This morning I had a great interview and conversation with Steven Satterfield, the executive chef and co-owner of Miller Union, an award-winning, seasonally-driven restaurant located in Atlanta’s Westside neighborhood. We discussed his book, Root to Leaf, and his inspiration behind writing the book. The book is huge, with 500 pages and 200 recipes, it can serve as real guide to the myriad world of southern vegetables, when they are in season, how to cut them, and how to best prepare them, and how to use all of its parts. I even learned how to prepare Okra to minimize the slime! Steven was named “Best Chef: Southeast” by the James Beard Foundation for the year 2017, and for good reason. His commitment to locally sourced and seasonal food is a testament to his sense of purpose in helping to move the good food movement forward! If you missed our interview, you can listen to it here!