Taste
SIP By Griffin Nelson | Photos By Sara Wise With many people working from home this year, they have had to find more creative ways to get themselves moving. Many athletes were understandably relieved when gyms opened back up, even with social distancing requirements, and with businesses like theaters and parks closed, families have…
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SIP By Griffin Nelson | Photos By Sara Wise Everybody can appreciate a local “watering hole” – a place to hang out with friends, meet co-workers, and relax after work or on the weekends, a place where people congregate because it feels like home without the pressures of home. But not everyone understands how much…
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SIP By Griffin Nelson | Photos By Sara Wise I remember as a child being allowed occasionally to drink what we called “coffee-milk.” It was probably 99% milk with a drop of coffee that darkened the color slightly. But getting to participate in this obviously important daily ritual with the grown-ups made me feel special…
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SIP By Griffin Nelson | Photos By Sara Wise It is my absolute favorite thing to discover something new and different in the world of food and drink. So when I stumbled across Figment, I knew I had to stop in and give it a try. The first kombucha bar in the city (and one…
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SIP By Griffin Nelson | Photos By Sara Wise People from around the world have been making and drinking wine for as long as there have been grapes to crush and ferment. I’m sure, in retrospect, that those first wines would have fallen into today’s category of “boutique wines,” but the term wasn’t really necessary…
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SIP By Griffin Nelson | Photos By Sara Wise When Chops & Hops opened its doors, the goal was to have an interesting selection of craft beer on tap to complement the cuts of meat on its menu. There were nine taps then, from some of the earliest craft breweries in the U.S. and the…
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ARTISAN Having recently made my first attempt at making my own cheese, I can attest to the fact that it’s complicated, time consuming, and labor-intensive. I have so much more respect now for the time that cheese makers put into their product and the knowledge that cheese mongers must have to sell it. There are…
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I find some irony in a restaurant named The Expat being one of the most popular new restaurants in Athens. A good irony though. The city is full of diverse culture, locals, college students, professionals, but each finds comfort in this 1930’s home-turned-restaurant. Owners Krista and Jerry Slater and executive chef Savannah Sasser make a…
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I am of the opinion that dedication to learning is the only attribute necessary to master an art. Mimi Maumus is the perfect example of someone who loves to cook good food and has dedicated herself to years of learning and studying and practicing her craft. Her recognition within the Athens community and beyond is…
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