Serving up our own specialized and unique perspectives on the local food movement of Southeast Georgia!


IMG_9018 (1).jpg

LEeAnna Tatum

Editor-in-Chief, Publisher & contributor

LeeAnna Tatum has spent the last ten years on a personal journey of discovery about food production in the U.S. Learning the truth about conventional and factory farming, she has endeavored to change her own shopping priorities when it comes to food and to raise awareness about the ills our current food system is inflicting on our personal health, the health of the planet, local economies and animal welfare. She believes that better health and a better planet starts at home and that the answer to fixing our food systems can be found in local, sustainable food production.

A passionate life-long learner, LeeAnna is currently obsessed with permaculture and organic gardening. She is in the process of turning her ¼ acre yard into a productive edible food forest. She is also learning to grow and use herbs and native plants for culinary and medicinal purposes.

With a work and educational background encompassing economics, business, public administration, journalism and marketing; LeeAnna decided to create the magazine for which she, as a consumer of responsibly produced food, has been looking. She is committed to creating a platform to help celebrate and support local food and to grow the sustainable food movement in Southeast Georgia and beyond.

jon and hogs bio photo.jpg

Jon Jackson

High on the Hog

Jon Jackson is a decorated Combat veteran who served as a US Army Airborne Ranger. He founded STAG VETS, Inc. in 2014 and Comfort Farms in 2016 to assist homeless veterans, veterans in need, and veterans suffering from Post Traumatic Stress and Traumatic Brain Injury. In each issue, Jon shares his lessons learned raising heritage breed hogs.

Due to his own experiences with Traumatic Brain Injury and chronic Post Traumatic Stress, Jon decided that he was not going to let PTSD and TBI determine his future, nor will he let these injuries define the thousands of vets who are suffering with no assistance. With his knowledge, exceptional leadership skills, and drive to take care of others, Jon created STAG VETS, Inc. to ensure Veterans could receive the care they deserved and use sustainable farming as a tool to build communities and instill a sense of pride into the team of vets that are working through the program.

Jon's work has been featured on the Travel Channel’s Bizarre Foods with Andrew Zimmern, a TEDx Talk at Emory University, NPR, GPB, Atlanta food and Wine, Peach Fest, The Milledgeville scene, along with numerous news articles. His heritage breed pork took second place in one of the nation's toughest BBQ Competitions in New Orleans, Hogs for a Cause. Jon has also been nominated to be an exclusive member to the AGL class of 2019 Advancing Georgia Leaders in Agriculture and Forestry.


Jovan Sage

With Food in Mind

Jovan Sage is the creator, herbalist & wellness coach behind Sage’s Larder and resident food alchemist and owner at The Farmer & The Larder. Jovan brings her experience and passion for using food as medicine to readers in every issue.

As a little kid working in her grandfather’s shop at the City Market, Jovan got to explore the different food stalls, food trucks and farmers stands. She got to touch, see and taste food from all over the world and from local farms. It was there that she discovered the intoxicating allure of international spices – curries, fenugreek, cumin, paprika, peppers, ginger & turmeric. This foundation has shaped her palate, as well as, her spice and herbalist cabinet.

As an event organizer and facilitator, she has coordinated conferences, events and workshops for political organizing, public policy, food and health education. She believes in bringing people together through the common language of food, organizing locally, and participating in international and national advocacy.

Before moving to Georgia in 2014, Jovan lived and worked in New York City, focusing on social justice, sustainability, food and agriculture -- including working as a cafe and food retail consultant and Engagement Director for Slow Food USA.

Patrick J. Holladay, Ph.D.

Patrick Holladay.jpg

Patrick J. Holladay, Ph.D. is an academic, researcher, and lover of all things outdoors. For over 20 years he has had the great privilege to work in both conservation and social sciences. His research interests focus on sustainability, resilience, and community development. His work is conducted largely through the lens of tourism but crosses into areas like agriculture, food security, natural resources and faith/spirituality. Participating in the preservation and conservation of the Earth's natural resources, humanity's lifeblood, is a deeply personal, engaging and sometimes humbling experience.

Patrick first got his hands in the soil working on his grandfather’s farm in central Tennessee, learning to drive a late 1960’s International 444 beginning at the age of three. He continued to work on that farm for over 20 years bush hogging fields, feeding livestock, repairing fences and all that comes along with running a farm. More recently he volunteer-managed a large community garden in South Georgia, growing dozens of varieties of vegetables year round. These days he spends a great deal of time learning about permaculture, agroecology, agritourism and biodiversity and experimenting with these systems on his 32-acre “farm”. 

Over his career he has had wonderful opportunities to work in Eastern Europe, Central America, South America, the Caribbean, South East Asia and across the United States from the blistering, yet beautiful Mojave Desert of California to the diverse forest covered mountains of Southern Appalachia in South Carolina. A prolific writer, he has contributed to over 75 publications and presentations to a variety of scientific disciplines. Patrick has also held leadership positions with groups like Slow Food Coastal Georgia, Georgia Coast Travel Association, GA Grown Highway 17 Agritourism Trail, and the St. Simons African American Heritage Coalition.