2026springneighbors-final-v1

AGRICULTURE + LIFESTYLE

Ivy Odom

INSIDE

SOUTHERN LIVING KITCHEN

or Ford Blue

1 Available on the purchase or lease of an eligible new 2025/2026/2027MY Ford Maverick®, Ranger®, F-150®, Super Duty or F-150 Lightning®. Not available on any other Ford or Lincoln vehicles, or F-150 Raptor®, F-150 Raptor R™, Ranger Raptor or F-650® and F-750® Super Duty. Vehicle eligibility may change at any time. Available to U.S. residents only. Place a new retail order or take new retail delivery from an authorized Ford Dealer’s stock by 1/04/27. Limit of five purchases/ leases per household during the program offer (PGM# 32900). Offer subject to dealer participation. May not be used/combined with most other Ford private offers. See an authorized Ford Dealer or go to https://www.fordrecognizesu.com, for complete details and eligibility (PGM# 32900). Due to high demand and global supply chain constraints, some models, trims, and features may not be available or may be subject to change. Check with your local dealer for current information. Offer subject to confirmation of eligibility.

2 Available on the purchase of an eligible certified used 2021-2027MY Ford Blue Advantage Gold, EV (F-150 Lightning only), or Blue Certified, Ford Maverick, Ranger, F-150, Super Duty or F-150 Lightning with under 80,000 miles. Not available on any other Ford or Lincoln vehicles, or F-150 Raptor, F-150 Raptor R, Ranger Raptor or F-650 and F-750 Super Duty. Vehicle eligibility may change at any time. Available to U.S. residents only. This offer is not eligible for customers purchasing a vehicle in the state of Texas. Take delivery from an authorized Ford Dealer’s stock by 1/4/2027. Limit of five purchases per household during the program offer (PGM# 32902). Offer subject to dealer participation. May not be used/combined with most other Ford private offers. See an authorized Ford Dealer or go to https://www.fordrecognizesu.com, for complete details and eligibility (PGM# 32902). Due to high demand and global supply chain constraints, some models, trims, and features may not be available or may be subject to change. Check with your local Ford Dealer for current information. Offer subject to confirmation of eligibility.

at Southern Roots Farm | Powder Springs, Georgia

04 10 12

VIEW FROM THE FIELD

Why Georgia farmers need our help right now

CAKE IT WITH CHLOE

Baking entrepreneur believes life should be celebrated

PRODUCTS WE LOVE

Garden fresh treats for you to enjoy

STEEP & SIP

Recharge with an afternoon delight

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21 22 24 28 06 08

IVY ODOM

Southern Living star teaches others to entertain like a Southerner

FIRE PREVENTION & SAFETY

Tips to keep your family safe

SHINE A LIGHT

Get to know Georgia’s Teacher of the Year

WHY WAGYU?

Allen Biggs bets you’ll love his beef

FRESH FIXINS

Pimento cheese perfection for lawn parties

DELECTABLE VEGETABLES

Versatile vegetables rich in vitamins

ENTS ENTS

GEORGIA FARM BUREAU

Georgia Farm Bureau is the premier voice for agriculture in Georgia. We work earnestly to support a safe and abundant food supply that not only feeds Georgians, but the growing world as well. Georgia Neighbors Magazine is a nod to that genuine sentiment – it’s an opportunity to discover the people, the places and the impact of ag in our great state.

Want to subscribe? Become a Georgia Farm Bureau member to receive Georgia Neighbors twice a year. Membership means supporting farmers and agriculture while having access to more than 300,000 discount offers. Visit gfb.ag/join.

For content inquiries or comments, please contact Information/Public Relations Director Kenny Burgamy at 478-474-0679, extension 5285, or email kdburgamy@gfb.org.

ON THE COVER

Ivy Odom, Senior Lifestyle Editor for Southern Living, is pictured at her home in Birmingham, Alabama.

