This one is a real beauty! After months of planning, writing, creating, shooting and designing, issue #4 is almost here. As always, we take you on an amazing journey.
IN THIS ISSUE
Treasured Lands and Our National Monuments by QT Luong
The Healing Power of Nature
Chanticleer: A Magical Garden
The Plant Hunter: Cassandra Quave, PhD
Plants: They Nurture, Nourish, and Heal
Mindful Gifting: I Must Go Shopping Today
Love Can Be: A Literary Collection About Our Animals
Farmstyle Living: Scottsdale Farms
Build Your Best Life: Time to Declutter
We’ve Got Your Back: JDog Military Veterans Helping Others Reclaim Their Lives
Creativity and Community: The Gypsy's Farmhouse
Fresh From Open Waters: Alaska Salmon Shares
Raised Southern: Jamie Parrish
FLAVORS OF THE SEASON
Featuring signature recipes and profiles of notable cooks. Stay tuned...
more to come.
If you are interested in being on our VIP mailing list please click the button below. This is a limited edition.
© 2021 Creative 3 Publishing, All Rights Reserved.
Cover art direction: Nancy (Suttles) George
Cover photo: Morgan Rhodes
Welcome to the opening of Morgan Rhodes' fine art store. I met Morgan a few years ago and was immediately drawn to her creative sensibility and positive energy. She has become an invaluable part of our creative / publishing team and I are proud to represent her.
Morgan's visual career began by studying fashion and commercial photography at the Fashion Institute of Technology. Instead of continuing in that direction, she jumped in to the film and television industry where she worked for 20 years in various roles. She worked with digital artists restoring films from the original reels to Blu-ray. She learned a lot about image touch-up and colorization. Some of her work included the theatrical releases of The Curious Case of Benjamin Button, Avatar and Transformers: Dark of the Moon, as well as, the Blu-Ray and theatrical re-releases of Disney’s Snow White, Pinnochio, Dumbo, Alice in Wonderland, Fantasia 2000, and Cinderella. Other Blu-Ray projects included Star Wars: Episode 1, Aliens, Rashomon, Terminator and True Lies.
In the last decade, she has worked as a motorsports photographer and action sports videographer. Her clients include TK Sport Horses, Andy Lee Racing, Bob Bondurant School of High Performance Driving, AEM Performance Electronics, Autosport Image (Porsche, Ferrari, Flying Lizard Motorsports, K-PAX Racing), Reiter Engineering, Andy Pilgrim Racing, and more.
As an avid baker, she started playing around with food photography. After we met, she became one of our senior storytellers and producers, developing recipes, and shooting features and food. Her work has been featured in Nourish and Flourish along with her amazing food blog.
If you are in search of a unique gift, please visit Morgan's store. Order now to miss the holiday rush. Since these are collectible prints, please allow ample time to place your order and time to ship to your preferred address.
Editon 4 of Nourish and Flourish coming soon!
Our creative team spent a day recently at the Big Green Egg Culinary Center testing recipes and shooting for the 3rd issue of Nourish and Flourish. It was a great day with lots of amazing food . . . and it just happened to be all women.
Girls rock on the Big Green Egg! Just wait until you see what we have cookin' for our next edition. We will feature some delicious, healthy recipes including wild game, baked goodies, appetizers and vegetarian dishes.
Videographer / Editor: Rachael Amatriain
Creative Director: Nancy Suttles Photographer: Morgan Rhodes.
Culinary Talent: Buffy Currie and Karin Amatriain Special thanks to BGE Culinary Center Manager, Liz Burrell, and the Big Green Egg Team for hosting us!
Fresh, healthy and delicious! We are proud to be part of the Big Green Egg culinary team developing and creating exciting new recipes for the season. A big thanks goes out to Second City Prime Steak and Seafood for the snapper that inspired this recipe.
The northern red snapper, often known as Caribbean snapper, is a popular game fish and is highly prized table fare. It is a readily available fish and is mild in flavor.
For this recipe, we decided to kick-up the flavor of the fish and make a Recado rojo (Red Achiote) inspired paste to rub on the fish prior to grilling. Achiote paste is a popular coloring and flavoring in Central American, Mexican, and Caribbean cuisines and is made with annatto seeds, cumin, pepper, coriander, oregano, cloves, and garlic. It adds an earthy, sweet, spicy, and slightly smokey flavor to food and can be used as a sauce, marinade, or rub for most proteins. You can purchase pre-made achiote paste (which needs to be diluted with water or broth in order to be used for cooking), or make your own homemade achiote paste which has a much better flavor. You will need a spice mill and blender; the paste will last a month stored in an airtight container in the refrigerator.
The star ingredient, annatto seeds, are known in Mexico as achiote (pronounced ah-chee-oh-tah), and come from a tree thought to have originated in tropical South America. They have been used for centuries by people in Central and South America and the Caribbean to give a yellowish or bright red color to human skin (as in body paint), cloth, and edibles.
We didn’t have achiote seeds on hand for this dish, so we created an alternate recipe inspired by the traditional recipe. The taste is very similar and worth the effort.
The Veracruz style salsa consists of a tomato salsa that is enriched with a number of ingredients that the Spaniards brought to Mexico; which started to popularize in Mexican dishes. The salsa is prepared with typical Mexican ingredients and the ingredients that are annexed, on behalf of the Spaniards, are the olives, capers, oregano, garlic and oil. The addition of this salsa as a garnish on the grilled snapper adds an explosion of flavor.
2 Second City Snapper filets
Snapper Seasoning Paste
1 1⁄2 tbsp paprika
1 tbsp white vinegar 3⁄4 tsp dried oregano 1 garlic clove, minced 1⁄4 tsp cumin
Juice of 2 limes
Splash of olive oil
Vera Cruz Salsa
1 red bell pepper
5 mini sweet peppers
2 serrano chilies
5 plum tomatoes
Olive oil for brushing the veggies Coarsely ground salt and pepper
1 cup pitted Manzanilla olives, chopped 1⁄4 cup fresh chopped cilantro
1 tbsp capers, drained
1 tsp fresh thyme leaves
1 tsp Mexican oregano
2 tbsp red wine vinegar
1⁄4 cup extra virgin olive oil
Juice of 1 lime
One day before the cook, combine all the seasoning paste ingredients in a small bowl until well blended and smooth. Refrigerate until ready to cook.
