Articles

TasteBuds: Through the Years

TasteBuds: Through the Years

By Andrea Jaeger

Dear Reader...

Farm to Brewery: Blue Indian Kombucha Serves Tea with a Local Tang

Farm to Brewery: Blue Indian Kombucha Serves Tea with a Local Tang

By LB Blackwell

The small but growing business, Blue Indian Kombucha, occupies a unique nexus between many of the scenic city’s surrounding farms and a diverse collection of its retailers. The focal point of these varied connections is Blue Indian’s kombucha tea, an increasingly popular beverage in the United States and Europe in recent years.

Doing the Right Thing

Doing the Right Thing

By Jim Pfitzer

A little bit funky, a little bit eclectic, and uniquely Chattanooga, The Flying Squirrel Bar, along with its companion The Crash Pad, are proving that doing the right thing is a recipe for very delicious success!

A Vinegar with Local Flavor

A Vinegar with Local Flavor

By Allison Knott, MS, RD, LDN

Jane Mauldin, Farm Manager for Wheeler’s Orchard and Vineyard, has discovered that fruit not sold at market can be preserved and repurposed as vinegar, offering longer availability to this fall harvest.

Chattanooga Cheese Culture

Chattanooga Cheese Culture

By Victoria Jocsing

Chattanoogans can, in fact, source a complete diet from local farms, and cheese is the evidence. Sequatchie Cove Creamery and Humble Heart Farms are two sources for this artisinal food.