Summer Issue is Now on Newsstands! ZAHTAR-PICKLED GEORGIA SHRIMP WITH LOCAL CARROT CUMIN HUMMUS Recipe by Rathbun’s
BOTANICAL BOUNTY
Flowers are on full, glorious display; the sky is a vibrant blue; and the city seems to radiate a sense of promise and hope as another school year comes to a close. Farmers markets are back in full swing and area growers are slinging gorgeous crops for us to enjoy at home and in area restaurants. By the time you’re holding the summer issue, I’ll be able to sink my teeth into a fresh-from-the-garden tomato—a treat I look forward to all year. In an ode to summer’s fabulous produce and to current food trends that bring the garden into the kitchen, we dubbed this our “Botanical Bounty” issue. Shelley Skiles Sawyer rolls up her sleeves and restores a family heirloom cast-iron skillet (“Skillet Stories,”); then profiles two inspiring plant-centric companies (“Botanical Bounty,”). I share my experiences exploring Auckland, New Zealand (“Awestruck in Auckland,”), while Donna Brousseau schools us on the differences between Pouilly-Fuissé and Pouilly-Fumé (“Pouilly Please,”). As managing editor, each issue taught me something new about Atlanta, its chefs and the world-class restaurants that call our city home. Here’s to another summer of growth, renewal and bountiful meals. Kelly Jordan, managing editor.
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