Set the EGG for direct cooking without the convEGGtor at 400°F/204°C with a cast iron grate.
For the salsa, brush the peppers, chilies and tomatoes with olive oil; season with salt and pepper. Grill until slightly charred on all sides, about 2 minutes per side. Remove to a bowl, cover with plastic wrap and let steam for 10 minutes or so. Remove the skins and seeds and dice. Combine the diced peppers, tomatoes, chilies and all other ingredients in a bowl and let mixture sit at room temperature for 30 minutes allowing the flavors to meld.
Rub each side of the filet generously with the seasoning paste. Grill the fish directly on the cooking grid until the paste is nicely charred – 5-7 minutes on each side until the internal temperature reaches a minimum of 145°F (63°C). Transfer the fish to a platter, spoon salsa on top and garnish with fresh herbs.
Recipe and photos by Nancy Suttles, created exclusively for the Big Green Egg.
Achiote paste substitute recipe adapted from Epicurious.com
LOOKING FOR SOME MINDFUL GIFTS THIS YEAR? Here is your answer! "The Inspiration Edition" is packed with 112 pages of beautiful images showcasing artisans from all over the country - with zero advertising!
Take a moment to think about how you will share gifts with your loved ones this year - especially since so many items are now available online. There are so many talented artisans working tirelessly creating, making, and growing incredible, inspired products. Now, more than ever, you can have these products shipped safely and directly to your home or office while supporting and buying local, "Main Street America" products.
Together, we can make a difference. From our creative team to you, may 2021 bring you good health, joy, prosperity, and happiness.
Check back often as we will be adding more and more unique items to our online gallery and store featuring:
Home. + Garden. + Kitchen. + Lifestyle. + Cooking. + Art. + Paper Goods
also Results: Accomplished!
I am proud to have worked with the Big Green Egg for over a decade as a creative contributor and serious EGGhead. I have been around EGGs since 1977 as my parents had one of the "originals" and I grew up right down the road from Ed Fisher's (founder) first retail store. I have also been involved with helping their marketing team publish Big Green Egg Lifestyle since 2010. So many delicious meals later, we decided to try some new things and they asked me to prepare and create an entire wild game meal on the Big Green Egg by just "me." I am not a professional chef by any means, however, I love food and have been around professional chefs my entire life My husband, Dan, and I have four (4) EGGs at home and love everyone one of them. And yes, these are my babies! (2) Large EGGS, (1) Small EGG and my sweet little mini!
I am all about creating realistic, easy-to-make, wholesome food that you can cook at home. Especially these days! After researching wild game, I decided to try rabbit - something totally new for me. I was curious how it would turn out. I can say in one word - AMAZING!
Rabbit is often available at specialty markets, fresh or frozen, or can be ordered by your local butcher. If you can find fresh rabbit, have your butcher piece it out for you. I sourced my rabbit from Tim Worley, owner of a Bentley’s All Natural Butcher store in the small town of Winder, Georgia. All of their specialty meats and wild game are hormone free with no preservatives. Thanks, Tim and team!
Next, I had to figure out what to pair with this meal. With the help of James Stone. glass artist and former restaurant owner, we decided on bourbon in his kicking' hand-blown rocks glasses! WOW!!
Rabbit has a earthier and more intense flavor than chicken - a bit more similar to bone in chicken thighs. The texture is bit different, however, stewing on the EGG really intensifies the flavors for a delicious and nutritional savory winter meal. I really enjoyed making this dish and hope you will try it, too."
~ Nancy Suttles, Creative Director and Dedicated Home Cook
A peasant dish that’s fit for a king, rabbit stew has long been a mainstay on menus across Europe – think ‘Stuffat tal-Fenek’, is considered Malta’s national dish, Coniglio alla cacciatora (hunter’s rabbit stew) in Italy, Estofado de conejo (rabbit stew) in Spain and Lapin à la cocotte (rabbit casserole) in France. Rabbit is also eaten in stews and tagines in Morocco and North Africa. Rabbit is becoming popular again and this warming stew is an old classic. Because rabbit meat tends to dry out during the cooking process, braising it slowly in liquid in this way guarantees the meat to be so tender it falls off the bone. Source: roadsandkingdoms.com
Enameled Cast Iron Dutch Oven
Set EGG for direct cooking without a convEGGtor at 500°F/260°C with the Dutch oven preheating in the EGG. Soak the dry porcini mushrooms in water and drain to remove any grit. Set aside.
Season the rabbit legs with salt and pepper. Put the 4 tablespoons of butter and 1 tablespoon extra-virgin olive oil into the Dutch oven. When the butter has melted and the oil is hot, add the rabbit legs (in batches if necessary – the meat should sear, not steam). Brown the legs on all sides then remove from the pan and set aside. (video shown above)
Add the convEGGtor for indirect cooking at 375°F/191°C with the Dutch oven back in the EGG.
Add the shallots, celery, porcini and wild mushrooms to the Dutch oven and cook until soft and beginning to caramelize. Stir in 2 tablespoons of flour and add enough wine to deglaze the pan. Return the rabbit legs and add the rest of the wine, chicken or vegetable stock, potatoes, carrots and thyme making sure the pieces of rabbit are submerged. For more flavor add the back, ribs and belly loin portions to the stock. Cover the Dutch oven and cook for 60–70 minutes until the rabbit is tender. After 30 minutes, remove the lid to allow the liquid to reduce.
Before serving, remove the back and ribs. For the legs and belly loin, remove meat from the bones and shred. Serve the stew with hunks of freshly baked bread and quinoa salad.
Quinoa Salad Ingredients
Quinoa Salad InstructionsSet your EGG for indirect cooking with the convEGGtor at 325°F/163°C.
