According to Regina Brewer, President of the Inman Park Neighborhood Association, the patrol enhances greatly the quality of life in this District 2 neighborhood. “Everyone benefits from the patrol’s partnership with the neighborhood, including residents, businesses, and visitors,” she said. “The patrol helps make Inman Park a truly great place to live, work, and play.”

Participating restaurants and businesses include: The Albert, Fritti, Highland Cigar, North Highland Pub, Park’s Edge, Parish Food and Goods, The Porter, Pure Taqueria, Sauced, Savi Urban Market, Shaun’s, Sotto Sotto, Wisteria, and Ed Bair Computer Services. For the latest list of participating restaurants and businesses: www.inmanparkdineout.com

There are no tickets or passes to by; simply show up at a participating restaurant and enjoy. However, reservations are suggested and can be made through OpenTable.com.

Participating restaurants for the $25 prix-fixe menu are Avanzara, French American Brasserie, Glenn’s Kitchen, Max Lager’s American Grill & Brewery, Meehan’s Public House, No Mas! Cantina, Paschal’s Atlanta Downtown location only, Peasant Bistro, Pittypat’s Porch, ROOM, Sear, Social, Spoon, STATS, Terrace on Peachtree, Thrive, Trader Vic’s (July 26 to Aug. 1 only) and Truva.

Restaurants with the $35 prix-fixe menu are Atlanta Grill, BLT Steak, Durango Steak House, Il Mulino, Legal Sea Goods, Ray’s in the City, Ruth’s Chris Steak House (Aug. 2 to 8 only) and the Sun Dial Restaurant.

www.atlantadowntown.com

News & Happenings

Farmstead 303 has opened in the old Decatur train depot (formerly Depeaux) serving up “fresh, simple comfort food – sourced locally when possible,” according to owner Teri Rogers. Open for lunch and dinner, the menu has such items as southern fried chicken, meatloaf, roast duck breast, strip steak, mountain trout, grilled ham and veggies like creamed corn, green beans, squash casserole, collard greens and sliced tomatoes. farmstead303.squarespace.com

Tank Goodness has opened a new franchise delivering its delicious all-natural, organic oatmeal chocolate chip cookies. Cookies are baked fresh at order, put in a decorative recycled box and delivered still warm within a 15-mile radius of Midtown. Cookies are $20 per dozen plus tax and minium delivery order is two-dozen. You can even get a half-gallon of cold milk to go with them. The Atlanta INtown staff sampled the cookies and declared them some of the best they had tasted. Place orders at Atlanta@tankgoodness.com or by phone at (404) 547-5202. www.tankgoodness.com

Los Angeles residents are so enamored of Pinkberry frozen yogurt that it’s often referred to as “Crackberry.” Atlantans can finally get their fix of the tart treat at the first Pinkberry location in the state at 2937 Cobb Parkway in the Akers Mill Shopping Center. www.pinkberry.com

Marlow’s Tavern restaurants around Atlanta, including the Midtown and Vinings location – are offering upscale pub fare and showing 2010 World Cup matches daily on large, flat-screen televisions. Since the World Cup continues through July 11, there’s still plenty of time to catch a game. www.marlowstavern.com

Chef Darryl Evans is the new head the kitchen at City Club of Buckhead, 3343 Peachtree Road. The dining club opens for breakfast and lunch Monday through Friday, dinner Tuesday through Saturday and full-service meeting facilities. www.cityclubofbuckhead.com

ADI Restaurant Concepts and Zaza Pachulia has reopened the former Eno by Zaza as 5^th Street Café. The restaurant features a new menu including charcuterie plate of meats and cheeses, frisee salad and more. Eno’s wine club will stay intact and keep its members. The café is at 800 Peachtree St.

JCT. Kitchen and Bar will host the 2nd annual Attack of The Killer Tomato Festival on Aug. 8 from 1 to 5 p.m. Tickets cost $50 per person and $45 for Georgia Organics members if purchased by Aug. 1. After that date, tickets will cost $65 per person. www.jctkitchen.com

Zoo Atlanta fundraiser Jazzoo is set for Sept. 25, featuring live music, open bars and more than 30 restaurants, including 4th & Swift, Allora, Bocado, Corner Tavern, Croaker’s Spot, Dantanna’s, Highland Bakery, JCT Kitchen, Lotta Frutta, Metrofresh, Muss & Turner’s, Noni’s, Sawicki’s, Six Feet Under, Stone Soup Kitchen, Tin Lizzy’s, Vickery’s and Young Augustine’s. More details at www.jazzooatlanta.org.

