If you follow us or many of the big names in the Paleo/Primal sphere (Robb Wolf, Nom Nom Paleo, Whole9, Emily Deans, Diana Rodgers, Ann Wendel, etc.) no doubt your Twitter and Instagram feeds have been blowing up with this #AHS13 hashtag. Indeed, the Ancestral Health Symposium is here in our hometown of Atlanta, and as is always the case, it’s been great catching up with friends from all over the country–and the world! We’ve been having a blast watching our little Paleo baby playing with his future wife — Zoe Wolf!
Of course, one of the best parts (for us) of this event is getting to share the culinary treasures of our city. Aside from the presenter’s dinner last night (catered by Local Three with all the protein donated from US Wellness Meats), we’ve seen people posting pictures and reviews of some of our most favorite dining establishments (King & Duke, The Optimist, Abattoir, 4th and Swift, Local Three, Farm Burger, Empire State South, among others). If this conference was taking place here in Atlanta next year, no doubt that Staplehouse and its unique set-up as The Giving Kitchen would be top among our recommendations. As Ryan Smith, chef of Empire State South, is leaving to help run the shop when things are cooking (literally), I am positive that this will be a top dining destination. Go on and check out the amazing story of what will be Staplehouse.
Given that we are here in the South, it might be helpful for those of you that think the South is completely bass-ackwards, that Southern twangs = less-than-intelligent, and that we’re about 50 years behind the rest of the country to take a look at The Bitter Southerner. Sure, in some pockets of the South, that might be and probably is true, but that’s not the majority. One of our favorite new sites is The Bitter Southerner. From the website: “…There is another South, the one that we know: a South that is full of people who do things that honor genuinely honorable traditions. Drinking. Cooking. Reading. Writing. Singing. Playing. Making things. It’s also full of people who face our region’s contradictions and are determined to throw our dishonorable traditions out the window. The Bitter Southerner is here for Southern people who do cool things, smart things, things that change the whole world, or just a few minds at a time.” Go on and take a read of The Bitter Southerner and follow the stories they’ll be sharing (we aren’t really bitter per se).
Speaking of the South and people that honor “genuinely honorable traditions,” one such person is chef, author and overall inspirational person Virginia Willis. If you don’t know Virginia and you watch the show Chopped on Food Network, chances are you’ve seen her in the promo spots (she’s the one who got the spoon caught in the ice cream machine). She’s done everything from cooking alongside Julia Child to preparing lunch for President Clinton, along with all sorts of big time work with big names like Martha Stewart and Bobby Flay. We were fortunate enough to have dinner with Virginia a few weeks back, and one of the dishes she created was a simple zucchini salad that incorporated farm fresh zukes along with herbs, olive oil and lemon. While we didn’t get Virginia’s exact recipe, here was our take:
- 3 medium zucchini, sliced thinly
- 2 tablespoons good quality olive oil
- 1 tablespoon fresh chives, minced
- 2 tablespoons Italian parsley, finely chopped
- juice of 2 lemons
- salt and pepper to taste
- Place the zucchini in a colander, and sprinkle with some salt to help extract some of the water.
- Combine all the remaining ingredients in a small bowl and whisk.
- Place the zucchini in a medium bowl and toss with the dressing.
Hope you are enjoying summer’s bounty, and are keeping up with all the AHS fun!