In a bowl, massage the kale and toss with 2 tsp lemon juice and let sit while the persimmons or blood oranges cook. This will reduce the coarseness of the kale.
Dry and toss the persimmons or blood oranges with olive oil, salt and pepper. Place on a roasting pan and cook for about 5 minutes or until slightly browned. Remove and set aside.
Place the kale on the roasting pan and cook for about 10 minutes, until soft and wilted.
Toss the quinoa with the wilted kale and garnish with pomegranate arils, persimmon or roasted orange slices. Add 2 tsp of lemon juice and serve.
Roasted Garlic Bread Ingredients
Roasted Garlic Bread Instructions
Set your EGG for indirect cooking with the convEGGtor at 375°F/191°C.
Slice off the top of the garlic bulb (depending on the size of your bulb it should be around ¼ to ½ inch from the top) to expose the individual cloves. Discard any loose papery outer layers. Drizzle the exposed garlic cloves with olive oil. Wrap each bulb with aluminum foil and place on the cooking grid. Cook for 30-40 minutes. While the garlic is roasting, wrap the loaf of bread in aluminum foil and cook 10 minutes or until warm.
Once the garlic is soft, remove from the EGG and unwrap. Gently remove the individual roasted garlic cloves from the skins and spread over warmed bread.
"There will never be another person as special as our beloved copy editor, Sarah V. Bell. She was diagnosed with cancer in October and passed away peacefully on December 28, 2020 in Watkinsville, Georgia..
She has been with us from the beginning of this amazing journey in editing eleven editions of our special interest publications. She was mindful and often spent time with my late mother, reading to her as her eyesight failed, sharing a cup of tea and a few laughs along the way. She also became close to Maggie Mae and Sadie Sae, our two sister labs and would stay with them when we traveled. She was a caring and loving friend, animal-lover and co-worker. Her wit, dedication, loyalty and passion will be forever missed. Thank you Sarah for being a part of our lives."
~ Nancy and Dan
Photo by Nancy Suttles in Watkinsville, Georgia. It was one of Sarah's favorites.
Excerpt from her obituary:
No one will ever forget Sarah’s great sense of humor, integrity, intelligence and wit, her dedication to teaching and civic life, her passion for music and literature, and deep devotion to her Christian faith. Every day of her life, Sarah transformed the energy of her clear convictions and love for God into making the world a better place, always with great warmth and heart.
Students from the University of North Georgia, the Prince Avenue Christian School, and homeschool groups recall Sarah as a rigorous English teacher who insisted on critical thinking, good grammar, and close reading of literature. But she was also “patient, kind and never dull – she even made Beowulf enjoyable!” one recalls. A dedicated student of the Bible, Sarah taught and inspired Sunday School classes for many years.
Sarah’s friends and neighbors will always remember her random acts of kindness—helping a sick friend, driving an elderly neighbor to the grocery store, or donating blood to the Red Cross. She also practiced organized acts of kindness. For 25 years, Sarah owned and operated We Care Animal Haven, a non-profit, no-kill animal shelter, and helped other animal rescue agencies connect lost pets with their owners.
A long-time resident of Watkinsville, Sarah enriched the life of Oconee County with her gifts of time and leadership. She served as President of the Oconee County Historical Society, chair of the Oconee County Republican Party, and citizen representative on committees for future land use planning and park restoration. Sarah inherited a love for plants from her father, and was an active member of the Watkinsville Garden Club. Oconee Observations blogger Lee Becker remembers Sarah as a dedicated citizen activist who engaged wholeheartedly with civic and political life, but “above all,” he says, “she was caring.”
Sarah’s love for music always involved service. She grew up singing in Atlanta’s First Baptist Church choir and North Fulton High School’s national touring choir. She sang and played the piano for worship in numerous churches, and was a member of the 250-voice Jubalheirs.
Sarah’s musical legacy is perhaps most rich and indelible in the life of the Furman Singers, Furman University’s nationally recognized collegiate choir. Sarah’s leadership and love for Singers began her freshman year, and bears fruit today in the vibrant Furman Singers Alumni Association, of which she was a founding member, and in the successful campaign for an endowed faculty chair for music, which she helped spearhead. Retired Singers director and Emeritus Professor Bingham Vick declares Sarah “a true Singers icon. Her love for Furman Singers was without limit, her leadership and influence without peer.” Singers on tour in 1976 will never forget that moment in the middle of Salzburg, Austria when Sarah suddenly twirled like Julie Andrews and burst into “the hills are alive!”
Sarah is survived by her sisters Glenda Bell Chastain of Dunwoody, GA (Richard Chastain) and Marie Bell Davis, of Woodstock, GA; by nephews Charles Chastain and Jacob Davis, and her niece-namesake Sarah Davis.
A Celebration of Life service will be held on Thursday, January 7, 2021 at 3 p.m., First Baptist Church, Monroe, GA with safe COVID-19 protocols observed.
To access the live stream of this service, visit HTTPS://WWW.FACEBOOK.COM/FIRSTBAPTISTMONROE or HTTPS://WWW.FBCMONROE.COM/ for more information. Donations in Sarah’s memory may be sent to Bibles for the World, WWW.BIBLESFORTHEWORLD.ORG, P.O. Box 49759, Colorado Springs, CO 80949.
"Throw down some delicious keto-friendly pork belly for the melt- in-your-mouth combination of bacon-like goodness mixed with that signature crispy, flavor-packed skin for the perfect bite. Pork belly is an inexpensive, fatty cut of meat from the underside of the pig near the loin. Spareribs also come from this area. Whole, the belly is one long piece with the skin on, weighing about 12 pounds. When the skin is removed, it’s salted, cured, and smoked to make bacon.
There is something truly empowering about lighting up the Big Green Egg and cooking anything from a gourmet platter full of smoked artichokes with whipped feta to smoking pork belly. The EGG allows you to immerse yourself in your cooking in a way an oven doesn’t, not to mention how incredible the food smells and tastes!"
~ Lauren Nagel, Founder, Bon Appeteach and Big Green Egger
Read all about Lauren in the current issue of Nourish and Flourish.
