Chef Mashama Bailey and Johno Morisano of The Grey and Shyretha Sheats of The Plate Sale

On this week’s episode of the Atlanta Foodcast, we’re excited to welcome friends from Savannah and Athens: Chef Mashama Bailey and Johno Morisano of The Grey and then Lauren Cox, who manages our Farm to Restaurant program, talks to Shyretha Sheats of The Plate Sale! 

First up, Chef Mashama Bailey and John O. “Johno” Morisano are co-owners of the much-lauded restaurant, The Grey, in Savannah. They are also co-authors of the recently released book “Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant.” We had an great conversation about their book, which is a candid, heartfelt look at race, the restaurant industry, and the Savannah region; we also spoke more in depth about their relationships with purveyors and farmers in Savannah and the region, their response efforts in the wake of the pandemic, and the realities of running a highly successful restaurant. You can learn more about The Grey at thegreyrestaurant.com and follow them on social media at the handle @TheGreySavannah. To learn more about the book and purchase a copy, click here.

Next up, Lauren Cox, who manages Georgia Organics’ Farm to Restaurant program spoke to Shyretha Sheats of The Plate Sale, an Athens- and Atlanta-based group, co-founded Shyretha and her husband, Michael. Their current projects include a dinner series, a farm restoration, and restaurant start-up. They discuss these exciting projects, particularly their work restoring and establishing a farm near Athens, and navigating the pandemic as entrepreneurs. To learn more about The Plate Sale, visit theplatesale.com, and follow them on Instagram @theplatesale. 

Thanks for joining us for another week of the Atlanta Foodcast! Be sure to subscribe and review us wherever you listen, and to connect with Georgia Organics and become a member, visit georgiaorganics.org and follow us on social media @georgiaorganics. We’ll be back in another two weeks!