Well, friends, the time has come. It’s time to put a stop to this madness!
Just kidding. It’s the final episode of Season One! Can you believe it? We’ve come a long way since launching the podcast and it all culminates here in episode 33. This episode is a bit of a recap from Season One with a few clips from a handful of interviews.
I also wanted to provide a few of my thoughts on the dining scene in Atlanta and the landscape of our amazing culinary community.
Next, I also wanted to provide a bit of a preview for Season Two of the show! That’s right, there’s going to be plenty more for all of you listeners out there. We have a few surprises up our sleeves yet, so keep an ear to the podcasting ground to get a glimpse of what’s next! More news coming soon.
Many, many thanks to all of our guests who joined us for Season One of the show. If you’d like to leave a comment below, please feel free to do so.
We’ll see you in Season Two, friends.
This episode is brought to you by Georgia Organics’ Cast Iron & Collards Society
About Cast Iron & Collards:
Cast Iron & Collards Society members receive exclusive access to purchase tickets to private events and dinners, a constant stream of information, products and discounts, and the opportunity to hang out with Atlanta’s chefs and farmers.
For $20 monthly – $10 if you work in the good food movement* – you’ll get all of this as well as a membership welcome box shipped to you through our partners at PeachDish that will include a mix of discounts, products, gear, and more.
Click here to pick up your ticket for Cast Iron & Collards’ Kick-Off Event featuring an intimate conversation with Chef Todd Richards — plenty of delicious bites from his cookbook, Soul, craft beverages from Mercedes O’Brien of Gunshow, and you’ll get a signed copy of Chef’s book as well.
This episode is a mishmash of about 10 episodes from Season 1 — recorded hither and yon and comprised of far too much ambiance for some. Thanks, Krog Street Market, for letting me use your tables.
Music from BlueFox Music (Pond5)
©The Atlanta Foodcast