Category Archive for: ‘Useful Links’
Food Source – Chef Kern’s fine foods

In the Cumming, GA area.  This place is worth the drive.  Chef Kern’s has been catering special events with his great Cajun food since the 1980’s.  I wanted to make sure you knew you could visit his store and buy food to take home.  Note that the dishes on his menu usually serve at least 2 people.  These are great prices on exceptional food with weekly specials. – jughandle

Chef Kern, Inc.

Chef Kern, Inc. is a quality full service catering and fine foods company servicing Atlanta and North Georgia since 1988. Chef Kern’s specialties include Cajun, French, Italian, Southwestern, Mediterranean and Classic Southern Cuisines. Chef Kern Chiasson applies creative fresh ideas and knowledge to his defined style of seasoning, always committed to providing the freshest food available.

“The total palate pleasing adventure”!


CHEF KERN, INC  – Kerns Fine Foods.

Onsite Catering Division

3060 Keith Bridge Road

Cumming, GA 30041

Office: 770-889-8800

Fax: 770-889-8838


Email: Chef Kern Chiasson

Store Hours

Monday Closed
Tuesday 11:00 am – 7:00 pm
Wednesday 11:00 am – 7:00 pm
Thursday 11:00 am – 7:00 pm
Friday 11:00 am – 7:00 pm
Saturday 11:00 am – 7:00 pm
Sunday Closed



From Atlanta
Take GA 400 north to exit 17, hwy. 306. Turn right toward Gainesville. We are 1/2 mile down on the right, in the Lock Inns development. Second building back, look for the big red KERN’S sign

From Dahlonega
Take GA 400 south to exit 17, hwy. 306. Turn left toward Gainesville. We are 1 mile down on the right, in the Lock Inns development. Second building back, look for the big red KERN’S sign

From Gainesville
Take hwy. 53 toward Dawsonville; take a left onto hwy. 306 toward Cumming 1/4 mile past the intersection of hwy. 306 & 369. We are on the left, in the Lock Inns development second building back, look for the big red KERN’S sign

Fresh In The Store This Week

Weekly Specials


We are committed to providing our customers with the freshest, highest quality domestic ingredients available.

  • No Artificial Additives, Flavors or Colorings
  • No Preservatives or MSG
  • No Heavy Creams or Half & Half

I want everyone to know about and use  It is my go to place for information on the food we eat here on the Fat Farm.  Sign up for their Blog too.  It is great.

Great Information contains easy to understand and quick to find information on a broad range of food products found in our local stores.  Just type a product name or manufacturer into a search box and a list with pictures of the available product information comes up.  There is even a “Products” tab that lists groups of products to choose from.  Search methods include “Keyword”, “Ingredients”, “UPC Code” “Recipes” and “seaarch to compare.


No, olives don’t grow on the tree with the pimento already in them.  In fact, most olives are very bitter when they are fresh and usually need to be processed or cured in lye or a brine to give them the familiar flavor we know.  Green olives are allowed to ferment before being brined while California Black olives are not which gives them a milder flavor than the green ones.  It is the phenolic compounds in the raw fruit that make them bitter.  The fermentation and brining remove those compounds.

Whole Foods Olives

Even though more attention has been sometimes been given to their delicious oil than their whole food delights, olives are one of the world’s most widely enjoyed foods. Technically classified as fruits of the Olea europea tree (an amazing tree that typically lives for hundreds of years) we commonly think about olives not as fruit but as a zesty vegetable that can be added are harvested in September but available year round to make a zesty additionto salads, meat and poultry dishes and, of course, pizza.

via WHFoods: Olives.

Georgia Olives

The US produces less than 1/10 of 1 percent of the world’s olive oil.  Georgia was a big producer of olives in the 1600’s.  Spanish settlers planted trees at missions in southeast Georgia in the 1590’s.  Olives were grown in Georgia well into the 1800’s until the Civil War and other problems eliminated the crop.  Recently there has been a resurgence of olive crops in that same area.

Nutritional value

1 once or about 8 olives have the following :

41 calories

4 g total fat

1 g saturated fat

3.7 g monounsaturated fat

.4 g polyunsaturated fat

436 mg of sodium

1 g carbohydrates

1 g dietary fiber

26.3 mg total Omega-3 fatty acids

340 mg total Omega-6 fatty acids

2% vitamin A

1% calcium

1% iron

Rates 0 on the glycemic load index

Rates a 24 and are mildly anti-inflammatory


Olives and their oil are a good source of “good” fat and there fore a good substitute for animal fat that has cholesterol in it.  I love all things olives and recommend them completely. – jughandle


Great prices on bulk olives on Amazon

Georgia Olive Oil on line

or for Olives click here

My Favorite 12 Food Blogs

Of the thousands of food blogs written, these are a dozen of  the 50 or so I follow on a daily or weekly basis in no particular order of importance to me:

1. The Homesick Texan – Great recipes, well written stories, with good pictures.  Not all healthy food, but more like what we all want.

