Current Issue | Marching Forward

The future is bright when the South’s best farmers, culinary makers and chefs connect. This month, we’ll visit a beloved Florence, Alabama restaurant where a Southern chef and a South American chef find common ground in the kitchen. Looking forward to warmer weather, we’ll explore recipes featuring a quintessential Caribbean spirit and the South’s favorite fish. Plus, you can help grow Southern food businesses (and win some swag for yourself) when you vote in our Southern Grown & Made Ingredient Showdown bracket. Finish this issue with a decadent chocolate dessert perfect for your Easter menu courtesy of Nashville’s freshest catering and events company, Juniper Green.