the foundation of America, but rural communities and farmers are struggling. With fewer jobs available and lower wages for these positions, today’s small farmer faces worse conditions than they did a generation ago. This is because the US agricultural model is extractive – in other words, profit is funneled away from farmers to a handful of multinational corporations. This means farmers are paid 14 cents for each dollar, which is the smallest amount ever recorded in US history. The industrialization of the food industry has made product pricing non-competitive, leading far ..read more

Get to Know Chef Terry Koval, the executive chef of Wrecking Bar and the forthcoming Deer and the Dove and B-Side. Terry Koval has been a fixture of the Atlanta dining scene as executive chef of the Wrecking Bar in Inman Park since 2012. He’s been a proponent of sourcing local produce since long before that, though. It’s no surprise that he was one of the first chefs to embrace Farm’d’s innovative platform. Terry moved to Atlanta in 2001 to become a chef. He launched his Atlanta career at Buckhead Diner before moving to Canoe in Vinings. He says, “In 2001, we had small farmers coming through ..read more

Get to Know Chef Terry Koval, the executive chef of Wrecking Bar and the forthcoming Deer and the Dove and Side Bar. Terry Koval has been a fixture of the Atlanta dining scene as executive chef of the Wrecking Bar in Inman Park since 2012. He’s been a proponent of sourcing local produce since long before that, though. It’s no surprise that he was one of the first chefs to embrace Farm’d’s innovative platform. Terry moved to Atlanta in 2001 to become a chef. He launched his Atlanta career at Buckhead Diner before moving to Canoe in Vinings. He says, “In 2001, we had small farmers coming throug ..read more

Georgia chefs and local food lovers across Atlanta joined us this week to celebrate the inaugural Farm’dxATL Food Show. Guests had the amazing opportunity to meet with over a dozen local and family farms from across the state, sample their fresh products, and have a brew and BBQ on us!Farm’dxATL was held at one of our favorite local hotspots, SweetWater Brewery, catered by Fox Bro’s Bar-B-Q, and we even brought in some local music courtesy of Bluegrass Flashmob. This was the perfect combo for the day and the event was a hit, with culinary powerhouses streaming in and out all day.Guests ranged ..read more

The opportunity to meet with small and family farmers doesn’t come around every day.Farmers in your state work upwards of 50 hours a week to grow and raise the food we put on our tables, which doesn’t leave much opportunity for social calls and networking off the farm.One of the absolute best ways to connect with your state’s local farms is by attending a Food Show.When it comes to meeting with your local food community, there really is no wrong way to do it, but there are the best ways. Read on so you can reap all of the benefits of attending a food show with these five easy tips.Come Prepare ..read more

AUGUST 6TH 10AM-4PM SWEETWATER BREWERY // REEL ROOM 195 OTTERLY DRIVE, ATLANTA, GA 30324You’re invited to the Farm’dxATL Food Show, a unique event featuring local vendors from your state. Shake the hand that feeds you and enjoy local SweetWater Brewery brews and bites by Fox Bro's Bar-B-Q.The Farm'dxATL Food Show is proud to bring to you the best in local food and give chefs the opportunity to browse Georgia's best ingredients. Join us in reconnecting our food systems by taking the opportunity to meet and shake the hand of the farmers that produce food for your tables. Leave with samples of Ge ..read more

Executive Chef Nick Leahy wants to bring the flavors of his beloved French countryside to Atlanta’s Westside. His twist on classic Provençal dishes celebrates the rustic style of southern France and keeps its charm. Nick drew inspiration for the food and design for his two new restaurants in West Midtown from his family’s French roots. “I think the cuisine of Provence is a thing unto itself within French food,” he emphasizes. “It’s got more Mediterranean influence, it’s a bit lighter.” The food of Provence is made with olive oil, lemon and garlic instead of relying on cream and butter. Af ..read more

"You eat with your eyes first" is more than just a phrase. The Culinary Institute of America points out that food plating is the main focal point for restaurant guest. Plating supplies "drama, excitement, and interaction," and the CIA states that is is the chef's responsibility to make food that is eye-catching and attractive.It's clear that chefs can bring the flavor, but an "attractive plate" is an ever-changing idea. Check out some techniques used to add visual appeal ..read more