2. The Stonesoup delicious, healthy meals in minutes  Very nice design.  Easy to navigate.  Great recipes with fantastic pictures.

3. Hunter, Angler, Gardener, Cook – Finding the forgotten feast – – Nicely designed, different point of view.  Great wild game recipes. Even vegetarian recipes.

4. [No Recipes] make good dishes better – – Beautiful, large, close-up pictures. Yes, they have recipes, great ones that are easy to find and catagorized by type of cuisine.

5. david lebovitz living the sweet life in Paris – – My current favorite design layout for a food blog.  Great pictures with nice, if not always complete, recipes and amazing photographs of David’s life in Paris and his travels.

6. Deliciously OrganicSimple Dishes, Vibrant Flavors Everyone Will Love – Great design, pictures and of course, organic recipes.

7. Cooking For EngineersHave an analytical mind? Like to cook? This is the site to read! – – The design is what you’d expect from an engineer, but the recipes are very well explained with good pictures and great descriptions.  Good stories and explanations of techniques like sous vide and equipment.

8. The Pioneer Woman CooksPlowing through life in the country….one calf nut at a time. – – The pioneer woman not only cooks, she confesses, photographs, gardens, homeschools and entertains.  She freak’n does everything – I hate her.  Actually I’m jealous of her. I don’t read everything she writes, God only knows how she has the time to do everything, then write about it.  Her pictures are the best.  She has great stories with very complete recipes and interesting topics.  I don’t want to look at her picture because I’m happy with the image I have of her with a blue suit and red cape with a yellow/red S on the chest.

9. foodgawker – – Not so much a blog as a photo gallery of great recipe pictures and links to their site on the web.  Great place to just Gawk or browse food beautiful food.

10. Smitten KitchenFearless cooking from a tiny kitchen in New York City. – – Nicely designed with great pictures of health innovative food.  Think food outside the box.

11. Zoe Bakes eat dessert first – – Nothing but baking recipes. Great recipes with lots and lots of great pictures on how to do it.  Nice blog.

12.  Big Red Kitchena regular gathering of distinguished guests – – Simple, to the point, great recipes with beautiful food pictures that will make your mouth water.  Unusual, across the board, recipe ideas to liven up your menu.

There are many, many more great food blogs out there.  If you find one you like please let me know – jughandle


Earthy Delights
About Earthy Delights
Earthy Delights is America’s premier supplier of specialty foods to quality conscious American Chefs. We pioneered the use of overnight delivery to get fresh produce from the farm to the kitchen in the shortest time possible. We are leaders in offering wild-harvested and hand-crafted foods from small harvesters and growers to a larger audience. Now we are bringing this same selection of fine products to the adventurous home chef, using the power of the internet.We offer wild mushrooms and other seasonal wild-harvested items, fresh specialty produce, fine hand-crafted cheese, aged balsamic vinegar, exotic spices and hard-to find ingredients to the professional chef and the at-home culinary artist. As the palate of the American public becomes more sophisticated, our catalog of fine foods is constantly expanding to meet and anticipate the needs of the adventurous professional and at-home chef.

Just as Earthy Delights used the emerging technologies of fax machines and overnight delivery to create a new business paradigm in the 1990’s, we are using the breakthroughs in information technology to create a new business model for the 21st century. We are becoming a valuable resource for a wide range of information on gourmet ingredients and their use.

Just as important, we will use these exciting technologies to transform our workplace into an efficiently run, yet humane and nurturing place.

We cannot live without food – why not eat well? We will find foods that are made with integrity, that make eating a pleasure, and that are healthful. We pledge to treat our suppliers, our products, our customers, and one another with caring and with respect.