VIEW FROM THE FIELD

Tom McCall, GFB President

very spring and fall, Georgia Farm Bureau is proud to put the Neighbors publication together. This publication gives us the opportunity to share with a wide audience why Farm Bureau and agriculture should matter to you. We’re able to present both the highlights and critical challenges that our farming areas are facing.

About 40,000 farm families and many agricultural businesses in Georgia are the underpinning for a very important supply chain. The food you find in your local grocery stores, the fiber in your clothing and the wood in your homes all originate from agriculture related workers and industries.

Whether you realize it or not, ag is the number one economic sector in our state, contributing more than $83.6 billion to Georgia’s economy. It is the largest segment of the state’s $1.5 trillion economy, represents a value of more than $18 billion and has created more than 323,000 jobs.

With all that being said, the demand for food, fiber and timber continues to grow while Georgia farmers face a farming crisis.

Input costs, which are the expenses that farmers must incur to acquire labor, resources, seed, feed

and services to produce their goods, have been rising since 2020.

You should know that many farmers, right now, are trying to decide if they can keep their family farms or if they should sell the property and pivot to some other profession, just for a chance to survive financially.

A few that I’ve spoken to remember the 1980s farm crisis, when numerous Georgia producers quit farming and an estimated 300,000 family farms defaulted on loans nationwide.

I tell you all this to let you know that farmers who produce your food are feeling pressure, mostly from those high input costs and challenging demands on the crops they grow.

What can you do? Take a minute to consider the farmers’ plight and let your representatives in Washington know that farmers need our help and support right now. Pray for farmers daily, and if you meet or see any producers when you visit rural Georgia, tell them THANK YOU for what they do in providing you and your family with food, clothing and shelter.

We appreciate you,

OFFICERS

President & CEO

TOM MCCALL, Elbert Co.

1st Vice President

and South Georgia Vice President

DANIEL JOHNSON, Pierce Co.

North Georgia Vice President

BERNARD SIMS, Catoosa Co.

Middle Georgia Vice President

RALPH CALDWELL, Heard Co.

General Counsel

DUKE GROOVER

Chief Administrative Officer

JEFFREY HARVEY

Chief Financial Officer & Corporate Treasurer

RACHEL MOSELY

Corp. Secretary & Senior Counsel

JEANNA FENNELL

DIRECTORS

FIRST DISTRICT: Bill Bryan, Chattooga Co.; Wesley Hall, Forsyth, Co.; SECOND DISTRICT: Gilbert Barrett, Habersham Co.; Russ Moon, Madison Co.;

THIRD DISTRICT: Brad Marks, Newton Co.; Chad Carlton, Polk Co.

FOURTH DISTRICT: Skeetter McCorkle, McDuffie Co.; Russ Wilburn, Barrow Co.; FIFTH DISTRICT: Leighton Cooley, Crawford Co.; Matt Bottoms, Pike Co.;

SIXTH DISTRICT: James Malone, Laurens Co.; James Emory Tate, Jeff Davis Co.; SEVENTH DISTRICT: Gary Bell, Evans Co.; Ben Boyd, Screven Co.; EIGHTH DISTRICT: Scotty Raines, Turner Co.; Don Wood, Wilcox Co.; NINTH DISTRICT: Lucius Adkins, Baker Co.; Paul Shirah, Mitchell Co.; TENTH DISTRICT: David Lee, Bacon Co.; Lamar Vickers, Berrien Co. YOUNG FARMER CHAIRMAN: Garrett Hurley, Chattooga Co.

WOMEN’S COMMITTEE CHAIR: Romy Strickland, Spalding Co.

