KUDU Grill Takes Turkey Day from a Frenzied Feast to a Stress-Free Spread

For more information:

Morgan Lanier or Olivia Mayes

Melissa Libby & Associates

404-816-3068

morgan@melissalibbypr.com

olivia@melissalibbypr.com

KUDU GRILL TAKES TURKEY DAY FROM A FRENZIED FEAST TO A STRESS-FREE SPREAD

Open Fire Grilling System Infuses American Thanksgiving Celebrations

with South African Traditions

ATLANTA (Oct. 25, 2017) – With Thanksgiving just around the corner, the KUDU Grill is here to help home cooks tackle the largest and most taxing meal of the year while still enjoying the company around them. The innovative outdoor grilling system that allows users to simultaneously grill, sauté, sear, fry, boil, smoke and steam over an open flame allows for easy preparation of an entire Thanksgiving menu and cultivates the true spirit of the holiday by encouraging family and friends to gather in unity.

“What makes the KUDU Grill so special is how it changes the cooking experience for everyone involved - especially when it comes to large holiday gatherings. Both the hosts and the guests can get something out of the experience,” says KUDU founder Stebin Horne. “Before creating the KUDU, I used to get so frustrated as the person inviting everyone over to my house and then being removed from the event while I was cooking the meal.”

Although the KUDU is often used to prepare a perfect steak, the grill’s capabilities really shine when cooking vegetables and more delicate proteins like fish and poultry. The patented elevated grates provide a range of heat levels over the open fire, allowing the chef to prepare an entire Thanksgiving Day meal, including smoked turkey, cornbread, roasted vegetables, stuffing and cobbler, without stepping foot near an oven. The KUDU’s versatility also allows for a medley of different foods to suit dissimilar tastes, which is ideal when hosting both children and adults during the holidays.   

“When you’re cooking on a KUDU, you can put the meal on cruise control simply by raising the grate. This allows you to actually walk away for 20 minutes to have a drink and a conversation with a loved one,” says Horne. “It’s not as labor intensive as a traditional grill, and it encourages communal cookery that can start in the morning with eggs and bacon and end after dark with s’mores over the fire.”

While the KUDU comes with a carbon steel pan that is perfect for roasting vegetables and preparing other side dishes, the company also offers a line of accessories that make cooking a Thanksgiving feast even more efficient, such as a Dutch oven for making cornbread. The grill’s open fire system allows for a smoky flavor that is fresh because the smoke isn’t trapped inside a closed environment picking up stale flavors from past meals. As a result, the KUDU amplifies the freshness and flavor of ingredients cooked on it rather than masking those flavors.

The chance to enjoy time with friends and family is a major component of the KUDU lifestyle, which was inspired by traditional South African braais (open fire cookouts) that turn every day into a special occasion. As KUDU nears the end of the company’s first year in business, Horne and his team are filled with gratitude for the overwhelmingly positive response they’ve received. “I just had a customer tell me, ‘I’ve had more conversations around our new KUDU than all of our other grills combined,’” Horne recalls. “This is the kind of feedback we hoped for when creating the KUDU. It makes incredible food and creates meaningful experiences that you don’t even know you’re missing with other grills.”

KUDU - The Open Fire Company is based in Macon, Georgia. Products are sold online and in select retail stores throughout the Southeast. More information can be found online at kudugrills.com or by calling 404-719-8063. Follow KUDU on Facebook, Instagram and Twitter for further updates.

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White Oak Pastures Hosts Book Release Party for Maryn Mckenna’s BIG CHICKEN on Nov. 15 at Miller Union in Atlanta

 For more information:

Morgan Lanier or Olivia Mayes

Melissa Libby & Associates

404-816-3068

morgan@melissalibbypr.com

olivia@melissalibbypr.com

 

 

WHITE OAK PASTURES HOSTS BOOK RELEASE PARTY FOR MARYN MCKENNA’S

BIG CHICKEN ON NOV. 15 AT MILLER UNION IN ATLANTA

Public Health Journalist and Author Chronicles Industrial Farming’s Role in Antibiotic Resistance Crisis and Identifies Bluffton, Georgia, Farm’s Practices as Route to Safer, Healthier Poultry Industry

ATLANTA (Oct. 25, 2017) – On Wednesday, Nov. 15,  White Oak Pastures’ owner Will Harris and his team are hosting a book launch party for public health journalist and author Maryn McKenna at Miller Union in Atlanta. McKenna’s new book, Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats, is an investigative narrative that traces chicken’s meteoric rise from scarce treat to ubiquitous global commodity and reveals the astounding role of antibiotics in industrial farming.

The party takes place on Miller Union’s patio from 5 to 7 p.m., and McKenna will be in attendance to sign books and speak with guests. Tickets to the event are available online for $30 per person, which includes a copy of the book, wine and hors d’oeuvres from chef Steven Satterfield featuring White Oak Pastures poultry. Miller Union is located at 999 Brady Avenue, NW. For more information, call 678-733-8550 or visit millerunion.com.