1 slab of pork belly
2-4 tablespoons of Kosher salt
4 tablespoons all purpose Keto BBQ rub (or your rub of choice)
2 teaspoons olive oil
Start by patting the pork belly dry. The dryer the better. Using a knife, score the fat cap and skin on an angle to create a grid ½ inch wide.
Salt the outside of the skin generously with the kosher salt, being sure to get it into the cracks and grooves. Place it on a baking sheet and leave it unwrapped and in the fridge for a minimum of 4 hours or overnight to dry the skin out.
Remove from the fridge and wipe off the excess salt. Lightly oil the entire piece of pork belly and coat on all sides with the all purpose BBQ rub (or your rub of choice). Place on a cooling rack over a baking sheet or foil pan to catch the fat drippings.
Fire up the Big Green Egg to 350°F set for indirect heat and smoke for 2 hours. Around that 2-hour mark, bump up the heat to around 425-450°F to finish off the skin. Let it cook for another 30-45 minutes and remove from the EGG.
Rest, tented in foil for 10-15 minutes and use the scored grooves to slice into pieces and serve!
Crispy skin is the goal here and that is all achieved in the prep. Salting the skin is imperative to drawing out the moisture. Avoid rubs with lots of sugar because it will caramelize and burn at a higher cooking temp. Always smoke the pork belly fat cap side up.
Unplug, relax, and enjoy! Do you love to cook, explore nature, love animals, dig in the garden, handcrafted products, and just being connected to the simpler way of life? Well, this is just for you! Or, share with someone special. It is sure to please.
This special 3 issue gift package is only $24.99 which includes shipping.
Featuring over 330 pages of short stories,beautiful photography and easy-to-make recipes - with zero advertising pages!
If you are a dog lover, don't miss the dog treat recipes from Morgan's Kitchen!
Volume 3 (the roasted chicken cover) showcases many artisans from around the country who make their own small batch products and can ship direct to your door.
Order your gift today as quantities are limited. Happy Holidays!
May cause excessive, tail wagging, begging, and possible drooling!
We get many treats for the holidays, so why shouldn’t your pup? The best dog treats are not leftovers from your holiday feast. Instead, keep your canine friend both happy and healthy with treats made especially for him. Think about homemade treats for your dog that can also serve as gifts for other family canines – your gran-dogs or your furry nephews and nieces.
Check out the special dog treat recipes by Morgan's Kitchen in Volume 2 of Nourish and Flourish (the Chocolate edition) or visit her website!
Special feature: read all about "Bailey's Dog Biscuits" made exclusively by Bunches and Bunches.
“We make several delicious human treats, but with a pack of big dogs we were inspired to do something they would love too. Hence, Bailey’s Biscuits named for our first dog, Bailey, a big goofy lover of all manner of deliciousness.”
~ Chef Tamalpais “Pai” Roth-McCormick, professional chef, cookie maven, and creator of Bunches & Bunches Ltd.
Check out this special "furry family friendly" digital publication! Click photo to learn more.
Or order a printed copy for you secret pal by clicking the button below.
Order now as quantities are limited! This 2 issue gift pack makes a great stocking stuffer for that special someone. Click button above to order your gift.
• The Chocolate Edition of Nourish and Flourish - 112 pages of great stories, stunning photography and delicious, easy-to-make recipes with zero advertising! (retail cover price $14.99)
• The Inspiration Edition: Featuring Main Street Mercantile Artisanal Gift Guide. (retail cover price $9.99)
We take you on a journey across the country to meet the farmers, artisans, producers, and other makers who are showcased on our pages through positive stories, recipes, and beautiful images to inspire you to buy local!
Products include farm and garden to home goods, original art, blown glass, kitchen and cooking essentials, bath, seasonal recipes, and so much more. Browse our pages, scan the interactive QR codes and shop online for safe, direct delivery!
This is your ultimate resource to thoughtful gift giving and supporting local businesses!
Both editions are coffee-table quality publications featuring stunning photography, delicious, easy-to-make recipes, inspiring stories with zero advertising!
$14.99 - includes shipping. 40% off regular retail price!
Copies are limited so please share with your family and friends.
Please allow 7-10 business days for delivery.
Together we can make a difference!
FEATURED IN THE HOLIDAY INSPIRATION EDITION:
Main Street Mercantile: An Artisanal Gift Guide
The Art of Mindful Gift Giving
Simple Purity: Bonnie’s Jams
Dancing with the Flame: Stone and Glass
A Whole Lotta Love: Bunches & Bunches
Recovery and Preservation: Nat Bradford
Forged in History: Quintin Middleton
Snack Tastefully: Dardimans
Classic and Timeless: Red Land Cotton
The Flow of Color: Melissa Payne Baker
A Liquid Garden: Bear Hug Honey
Some Things Old are New Again: Beech Creek Timber
Beyond Words: Craig Ragsdale
SPECIAL SECTION: To Market! To Market!
Peachtree Road Farmers Market
Blending Perfection: The Chai Box
Wholesome Preservation: Piedmont Provisions
Art, Beauty, and Chemistry: Indigo Bath & Body
The Cleaner and Simpler Choice: The Domesticated Engineer
Elderberry Magic: The Elderberry Fairy
Abstract Artful Adornment: Rara Avis
Chocolate Sandwich Cookies
Dutch Fork Pumpkin Ginger Soup
Matzoon: The Armenian Yogurt Cookie
Pear and Prosciutto Pizza
Roasted Potatoes, Brussels Sprouts, and Spinach
Grilled Thai Shrimp and Scallops
ON THE COVER: Big Green Egg Holiday Feast
Morgan’s Bourbon Pecan Pie
Lauren Nagel’s Smoke-Infused Simple Syrup
Smoked Shredded Chicken Holiday Tacos and
Lauren's Hatch Chili Margarita & Hot and Fast Smoked Pork Belly
Hay-Baked Lamb with Grilled Veggies
Cheesy Root Vegetable Gratin
A Feast for More Than Your Eyes - How to Build a Charcuterie Board
Karin’s Goat Cheese Flatbread
Chocolate Cherry Brownies
Chocolate Heaven Charcuterie Board by Morgan's Kitchen
Order your stocking stuffers today! Copies of Nourish and Flourish is a perfect mindful gift + you can go shopping through our pages via interactive QR codes sprinkled throughout each issue.
