Located above Atlanta in Suwanee, GA is a locally owned and operated business called Cultured Traditions. Tanya and Charles Sharp bring their Russian tradition to the South with their variety of fermented foods.

Historically, when growing fresh foods was not possible, people learned how to naturally ferment foods to preserve them for storage and use during the winter months. Over time, the health benefits became obvious, and have since been proven to be even more significant. For this reason, consuming fermented foods strictly for their health benefits is quite common.

We love our composting operation that allows us to turn unsellable parts into something that enriches our land years down the road. Therefore, we made it our mission to figure out how to save, dehydrate, and sell some of these extra parts and pieces to our most loyal customers.

Our Pet Chew Department came to life quickly and in full-force! We now save tracheas, esophagus’, feet, noses, ears, etc. from all 10 species raised and processed on our farm, turning them into dehydrated chews. Our customers range from large pet stores in New York, all the way down to small boutiques in Miami, where your average animal lover just wants the best for their pup.

Tell us a little about Whole Dog Market and what you do?

The Whole Dog Market is built on a customer focused experience. We have 4 retail stores in the Atlanta area and one in the Birmingham area. Our primary goal is to listen to our customers and help them find the best food in their price range. Food affects our dogs so much in terms of health and behavior that we start there. Our hand-picked food offering is free of soy, corn, and artificial colorings and dyes.

At White Oak Pastures, we love our pets. Most of our employees have at least one pet! We also love the spoiled life our farm lets us provide for our animals. Pets are family to us, and we want to feed them the same healthy food we feed ourselves. In addition to the vast array of pasture raised, sun-dried pet chews we give our animals, we can feed our pets an all natural, raw diet from our humanely raised 10 species of livestock. White Oak Pastures has no shortage of diet variety for your furry friends, and we can make it all easily accessible by shipping it right from our pastures to your doorstep. We are excited about the growing interest in returning pets to raw diets. We are proud to provide pet owners a range of raw food options. Our products come with the peace of mind that the...

We are extremely honored to be featured in National Geographic's new book "Big Chicken" by award winning author and journalist Maryn McKenna. Maryn's work has appeared in the New York Times, WIRED, the Atlantic, Scientific American and National Geographic. She is a TED speaker and specializes in food and public health policy. Maryn's book "Big Chicken" has already appeared in several prominent magazines such as the most recent publications of National Geographic and The Atlanta.

We were lucky that Hurricane Irma’s destructive path largely missed Bluffton and the surrounding counties where our employees live with their families. While natural disasters are unnerving, we’re never so reminded of the strength of a small town community as in times like this. We all came together on the farm to make sure we were as prepared as possible. Our field crews put in tremendous extra effort for days in advance and up into the pouring rain to make sure the livestock, equipment, feed and supplies weathered the storm. Our butchers came in on their day off to make sure our product was in the generator-powered coolers.  Our employees worked together to make sure everyone felt safe during the storm- offering their homes and helping hands to one another if need be. We are...

The Harris family has been raising livestock on pasture for 151 years. Building on farm processing abattoirs brought on a steep education curve that we are still riding. When the red meat processing plant opened, we had two customers: Whole Foods Market and Publix Supermarket. We were, and are still grateful, for these grocery relationships, as they gave us the volume we needed to operate our processing abattoir. Whole Foods bought whole carcasses and Publix bought ground beef, which made keeping track of inventory pretty simple. We had two skus, and sold 100% of what we processed by the week’s end.

Over the past 5 years, we have worked hard to diversify our customer base. We have welcomed several new wholesale distributors, direct chef and market relationships, and focused much effort...

We love these high quality, healthy, artisanal crackers. They are hand-made and free of preservatives or stabilizers. Based out of Atlanta, Georgia Sourdough Co. sources its 100% organic flour and other all natural fresh ingredients from local farmers. The cracker dough is mixed, rolled, sliced and baked by hand. Georgia Sourdough Co. was started by long-time foodie and baker Tracy Bribbon with a focus on creating a snack that was healthy but still had old fashioned taste.

The 8th Annual Chef's Collaborative Summit "Growing Community, Owning The Future" kicked off its three day event right here in busy Bluffton, GA! We hosted an all-star group of chefs and farmers Friday night for a delicious farm-to-table dinner. Saturday morning we toured the farm and then the Collaborative headed back to Atlanta for the remainder of their three day summit. Friday dinner was an effort from the whole farm: the field, the store, and the restaurant all worked together to bring this delicious meal to our honored guests.

Chefs Collaborative is a national nonprofit that provides a support network for chefs and food professionals who are interested in building a better food system. "Change Menus, Change Lives" is their motto, and we couldn't agree more. Food and the...

Tell us a little about Miller Union and what you do?

Miller Union is on the former site of the Miller Union Stockyards that occupied the entire block from the late 1800s through the 1920s. We opened in 2009 and have been committed to serving fresh seasonal food with sustainable practices ever since. I am the executive chef and co-owner, along with my business partner Neal McCarthy, who runs the front of the house and our beverage program.