GOURMET HIGHWAY: Acclaim for Cheesemaker

By Doc Lawrence - (Thomasville, GA)  A family farm would seem to be an unlikely tourism magnet. Far from the large cities of Florida and 200 miles south of Atlanta is Sweet Grass, a family owned dairy that makes cheese. Not your ordinary cheese, mind you, but the kind made over the ages by hand from local milk. Do this well and in today’s fast-growing food centric culture and you attract some mainstream media attention...

No Problem, You Guys

By Marsha Fottler - In a recent newspaper interview, Dan Cathy the CEO of the fast-casual chain Chick-fil-A, explained that it took him 10 years to get his servers behind the counter to respond with “my pleasure” when customers said “thank you.” They kept wanting to say “no problem,” the common comeback line that in modern times has completely replaced “you’re welcome.” I wish Mr. Cathy would come to my town...

Gourmet Highway: A High Celebration

By Doc Lawrence - Celebrating its 20th anniversary, The High Museum Atlanta Wine Auction, the largest charity wine auction in the U.S. benefiting the arts and the fifth largest overall has brought more than $22 million over the years to the museum. The entire Southeast directly benefits from the educational and exhibition events made possible from these funds. For a few days, the auction events – a genuine gourmet festival...

Write Your Own Moveable Feast

By Margo Hammond - Have you led a globetrotting life but never taken the time to record all your great travel stories? Do you dream about being a travel writer – paid to discover out-of-the-way restaurants and exotic locales?  Would you like to learn how to write lively text and captions to go with all those photographs you have taken on your vacations so you can relive those trips over and over again? Do you want to write...

Tasting Morocco, Again and Again

By Lynn Harding - On the middle shelf of our small kitchen bookshelf sits a squat pale blue book that has suffered years  of wear … dust jacket torn and creased, faded and scattered with stains, on the cover a plump Berber woman, dressed in her finest woolen cape and ribboned, bangled hair, holding  a giant shallow bowl of vegetable crowned couscous. She smiles out at the reader. Published in 1973, Couscous and...

Gourmet Highway: Gourmet Radio with Chef John Fols...

By Doc Lawrence - BILOXI, MISSISSIPPI—On the eve of a magnificent tour of the great restaurants, museums and art galleries along Mississippi’s Gulf Coast, I joined one of the country’s truly wonderful gourmet radio shows, Stirrin’ It Up, hosted by the esteemed Chef John Folse. This set the stage for a few days where I literally ate and drank my way through the lovely Gulf Coast. Headquarters was Beau Rivage, the Taj...