GEORGIA NEIGHBORS

Director: Kenny Burgamy

Art Director: Nicollette Boydstun

Photographer: Logan Thomas

Consulting Copy Editor & Writer: Renee Corwine

ADVERTISING POLICY

All advertising accepted subject to publisher’s approval. Advertisers must assume liability for content of their advertising. Publisher maintains right to cancel advertising for non-payment or reader complaint about advertiser service or products. Publisher does not accept per-order, political or alcoholic beverage ads, nor does publisher prescreen or guarantee advertiser service or products. Publisher assumes no liability for products or services advertised in the Georgia Farm Bureau Neighbors. For advertising rates and information, contact Wendy McFarland at 334-652-9080 or mcfarlandadvantage@ gmail.com. Georgia Farm Bureau Neighbors was established in 1996. Copyright 2026 by the Georgia Farm Bureau Federation. Printed by Panaprint, Macon, Georgia.

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Cake It With Chloe

Young entrepreneur believes life should be celebrated

hloe Paulk believes everything in life is worth celebrating. Some people do it with champagne, but she prefers to celebrate with cake.

Chloe has always loved sweets. So much so that when she was in high school, she started a business selling her own baked goods. Cake it with Chloe earned enough for her to purchase her first car at 16.

Soon after, her business hit a roadblock. In 2020, Chloe realized she had a gluten allergy.

“It’s not fun when you’re a baker and can’t eat what you’re making,” she said. “But then I realized there were people like me who can’t enjoy cake because of dietary restrictions. I started to offer gluten-free options and realized that’s where I wanted to take the business.”

During her senior year in high school, Chloe applied for the Georgia Foundational Leadership and Entrepreneurship Experience (FLEX). This statewide program is designed to promote entrepreneurship among rural students by helping them learn the skills needed to operate a small business, including strategic planning, marketing and selling their products.

“For me, Cake it with Chloe was just something that started as a hobby with no real plans for a business because I didn’t think I was capable of that. However, by seeking mentorship and taking advice, now this hobby has the potential to be a real career for me,” she said about FLEX.

The program had such an impact on Chloe that now, as a soon-to-be graduate of Mercer University in Macon, Chloe works as an intern at FLEX. She gets to share her experience and knowledge to help younger students get their start.

As for her own progress in business, when she started college, Chloe realized that dorm-room baking was not possible and so she pivoted her business model to cake mixes, which she sells online at cakeitwithchloe.com.

With her business based in her small hometown of Ocilla, Chloe is part of the Georgia Grown network.

“I’m very passionate about keeping my operations in rural Georgia. I know how important that is and what a need it is for small communities, because it creates jobs in the future. While none of my cake mix ingredients are sourced locally, I am truly a Georgia Grown business and plan to keep

Because everyone deserves a piece of cake.

it that way,” she said.

Majoring in marketing and entrepreneurship at Mercer, Chloe had the opportunity to further connect to her rural roots with an internship at Georgia Farm Bureau in 2024.

“I love getting real-world experience in business and I’d not yet experienced anything in a corporate setting. I grew up in the world of agriculture. My dad is a farmer, and I was in FFA in high school,” she said. “I interned in the marketing department at Georgia Farm Bureau, and loved seeing how different departments of a major organization all work together.”

With her college graduation happening this spring, Chloe plans to pursue a Master of Business Administration degree, which will allow her more time to focus on entrepreneurship while still being a student.

She hopes to grow Cake it with Chloe to include additional gluten-free products, while continuing to push sales online. Ultimately, Chloe wants to make it as easy as possible for everyone to enjoy a piece of cake. She’d like to create tutorials on how to make cake at home and grow her brand into an educational experience focusing on different dietary restrictions and catering to people who are gluten free.

“I have a firm belief that everyone deserves a piece of cake. That sounds simple at the surface level, but what I really mean is making sure everyone around your table feels welcome, because I know what it feels like to be left out at dessert time. I believe that everyone deserves a seat at the table and I’ll show you how to create that environment in your own home,” she said. “Life should be celebrated and cake is my favorite way of doing that. I hope that sentiment encourages people to choose to celebrate the small things and to celebrate with all your friends, regardless of dietary restrictions.”

PRODUCTS WE LOVE

It’s spring in the South and our world has bloomed with scent and color. Treat yourself to some garden-fresh love this season with a selection of Georgia-grown and produced items that are sure to brighten your day.

