NOURISH Flourish The Inspiration Edition | Meet the Makers | Flavors of the Season
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Volume 3
FESTIVE FOOD For Every Occasion
Eco-Friendly Home Goods
SPECIAL SECTION:
MAIN STREET MERCANTILE Artisanal Gift Guide
NOURISH Flourish
Nancy Suttles Publisher | Creative Director
and
Robert H. Witcher Chief Operating Officer Daniel R. George Senior Vice-President Marketing
“A book is a gift you can open again and again.”
Sarah V. Bell Copy and Content Editor
– Garrison Keillor
Morgan Rhodes Photographer | Senior Producer Katherine Zimmer Contributor A Special Thanks to: The Big Green Egg Culinary Center Karin Amatriain - Styling Rachael Amatriain - Video Mark McAbee - Sales Support This publication would not be possible without the collaboration of our contributors and patrons. Editorial inquiries: nancy@veracitymediagroup.com Scan code for more information:
Copies are available for purchase online: nourishandflourish.site .
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Let The Journey Begin! Just as our name suggests, we wish you all a healthy and prosperous life–one that is balanced and connected in a more simple way. This issue has been an amazing journey and creative collaboration between every artisan, grower, and maker presented. Countless hours, talent, and resources were invested to handcraft each page. Thank you all for your time and passion to make this special edition a reality. This year has been very challenging. Please take a break and immerse yourself into our world, go behind the scenes, and get to know all of these dedicated, passionate, and talented people. We are all hopeful better times are just around the corner. Throughout this issue you will find QR codes that take you to expanded content on the web. Just open the camera on your smartphone or device, hover over the code, and click the link. We offer a portal for engagement beyond the printed page. Where the codes take you will change over time–to a new recipe, video, audio, shopping, or a blog. We feature expanded content that is new and interesting long after the publication hits your coffee table. Please take some time to consider how you will "gift" this year. There are so many talented artisans who work 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 the season bring you good health, joy, prosperity, and happiness. Enjoy!
nourishandflourish.site
Cover: Food preparation and photography by Nancy Suttles
Nourish and Flourish is a special interest publication dedicated to creating authentic, informative, and interactive content that inspires learning. Published by Veracity Media Group, LLC, (VMG) a private, independent media company located in the United States. Nourish and Flourish / Veracity Media Group LLC has not independently tested any services or products that are featured on these pages herein and has verified no claims made by these companies and or individuals regarding those services or products. Publisher is not responsible for any claims made by individuals or companies featured and no content presented is to be considered an endorsement. Content provided is for informational purposes only. They are not meant to be used to diagnose, treat, prescribe, prevent or cure any disease and are not intended as a substitute for the medical advice of a trained health professional. Readers are encouraged to research and consult your heath care professional for any treatments. The featured content in this issue is published in a good faith. VMG cannot guarantee and accepts no liability for any loss or damage of any kind caused by this content and for the accuracy of claims made by the individuals featured. All rights reserved and nothing can be partially or in whole be reprinted or reproduced without a written consent. Veracity Media Group, LLC has received permission and approvals to publish all content in this edition as provided by the contributors. Printed in the USA.@ 2020 Veracity Media Group, LLC.
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CONTENTS The Inspiration Issue
FEATURES 4 Main Street Mercantile: An Artisanal Gift Guide 6 8 14 20 26 32 36 40 44 48 52 84
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
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SPECIAL SECTION: To Market! To Market! 56 Peachtree Road Farmers Market 58 Blending Perfection: The Chai Box 62 Wholesome Preservation: Piedmont Provisions 66 Art, Beauty, and Chemistry: Indigo Bath & Body 70 The Cleaner and Simpler Choice: The Domesticated Engineer 74 Elderberry Magic: The Elderberry Fairy 78 Abstract Artful Adornment: Rara Avis RECIPES 10 Chocolate Sandwich Cookies 24 Dutch Fork Pumpkin Ginger Soup 38 Matzoon: The Armenian Yogurt Cookie 50 Pear and Prosciutto Pizza 62 Roasted Potatoes, Brussels Sprouts, and Spinach 64 Grilled Thai Shrimp and Scallops 92 ON THE COVER: Big Green Egg Holiday Feast 93 Morgan’s Bourbon Pecan Pie 94 Lauren Nagel’s Smoke-Infused Simple Syrup 96 Smoked Shredded Chicken Holiday Tacos and Hatch Chili Margarita 98 Hot and Fast Smoked Pork Belly 100 Hay-Baked Lamb with Grilled Veggies 101 Cheesy Root Vegetable Gratin 104 A Feast for More Than Your Eyes 106 Karin’s Goat Cheese Flatbread 108 Chocolate Cherry Brownies 110 Chocolate Heaven Charcuterie Board
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“The more that you read, the more things you will know. The more that you learn, the more places you’ll go.”
