Grow, Eat, Repeat: Local company makes the most out of food waste

Grow, Eat, Repeat: Local company makes the most out of food waste

We’ve really got to get down on our knees and stick our hands in the dirt

Bohemian Rhapsody

River Street hotel debuts new seasonal menu
I could feel the craftsmanship and time taken in every bite

Second Harvest: Breaking the cycle of poverty, through food

“There’s a direct link between hunger, academic achievement, and breaking the cycle of poverty. So being a link towards helping with those problems has always been our goal.”

Wyld Dock Bar focuses on sustainable, seasonal ingredients

‘When you aren’t using what’s around you, you’re robbing your region of its flavor,’ says Chef Tony
TUCKED AWAY at the end of a long unpaved road lives a restaurant that is perpetuating the original intention behind the food culture of the Coastal Empire. The Wyld Dock Bar is poised right on the marsh, providing customers with not just a taste of Savannah, but an overall experience of the Lowcountry.

All the juices of the rainbow

Beetnix presses it fresh with superfoods, smoothies and more
Those who don’t know their kombucha from their savasana dig it, too

Hot dogs, hoagies, lobster rolls and more at Maine-ly Dawgs

The sandwich-and-snack purveyors have been welcomed whole-heartedly to the neighborhood. Business grows steadily every week as the trio continues to carry on their shared dreams

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Connect Today 04.28.2016

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