In an effort to bring Southerners back in touch with their food and local producers, The Hungry Southerner is doing a series of interviews with Southern farmers, producers, businesses and chefs discussing what they are doing that is unique to be sustainable, fresh and most important, a respected presence in their local economy. Our goal is to document and share with you some really great stories of Southerners with a passion for what they do. You’ll see everything from a family run pickling business to hand made aprons, sustainable restaurants and even some local dairy farmers. We want our readers to share in our passion for supporting local economy and ensuring that the crafts of these businesses are being honored and passed on to the next generation.
Because of our passion for local Southern food, we’ve been given a great privilege to go along for the ride with the gentlemen of “Local 3”, a new restaurant in Atlanta, GA that will focus on serving local fresh ingredients. We’re going to periodically check in and give you a continued peek at their progress until patrons are eating at their tables in the fall. This first interview features “Local 3’s” head Chef Chris Hall, the friendliest man you will ever meet, who has a passion for sharing his love for fresh local ingredients with everyone. Chris, along with his partners Ryan Turner and Todd Mussman of Muss & Turner’s , are trying to bring quality food to a casual audience. Which, isn’t that really what Southern Hospitality is all about, friendly folks serving fresh food? Stay Hungry Y’all!
-The Hungry Southerner
Note: You can also check this video out at YouTube.