LAVENDER SIMPLE SYRUP

GLUTEN FREE VANILLA CAKE MIX

Cake it with Chloe Ocilla, GA cakeitwithchloe.com

SWEET ORANGE HAND & BODY SALVE

The Girl in the Garden Acworth, GA thegirlinthegarden.com

SOUTHERN SEASONING

Wayneo’s Moultrie, GA 800-762-9152

LAVENDER SUGAR COOKIES BAKING MIX

Lavender Lamb Farm Cleveland, GA lavenderlambfarm.com

MY SOUTHERN KITCHEN COOKBOOK Ivy Odom ivyodom.com/cookbook

Red Oak Lavender Farm Dahlonega, GA redoaklavender.com

HIBISCUS TEA

Pride Road

Lithonia, GA prideroad.com

Made It Out Alive

It was a perfect late autumn day in the northern Rockies. Not a cloud in the sky, and just enough cool in the air to stir up nostalgic memories of my trip into the backwoods. is year, though, was di erent. I was going it solo. My two buddies, pleading work responsibilities, backed out at the last minute. So, armed with my trusty knife, I set out for adventure.

Well, what I found was a whole lot of trouble. As in 8 feet and 800-pounds of trouble in the form of a grizzly bear. Seems this grumpy fella was out looking for some adventure too. Mr. Grizzly saw me, stood up to his entire 8 feet of ferocity and let out a roar that made my blood turn to ice and my hair stand up. Unsnapping my leather sheath, I felt for my hefty, trusty knife and felt emboldened. I then showed the massive grizzly over 6 inches of 420 surgical grade stainless steel, raised my hands and yelled, “Whoa bear! Whoa bear!” I must have made my point, as he gave me an almost admiring grunt before turning tail and heading back into the woods.

But we don’t stop there. While supplies last, we’ll include a pair of $99 Stauer power pocket binoculars FREE when you purchase the Grizzly Hunting Knife.

I was pretty shaken, but otherwise ne. Once the adrenaline high subsided, I decided I had some work to do back home too. at was more than enough adventure for one day.

Our Grizzly Hunting Knife pays tribute to the call of the wild. Featuring stick-tang construction, you can feel con dent in the strength and durability of this knife. And the hand carved, natural bone handle ensures you won’t lose your grip even in the most dire of circumstances. I also made certain to give it a great price. After all, you should be able to get your point across without getting stuck with a high price.

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It’s time to stop and savor the warming days and still-cool nights. Unwind and recharge with an afternoon ritual that allows you time to refill your cup or share a snack with a beloved friend. To locate these items and discover more, visit gfb.ag/CFM.

LAVENDER LEMONADE

LAVENDER LEMONADE MIX

Red Oak Lavendar Farm 706-974-8230

ROSE SCONES

LAVENDER ROSE SCONES

Lavender Lamb Farm

706-865-0510

Ivy entertaining like a Southerner O dom

rowing up in the small town of Moultrie, Ivy Odom always wanted to be a home economics teacher. But following your dreams is never a straight path, and the ending is often found in an unexpected place.

“I was super involved in home economics in high school. I had such a positive experience there. Those teachers shaped me and really inspired me to be the best version of myself. I was a super shy child, but I came out of my shell when I became involved with home economics programs,” said Odom, now 32.

Odom went to the University of Georgia and majored in home economics education until her junior year.

“I loved the art of teaching, but I just I didn’t see myself in a classroom every day,” she said. “I thought, there’s got to be a better way to teach that doesn’t involve me in a classroom.”

So, she did some soul searching and discovered Rebecca Lang, who grew up in McRae, lived in Athens and is a cookbook author, cooking instructor, television personality and a former editor at Southern Living.

“I looked her up and thought her job sounded really cool. I emailed her and asked if we could meet so that I could learn about her job,” Odom said. “I left that information session with the offer for an internship. She took me under her wing and helped me learn about food media. She saw potential in me and for that I’m forever thankful.”