The topic of McKenna’s book is one that hits close to home for Harris and his fifth-generation family farm in Bluffton, Georgia, which is well-known for its closed-loop farming practices and zero-waste protocol that benefits the land, the animals and the consumers it serves. White Oak Pastures has been raising and slaughtering pastured poultry in a humane, sustainable manner since 2009 as part of the farm’s Serengeti Rotational Grazing Model, which encourages a natural fertilization process and keeps parasites from spreading. Unlike industrial farming systems, this system allows the animal to express its natural instincts of roaming while spreading its own manure, which in turn reduces environmental damage. White Oak Pastures also has an on-farm USDA-inspected poultry abattoir, where they process the five species of poultry raised on the farm.

While shining a light on today’s mass food-processing practices and their profound influence on our lives and health, McKenna also provides Big Chicken readers with hope for a healthier future via farmers like Harris who promote biodiversity and produce great-tasting, antibiotic-free chicken. It is for this reason that Miller Union and several other restaurants throughout the Southeast choose to serve White Oak Pastures’ products; the farm provides Global Animal Partnership Step 5+ Certified Humane and Animal Welfare Approved poultry that customers can feel good about eating.

About Big Chicken
In this eye-opening exposé, acclaimed health journalist and National Geographic contributor Maryn McKenna documents how antibiotics transformed chicken from local delicacy to industrial commodity—and human health threat—uncovering the ways we can make America’s favorite meat safer again. For additional information, visit penguinrandomhouse.com.

About Maryn McKenna
Maryn McKenna is a journalist and author who specializes in public health, global health and food policy. She has reported from epidemics and disasters, and farms and food production sites, on most of the continents, including a field hospital in New Orleans during Hurricane Katrina, a Thai village erased by the Indian Ocean tsunami, a bird-testing unit on the front lines of West Nile virus, an Arctic graveyard of the victims of the 1918 flu, an AIDS treatment center in Yunnan, a polio-eradication team in India, breweries in France, a “Matrix for chickens” in the Netherlands, and the Midwestern farms devastated by the 2015 epidemic of avian flu. She writes about science and food for National Geographic and for magazines and websites in the United States and Europe, including The New York Times Magazine, NPR, Newsweek, Vice, FiveThirtyEight, Wired, Scientific American, Slate, Modern Farmer, Nature, The Atlantic, and The Guardian. She is the author of the award-winning books SUPERBUG and BEATING BACK THE DEVIL: On the Front Lines with the Disease Detectives of the Epidemic Intelligence Service. Her new book — BIG CHICKEN: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats — was published in the United States in September 2017 and will be published in the United Kingdom in February 2018. Maryn is a Senior Fellow of the Schuster Institute for Investigative Journalism at Brandeis University and a frequent radio guest. Her 2015 TED talk, "What do we do when antibiotics don't work anymore?,” has been viewed more than 1.4 million times.

About White Oak Pastures
White Oak Pastures is a multigenerational, family-owned farm committed to the principles of sustainability and stewardship by raising five red meat (cattle, sheep, goats, rabbits and hogs) and five poultry (chickens, turkeys, guineas, ducks and geese) species. It is one of the only farms in the nation that humanely hand-butchers both red meat and poultry species on site under USDA inspection. This takes place in White Oak Pastures’ own abattoirs designed by Dr. Temple Grandin. The fifth-generation farm, led by owner Will Harris, has operated continuously on the same land in Southwest Georgia for more than 150 years. White Oak Pastures cooperates with nature to produce artisan products that are healthy, safe and nutritious. Care is given to ensure that all production practices are economically practical, ecologically sustainable and that the animals are always treated humanely. White Oak Pastures never falters in conducting business in an honorable manner, for the sake of the animals, the land and the people eating the products. The farm also offers on-site lodging and dining.

Harris and White Oak Pastures have received the following awards for setting farming standards, contributing to the restaurant industry and being dedicated to the sustainability of organic farming in Georgia: Savory Global Network Hub, 2016 Sustainable Land Stewardship Award from Georgia Organics, 2014’s Most Respected Business Person of the Year by Georgia Trend Magazine, 2013 Swisher Sunbelt Farmer of the Year, 2012 American Treasures Award from MADE: In America, 2012 Centennial Family Award, 2012 Distinguished Conservationist, 2012 LDEI Green Ribbon Recipient, 2011 Georgia’s Small Business Person of the Year by the U.S. Small Business Administration, 2011 Georgia Restaurant Association’s Innovator Award and Will Harris inducted into the Fellowship of Southern Farmers, Artisans and Chefs.

White Oak Pastures also holds several certifications including: Certified Naturally Grown, Certified Grassfed by the American Grassfed Association, Certified Humane by the Humane Farm Animal Care, Animal Welfare Approved by Animal Welfare Institute, Global Animal Partnership, Master Cattleman by the University of Georgia, Certified Organic by Georgia Crop Improvement Association and Good Management Practices approved by Silliker, Inc.

