Jeni + Ellen’s Road Trip: Atlanta recap


We live in a great time, when hometowns, not just the big coastal cities, are truly starting to shine. The people who live in these great cities are creating their own identity and unique community. Atlanta, the second to last stop on our ice cream and apron adventure, is proof.


Grant Park Farmers Market

The Grant Park Farmers Market is the place to be on Sunday mornings in Atlanta. And they let us crash the fun. The second people started coming over to our booth, we forgot we were tired and fed off their energy and excitement. Like the horticulturist (Jeni’s superfan) who brought us persimmons and ice cream he made from my recipe, only altered, because he heard me say to make ice cream your own. Yeah!


Cochon555 + Swine & Sweets Pop-up

Next stop: the insane pork fest that is Cochon555 Heritage BBQ, where Ellen and I were asked to judge the barbecue competition. We ate dishes from five of the city’s best chefs—each one tasked with cooking a 200-pound, heritage-breed pig, and then creating six dishes to present to the judges. Chef Ford Fry slayed it with a globally inspired tray (including Smoked Pork floss Kolache with pork-fat caramel). Color, flavor, texture—all of it was on point. We also served ice cream at the Swine & Sweets pop-up.

Little Tart + Beautiful Briny Sea

Guys, I’ve got three words for you: Punk Rock Sprinkles. We met up with badass baker Sarah O’Brien of Little Tart Bakeshop (go here if you are in Atlanta!), and played arts and crafts at Beautiful Briny Sea in Grant Park. That included mixing and matching sprinkles to create our own blends, including the Punk Rock Sprinkles I hope we can get in shops soon.


Maynard High School

Ellen went on without me (had to get back to Columbus to trick-or-treat with the kiddos), and spent the afternoon at one of the most progressive schools she’s ever seen. Ellen says this school, in a low-income neighborhood, is doing things that other schools aren’t even thinking about. Students care for a garden on the roof, and what’s harvested (over 800 pounds a year!) is either used in the school cafeteria or sold at the local farmers market. These teachers are rock stars! They’re breaking the rules—advocating other schools teach students how to take care of their own gardens. Gardens that should be as mandatory as a football field. They are breaking down barriers. And that’s what this journey has been all about.

I’m sad I missed the dance party in the walk-in at Cooks & Soldiers Ellen started this evening, but I’ll be back in ATL by morning and ready to take the final lap of our trip—to Birmingham, Alabama and the Time Inc. studios. As always, you can follow along with #icecreamandapronsforall.