Garden to Table. . . and Cocktail Shaker
Description
Farm-to-table restaurants have been some of our favorites dining establishments. These days, we’re doing less and less dining out, but we’re coming up with exciting new ways to use the harvest from our own gardens and finding new ways to keep the human connection through sharing food alive with garden cooking and cocktail mixing. In this episode, renowned Atlanta mixologist, Keyatta Mincey Parker tells Mango about the origins of her Sip of Paradise community garden for bartenders and how to think about drinking from our garden. Then, Mango talks to Executive Chef Katie Coss from Nashville’s Husk about preserving native southern plants with a seasonal menu.
For more helpful tips on growing your own edible garden, check out the Miracle-Gro Website and learn about everything from growing hot peppers to canning your homegrown food. Your friends at Miracle-Gro are collaboration partners with iHeart Radio for "Humans Growing Stuff."
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