Odom switched her major to consumer journalism. After graduating with her bachelor’s degree, she attended the culinary arts program at L’Academie de Cuisine, where she graduated first in her class. That led to a job with the Southern Living Test Kitchen in 2016. Her experience there in recipe testing led to making food video content, after which she was asked to host the “Hey Y’all’’ video series for Southern Living.

As it turns out, Odom is a natural at teaching others through sharing her love for cooking Southern food.

“Southern cooking is all about the love that you put into it. I know everyone puts a little love in their food, but the South does it in a special way. We find humble ingredients and make the most out of them. It doesn’t matter how much you have, because with ingenuity and love, something delicious happens,” she said. “I love it when I can open the fridge and grab something and cook it on the fly. I got that from my mom, and I aspire to be as good as her one day.”

“Each year we work on refining our gardens to make them bigger and better.”

While her mom, Sabrina, taught her the joys of Southern cooking, Odom learned how to garden from her dad, Wayne.

“Everything I know about gardening, I learned from him. He’s an experimental gardener, and it’s fun for him to learn new things and teach me what to do. Each year we work on refining our gardens to make them bigger and better. I love to get new seeds and to try growing something new every year,” she said.

As Odom’s skills grew, so did her role at Southern Living. She was the host of the nationally syndicated television series, “The Southern Living Show,” and has represented the brand on national television shows as well as local news and radio stations. In her current role as Senior Lifestyle Editor and based in Birmingham, Alabama, Odom attends events around the Southeast and pens the bi-monthly print column, “Ivy’s Kitchen.”

“My job is different every day. Two days a week I’m on a video set making content for social platforms. I usually shoot four to five videos per week, and then I spend three days a week in the office. We do a lot of brainstorming for columns and videos, and I work on recipe development in my home kitchen. It’s a team effort here and I get a lot of inspiration from my fellow editors,” she said. “I’m on the road a lot, which I enjoy. I get to celebrate best of the South at events that Southern Living hosts, or at which I represent Southern Living.”

When you talk about the best of the South, for Odom, that always comes back to growing up in Moultrie.

“I love to get new seeds and to try growing something new every year.”

“It was a special place to grow up. Growing up in an agriculture-based community, where the economy of the town centered around the success of the harvest, everyone rallied around farmers in that way. Even if you didn’t have a farm, you had gardens, which kept farming at the forefront of our lives. I’m so honored to have grown up somewhere like that, and my hometown community has rallied around me throughout my life,” she said.

In her column, “Ivy’s Kitchen,” Odom gets to share recipes that feature ingredients she grew up around.

“I get inspired by what I ate in my momma’s kitchen. The ingredients themselves tend to be local to Georgia and the South,” she said. “Through that column and on my social platforms, I talk a lot about my heritage and how my mom cooked things. It’s important to infuse that into everything I do, creating that sense of place about where I come from. People from Georgia identify with my videos, and it’s cool that people from other states resonate with the stories I tell. It may be different ingredients, but it’s similar experiences, and that helps to bridge the gap over state and regional lines. Food makes us all come together in a cool way.”

One of the biggest successes of Odom’s career has been her cookbook, “My Southern Kitchen,” which came out in October 2025. It includes recipes that were inspired by her childhood and focuses on helping readers know what to cook for different occasions, like what to bring a new mom for dinner, and what to bring to a football tailgate or a Master’s party.

“I poured my heart and soul into it, and it’s heartwarming to see it resonate with people across the South,” she said.

What’s coming next for Odom is perhaps her most uncharted journey yet. She and her husband of four years, Luis Aponte, are expecting their first child this spring.

“The coolest part of my job is that I never know what comes next. I just take the reins and go with the flow, and I’m so excited for this next life-altering chapter as a mom. I had a working mom, and I want to show my daughter that she can do whatever she sets her mind to as well,” Odom said.

That includes getting her hands dirty. Having just moved into a new house, Odom said she’s itching to get a garden built and excited for her daughter to be out there with her.