Pemberton Café, named after Coca-Cola inventor Dr. John Pemberton is open now in the green space between the World of Coca-Cola and The Georgia Aquarium. The menu offers hamburgers hot dogs, pizza, fresh salads, sandwiches, panini’s, kid’s meals as well as vegetarian offerings. There’s also hand-dipped ice cream, floats, fruit parfaits, pies, cookies, four flavors of Icee’s, and Coca-Cola cupcakes. Hours of operation are 9 a.m. to 6 p.m. during peak season, but are subject to change. www.worldofcoca-cola.com/pemberton-cafe

Restaurant RIP

Flying Biscuit on Johnson Ferry Road, The American Café at Phipps Plaza, Beleza and Lupe Taqueria in Midtown.

By Elijah Kirkland-Andrews

In a highly populated market, Decatur’s Farm Burger manages to provide a fresh experience by providing fresh beef. The appeal of Farm Burger lies primarily in their support of regional farms raising grass-fed cows. Its meat is provided by Moonshine Meats, a coalition of cattle raisers that also supplies meat for Farm 255 in Athens.

This support of quality meat has garnered a lot of attention for Farm Burger, often to the detriment of the customer. The space neighboring Watershed cannot handle the hype that it generates, making it nearly impossible to get a seat at times. Luckily, the service is quick and there are snacks for sale while you wait, so the experience is manageable.

Another great feature of Farm Burger is the selection of sides and toppings. I opted keep it simple, topping my burger with pimento cheese, bacon, and FB sauce. Next time I go I have to try the oxtail marmalade or the brisket chili. I also ordered onion rings and fries with garlic, herbs, and parmesan. Both were excellent, but the real star of the show was the burger itself. The beef was the freshest I’ve ever had. I tasted sweet flavors that I’ve never experienced in beef. Every burger I’ve had since tastes a lot lower-grade in comparison. Farm Burger is definitely one of my favorite burger experiences.

410-B West Ponce de Leon Ave., Decatur. www.farmburger.net

By Hope Lennox

Tuk Tuk is a fabulous Thai restaurant at 1745 Peachtree Road. They call this type of Thai cuisine, “Gourmet Street Food” and it is a great place to have brunch. All of the dishes served at Tuk Tuk are the kinds of food you would find on the streets of Thailand while riding in a tuk tuk, the Thai word for taxi.

The room has a cool beat playing in the background. At each table there is one chair embroidered in three bright colors. They have two projection screens with a slideshow of pictures of Thailand. On one wall, there are recycled aluminum boxes filled with colorful candies and biscuits. The manager told me that when children would walk to school, there would be these boxes with the food inside. The children would buy some of the treats to eat on the way to school.

For my drink, I ordered Thai Tea, which is a blossom tea with a beautiful red color. Then, it is topped with evaporated milk, which has a smooth, creamy taste. You stir the two together, and immediately the red and white liquids turn into a bright orange. It has a creamy and saccharine taste.

The first dish we ordered was called Neau Sawan. It is a Northeastern Thai beef jerky. It was very dry, but when it is paired with sticky rice, it is the ultimate appetizer! The jerky was very chewy and had a satisfying taste. This dish is one of my favorites at this restaurant!

We had a noodle dish called Ba Mee Moo Dang. It was BBQ pork paired with thin egg noodles, yu choy, scallions, crushed peanuts,  and cilantro. The BBQ pork was extremely spicy but not too overpowering. The presentation was very attractive.

Khew Whan Kung was our next dish. It is a main course and consists of rice, green curry, shrimp, basil, eggplant, green beans, and a hard boiled egg. The curry and the shrimp had an amazing taste. The rice was in the shape of a bunt cake and was drizzled with green curry. As soon as you bite into the shrimp, your tongue tingles from the flavorful curry.

We ordered one more main dish called Prik King Kai. It also had the bunt cake rice. There was red curry, chicken, green beans, and kaffir lime. The chicken was so tender and juicy. The red curry had a nice smoky aftertaste.

The manager gave us an appetizer on the house and it was called Sai Krog Isan. It is Northeastern Thai pork sausage, red curry kaffir lime sausage from Southern Thailand, and jasmine rice. It was not my favorite dish that day. The best sausage in that dish was the red curry kaffir lime sausage. It had more flavor than the Northeastern one.

