Sporkeasy: Cookin’ with pawpaw

Green, bulbous and enticingly strange fruit hang in clusters from skinny trees all over the Eastern U.S. Yep, it’s pawpaw time. For those who have not yet tasted a pawpaw, it is surprisingly tropical. Surprising, because the pawpaw is native to the Midwest and surrounding regions. It tastes like a magical mix of mango, pineapple,…

Sporkeasy presents: Just add beer

Any upperclassmen out there looking to flex your new kitchen? Instabrag about your iron-chef skills by sourcing local and boozing it up. If you’ve spent more than 10 seconds in Athens, it’s obvious that people take the farm-to-table connection seriously. Many restaurants partner with the 30 Mile Meal program and boast menus primarily sourced with…