White Oak Pastures products can be purchased at more than 1,000 Publix supermarkets throughout the Southeast and at Whole Foods Market locations from Miami to Princeton, New Jersey. The beef is distributed by Kelly's Foods, Buckhead Beef, Sysco Gulf Coast, US Foods, Albert’s Organics or directly from White Oak Pastures. Customers can also place orders online. White Oak Pastures is located at 22775 Highway 27 in Bluffton, Georgia.  For more information, call (229) 641-2081 or visit whiteoakpastures.com. 

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Atlanta Restaurants Scare Up Spook-tacular Fun, Food and Drink Specials for Halloween

No bones about it, Atlanta’s best bars and restaurants are circling Halloween and brewing multiple days of boo-tiful specials. Dress up for chilling costume contests or park your broomstick at the door for frightfully good food and drink deals at these bewitching hotspots.

Midtown/Virginia-Highland

Howl-o-ween happenings rise at Atkins Park Restaurant & Bar in Virginia-Highland on Wednesday, Oct. 25 with live music from 9-11 p.m. followed by a Horror Movie Scream Contest (winner can gleefully scream about the Atkins Park gift card prize). Atkins Park provides pumpkins and carving kits for its annual pumpkin carving contest on Thursday, Oct. 26. What’s that tapping sound? Staff tapping into Southern Tier Brewing Company's Warlock Imperial, which makes a spirited accomplice to the Big Green Egg-smoked prime rib special. The annual Halloween party on Saturday, Oct. 28 conjures visions of beer and Jack Daniel’s specials. When visions hang over to sunrise (or there about) sink fangs into Sunday’s Halloween Hangover Brunch featuring a mimosa pint and a stack of pumpkin pancakes with bacon or sausage for $12. Halloween night, it’s all about scary costumes for the Halloween Hangover Contest pursuing the grand prize. Everyone in costume pulls a prize from a big bag of treats.

Masquerade in Midtown, where Midtown Takorea & Ssam Bar encourages costume wearing during Tako Tuesday on Oct. 31. Bone up on $2 classic and $3 premium Takos washed down with $4 house Takoritas.

Buckhead/Sandy Springs

Johnny’s Hideaway, Buckhead’s favorite haunt for drinking and dancing, hosts its annual Halloween bash on Oct. 31. The city’s best costume party features $500 in prizes.

At Storico Fresco Alimentari e Ristorante, Buckhead’s Italian grocery store and restaurant, squid ink pastas darken dinner in a delicious way on Halloween night, and arancione e nero with pumpkin, ricotta and Grana Padano cheese brightens the evening, available in both vegetarian ($15) and meat ($18) options.

‘Tis the month for Sweet Charlie’s to create a Halloween candy-themed version of its tasty frozen treats. Pick any two pieces of a favorite candy and Sweet Charlie’s will mix it into an ice cream roll, frozen yogurt or vegan base and crown it with unlimited spooky-good toppings!

Multiple Locations

For the dessert lovers, stop by Henri’s Bakery & Café to place a custom order or pick up spooky sweets to wow your trick-or-treaters like festive cakes, cupcakes and cookies. henrisbakery.com.

HOBNOB Neighborhood Tavern plans doubly ghoul times through festivities at both its Midtown and Brookhaven locations. On Saturday, Oct. 28, adults can monster mash the night away to a DJ-driven dance party complete with a costume contest commanding prizes of $50, $150 and $300. Halloween night, kids eat free. Before trick-or-treating, bring costumed youngsters and tail-wagging friends to the Kids & Dogs Halloween Costume Contest starting at 5 p.m. Prizes for first three places, kids and canines.

The devil’s in the details for beer lovers, Oct. 27-31, as Taco Mac taps into wickedly wonderful Brouwerij Het Anker Lucifer Black, a Belgian strong ale with notes of dark chocolate and roasted malts. Offer counts as a new Brewniversity credit. Available at all locations except Douglasville, Philips Arena, Stockbridge, Suwanee and Virginia-Highland.

Dig week-long pre- and post-Halloween celebrating of Day of the Dead at Tin Lizzy's Cantina. From Oct. 30-Nov. 5, indulge in $3 XX Ambar pints, $5 Riazul shots and a cranberry-pomegranate “La Muertas” margarita. DJs spin thrilling tunes for a Halloween night costume party (at the Buckhead, Grant Park and Midtown locations). Select locations also are hosting themed paint nights.

Bring little ghouls and boys to Willy's Mexicana Grill on Halloween weekend (Oct. 28-29) for Willy’s annual Halloween treat. All kids 12 and under who show up in costume that Saturday and Sunday receive a free kids’ combo with each adult entrée purchase. Valid for one combo per child per adult entrée. Offer good at all locations except the airport.