It was now time for dessert. The manger invited me into the kitchen to make a Thai snow cone. There was a huge machine painted blue. There was a drill connected to the machine. They had a block of ice that the drill would go through to hold the ice in place. You would then turn the handle, which made the drill spin. Then the ice would turn. There was a razor blade under the ice. When the ice scraped over the blade it would make shaved ice.

Before I started shaving the ice, I put many different foods in the bowl. There were red beans, sweet potatoes, jack fruit, taro, and lotus seeds that sat under the ice. Then the ice was topped with condensed milk, strawberry syrup, and milk. When my spoon dug into the ice, it was as light as snow. It tasted sweet and fruity. The flavors were amazing together!

The entire meal was fantastic! I highly recommend this restaurant when you are searching for an authentic and delicious Thai meal. www.tuktukatl.com

By Elizabeth Broadfoot

Lake Claire’s Nancy Dorsner often found herself asking the age old question, What’s for dinner?” She decided to do something about it by creating Foodwhirl.com, a website with a variety of voices offering up recipes and tips for cooking at home.

What is the main thing you want to get out of the site?

This has been a labor of love from the concept to the launch in February of this year. I love to cook, and I love to share and help other people. But it’s also turned into an opportunity to build connections and community, plus a learning experience for me and the rest of the team. Of course, if anyone offers, I wouldn’t argue with fame, fortune, my own line of cookbooks, and a show on the Food Network!

Tell me about having so many different writers and how that works?

One of the original goals of Foodwhirl was to bring together different cooks, with different lives and family types – from a newlywed, to a single health guru, to a busy mom of three who’s going back to school. Everyone is encouraged to write in their own voice and I think that adds a great deal of value. If you want to just go find a recipe on the internet, there are plenty of sites for that. But we are trying to give a glimpse into “real” cooks with real lives, and I think our readers appreciate that. None of our original writers knew each other (except for me) prior to this, so it’s been fun to see friendships evolve out of this.

What feedback have you received from the site?

The feedback has been great so far.  Everyone seems to really like idea of real cooks sharing their version of “What’s For Dinner?” We have readers who are new to cooking, and those who are very comfortable in the kitchen, and we try to serve both.  We do many recipes with step-by-step pictures, which can be a great help to a novice cook.  We also have a techniques section where we cover the basic and more advanced techniques, like how to slice an onion or make homemade yogurt. We love the feedback we get on our Facebook page, where our readers will share what they are cooking for dinner, too!

What are the top five most visited recipes so far?

Irish Car Bomb Ice Cream Sundae: This has been our most read recipe despite the somewhat politically incorrect name. It’s based on the drink of the same name; an adult version of the ice-cream sundae. And it’s way yummy.

Overnight roast pork: I’ve used this recipe myself several times now, and I can vouch for its greatness. Who doesn’t want to be able to cook while sleeping!?

Corned Beef and cabbage: Published for St. Patrick’s Day, this three part series is on corning your own corned beef.  I never would have thought to do it, but I’m going to try it next year.

Cheesecake Cookie Cupcakes: Some of our recipes are complex, but this one is one of those recipes where no one will ever guess how fast and easy it was to create a delicious dessert or partysnack.

Ginger and White Chocolate Granola Bars: This is a great twist on your standard granola bar. And making your own granola bars is easy, and healthier than the store bought versions.

Hidden within the strip mall that used to house Artlite at 1877 Piedmont Road is a quirky little new burrito place that I think you should try out. Sheik Burritos fuses Persian and Southwestern foods into a deliciously packed burrito or served in a dog bowl (I’ll get to that part in a sec).

Walking into the quaint restaurant, the menu looks competely overwhelming. Start with your choice of beef, lamb, pork, chicken or tofu. Then add your choice of sauces: Bad-Man-Jon, spicy eggplant with lentils and tomatoes, or Feast-N-June, sweet pomegranate and ground walnuts with carrots. Follow up with your choice of condiments. My favorite? The Shirazi: tomatoes, cucumbers, red onions, mint, citrus and olive oil.

Take my advice and stick to the fixed menu on the right side until you get comfortable with the restaurant. If you get lost the guy at the counter is super helpful and is always willing to give suggestions.