SPECIAL 2 ISSUE GIFT PACKAGE: $24.99 which includes:
• The Chocolate Edition of Nourish and Flourish - 112 pages of mindful content and stunning photography + recipes (retail cover price $14.99) with zero advertising!
• Special Holiday "Inspiration" edition featuring Main Street Mercantile, your definitive artisanal gift giving guide. (retail cover price $9.99) We take you on a journey to Main Street America to meet the farmers, artisans, producers, and other makers who are showcased on our pages through positive, interactive stories, recipes, and beautiful images to inspire others to buy local goods.
Featuring some of America’s finest products including farm and garden to home goods, original art, blown glass, kitchen and cooking essentials, bath, seasonal recipes, and so much more!
This is your ultimate resource to thoughtful gift giving and supporting local businesses!
Both editions are coffee-table quality publications printed on heavy-weight stock featuring engaging, original photography and award-winning design and art direction from cover-to-cover. Zero advertising pages!
$24.99 - includes shipping in the US. Copies are limited so please share with your family and friends. Please allow 7-10 business days for delivery.
Red Land Cotton was founded in 2016 by Mark Yeager and his daughter Anna, with two primary purposes: to diversify the cotton crop and to create job opportunities in the United States textile industry. Red Land Cotton has done both. Anna’s background in graphic design—combined with her dad’s business acumen—has allowed them to work together to create a brand that’s now loved by thousands of Americans. “We are honored every time we receive an order because it’s an opportunity for us to share a piece of our farm and family with another family,” says Anna. “That’s a responsibility we don’t take lightly, and we are extremely thankful!”
“When we make a decision, it’s not made by a board with suits; it’s made by a family that sits around and eats dinners together. I think that’s a fundamental difference in our company. We are driven by heart and community—not by PowerPoints, financial markets, and investors.”
One special difference is that Red Land Cotton is grown sustainably. What that means is that the family grows cotton with an eye on protecting and preserving the land. They have used innovative practices such as using cover crops after they harvest the cotton to protect the land itself and replenish its natural nutrients. They use beneficial bugs to combat destructive ones and apply organic fertilizer. They do not till the land and never irrigate. In other words, they are keeping the land as natural as possible, even while producing a crop from it.
Read all about Anna and her family in the current edition. Nourish and Flourish makes a great stocking stuffer and you are supporting the "Buy Local, Made in America" effort!
From our farm to your home — we're growing the best upland cotton that the rich red earth of North Alabama can produce to bring you luxury linens that are fresh from the farm. Our American made cotton bed sheets and towels are created with the cotton grown on our family farm, which creates a farm to home difference we take pride in
“I believe in supporting our bodies through a more gentle, natural way. Once I had children, I began to learn more about how plants and foods work in a holistic way to strengthen our bodies and immune functioning, as opposed to simply suppressing symptoms. I think it is best to offer alternatives and let people discover what works best for them individually.”
My products are unlike any that you will find on big box shelves. I maintain a food vs. pharmaceutical quality that is tried and true for the past decade. We do not add any thickeners, alcohols, or artificial preservatives. We hand press every batch to maximize plant medicine potency. We sweeten with a (local) pure raw honey and cold-pack our syrups to maintain all of the beneficial healing enzymes. Our syrups contain not only the elderberries but also the elder flowers, hibiscus petals, rose hips, lemon and orange peels, and ginger (as opposed to a traditional recipe of cinnamon, ginger, and cloves). My goal was to make a syrup that kids and adults alike would look forward to each day.
Our main goal is to maintain the highest quality of ingredients and food medicine potency. We are a small company, offering hand-crafted and artisanal “food medicine.“ From my family to yours, with love, care and attention.
> Amy Parsons, founder, My Elderberry Fairy
My Elderberry Fairy offers small batch elderberry syrups, tea blends, DIY syrup kits, fire cider tonics and seasonal wellness products. My Elderberry Fairy sprouted wings from a belief and passion for trusting in Nature for nourishment, healing, and food as medicine. We believe in the power and wisdom of Nature to nourish not only our taste buds, but our whole selves.
Folk medicine has been around for millennia, exploiting first wild then cultivated plants to prevent or cure a myriad of illnesses. Black elder has been used for centuries in Europe, northern Africa, and some parts of Asia for such purposes as to keep the evil spirits away and to prevent or cure numerous ailments and health problems.
Early settlers brought some of this knowledge to America where a closely related plant, the American elder, could easily be found in the wild. Native Americans also have a tradition of using elderberry
for its healing properties and particularly to treat fever and rheumatism. While some of the reported effects lack adequate scientific validation, there are an increasing number of studies supporting important medicinal or therapeutic properties associated with American and black elders.
This information is intended for educational purposes only, and each person should research and find your own path for health, wellness, and treatments.
Read all about Amy in the current edition! Order your copy today.
Click the logo below to go shopping online. Order early to avoid the holiday shipping rush!
How would you respond to a company which focuses on a low waste lifestyle inspired by nature? Well, that is The Domesticated Engineer. This husband-wife team creates products which fulfill those requirements and serve customers’ needs at the same time.
Andrea Kjorlaug, founder and co-owner, says that the inspiration for the company was building a brand that celebrates heritage arts such as sewing. Much of the sewing and other cloth manufacturing and construction has moved out of the United States, but she wants to bring it back with a new flair. She says, “When people think of sewing, they think of it as an old-fashioned, outdated hobby. We aim to show that you can still find handcrafted local goods that are responsibly made in the Atlanta area and are higher quality than mass-produced goods.”
Her products include:
•Cloth Paper Towels made from OEKO-TEX Certified cotton and organic Terry.
• 100% Cotton Napkins - while our cloth napkins are a sophisticated touch to any hosting occasion they are designed to be durable enough for everyday use.