“I want to share gardening with my daughter the way my dad shared it with me. I want to cook the comfort foods that my mom made for me. She’d grab some humble ingredients from dad’s garden, throw it in a skillet with some bacon grease and call it a day,” Odom said. “That tastes like home. When I need a taste of home, I go for the bacon grease. It’s pure comfort.”

Article by: Jon Morgan, Associate Director of Claims at Georgia Farm Bureau

FIRE PREVENTION & SAFETY

ire safety is a critical responsibility within any home. Although many fires are preventable, they can start suddenly and with little warning. The best approach to fire safety is for individuals to remain aware of potential fire hazards and to incorporate prevention practices into their daily routines. By recognizing common risks, maintaining safe habits and preparing for emergencies, homeowners and tenants can significantly reduce the likelihood of a fire. These fire prevention tips provide practical guidance designed to safeguard loved ones and our furry friends.

PRACTICE SAFE COOKING HABITS

Cooking is a leading cause of home fires. The National Fire Protection Association (NFPA) reports an annual average of 158,400 cooking related home fires, resulting in 470 deaths and 4,150 injuries. Never leave food unattended, keep flammable items away from the stove and stay close when frying. For grease fires, use a lid or baking soda—not water. Turn pot handles inward and keep children and pets at least three feet from cooking areas.

Source: “Home Cooking Fires” report | NFPA

FOLLOW MANUFACTURER GUIDELINES

Heating equipment is a major fire risk during colder months. Have chimneys, fireplaces and heating systems professionally inspected and cleaned before use. Maintain at least three feet of clearance around heaters and fireplaces and turn off space heaters when sleeping or leaving the room. NFPA reports that space heaters cause one third of home heating fires and most associated deaths and injuries.

Source: “Home Heating Fires” report | NFPA

Most fires are preventable, but unexpected incidents can still occur. Maintaining proper fire safety equipment and having an effective evacuation plan are essential. A comprehensive fire safety plan should include smoke alarms, fire extinguishers and a fire escape plan.

SMOKE ALARMS

Reliable smoke alarms should be installed on every level of the home, especially near bedrooms. Test alarms monthly, replace batteries yearly and install new units every ten years.

FIRE EXTINGUISHERS

Keep fire extinguishers accessible on each floor, prioritizing the kitchen and garage. Use the PASS method—Pull, Aim, Squeeze, Sweep—to control only small, contained fires. For anything larger, evacuate immediately and call emergency services.

FIRE ESCAPE PLAN

Create and practice a fire escape plan with two exits from every room. Ensure windows open easily, and review the plan twice a year, including one nighttime drill. Establish an outdoor meeting place and never reenter a burning building.

Fire prevention relies on awareness and consistent safety practices. By remaining prepared and proactive, individuals help protect themselves, people they care about and their furry friends.

Saturdays: 8 a.m.

Sundays: 6 a.m.

Thursdays: 6:30 p.m.

Sundays: 11:30 p.m.

ne of the reasons Rachel Kinsaul loves her job is because no two days are the same. As a Career, Technical and Agricultural Education (CTAE) teacher at Morgan County High School, her weeks include taking field trips, teaching greenhouse lessons, making flower arrangements and foraging in the woods.

Things look especially different this year, as Kinsaul stepped away from the classroom to serve as Georgia’s Teacher of the Year.

“Being Teacher of the Year means I’m not necessarily the best teacher in the state, but I am the best advocate for education in this moment,” said Kinsaul, who’s been teaching for 15 years. “I get to be a teacher voice for policy at the state board of education and I spend time at the state capitol representing the teachers back in the classrooms doing all the work.”

Kinsaul is the first CTAE teacher to be named Georgia Teacher of the Year.

CTAE teacher

Rachel Kinsaul named Georgia Teacher of the Year

“I get to shine a light on that part of education, which is really exciting for me,” she said.

Back in the classroom, Kinsaul wants her students to become informed consumers and understand how big of an impact agriculture has on a variety of jobs across Georgia.