Once you order the kind of burrito that you want you can choose from three different options: Persian style has the entree wrapped in a whole wheat pita; Southwestern style is a traditional burrito wrapped in your choice of tortilla; or the dog bowl, which has your meal served in an actual metal dog bowl. The dog bowl made for good conversation when it arrived at our table, but trust me, it looked really delicious.

As with most burrito joints, the serving portions are huge. Unlike most burrito places, the combination of ingredients are fresh and imaginative – and it doesn’t feel like a brick in your stomach afterwards.

By Polly Sattler

Local nonprofit GreenPlate, Inc. works to raise awareness about and reduce single use plastic. Each month, our newsletter highlights local restaurants who are either well on their way or working to become more environmentally friendly (and less plastic dependent). The restaurants then give a GreenPlate special for our readers.

Of course we had to start with Atlanta’s only Certified Green Restaurant, Radial Café. Owner Phil Palmer has been leading the way in reducing his environmental footprint for more than 10 years by finding bio-based take out products, using local foods and even using a tree bark cleaner.

According to the National Restaurant Association, 62 percent of consumers say they would prefer to eat at an eco-friendly restaurant. It’s a positive trend that while people have always gone for quality, great service and good value; they are now also searching out locally grown and organic food as well as businesses who care about their impact on the environment.

Here are profiles of Intown restaurants that are taking the GreenPlate challenge and how they are getting plastic off their menus.

MILLER UNION
Chef Steven Sanderson opened Miller Union on the Westside of Midtown six months ago and he is committed to sustainability and great food.

What inspired you to open Miller Union?
I really wanted a restaurant that creates great, fresh, local foods and that is equally environmentally responsible. It really bugged me to see all sort of resources thrown away instead of being recycled and seen as a resource.

What are you most proud of?
We set our standards in place for what we wanted to achieve and we have achieved all our goals but we aren’t complacent because we can always be better. We recycled everything, we compost, we buy locally, we grown our own lettuces on the patio and we even offer organic and biodynamic wines.

Was setting up composting difficult?
No it was really easy and it has really helped us reduce our trash output. Fortunately, GreenCo is able to pick up our compost a couple of times a week. We just separate out any food materials and put it in the GreenCo containers every day. Last month we diverted 7,150 lbs of food waste from the landfill. In addition, we only throw away 1-15 gallon container of waste a day.

GP: How do you incorporate local foods into your menu?
Local foods are our focus. We work directly with local farmers as much as possible and we build our menus around what is available. One thing we are committed to is only offering sustainable fish. We look at the Monterey Bay Aquarium Seafood Watch to determine what fish we will serve. It can be a bit of a challenge to find fish that people like. For instance we will prepare Wreck from which is an alternative to Grouper. We offer Atlantic Tile fish but not Tilefish from the Florida coast. It can get complicated!

RADIAL CAFÉ
Owner of award-winning Radial Café, Phil Palmer has long been a strong proponent of eco-friendly living at work and at home. From avoiding plastics to installing water-conserving toilets, Palmer carefully considers every purchase and is always forward thinking in his efforts.

Why say “No” to plastics?
Plastics from every angle are just a really bad idea. Beginning with the fact that plastic is made from petroleum. If we are going to war for access to oil, when it comes to using it to wrap our food, there are simply better choices.

How do you fight plastics?
I actively look for ways to not bring plastic into my restaurant. I buy products based on packaging. For example, I’ll choose the jar of pickles that comes in glass instead of plastic. And I take those decisions home, too.

What’s a dirty plastic secret?
At Radial we are stuck with an inventory of plastic bags. Aaargh! They only came in lots of 12,000 and that was five years ago!

GP: What’s your tip to readers?
Do something…anything! Start wherever you can.

JAVAVINO
Steve Franklin and Heddy Kuhl, owners of JavaVino Coffee and Wine House, in Poncey Highland are committed to sustainability. Franklin talked about how the neighborhood favorite has taken plastic off the menu

How are you sustainable?
At JavaVino, we sell coffee from Selva Negra in Nicaragua. It is recognized as one of the world’s most sustainable coffee farms, and it is Heddy’s family farm.

What about plastics?
From the very first, we decided not to use plastic stir sticks and we always offer mugs for people having their coffee here. Right now, we are wrapping our to go orders in paper and cardboard boxes. We’d like to find even more biodegradable alternatives. While the top of the to go coffee cups are plastic, we are going to start educating our customers and letting them decide whether they need the lids.

