Menus at so many restaurants these days list the local farms and fisheries that supply their produce and meat. But the menu at The Hope Farm goes beyond that. It tells you what the restaurant itself grew for tonight’s meal. Situated on 1.3 acres off U.S. 98 in Fairhope, the establishment is both a farm and a fine-dining restaurant with a wine bar. Many of the ingredients in the dishes are grown onsite in raised outdoor beds or in a hydroponic system built into a recycled shipping container.

Home-grown food engenders deep pride in Alabama. Restaurant menus name-check local farmers and fishers, and scores of local pop-up markets connect home cooks with the people who actually grew the family’s dinner. Alabama dogs can also do the eat-local thing, with biscuits, cakes, jerky, and other treats made in the Yellowhammer State, often from locally produced vegetables, eggs, and honey. We’ve fetched a few for you, and for the good booooy! or good girrrrl! in your life. 

At the Top O’ the River restaurants in Anniston, Gadsden, and Lake Guntersville, you can get your U.S. farm-raised catfish fried or broiled, in filets or whole. They’re among Alabama’s stops on the Catfish Trail, a promotion by the Catfish Institute trade group to highlight the industry in five southern states that collectively produce nearly all of the 324 million pounds of catfish farmed nationwide.

Growing up, hand-spun milkshakes were a special-occasion treat for “people of a certain age,” like me. (My teenagers call us “old.”) Scoops of ice cream, splashes of milk, and maybe some enhancements would be added to large metal cups and blended under a fast-spinning rod. Some would be poured into a glass and topped with whipped cream and a cherry. The rest would arrive in the frosty blending cup, a bonus.

As it turns out, delicious BBQ is a perfect reason for the entire family to get out of the house and celebrate the end of summer. Gather your family and friends on August 28 to enjoy good music, Alabama’s best BBQ and fun activities for all ages!

Once upon a time I was convinced Georgia peaches were the best in the world. I lived in the heart of Georgia peach country for nearly 15 years—several of those included working in a newspaper bureau that covered Peach and Houston counties—and I adored the juicy sweetness of a tree-ripened Georgia peach. Then I moved to Alabama.

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Most heirloom tomatoes look nothing like the uniform, mass-produced red orbs sold in groceries. For starters, they’re a rainbow of colors—yellow, orange, pink, red, green, and purple. Some have more ridges and folds than a Shar-Pei puppy, or bear cosmetic imperfections.  

For the perfect roasted whole chicken—one that will convince your partner to propose or that will leave your mother-in-law pleading for your cooking secrets—fire up a hair dryer before sticking the bird in the oven. Using the grooming device to dry the outside of a chicken is a quick-fire way to ensure crisp skin and juicy meat, says Kelsey Barnard Clark—a caterer, restaurateur, and “Top Chef” television cooking contest winner—in her new book, “Southern Grit.”

Curious about a restaurant you’ve never tried in the Huntsville or Birmingham areas? Or maybe you’re looking for an excuse to return to an old favorite. Restaurant Week is your jam. Created to promote locally-owned establishments, Restaurant Week showcases all types of cuisine, from tacos and tapas to premium steaks and seafood. It’s in its 10th year in the Rocket City and 12th in the Magic City. 

Not many cities have a signature hot dog. There’s Chicago (poppy seed bun, relish, pickles, tomatoes), Detroit (essentially a Coney Island dog with chili, mustard, raw onion), and New York (relish, sauerkraut, brown mustard). Then there’s the Birmingham dog, or as it’s been called through the years in numerous hot dog stands owned by Greek immigrants and their offspring, the “Special Dog.”

Made up of six wineries nestled within the mountains and valleys of North Alabama, the trail creates a breathtakingly scenic road trip.

The Son of a Butcher, Birmingham’s new full-service meat, cheese, charcuterie, and seafood shop, is proof that necessity is the mother of invention. The shop, which opened in early July, is the retail arm of Evans Meats, a Birmingham wholesaler that supplies many of the best restaurants in Alabama and nearby states.

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The Herbal & Refreshing is a signature cocktail featuring a gin especially delicious for bourbon lover’s looking to beat the heat.

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Hank Shaw likes to say he was born to fish. “I’ve been in and around fish and seafood since before I was born,” says Shaw, whose mother and stepfather shared their passion for casting and clam-digging while he was growing up in New Jersey. “You do something your whole life and it’s a part of who you are. I can’t think of life without fishing.”

In a nondescript warehouse on 3rd Avenue North in Birmingham, strips of LED lights hang from the ceiling, glowing pink and purple. Music plays in a room behind a large glass window. I step inside the room and it smells like…lettuce? Yes, that’s right—this isn’t the city’s newest club or trendy restaurant, it’s an urban hydroponic farm growing greens and herbs for consumer sales and restaurant distribution.

With National French Fry Day celebrated on July 13 each year, we’re taking the opportunity to highlight some of our state’s best fries in one of its food capitals, Birmingham.