When you know where Bryan Slayton was, you'll know where he's going.

Imagine bread, beer and whiskey made from grains grow locally. From Niedlov's to Sequatchie Cove Farm to Red Clay Farms.

Within American capitalism, I can only think of one other class of laborer whose livelihood – day in, day out – exists in such a vulnerable, trusting and insecure position.Servers.

The Palestinian-Jordanian chef has a rare vision for what his restaurant can accomplish. People across the US are noticing.

There are 17 items offered. Mushroom grits. Blackened trout. Cheesecake. Okra with beet hummus, bee pollen, pickled onion, honey, cilantro and naan.And nearly all the ingredients are locally-sourced.

The summer sun rises above us at Sequatchie Cove Farm in Marion County, Tennessee. The flock of 2,000 Novogin laying hens is protected by a series of strands of moveable electric fencing. A white Pyrenees moves through the flock with authority of soldier guarding the wall. Full of summer freedom, a boy rides by on an electric dirt bike followed by a pick-up carrying a flat bed of garlic harvested earlier that day.

Over the last year, Ian “Sully” Sullivan has served some three thousand bowls of oatmeal to Chattanoogans. He’s the owner of The Oatmeal Experience, a food truck that specializes in specialty oatmeal he says “aren’t your granny’s oats.”

Get to know Spencer Perez – founder of Coffee Machine Service Co. and our city's espresso machine repairman – and you'll see the world – and coffee – in brand new ways.

"One of my goals of moving here was to help open hearts .... that we can come together as a community.”

She also shares the origins of Alleia's Baked Creste Rigate with Veal Meatballs and a fifth-generation recipe for buttermilk pancakes.

The landscape of Chattanooga food is arguably the best it's ever been.