What is the next step?
We want to extend the network of local and sustainable coffee growers in Nicaragua. By providing better wages, and buying from additional growers, we will be able to help them set their own sustainability goals to grow coffee in ways that support their families and communities and the environment and make better coffee.

How does the farm inspire you?
Every action they take on the farm is taken with a framework of sustainability. They collect old plastic bottles from ditches and waterways and turn them into “Broca Traps” as a means to organically remove the Coffee Berry Borer, a damaging pest to the beans.

Got a dirty plastic secret?
Right now, we are selling bottled water but are looking to sell the water bottles made from cornstarch.

NONI’S ITALIAN DELI & BAR
Matt Rupert opened Noni’s on Edgewood Avenue in 2008. With its great food and fabulous patio, its been a favorite spot for the food service industry and people in the neighborhood ever since.

What kind of food does Noni’s specialize in?
I wanted to prepare Italian comfort food in an elegant way. I named the restaurant Noni in honor of my Italian grandmother. Some of my recipes come directly from her so we are serving some traditional Italian dishes.

What about local and organic food?
We are committed to providing good quality, fresh foods. We don’t have a freezer so we get our foods on an almost daily basis. We buy from as many local sources as possible. We get our sausage from Patak Meat Products in Austell, our milk from Johnston Family Farms, and some of our produce comes from Greenleaf Farms in Barnesville.

Recently, you have been working with GreenPlate to reduce your environmental impact. How would describe that process?
What I liked about working with GreenPlate is that they wanted to help us save money and reduce our environmental footprint. It has been sort of a learning process in how to incorporate some of the recommendations. I am now seeing the benefits financially as well as knowing that I am doing something positive by making these changes.

What are the changes that you have made so far?
Well one of the first was switching from Styrofoam to-go containers to sugar cane. That’s one that I know my customers appreciate. GreenPlate helped me find solutions that weren’t cost prohibitive. We are also switching to more efficient water fixtures that are estimated to save us about $3000 and reduce our water use by 100,000 gallons of water over two years. I’m also excited that these options and the energy efficiency changers are helping me reduce my carbon footprint.

MILLTOWN ARMS TAVERN
Milltown Arms Tavern is a neighborhood meeting place with healthy, great food and fun games in the Cabbagetown community. Owner Barb Kenney talked abut how the local pub is going green.

What’s your ‘green’ mission?
From day one, we have been committed to providing great quality food while looking for ways to reduce our environmental impact.

What steps have you taken?
We have started recycling cardboard and have made the cardboard bin available to other community businesses. We also recycle our liquor and wine bottles. We started changing to biodegradable take out options.

What step have you taken that you really felt made and impact?
We hosted the Milltown Olympics and made it a green event. We used silverware and compostable plates and cups and then partnered with GreenCo Environmental. Georgia’s only permitted food waste composter to compost all of the food and paper waste.

What’s your dirty little plastic secret?
Well, we are still using the plastic bags but we are working on that!

BAB’S
Randy Adler of Bab’s on Juniper Street had a simple goal when opening his Midtown restaurant – to create a place in the neighborhood for people to gather for casual food.

What are some of the initiatives you have taken to make Bab’s more environmentally friendly?
We do not have bottled water, Styrofoam or plastic stirrers – only bamboo. We recycle and we also encourage our clients to use a silver service when doing catering instead of disposable items.

You are a full time consultant for Affairs to Remember. Why manage Bab’s and work for Affairs?
Affairs to Remember is a great company to work with. They were the first zero waste zone caterer in Georgia! They provide 100 percent compostable box lunches to their clients.

How do you incorporate the social side of sustainability into what you do?
We engage everyone with our “community empowerment” program to be proactive about the community. One program that has gone well is our trading with a number of homeless people. In exchange for cleaning the parking lot, we give them a meal. Everybody wins.

What’s one of your mottos that you live by?
Invoke, inspire and involve your community.

THE SHED AT GLENWOOD

Owner Cindy Shera opened The Shed just last year. It’s already a favorite local eatery.

Why did you open the Shed?
Well, after 15 years in the business, I wanted a place where I could do things right. I wanted to reduce restaurant waste, produce great food, and make a difference. Consumers today feel better when they learn a restaurant serves biodynamic and organic foods.

