Tailgate traditions: Our teams and the tastes that bring us together
Here in Macon, whether we’re cheering on the Bears, Bulldogs, or Yellow Jackets, everyone we spoke to agreed that the most important thing to know about tailgating is that the eating is good – and the sense of community is
Macon Love on and off the rugby field
Head to head, shoulder to shoulder: Macon's rugby team, on and off the field
Heroes among us: Dr. Veronica L. Womack
Dr. Veronica Womack combines research with storytelling to shine a light on policies that will help the rural South, particularly the Black Belt region.
Cory Jones: Central Georgia’s cookie ambassador
Cory Jones wins for Perry, Georgia, on the Food Network.
10 tips for eating and sourcing locally
Does eating locally and seasonally sound complicated to you? Let the Poplar Street Farmers Market (PSFM) vendors be your guide.
La Bella Morelia: Food, familia, and faith
The Marin family spreads Michoacán roots in Downtown Macon's restaurant scene.
Soul food roots: West Africa in Central Georgia kitchens
Soul food is a staple in the diets of most Southern Black Americans. But the beloved cuisine transcends centuries, cultures, classes, and continents as a comforting source of sustenance. Join us as we explore its origins and why some believe
Comfort in the Cold
Le Pied du Mont Boucherie at Comfort Farms is more than an annual food festival. Chefs, farmers, butchers, and veterans converge in Milledgeville, Georgia, for a unique celebration of culinary heritage with a mission to heal and honor those who
Michelin gives the South its flowers
This spring, savor the spirit of Sakura and more renowned eats with a road trip inspired by the new Atlanta Michelin Guide.
Seasoned in Service:
Chelsea Hughes
22 years, four years as owner of Kinjo Kitchen and Cocktails, plus the new Black Cat Liquor and Libations
A well-seasoned food service veteran and the serial entrepreneur behind Kinjo and Black Cat, Chelsea Hughes sees mentorship as a core mission, bringing respect, dignity, and consistency to the industry — without sacrificing creativity.