• Veggie Crisper Bags produced from organic terry cloth sourced from Southern farmers and mills, help leafy greens and other vegetables remain fresher longer in the fridge.
• Wool Dryer Balls and Yarns which are sourced from the Appalachian area’s small family farms which raise heritage and threatened breeds of sheep. The existence of these special animals helps maintain biodiversity in both the food and fiber system.
• Beeswax Wraps come from chemical-free cotton and beeswax from a local beekeeper, and raising these bees is ensuring there will continue to be pollinators within the Atlanta area for years to come. The wraps last 6 to 8 months and are compostable afterward.
• Coasters and Hotplates which look like heirloom rag rugs, utilizing the smallest remnants of cloth which would otherwise be wasted.
Mission: To provide our customers with the most clean and cheerful home goods that inspire local, handmade living and meaningful home gatherings.
Read all about Andrea in our current edition. Purchase your copy today an go shopping early to avoid the holiday shipping rush!
Use special code "MAINSTREET" when you go shopping at
The Domesticated Engineer.
We caught up recently with Katherine Zimmer, one of our favorite creative contributors located in Napa, California who wrote the story on Mindful Gift Giving and Dance with the Flame,
a story about James Stone and his wife Carol, owners of Stone & Glass. She shares how folks on the West Coast are managing and staying positive during this challenging time. We asked her to share her thoughts on mindful gift giving. Here is what she had to say.
Mindful gift giving is an intentional act of gratitude and caring that comes from the heart. When we focus our awareness on the people we are giving to, we’re filled with love and appreciation. Join us in the realm of thoughtful gifting and enjoy this beautiful issue for Nourish and Flourish that is filled with inspiringly unique items that can be delivered directly and safely, any time of the year, reflecting your generous spirit.
2020: Altered Reality and Creative Ways to Cope
"I think we can all agree that this year has been remarkable, devastating in some areas and bringing gifts in others. Our lives have been significantly altered, no doubt, mine included. I have always been a creative soul and have known that I need to express myself creatively and consistently to keep my sanity. When I don’t, I flounder and move toward mindless spaces that are closer to existing than thriving.
My artistic outlet is primarily photography with occasional spurts of writing. I also poured a lot of creativity into the corporate marketing jobs I’ve held for decades, but my life in the working world was transformed in March along with so many others.
Most of you have told yourselves that you don’t have a creative bone in your bodies. Luckily, this gift is not contained in our bones. Our expressive “bones” are in our senses: our hearts, eyes, ears, noses, stomachs, and touch–where we feel things.
One of the amazing gifts that 2020 has brought to me is watching so many people discover creative ways to cope with the chaos and their life-altering decisions, many of which we have no control over. After going down the rabbit holes of Netflix, Amazon, and Zoom, we came up for air, slowed down, and looked around. What we saw was inspiration! The idea of taking small steps toward change grabbed our attention.
Buy Local and Make a Difference!
Bringing appreciation to the personal artisan creations all around us is what this beautiful issue is all about. Seek out a maker’s market, small local art gallery, bakery, vintage shop, a garden store, or the neighbor’s seed exchange stand. Discover treasures that make you smile while thinking of the person you’re shopping for. Or simply thumb through our pages and go shopping online through the maker’s eCommerce stores and have that special gift delivered directly to your loved one’s front door. It’s that easy.
Read more in our current edition. Buy your copy today. Nourish and Flourish also makes a great gift!
We are so fortunate to have Katherine on the road connecting and sharing copies of Nourish and Flourish to many of her creative friends and clients in California. Happy trails!
Photos by Katherine Zimmer.
Katherine is the founder of Katherine Zimmer Connects, a creativity coaching and marketing company located in Napa Valley, California. She is a photographic artist, writer, and successful corporate marketing professional with decades of experience in tourism, nonprofit, and digital information industries. She has intertwined her training as a personal brand strategist and creativity coach throughout her marketing career to enhance the teams behind the brands. In the face of the pandemic, she has also had to refocus her career path to follow her dream of creativity coaching and helping people realize their inspired paths.
Her passion is connecting... people to people, people to their dreams, brands to businesses, and creative spirits to their talents.
“Ever since I was a little girl, chai was an integral part of my family’s daily ritual,” says Monica Sunny, Founder of The Chai Box. “Each morning, we fill our home with its warm and spicy aroma, connecting us to our roots, giving us a sense of calmness, and at the same time, energizing us to take on the day. Whether it is the first warm cup of chai we dream about having in the morning or sharing it with family and friends while catching up on life, it is our moment, and we indulge in it fully.”
“I have a passion for chai,” says Monica Sunny, creator and founder of The Chai Box. “Growing up in an Indian household, I started drinking chai at the age of two and blending teas at the age of twelve. For me, chai is more than just a drink. It is a part of my culture and heritage.”
“Our products are hand-crafted and hand-blended in small batches,” says Monica. “It is vital that the ingredients we use in our blends come from the local plantations and farmers that take pride in their work to ensure quality and natural cultivation of these spices."
All of Monica's blends are inspired by different regions in India. Chai is made many different ways throughout India, utilizing regional spices and enhancing local flavors. Her flavor infused blends give you the opportunity to get to know these beautiful places and enjoy the local flavors in your cup!
Shop early for the holidays and have your special gifts shipped direct to your loved ones home or office today! Click the logo below to shop online.
James Stone is a fearless man on a mission: to connect and share his creative spirit through his artistry in glassblowing.
James is trained in the classic Venetian blowing methods as well as hot sculpting solid material. Hot glass is magical to work with, and the color is mesmerizing. He loves to experience the “dance” over and over again every day. His favorite work is to create brightly colored organic shapes.
James and his wife Carol, (shown above) who is the COE, Chief of Everything (and Esther, their dog) are the owners of Stone & Glass and are a formidable positive force in their Escondido, California community. They have been instrumental in the creation of a collaborative arts organization to leverage the marketing and business development of Escondido’s arts, museums, and historic culture to a broader audience. All of this positive energy and momentum came to a screeching stop in early 2020. Since then, they have been rallying to offer a new line of collectible wine and rocks glasses through an online subscription membership. We are so proud to feature their story of hope and inspiration in this edition!