– Dr. Seuss
Dance with the Flame
“Creativity comes from the energy that we all consume, all the food, the sound, the light and the heat energy that we experience every moment of our existence. The center of creativity is the human heart.� ~ James Stone, glass artist
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James Stone
is a fearless man on a mission: to connect and share his creative spirit through his artistry in glassblowing. His journey began many decades ago as a troubled youth growing up in the only Jewish family in a rural farming community inside the Great Swamp National Wildlife Refuge, in New Jersey. The farm was on the Passaic River, and many of his early sketches were of the fish and creatures in the swamp. “I found sketching as a way to escape the pains of my childhood,” says James. “My fascination with fish and the ocean continues today.” His father was an engineer, and the family didn’t have a lot of money, but they grew what they ate, had daily chores, and learned very strong work ethics, determination, and perseverance. “As I am working on my memoir, it has become abundantly clear that my life could have easily gone the other way,” says James. “Thankfully, my destined path was in the arts where misbehavior is the norm. I was ejected from almost every school I attended. I was able to graduate from college only because my first wife became my personal tutor and coached me through. I ended up with a degree in Theatre Arts, but was ejected from graduate school after just two semesters. For many years I earned a living as a union prop builder on stage, in motion pictures, and in television, until a serious injury ended that career. I then produced a children’s educational art program for PBS for a short time. Along the way I dabbled in working with glass and finally took the jump into fulltime artistic creation at age 50.” He was always fascinated by glass blowing and searched for more than ten years for someone who could connect with his style and effectively teach him. In 1986, Stone,
• Story by Katherine Zimmer • Photos by Nancy Suttles Nourish and Flourish 15
Hay-Baked Lamb with Grilled Veggies Hay-Baked Lamb Ingredients ½ lb organic hay 2 lbs. whole lamb rack, cleaned 1 clove garlic, sliced 1 lb. tri-color carrots, roasted 1 lb. fingerling potatoes, baked Salt and pepper, to taste 1 cup olive oil Chimichurri Ingredients 2 cups packed fresh herbs (the ones you like to eat) 3 garlic cloves, peeled ¼ cup red wine vinegar ¼ tsp red pepper flakes ¼ tsp kosher salt Line a cast iron skillet or Dutch oven with organic hay. Brush lamb rack with oil, then brown in cast iron or grill lamb rack until all sides are sealed. If cooking on the Big Green Egg, remove the lamb and the cooking grid; add the convEGGtor for indirect cooking. Rub garlic, salt, and pepper onto the lamb, and place in hay-lined cast iron skillet or Dutch oven. Cover with more hay and place lid on top. Roast in oven or indirectly on the EGG (with convEGGtor) at 350°F/177°C for 30 to 45 minutes or until internal temperature of 125 ̊F/52 ̊C is reached. Let lamb rest for 15 minutes, slice and serve with your choice of grilled or roasted vegetables, and herb Chimichurri sauce. Chimichurri Instructions Place parsley, garlic, oregano, red pepper flakes, salt, and pepper (to taste) in the bowl of a mortar and pestle. Process until finely blended. Add oil and vinegar at the end and muddle in the herbs. Let sit for one hour for the flavors to blend.
Grilled vegetables are so healthy and easy to make. Just select the freshest veggies in season, wash and cut into pieces. Brush with olive oil, and grill. Plate and garnish with toasted pecans and crumbled blue cheese.
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Serves 4-6
Recipe courtesy of the Big Green Egg. Photo by Wade Collins.
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I am a proud partner of Nourish and Flourish’s creative team, professional photographer, baker, and a lover of chocolate! My visual career began while studying fashion and commercial photography in college. I jumped in to the film and television industry where I worked for 20 years in various roles. I was lucky enough to work as a digital artist restoring films from the original reels to Bluray. That in-depth training in color processing and restoration really enhanced the overall look of my photography. For almost a decade, I’ve worked as a professional motorsports photographer, documenting races all over the country. On the other hand, I’ve always been drawn to the beauty of food and how to capture the “story in a photograph.” A few years ago, fate intervened and I was introduced to Nancy Suttles by legendary motorsports photographer Hal Crocker. Nancy and I share the same passion for perfection in creating original content. We’re dedicated to telling the “real” stories of artists and building lasting relationships. In this issue, I am proud to share with you some of our latest creations. We not only developed the dishes, we made them and eventually ate them–a great part of the process! For this shot, I wanted to showcase a dessert charcuterie board. It is my favorite thing to serve at parties because it is so beautiful and always a showstopper! - Morgan Rhodes, Senior Producer and Photographer
morganrhodes.com
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Any chocolate will work to create a beautiful board. Support small businesses by purchasing your chocolates locally. Top the tray with sprinkles to give it a holiday sparkle! Far right: The recipe for Marble Fudge with Cranberries and Pecans can be found at morganskitchn.com. Middle of the board: Chocolate Sandwich Cookies with Bonnie’s Jams filling can be found on page 10. All other chocolate was purchased locally.
Chocolate Heaven!
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