Franklin Food And Spirits Festival

We're at the Franklin Food And Spirits Festival in Franklin, TN, and things got off to a good start Friday night with a dinner featuring various chefs around the south. Most notable were Sean Brock's beer-dusted pork rinds (made with powdered Budweiser!) and John Fleer's pig tails and pig ear spoonbread. We also witnessed a technique for breaking down whole pigs that was new to us - just use a chainsaw. Saturday featured food from some of Nashville's finest - including Bolton's Hot Chicken (on a stick!) - not quite as hot as Prince's, but still not the best thing to eat outside in 90-degree sun.

Petunia's Silver Jalapeno - Chattanooga, TN

Had the second of two great burgers this week (the first was at George's Bar in Atlanta) - served out of an Airstream trailer in Chattanooga. At Petunia's Silver Jalapeno, place your order with one of the ultra-friendly ladies in the trailer, and a guy out back grills your burger on what looks like a standard-issue backyard grill. Seems that we finally found a burger in Chattanooga that beats Central Park.

Burger:

Pork sandwich:

Southern Pit Barbecue

Took a trip down to Griffin, GA today to Southern Pit Barbecue - see below for a few of the standards:

Pork sandwich:


Slaw Dog:


Brunswick stew:

Save The Taco Trucks Of Los Angeles

Go here to get more info and sign the petition: saveourtacotrucks.org

Endangered Foods

Endangered Foods: We recently covered the trend of adventure or "extreme" eating , and it now seems that eating strange and unusual plants and animals might actually prove to be a positive environmental experience; at least, that's what Gary Paul Nabhan thinks. His new book, Renewing America's Food Traditions: Saving and Savoring the Continent's Most Endangered Foods, is four years' worth of traveling, research, and collaborations with chefs, foodies, farmers, and a variety of food-centric organizations. Ninety-three "ingredients", and recipes along with them, are covered, some known (the Buckeye chicken), some completely unknown (Ny'pa, a salt grass). While we may not be familiar with the seemingly strange foods now, all were once prevalent in American kitchens, and many feel that if we start demanding them in our menus, we may be able to save them.

Found on my daily Trend Central Newsletter

http://www.intelg.com/ -- These guys issue the Trend Central Newsletter that we are obsessed with…

A Week of Lunches at Green Olive

It's no secret that when we moved into a new office last year, one of our main requirements was that it be in close proximity to Nuevo Laredo Cantina. Here's just a small sample of some of our other nearby go-to lunch spots:

Carver's, for fried chicken and catfish:

Kool Korners, for Cuban sandwiches:

Silver Skillet, for southern breakfast staples:

Woody's, for cheesesteaks:

Nuevo Laredo, for the #1 Combo:

And of course, The Varsity, for pimento burgers and chili dogs:

Green Olive Wins 2008 Horizon Interactive Awards

For the fourth year in a row, we've received Horizon Interactive Awards for our web design work - this year we received five awards for our design of the Comfort, Five and Ten, Repast, Local 11 Ten, and Green Olive Media websites. Congratulations to Designers Alvin Diec and Meggan Talley.