Top photo: "Autumn Light": With leaves and skies turning golden, winter drawing near, by golden fires light, autumn is finally here. It is the perfect time to settle down in your favorite comfy chair with some poetry, smell the rich fall air and enjoy your favorite beverage in your Collectors Club glass.
All the colors in this issue are derived from precious metals, such as gold, copper and titanium blended together and swirled to look like an autumn sunset.
These beautiful glasses are one-of-a-kind. Shop early to avoid the holiday shipping rush!
Dana Marie Burmeister is an artist, trained jeweler, and bookbinder with an exclusive line of jewelry, belt buckles, sketchbooks, journals, and other home and personal accessories. We spent some time with Dana, and here are some highlights from her story in the current edition:
"My business, Rara Avis, is a one-woman show and a conglomerate of my experience and my mind’s eye. “Rara Avis” means “rare bird” in Latin and is a descriptor for a rare or unusual person or thing. I hope that my work is well encompassed by this metaphor, and if it’s not yet, that will be a lifelong pursuit.
I derive tremendous inspiration from shapes I see in everyday life and hunt them down with intention. Cracks in dried mud, broken asphalt in parking lots, shattered dishes, beaten river rocks: all are of immense interest to me and bring an indescribable joy. I have thousands of pieces of found objects stored away in my art studio, along with an immense mineral, gem, and fossil collection dating back to my childhood.
Much of my jewelry is designed after a mobile. I love the energy of the independence yet interdependence of each shape that hangs from the shared form. The pieces in my jewelry follow this same dynamic, as they are each independently set, so the wearer is free to adjust them into a variety of orientations. The pieces essentially “shape-shift” and are a dynamic, moving, changing object."
~ Dana Marie Burmeister, artist
Learn more about Dana and her beautiful work in our current edition. Purchase your copy today!
todayWhen you are looking to kick up the flavor look no further than Piedmont Provisions! Owner Heather Russell handcrafts small batch preserves, herbal vinegar infusions, old-fashioned drinking vinegars (shrubs), bitters, pickles, relishes and all things fermented. She began to preserve when she grew an abundance of produce in her own garden. “I started with pickles, then salsa, and I basically worked my way through the Ball canning book and taught myself,” says Heather. “I spent most of the summers in south Georgia helping my mother garden and preserve. We come from a long line of farmers and homesteaders, so this kind of food preservation takes me back to my roots.”
She also sources locally grown food as well as some from her own garden in order to supply her eager customers—but all of it is prepared in small batches to continue the tradition of quality and freshness. “Everything I make is by hand in small batches, which allows me to create interesting flavor combinations that you’ll never see in a retail store, like the pear kimchi that I made from the summer harvest. The food we create is a true artisanal craft; it takes a lot of time and effort. It’s not an incredibly profitable business, but it helps build local food security. Any time you support local farmers and food artisans, you help rebuild our local food network. People now, more than ever, want to know where their food comes from.”
Read all about Heather and try some of the recipes that we created especially with her products and the Big Green Egg!
Shop online today @ Piedmont Provisions. Order early for the holidays and have product shipped direct to your home or office!
Order your copy today!
November 15: Sunday Supper Take-Home Feast
& Virtual Auction
Supper ticket sales closes today
Sunday, November 8!
Bring the flavors of fall right to your door! Support Peachtree Road Farmers Market while enjoying seasonal fare from exceptional Atlanta chefs, prepared with goods from PRFM's own farmers and food producers. At the same time, you help further PRFM's mission to extend small-scale agriculture and support the local businesses that make up a sustainable and robust food system for our community.
Supper tickets are available through November 8th. Pick up your meal on November 15th from 2pm-4pm, at The Cathedral of St. Philip. Pick up will be contactless drive-up service.
Sunday Supper includes: (Vegetarian options available)
Appetizer: Charcuterie by Spotted Trotter
Soup: Souper Jenny
Salad: Dolores Svensson of Simply Fresh Market
Entrée: Collard stuffed pork loin with preserved tomatoes by Chef Thomas McKeown - Hyatt Regency Atlanta
Vegetarian entrée: Seasonal veggie plate by Chef Linton Hopkins
Two Sides: Anna Bell's Mac & veggie side by Chef Linton Hopkins
Bread & Butter: Flora & Flour biscuits & Banner Butter
Dessert: The Little Tart Bakeshop
Prepared by local chefs with market produce.
Vegetarian option available.
BID, BUY, DONATE!
Bidding on the virtual auction is now LIVE and closes November 15th at 9pm.
You can bid, buy or donate even if you do not purchase a Sunday Supper ticket.
Together we can make a difference!
“I have always had a fascination and belief in the healing, nurturing power of the world around us,” says Jenn Tice, founder of Indigo Bath & Body. I grew up in the lush farmland of Northwestern Pennsylvania as a little girl eagerly following my grandmother around in the herb garden. She taught me so many things about the herbal lore and their applications, so many of which were the basis of our common apothecary drugs used in everyday life. Blending modern chemistry with the historic apothecary uses was the root in which Indigo was based.”
The company was officially launched over a decade ago in metro Atlanta, where Jenn started offering her bath and body products in local farmer’s markets. Since then, the company has grown well beyond, and her products are now sold in retail stores across the country. “We have evolved into a business that focuses on what is good for you and what is also good for the world around us. We love partnering with our local farmer and artisan community to source a local ingredient in over 95% of our products. From the honey from our local beekeeper in the North Georgia Mountains to the goat milk from our farmer in Conley, Georgia, we want to make products that grow with our community.”
We believe in modern skincare with pure herbal roots. Watch us evolve!
Learn more about Indigo Bath & Body in our current edition. Order your copy today!
"Dardimans was born from my parents’ desire to bring Armenian delicacies to the American market. It all started over a Sunday morning conversation with my parents and grandparents.
