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!”
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“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!

“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. 

Background:
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. 
(source: hort.purdue.edu)

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.

I grew up inhaling Oreos. Plus, when they invented Double Stuf, I just about lost my eight year old mind. I couldn’t understand how anyone could ever go back to the original. Flash forward to adulthood and Oreos’ taste has changed a bit. I started looking for other sandwich cookies with less preservatives and more taste. They are hard to find unless you make them yourself.
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Introduced in 1898, the merging of several companies formed the National Biscuit Company, or as we know it today, Nabisco. After rolling out the very successful Barnum’s Animal Crackers in 1902, Nabisco had an idea for a new cookie…well, it was sort of their idea. The two chocolate disk cookie with creme filling had already been made by the Sunshine Biscuit Company in 1908 called Hydrox. Four years after, Nabisco introduced their version, the Oreo, It quickly surpassed the popularity of its predecessor and in 1912, Nabisco filed for a trademark.

Why the name Oreo? Well, the cookie first appeared as the Oreo Biscuit, then the Oreo Sandwich, then the Oreo Creme Sandwich…then in 1974, right before I lost my eight year old mind over Double Stuf, they settled on the Oreo Chocolate Sandwich Cookie. It would be the public who decided it was just the “Oreo”.

If you ask Nabisco, no one seems to know where the name originally came from. Some believe the name is from a French word for gold, taken from the original color on the packaging. Others claim it was the hill-shaped prototype that never made it to the shelves to be named oreo, the Greek word for mountain. Or, it could be a combination of letters from “cream” and “chocolate”.

No matter where the name originated, as of last year, an estimated 450 billion Oreo cookies have been sold since 1912. I may have eaten about half of those.
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In my recipe, the chocolate cookies are not super sweet. I held back on the sugar because the vanilla creme and jam are packed with sweetness. I was looking for balance and I think I nailed it.

Bonnie’s Jams has become my new favorite. She really knows how to balance the flavors. I could eat a case of the Peach Ginger. Not kidding. I ate it in the cookies, on roasted chicken, toast, mixed it into a salad dressing… You can find out more about Bonnie’s Jams by reading about her in our latest edition of Nourish & Flourish. Visit her website and order jam for family and friends this holiday season. Don’t wait because I know she will be very busy!

Download the recipe and give it a try! Let us know what you think by leaving a comment or tagging us on Instagram and Facebook.

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.

“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.
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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. 
Cheers!
Nancy Suttles | Publisher
​Creative Director

Nancy’s Big Green Egg Roasted Chicken Holiday Feast
* You can also cook this is in a traditional oven

Ingredients
1 whole roaster chicken – giblets removed
Fresh herbs of your choice – chopped
4-5 sprigs fresh rosemary
Lemon pepper
Salt and pepper to taste
2 whole oranges sliced
1 lemon sliced
3 tablespoons butter
Olive oil
2-3 whole cloves of garlic
1 bag small fresh apples
½ cup fresh or frozen cranberries
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5-6 small sweet potatoes
1 package tri-colored wild rice
½ cup pecans
1 whole pomegranate
Method
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. 

Side Dishes:
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.

Enjoy!

This special edition features behind-the-scenes stories about artisans, producers, farmers, and other makers in America. This is an informative resource  publication to inspire you to be more mindful in your personal purchases and gift giving all year long.

The Main Street Mercantile Artisanal Gift Guide section features some of America’s finest products:
• Farm and garden
• Eco-Friendly home and kitchen goods
* Original artwork
• Blown Glass
* Bath and Body
• Festive seasonal recipes, and so much more!

Your definitive resource for thoughtful gift giving and supporting local businesses!
This is a coffee-table quality publication with 112+ pages of beautiful images and thought-provoking, original content.

Copies are limited so order yours today. $14.99 per copy which includes shipping in the continental United States. Please allow 7-10 business days for delivery in the continental United States.

Our coffee-table quality publications are available as interactive digital editions and as tradtional print versions. Our digital editions are showcased on multiple international digital newsstands . . . reaching millions of viewers every day. People love our original content as it is mindful, positive and beautifully presented. Every publication we create is inspired by artisans, growers, and other makers who are passionate about what they do, and why the do it. We believe that together, we can make a difference through great storytelling.

Print vs Digital?
For years, we have been engaged in the print vs digital debate. The pendulum swings back and forth as we pit the two forms of publication against one another in a never-ending question of “which is better?”
But what if we told you these two methods weren’t enemies, but allies?
There are a lot of opinions floating around on the internet regarding print and digital means, as well as whether this argument has any validity at all. Some say print is dying. We say it gained a partner to expand its business!