“I want students to understand how their food was produced and have confidence in our food supply. I also emphasize the fact that not every person working in agriculture is in production. If you’re into marketing or accounting, you can apply those skills in an ag-based business,” she said.

In addition, classes like floral design teach lessons greater than making pretty arrangements.

“Not every kid is going to be a florist, but they will learn job skills. We design for real community events. We are teaching kids to work with a sense of urgency by sticking to timelines,” she said. “These are employability skills and life skills students will need, no matter what they decide to do.”

WHY WAGYU?

Producer Allen Biggs says it’s the best beef in the business

In addition to feeding people, we try to reach out to whatever the community needs, like raising school supplies.

Treat people the way you want to be treated, with respect. And if you can help someone, help them.

We’re proud of our son. Sometimes kids get pushed into the family business, but our son truly enjoys farming.

f you ask Allen Biggs, the perfect blend of beef will always include Wagyu. A second-generation farmer from Box Springs, Allen is capitalizing on Wagyu’s growing popularity by incorporating the Japanese cow into his herd.

Wagyu, which literally means “Japanese cow,” is known to be easier to digest for people who are sensitive to red meat and for its beautiful marbling. A healthy option, Wagyu features more monounsaturated fats and more essential amino acids than other types of beef. It’s tasty, too! Allen’s wife, Mildred, has incorporated the beef into her hot dog chili, which she says is the best in the state.

The Biggs family operates Pedro Honey Do Farm, which was started by Allen’s father in 1950 after his service in World War II. The farm is named for Allen’s father, Pedro, and his mother, whose nickname was Honey. Allen and his brother, Monroe, grew up farming.

After serving on a submarine in the U.S. Navy, Allen returned to help his father and brother on the farm. He took over the farm after his father’s death in 2014, and in the years since, the farm has expanded to 80 head of cattle. The cattle are mainly Black Angus bovines and a few Wagyu bulls, all of which are grassfed.

Monroe passed away four years ago, and with the growing success of the farm, Allen and Mildred have found a creative way to honor Monroe and introduce people to their product.

“My brother and I were like twins; we were always together. Six months ago, my wife and I decided to open Monroe’s Dugout, which is a baseball-themed restaurant that serves hamburgers and hot dog chili made with our Wagyu beef,” Allen said. “Monroe coached a lot of kids baseball and softball; he loved it.”

Mildred, who also coaches softball, created a baseballthemed menu, with dishes like Grand Slam, Bunt and Fast

Ball. The restaurant is a hit with locals in Talbotton. They also serve ice cream scooped by the bases: First Base is one scoop, Second Base is two scoops and Third Base is three. Want more? Ask for a Home Plate.

“I think everyone is excited about it. In addition to feeding people, we try to reach out to whatever the community needs, like raising school supplies,” Allen said. “Our dream is to be the best restaurant in Georgia. We want everyone to come. We have the best chili dogs out there and it’s all because of the type of beef we use in the chili. Everyone’s been bragging on it.”

While Mildred spends most of her days running the restaurant, Allen can be found on the farm.

“I enjoy listening to my tractor run. I don’t play any music. I just enjoy getting out there and daydreaming as I work the farm,” Allen said. “It’s rewarding, seeing everything grow. The restaurant is thriving, the farm is thriving, and we’re hoping everything continues like that this year.”

In the future, the Biggs hope to expand their hay fields, since they raise most of their own hay, and plan to build up a bigger herd. They also look forward to seeing more of their son, Timothy, and his wife, Amelia, on the farm.

“We are a proud family. We’re proud of what we are doing and where we have taken our businesses. We’re proud of our son. Sometimes kids get pushed into the family business, but our son truly enjoys farming,” Allen said.

Allen hopes to teach his son the lessons he learned from his own father.

“Treat people the way you want to be treated, with respect. And if you can help someone, help them. The reason a lot of people know us is because of my father,” Allen said. “I’m a disabled veteran, and I worked to build up this farm from what my father started. This is a nice farm that makes good progress and makes us proud, and so we’re trying to do everything in the right way.”