Our goals are:

  • To offer a great selection of high-quality, great tasting, healthful food
  • To offer great service and be a trusted source of culinary information
  • To conduct business in an honest, ethical and respectful manner
  • To create a challenging, rewarding, and caring workplace
  • To achieve sustained growth and value for our shareholders
  • To contribute and give back to our community
Salt Traders 

Our Story

About Salt Traders – Your Source & Guide to a World of Fine Taste

Salt Traders began with a fascination for specialty salts. Founders Rob Seideman and Kelly Hall owned the Cooking School of Aspen, which they opened in 1998. Their interest and education in the subject of specialty salts grew and they began offering a variety of salts and peppercorns at their school. Eventually, they focused all their energy on Salt Traders, educating chefs and the public on the benefits and vast array of sea salts available around the world. Rob and Kelly were central to the emergence of sea salt as a popular condiment and introduced it to home and restaurant kitchens across the country.

About Chef Didi Davis

Didi Davis is a chef, food writer, teacher, and editor. She began her training in 1972 with world-renowned chef, cooking teacher, and food writer Madeleine Kamman. Didi worked for Ms. Kamman for ten years teaching in her non-professional and professional cooking school, working at and managing her restaurant Chez La Mere Madeleine in Newton Centre, Massachusetts, and later, working at her cooking school in Annecy, France.

In 1982 Didi and her business partner Linda Marino opened their own cooking school, Cooking at The French Library, in Boston, Massachusetts. Their school was given a Best of Boston award by Boston Magazine, 1982, and featured in Bon Appetit magazine. While operating the school, Didi’s desire to write unfolded and she began writing for several food magazines and newspapers. The school was eventually closed so Linda could pursue catering and Didi could expand her writing. Didi’s food writing evolved into writing cookbooks. She authored A Fresh Look at Saucing Foods, which was nominated for an International Association of Culinary Professionals (IACP) Award, and Side Dishes Creative and Simple.

In addition to her own books, Didi became known as a chef with the knowledge and expertise to refine and create recipes. She began a side business of recipe development, testing, and editing for several important cookbooks. Among them are the 1997 revision of Joy of Cooking and the award-winning Zuni Cafe Cookbook, authored by Judy Rogers. Most recently, Didi worked on Molly Stevens’ All About Braising which won the IACP and the James Beard Foundation awards for best Single Subject cookbook published in 2004.

After several years of freelance work and raising her son, Didi found that she missed teaching. She opened The Payne Street Cooking School in Ipswich, Massachusetts in 2003. This led her to search for fine, artisanal ingredients for her students to use. On a 2004 trip to Paris, she discovered flavored salt and began creating her own for use in her cooking classes. She then started didi davis food, llc, to offer her proprietary salt blends, sugar blends, and speciatly food products for sale. In 2008, Didi acquired Salt Traders to expand her collection of artisanal and specialty food products.




San Francisco Herb Co.

Gourmet Spices, Herbs, Tea, Essential Oils and Potpourri at Wholesale Prices.

About Us

Since 1973, our mission has been to provide our customers with the highest quality products at the lowest possible price. With products ranging from spices to potpourri, our efforts toward achieving this goal are reflected in the superior quality of our products, fast turnaround times, and high level of customer service and support.
Our store offers the public an opportunity to walk into our world and purchase any amount of packaged product.  It is open Monday through Saturday, 10am to 4pm (closed major holidays).  More information on our store can be viewed here.
Store address: 250 14th St (between Mission & South Van Ness), San Francisco CA 94103



Located behind and beside our wholesale outlet, our warehouse takes up almost 1/6 of a city block. Here we receive our containers and truck shipments, package our bulk material, computer control inventory and ship out your orders. More information on our warehouse can be viewed here.

Incorporating high levels of efficiency with custom-authored software and procedures, we maintain a staff of about a dozen employees.  This allows for a very familial work environment as well as a highly trained and dedicated staff, many of whom have been with SF Herb for over 10 years.


 Neil Hanscomb                             

Neil is one of the original owners of San Francisco Herb Co. He is a very enthusiastic business man and loves to  go to work on Monday morning. A sailboard enthusiast who became a CPA after Vietnam, he’s a self-described “numbers guy” who designed the inventory control system for SF Herb.




Over the years we’ve noticed a few reviews written mentioning us.  Feel free to check out what others have to say in one of the following:  Written by various Yelp community members.
Associated Content, 2009.  Written by Henry Swanson., 2009.  Written by Meave., 2008.  Written by Camille Chu.
Herbs to Know, 2008.  Written by Charlotte Gerber.
NutraFoodies Magazine, 2007.  Written by George Brozowski.
San Francisco Chronicle, November 2005.  Written by Delfin Vigil.
San Francisco Chronicle, September 2000.  “All-Star” food site list.
Food and Beverage Journal, April 1999.  Written by Virginia Bisek.
Epicurean Magazine, 1998.  Written by Bill Kimball.