"georgia" news and stories

This way to the Waffle House. Photo: Shana Lee, Flickr

The key to winning marathons might just be a stop at the Waffle House, if 1978 Boston Marathon winner Gayle Barron is to be believed. According to this Atlanta Journal-Constitution piece, the Atlanta woman discovered the chain best known for its fluffy waffles and late hours a decade ago after a session with her running group. WaHo, as it is known to devotees, discovered Barron's fandom and declared her their spokeswoman. She touts the tastiness and energy boost of her thrice-weekly fix of grilled chicken, hash browns and scrambled eggs.

A member of the Georgia Sports Hall of Fame, Barron has won the Atlanta marathon five times and still runs 15 to 20 miles per week. And though a stickler might note these runs are not, er, waffle-powered (a nutritionist notes Barron's meal is heavy in protein), some might say this is a pleasant contrast to hardcore athletes who consume raw egg milkshakes and dry, so-called performance bars. Pass the syrup.

[Via Atlanta Journal-Constitution]

This is the first in a series of blog posts by grilling expert Gena Knox.

Although it is a little early for summer tomatoes, I discovered beautiful red and yellow beets, huge heads of Bibb lettuce and fresh eggs at the farmers market here in Athens, Ga., last Saturday. My garden is already full of herbs such as parsley, basil and oregano, so adding them to what I found at the market created a fresh, seasonal menu that didn't take all afternoon. The minimal time I spent in the kitchen reminds me that if you cook seasonally with fresh ingredients, the less you have to do to make them taste delicious.

Memorial Day kicks off summer and (hooray!) grilling season. Outdoor entertaining, summer garden parties and casual, last minute burger grill-outs consume my summer months and I love every minute of it. See what I cooked up with my finds (blue cheese-and-bacon deviled eggs for starters) and the recipes after the jump.

Perhaps its the lingering after-effects of my mother's Jewish heritage, but every winter I get an uncontrollable urge to make chicken soup. However, having been raised in the South, this seasonal instinct is channeled into the production of a thicker, richer, and generally more transcendent food: Brunswick stew.

Virginia and Georgia both lay claim to the ubiquitous stew; personally, I favor Virginia's claim, but that's only because I grew up there. In both areas, it is a standard accompaniment to barbecue, although it often finds its way to the table as a stand-alone meal.

Recipes for Brunswick stew tend to be somewhat idiosyncratic. For example, many chefs use potatoes, and others use barbecue sauce to increase the richness of the broth. By that standard, my Brunswick stew (recipe below) will strike some people as blasphemous. I go heavy on the tomatoes, keep out the potatoes, use light olive oil and skinned chicken to keep the fat down, and hold off on the barbecue. Still, regardless of your personal tastes, this should be a pretty good starting point for your own recipe!

What'll ya have? those are the words I heard many a time when I approached the counter at the Georgia institution of hot doggery, The Varsity Drive-In. I lived in rural, middle "Joe-Ja" out on a hidden cove on Lake Sinclair near Milledgeville for two years of grad school. Broke, working on two masters degrees at the same time, my entertainment budget was nill. Cheap eats were the norm and my roommates (two pretty gals, a blonde and a redhead) raised a lot of our own food and hunted, fished, and bartered for the rest. Every now and then we'd take a road trip and go shopping and partying in Atlanta or Athens. On the way home it was almost mandatory to make a visit to The Varsity to fortify ourselves for the long drive home.

The default choice is a chili dog, if you ask for a hot dog that's what you'll get. A frank on a soft bun with mildly interesting chili meat sauce and a streak of yellar mustard along its back. Two of those, plus an order of the fries or the fantastic onion rings, a peach fried pie for dessert (I dream of those at times), and you were good to go. To wash down your chow it is a must to have an FO, a Frosted Orange, which is a super tasty and refreshing creamy orange drink that tastes sort of like a creamsicle.

There are six locations of The Varsity. The Mother Ship, which is the worlds largest drive-in at "more than two acres and can accommodate 600 cars and over 800 people inside," serves around 10,000 people a day, double or triple that on game days at Georgia Tech, handing over "two miles of hot dogs, a ton of onions, 2500 pounds of potatoes, 5000 fried pies and 300 gallons of chili... daily."

I've recently become pretty good frinds with someone from Georgia (the one in Eastern Europe, not the one in Southern US). Of course, he's very proud of where he came from, and my friend has been busy educating me on food from his native country. These are eight of my favorite things so far.

1. Sulguni is a famous cheese that you can literally peel layer by layer. Unfortunately, we were only able to get a "sulguni-style" cheese from New York, so it wasn't exactly the same.
2. Tkemali is a sour plum sauce that can be purple or yellow, used as a condiment for grilled meats, and very yummy.
3. Adjika is another condiment sauce, but made from red peppers, vinegar and spices. I was assured that the brand we got wasn't like homemade, but I liked it anyway.
4. Hinkali, which is Georgia's version of a boiled, meat filled dumpling.
5. Khachapuri (pictured above) is Georgian comfort food, made of bread that has cheese and eggs baked in it.
6. Mzhave niori, or pickled garlic, is a great side dish or snack in a Georgian meal.
7. Pakhlava is a walnut pastry similar to Bhaklava but made with dough instead of phyllo.
8. Did I mention Georgian wine? I don't know how many times I've been told how great is Georgian wine, but sadly haven't gotten any yet.