The whole family decided to re-create dried goods like they used to make in Armenia. It started with a simple recipe from my great grandmother’s cookbook, which my mom has kept as one of her treasures. One attempt turned into many, and through the process we realized the incredible possibilities of these recipes and especially drying methods. One of them was dehydrating, and as a tester we tried to dehydrate our oranges from the backyard. We couldn’t believe they tasted as good as they looked.
One of the very first descriptions was it looked like “stained glass,” and it really does. It is stunning, and you are mesmerized by every trace of the composition, especially when you hold it up to the sun. These first-ever oranges dried from our very own tree were the initial spark to the rest of the collection. We tried almost every fruit to think of and landed on the 14 best varieties in this medium."
~ Above: Annie Babayan holds a Bachelor’s in political science from University of California Santa Barbara and completed two years of part-time law school until she decided to take a leave to join her father full time with Dardimans as the chief executive officer.
Read all about Annie and her family in this edition!mOrder your copy today!
Bunches & Bunches Ltd. is a brand of gourmet goods and treats started by two chefs, Tamalpais "Pai" Star Roth-McCormick and Mark Slawson. The couple met in culinary school in San Francisco, worked in successful restaurants and ran their own catering company in Jackson, WY, before bringing Bunches & Bunches to Portland. Tamalpais (Pai) is passionate about sharing her sweet treats, while Mark is putting his stamp on the savory side - a line of sauces that have garnered national love and recognition from the Good Food Awards, Time Out NY, Food & Wine Magazine, Sunset Magazine, Wall Street Journal, Portland Monthly and Nourish and Flourish.
All of Bunches & Bunches products are made in small batches from scratch using the finest quality 100% natural ingredients. The company gets it’s name for the most important ingredient in each product, bunches and bunches of love. Stock your pantry with Bunches & Bunches sauces and cookies for any and every occasion.
Weather you are in the mood for a rich Red Mole, the dark smoky flavor of the Smoked Mole or the bright fresh zip of the Green Mole. This Trifecta will transport your palate to the heart of real Mexico any time you are inspired. See simple recipes using the sauces at Bunches and Bunches and @eatmoretreats.
Read the entire feature in the Holiday edition and learn more about mindful gift giving. Click button below to order your copy today!
This issue has been exceptionally fun to create and produce because many of the recipes we researched, developed, prepared, cooked, and enjoyed eating! Some feature traditional cooking methods; however, the cover shot features a feast that was cooked entirely on the Big Green Egg! This feast was a personal challenge as I wanted to shop, prep, cook, and photograph the cover of this issue, and then eat the meal all in one Sunday afternoon. Mission accomplished!
If you grow your own herbs and use items out of your frig and pantry, (like butter, salt, pepper, lemons, etc.) you can create this meal for under $30.00 easily. That works out to $7.50 per person without beverages! A great holiday feast that is easy to prepare for any homecook.
The smoky herb flavor of the chicken, with the garlic, oranges, apples, and tartness of the cranberries was a perfect combination. The roasted sweet potatoes added just enough punch with the rice to elevate this meal to another level: true three-dimensional flavors. My husband Dan, Maggie Mae, and Sadie Sae, my two sister black labs, agree this is an awesome meal worth repeating!
Stay Calm and EGG on!
I consider the Big Green Egg team part of my family. I have worked with them for more than a decade creating Big Green Egg Lifestyle, a special interest publication distributed internationally. I have really enjoyed experimenting with many new recipes over the last year, and I certainly had plenty of time considering the challenges we have all faced! I considered this a gift to continue to expand my culinary horizons and shoot some great food to share with you.
I am proud to have Big Green Egg as one of our founding “patron of the arts” partners who support Nourish and Flourish, the food community at large and local businesses.
Nancy Suttles | Publisher
Nancy’s Big Green Egg Roasted Chicken Holiday Feast
* You can also cook this is in a traditional oven
1 whole roaster chicken – giblets removed
Fresh herbs of your choice – chopped
4-5 sprigs fresh rosemary
Salt and pepper to taste
2 whole oranges sliced
1 lemon sliced
3 tablespoons butter
2-3 whole cloves of garlic
1 bag small fresh apples
½ cup fresh or frozen cranberries
5-6 small sweet potatoes
1 package tri-colored wild rice
½ cup pecans
1 whole pomegranate
Pre-Heat EGG or oven to 350°F. Place chicken in a cast iron plancha, skillet or roasting pan. Stuff cavity of chicken with sliced orange and lemon. Truss chicken with kitchen twine. Tie the chicken snug so that the wings and legs stay close to the body. This makes the chicken more compact which helps it cook evenly.
Rub chicken with olive oil and season generously inside and out with fresh herbs, salt and pepper.
Prepare the garlic: Peel away all the loose, papery, outer layers around the head of garlic. Leave the head itself intact with all the cloves connected. Trim about ¼ inch off the top of the head of garlic to expose the tops of the garlic cloves. Drizzle olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves. Salt and pepper to taste. Rub apples with olive oil and place the apples and garlic around the chicken. Fill in with orange slices and squeeze some fresh lemon over entire dish.
Wash sweet potatoes and rub with olive oil, put in roasting pan and place on the EGG or in the oven. Cook for around 45 minutes until soft. Remove from heat.
Place chicken in EGG or oven for 30 minutes and baste the chicken with the juices in the bottom of the pan every 15 minutes. Total cook time is around 1 ½ hours or until the internal temperature reaches 165°F/74°C. Remove from heat, baste again with pan juices and let rest.
Cook rice according to the package and put in serving bowl. Toss pecans with a bit of olive oil, salt and pepper. Place pecans in a small oven safe dish and roast for about 5 minutes until golden brown. Cut pomegranate in half. Place the half in the center of your palm. Use your other hand to squeeze around the surface of the fruit. Using the back of a spoon, tap the back of the fruit to loosen the seeds.
Slice sweet potatoes, add a pat of butter, sprinkle with nutmeg and drizzle with honey. Slice chicken and serve with whole baked apples, a few cloves of roasted garlic, and side dishes.