Print isn’t dying. When it comes to reading articles and features, many readerships still prefer a tangible publication. There is something about holding a magazine, flipping through the pages, and the subtle smell of ink on paper that is captivating. We also have exclusive interactive QR codes with the stories that take our readers on a journey via audio, videos and websites that they point to.  All you have to do is open your camera app on your smart device, hover over code and click the link at the top of the screen. Our pages literallly come alive right in front of you!

While the internet is a great resource and one many people use to read up on the news and various click bait or niche stories, print magazines are viewed as more leisurely formats.

Many readers classify sitting down and reading a physical magazine as a form of relaxation. It gives them a break from the screen they spend a good portion of their day staring at while at work - especially during these challenging times.

Yet where it excels, it also lacks. Digital magazines have many advantages, one of the primary ones being convenience.

Digital publications are faster to produce, easy to access, and offer many features print publications cannot.

It’s also easy for our readers to access. It’s readily accessible on all digital devices to take with you wherever you go.

It’s also important to note that digital magazines have immediate interactivity features such as audio and video. Like the news, people enjoy the multi-sensory delivery of stories, tips, ideas, and more. Simply including interview footage or additional sound bytes into your articles can make it exponentially more popular.

It gives your reader a chance to engage in the content they are consuming, which causes them to linger on the information rather than glance over it. It’s a hook to draw them in and encourage them to continue reading.
This is just one example, yet it’s a great illustration of the advantages of digital magazines. There is so much to be gained and gleaned from this modern-day format all you have to do is  tap into its capabilities . . . and we have!

Here is a sample preveiw of one of our digital versions. Enjoy!

Main Street Mercantile is the theme of our next issue of Nourish and Flourish, an established national special interest publication. We will take our readers on a journey across the country 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 shop online and support local businesses,  hassle-free and safe.

This is your ultimate resource to thoughtful gift giving. Featuring products from the farm and garden to home goods, kitchen and cooking essentials, bath, home office, furniture, pet products, seasonal recipes and so much more.

Let’s turn our buying power back to small businesses and support local “Main Street America”!  Together, we have the experience and skills to encourage hope and share stories to encourage a more positive, healthy, and prosperous future.

We are carefully choosing participants and corporate sponsors now and we would love to learn more about your story. Space is limited so contact us today!

For more information contact:
[email protected]

Fall / Winter Release Date: October 2020 - this issue will be available on national newsstands through January 2021.

An expanded dynamic digital edition will also be available on ISSUU, PressReader, and Magzster.

Corporate Sponsorship Opportunities
Larger companies that are based in the United States and have products that are “Made in America” and /or are avid about supporting local farmers, growers, artisans, other makers, and small businesses are welcome to become a patron and help underwrite a section, story, or recipe. Each collaboration is created exclusively between the producers and the sponsor via our creative team.

This is a must have for every home library! We are so proud to have featured Nicole England's book in  Volume 2 of Nourish and Flourish. Just as every home is different, so is every dog. In this stunningly photographed book of architecturally superb houses—many of them architects’ own homes—readers see ho the presence of a dog brings warmth and life to the most dramatic spaces. 

“Photographing people’s homes on a regular basis, I soon realized that the shoots I enjoyed most were the ones where dogs were present,” writes author and photographer Nicole England. “It didn’t matter how imposing the architecture, how serious the home owner, or how earnest the architect might be, some doggy hijinks could immediately bring an element of sociability, authenticity, and fun to the day.
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Seemingly oblivious to the designer furniture, heritage considerations or serious design aesthetics, dogs can make themselves at home anywhere, and make any room feel more like home.

Order you book today!
Nicole England Photographer

What better way to make yourself feel better than to visit your local farmers market, coffee house or cafe! Our creative team spent the morning at the Peachtree Road Farmers Market in Atlanta today and it was great to see people out shopping and supporting local businesses, farms, and artisans. If you can't make the market or live in a different city, most of the vendors have e-commerce stores on their website and can ship products direct to you door. Check the vendor list for more details at the PRFM website.

14 Years of Local Goodness
2020 marks the 14th season at the Peachtree Road Farmers Market. Since its opening, the market has grown to be a leader in the good food community. PRFM is one of the largest producer-only farmers market in the state. Producer-only means that everything at the Market has been grown, raised, or made by the seller, ensuring fair prices for both the vendors and the consumers.

The Peachtree Road Farmers Market is open on Saturdays from 8:30am-12pm, with some modifications that will help maintain social distancing for the common good. Every effort is being made to keep the market safe for vendors and shoppers.