FRESH FIXINS

CREATED BY CHEF IVY ODOM

With help from our Certified Farm Markets, get inspired by Ivy Odom’s fresh take on sliders for your next lawn or garden party. The recipe is featured in her cookbook, “My Southern Kitchen,” and is inspired by memories of snacking on pimento cheese sandwiches while watching the Masters with her grandparents.

FRIED CHICKEN SLIDERS

SERVES 6

ACTIVE: 15 MINUTES

TOTAL: 15 MINUTES

slider buns or dinner rolls

Pimiento Cheese

(see below)

fried chicken tenders, halved pickled okra pods, such as Wickles, halved lengthwise

I grew up watching the Masters with my grandparents, and the picturesque scenes of pink and white flowers, the sounds of golf claps and hushed announcers, and the taste of my nana’s pimiento cheese fill my head every April. My pimiento cheese recipe differs from both the famous Augusta National recipe and the one Nana made, because I gussy it up with Gouda cheese, Worcestershire sauce, sweet onion and paprika. I like to serve it on slider buns with fried chicken tenders and pickled okra, topped with toothpicks fashioned after the iconic Augusta yellow tee flag. They’re so good that your guests will want to stay long after the Green Jacket ceremony ends. Spread about ¼ cup (62g) of pimiento cheese on bottom half of each bun.

Top each with ½ fried chicken tender, 2 halves of pickled okra and top bun half. Skewer with toothpicks to hold in place, if desired.

PIMIENTO CHEESE

MAKES ABOUT 3 CUPS (744 G)

ACTIVE: 15 MINUTES

TOTAL: 4 HOURS 15 MINUTES

(8-ounce / 225-g) block sharp Cheddar cheese

(4-ounce / 115-g) block mild hoop Cheddar cheese

(4-ounce / 115-g) block creamy non-smoked Gouda cheese

cup (240 ml) mayonnaise, such as Duke’s

(4-ounce / 115-g) jars sliced pimientos, drained

tablespoons finely grated sweet onion

teaspoons Worcestershire sauce

teaspoon freshly ground black pepper teaspoon kosher salt

cayenne pepper

smoked paprika

There are so many ways to customize pimiento cheese. The endless options for stir-ins and types of cheeses are daunting but always delicious. For me, there are a few essential ingredients I love to incorporate into every pimiento cheese:

Number one: Duke’s mayonnaise, always.

Number two: Worcestershire sauce for depth of flavor.

Number three: freshly grated Vidalia or sweet onion.

After that, everything else is up to interpretation. The pimiento cheese world is your oyster. Just be sure to always shred your own cheese.

Grate all cheeses on large holes of a box grater into a large bowl; set aside. In a medium bowl, stir together mayonnaise, pimientos, onion, Worcestershire, black pepper, salt, cayenne and smoked paprika. Fold mayonnaise mixture into cheese until very well-combined. Cover and refrigerate at least 4 hours or until ready to serve.

For the full recipes and more, visit gfb.ag/Neighbors.

VEGETABLES

It wouldn’t be springtime in the South without a fresh helping of vegetables. Whether you grow them yourself or purchase them at your favorite farm market, vegetables like collards, bell peppers and cabbage are not just good, they are good for you! Learn more about these versatile vegetables on the following pages.

CABBAGE

Raw in a slaw, fermented as sauerkraut or served sauteed, cabbage will benefit your digestive tract by boosting your good gut bacteria. Antioxidants in cabbage also reduce inflammation.

BELL PEPPERS

Red, green or yellow, bell peppers are an antioxidant powerhouse, protecting cells from damage and lowering the risk of certain diseases. To maximize Vitamin C potential, eat them raw.

COLLARDS

This Southern staple has simmered on stove tops and graced dinner tables for generations. High in fiber, collards are a great source of Vitamin K, Vitamin A and Vitamin C.