By Guest Columnist SUSAN VARLAMOFF, director of the Office of Environmental Sciences at the University of Georgia’s College of Agricultural and Environmental Sciences
As families gather around the Thanksgiving table this year, some will be serving food produced on Georgia farms. My family will dine on turkey grazed at White Oak Pastures, a fourth generation farm in south Georgia. And our vegetables will come from Loganville’s Three Peas in a Pod farmer’s market.
This past summer I attended the Georgia Organics’ Attack of the Killer Tomato Festival and found myself among 800 exuberant people—teenagers to 70 somethings—enjoying drinks and dishes infused with locally grown tomatoes of all varieties.