3 Ways to Shop the Market
1) Shop in person at the market Saturday mornings from 8:30am - 12pm. Be sure to check out the modifications below as they continue to keep social distance at the market. Masks are required and leave pets at home please.
2) Pre-order directly from market vendors and pick up from their booths on Saturdays from 8:30am-12pm.
3) Order from vendors at the PRFM online store for curbside pickup or pickup at the PRFM order online booth on Saturdays from 8:30am -12pm. Many of these vendors are not physically present on Saturday mornings.

List of vendors and more info can be found here.
Or shop any combination of the three!

Why are they open?
The City of Atlanta has deemed farmers markets to be an "essential business" because farmers markets offer an efficient way for residents to obtain a diversity of healthy food options in an outdoor setting. Shopping at farmers markets gives you a way to acquire groceries while supporting your local economy, which is especially critical in this time of uncertainty. 

Thanks for shopping local and supporting local businesses! Here are some quick shots from our visit today. Such wonderful, fresh and wholesome products! Stay tuned . . . more to come about local businesses re-opening and how you can get these products shipped direct to your door.

Infographic Source: American Pecan Council

Today is National Herbs and Spices Day! Let's celebrate the diversity and quality offered by using both fresh and dried herbs and spices in your cooking. Herbs and spices are essential to cooking. As the weather heats up, cooking with fresh herbs will bring brightness and flavor to your food. They not only add flavor to your meals but herbs and spices also add color bringing a vibrancy to every meal.

How To Start An Herb Garden: Tips from The Tasteful Garden
Herbs are very easy to grow with a little sunshine, soil that drains well, some watering, and a little fertilizer or compost. Herbs can be grown in pots; however, the plants always prefer to be in the ground where they can spread out. Some plants grow quite large (4-6 feet), and when placed in pots they can become stunted and can get stressed, which causes them to be very unhappy.

The main requirement for growing herbs is growing them in the proper location. Most prefer full sun as long as regular summer temperatures don't rise above 90 degrees. If you have very warm summers, then consider planting in and area that gets morning sun and afternoon shade in the summertime, or a place that receives filtered light (such as under a tree that allows some light to pass through). Check the area several times during the day to make sure that there are at least four hours of sun. (e.g., 8 to 12, 12 to 4, or from 9 to 11 and 2 to 4) 

For planting herbs, you need approximately 1 to 4 feet in diameter for each plant, depending on the plant. Here are some general guidelines for plant sizes:

• 3-4 feet - Rosemary, Sage, Mints, Oregano, Marjoram 
• 2 feet - Basils, Thyme, Tarragon, Savory 
• 1 foot - Cilantro, Chives, Dill, Parsley 

Next, you need to prepare the soil. Digging with a large garden fork loosens soil that has become compacted over the years. This allows water to drain and creates space for plant roots to reach down into the soil. This is the most important step--shortcuts here are disastrous for your plants. Adding compost to your soil, about an inch or so on top and then mixing it into the soil, helps prevent drainage problems and adds fertilizer to the garden. 

The final step is to plant healthy, strong plants and water them when they become dry. Most herbs like to be watered as soon as the soil located a couple of inches below the surface is dry to the touch. Since temperatures and humidity cause drying times to vary every week, you must check the soil often. Do not over-water. More water is not better and can lead to diseases or just poor growing conditions for your herbs, which will result in reduced growth.

For more information about growing herbs and ordering starter plants , please visit The Tasteful Garden.

The Tasteful Garden, has been in operation since May of 1996. The are located in Heflin, Alabama which is directly between Birmingham and Atlanta, Georgia.  They grow all varieties of culinary herbs and many types of heirloom and hybrid tomatoes and other gourmet vegetable and pepper varieties which are sold through via their website and shipped all over the United States. They are certified organic.

Their greenhouses are located on our farm property with cows, horses, dogs, & cats. They stay extremely busy getting plants ready to be shipped all over the country. They are not open to the public for visiting but you are welcome to pick up your plants at their location on specified days in order to save shipping costs. Please order through our online catalog and choose "Will Call"  as your shipping method.

We encourage you to support local, buy local!!

HOW TO OBSERVE
#HerbsAndSpicesDay
Plant an herb garden and start using those herbs to create your own supply of herbs and spices. Some great plants to start with include dill, fennel, basil, sage, thyme, and cilantro. 

Another way to participate in the celebration is by reviewing your stock of dried herbs and spices. Over time, their quality degrades. Be sure to store dried herbs and spices in a cool, dark area and in sealed containers. How do you know if your spice or herb has lost its punch? Your nose is your best friend here. Crush or rub some into the palm of your hand and take a sniff. If the fragrance is still pungent, then the quality is still there. However, if you only catch a dull, dusty smell, it’s probably time to replace the herb or spice. 
If you’re new to using herbs and spices, 

​From Morgan's Kitchen to Yours! Making your own homemade dog treats can be a fun reward for your dog.  As conscious consumers, we all look at food labels, and try to buy the most nutritional products on the market So why not do the same for your furry best friend? By making homemade dog treats you have more control and options - plus it is a fun, family activity that your kids and dog(s) will love!