Why Glenwood Park?
It’s my neighborhood and I wanted to get more involved. Glenwood Park is attractive because it incorporated sustainability into the development.

How is The Shed green?
We grow herbs and vegetables. We buy direct from local, organic farmers. Our chef has a composting system we use to process the prep food, coffee grounds, filters and paper from old menus. We grind the compost to accelerate its breakdown. We have just found a local drop-off for glass bottles.

And your take-out?
Our to-go boxes are recyclable paperboard. We ask if customers need cutlery, and most say no. Our to-go bags are paper and not dyed.

What’s your dirty little plastic secret?
We still use plastic straws and stir straws! But our olive skewers are now wood.

PARSLEY’S CATERING
Marc Sommers, owner, and Scott Sutton, chef of Parseley’s Catering and The Gardens at Kennesaw have created two of the most green food service organizations in the state. Sommers talked about their practices.

How are you making a difference?
As a catering company, we were sending all of our products out in plastic. Now however, we rarely use it and only if a customer asks for it. If they do ask for it, we use it as an opportunity to talk about the issues.

What made you get greener?
I lived in Asheville and Oregon and saw how committed the towns were to sustainability. It helped me realize there was a lot we could do and that there were actually financial benefits to making the changes.

What’s the biggest impact you’re making?
We are moving into a low impact special events facility. People will be able to rent a facility that has energy and water efficient components including solar panels. We are also really excited about the chef’s garden that we are growing on site.

Got a dirty plastic secret?
It’s the platters! We still use reusable but disposable platters.

BLUE-EYED DAISY
Kara Nygren and Raina Newell are co-operators of the Blue-Eyed Daisy Bakeshop at Serenbe, the sustainable community in South Fulton County. Nygren talked about the green efforts at Blue-Eyed Daisy.

What are some of your green initiatives?
We’re actually the smallest LEED [Leadership in Energy and Environmental Design] certified building in the country. All of our brick and flooring is reclaimed and we use a geothermal heating and cooling system.

Is all of your food locally grown?
When in season, we get about 90 percent of our food from Farmer Paige at our local farm here in Serenbe. Out of season, we have to go through restaurant suppliers, but we’re very careful in selecting our products to make sure they have very little environmental impact.

What kind of dine-in and take out containers do you use?
We’re currently using biodegradable take-out plates and corn-based cups, but we’re encouraging our customers to dine-in so we can move more toward washable/reusable dishes.

What’s your dirty little plastic secret?
We’re still using individually packaged condiments, even for dine-in guests. Within the coming days we’ll be transitioning to large pump bottles to reduce waste.

SWEET NECTAR
Husband and wife team Gaurav Malhotra and Naruna Rangel just opened Nectar, a juice bar in the Oakhurst community. ?Malhotra said from day one Nectar has been committed to reducing its environmental impact.

What steps have you taken to go green?
We buy as much organically and locally grown produce as we can find. It helps us provide the quality we believe. We use a tankless hot water heater now and plan to switch to solar. We partner with the Oakhurst Community Garden, to turn smoothie waste into compost.

What about plastics?
Actually, we are using PET [Plastic Number 1] for our smoothies now. We started with corn-based PLA cups (made of corn-based resin) but have decided not to use those until the kinks of composting/recycling get worked out. We use mostly paper for our take out.

What’s your dirty little plastic secret?
We use plastic straws.

PARISH

Brodie Lang, Director of Purchasing with Concentrics Restaurants, is helping pilot the group’s green goals at Parish, a flavorful nod to New Orleans right in Inman Park.

Why start with Parish?
When opening Parish’s market and coffee bar we decided to be as green as possible. Our first priority was to avoid large amounts of plastic waste. We chose take-out materials made from corn, sugar cane, and paper that are either recycled or biodegradable and compostable.

What’s the response?
It’s great! Our staff has been really excited about our commitment to these products. They can talk about the alternatives and they are the ones telling the story.

Noticed any barriers?
Plastic alternatives are a little more expensive and can require a lot of legwork to find the right products, materials, and sizes. We have two great suppliers that are working hard to get us what we need. Also, some of the Corn products melt when heated.

Any green plans?
We are very excited about starting to use two local, organic farmers. We can offer fresher foods and reduce our green house gas impact, while supporting Georgia’s economy. We are also starting recycling and looking at composting options.

Got a dirty plastic secret?
Yes, we are still selling plastic bottled water in the market, but are looking for alternatives.