• Nutritious and Wholseome! You can control the ingredients used to make the treats and tailor the recipes to your dog’s taste preferences as well as cater to any dietary restrictions.
• All Natural Ingredients: Prevent unhealthy additives, fillers and by-products. 
• Tasty alternative. Making your own dog treats allows you to provide your pet with a tasty alternative to his usual doggie ​biscuit.​​

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This recipe includes bacon and we know your pup will love it. Since bacon is high in fat and salt, only give your pup very small amounts. This recipe calls for just one slice finely chopped. Just enough to give the treats that tasty bacon flavor - sometimes referred to as "meat candy!"

This is a recipe from Morgan's Kitchen made especially for Zu, our mascot.

This is a Flavors of the Season signature recipe featuring Sunnyland Farms Junior Pecan Halves, also known as Elliots. These Georgia grown pecans are both nutritious and delicious. They have a naturally high oil content with a buttery, sweet flavor and light crunch. They are only available through select growers and we prefer Sunnyland Farms in Albany Georgia.
Did you know that the pecan is the only tree nut native to North America?  Its buttery flavor and unmatched nutritional content have resulted in its growing worldwide popularity. Tracing its origin to the 16th century, the name “pecan” is derived from the Native American (Algonquin) word “pacane” (pacane) that described “nuts requiring a stone to crack.”

​‘Elliott’ is a seedling selection made by Effie McLean Elliot, the wife of Henry Elliot, in Milton, Florida in the early 1900s and is now considered "Jewels of the Pecan Crop."

Ingredients
1 pound flat-leaf kale (about 2 bunches)
⅓ cup olive oil
Kosher salt and pepper to taste
4–6 fresh strawberries 
6 ounces feta cheese, crumbled (about 1½ cups)
¼ cup of Sunnyland Farms Junior Pecan Halves, also known as Elliots
3–4 sprigs of fresh mint leaves

Wash and dry kale and mint leaves. Cut kale into ribbons discarding any tough stems. Place in bowl and drizzle with olive olive, salt and pepper. Massage the kale for a few minutes to infuse the olive oil. This will also soften the kale. Add the mint leaves and toss.

Apple Cider Vinaigrette
¾ cup extra virgin olive oil - or Sunnyland Farms Pecan Oil
¼ cup apple cider vinegar
1 teaspoon white sugar
½ teaspoon salt

Method
Whisk vinegar, olive oil, salt, and sugar together in a bowl until sugar is dissolved; set aside. Drizzle over salad when served.
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Gourmet Georgia Pecans from Sunnyland Farms
Sunnyland Farms is a 1,760 acre Georgia pecan farm that offers 
Georgia grown pecan nuts in a number of different varieties: halves, pieces, raw, mammoth, toasted, honey-kissed, unsalted, salted, and in-the-shell. They start with fresh pecans for all of our products, including their decadent candied pecans and Southern pralines. They also offer unique items made from Georgia pecans, including pecan meal and pecan butter. 
Order yours online today! Click the logo below to learn more.

As summer approaches, we celebrate the warmer weather harvest with the release of Flavors of the Season: A Nourish and Flourish Companion Cookbook. This beautiful, 70+ page cookbook is packed with original photos and simple, easy-to-follow recipes - with no advertising to distract you from all of this appetizing, wholesome food.

This issue showcases several Sunnyland Farms signature Pecan recipes that our team developed, tested and photographerd exclusively for this edition. We have also included hyperlinks to expanded editorial and videos about the farm. Download or order your copy today to try these recipes for your family today!

Thank you Sunnyland Farms for being one of our brand collaborators. They offer delicious, high-quality grove-to-table products including Georgia pecans, chocolate treats and candies, and gourmet nut products .

We are thankful . . . 
As we come together to share a meal, let us first remember how it came to us and be thankful to the people who made it possible. This food was born from the bounty of the Earth, in warm sunlight, rich earth, and cool rain. May it nourish us, in body and mind, and provide us with the things that are good for living a healthy life.
We are grateful to those who cultivated it, those who harvested it, those who brought it to us, and those who prepared it.
May its consumption bring about the pleasures of friendship, love, and good company. Enjoy!

Shown above:
Summer Chicken Salad with Sweet Mini Peppers, Toasted Sunnyland Farms Pecans and Green Onions. Recipe to come!
Photo by Nancy Suttles. © 2020 Nancy Suttles, All Rights Reserved.

You can order a digital download or a printed copy of Flavors of the Season. Click button below to learn more.