#Birmingham nonprofit Jones Valley Teaching Farm continues to pivot their normal routine in order to provide food to those who need it. Garden & Gun takes a look at what student farming is like in the time of coronavirus, linked below. (📷: Fernando Colunga) gardenandgun.com/articles/farmi…

If you don’t have #BBQ over Memorial Day Weekend, did you really celebrate #MemorialDayWeekend? We think not. (📷: Sam Jones BBQ ™)

Sunday funday thanks to no work Monday (+ @CATHEADVodka) 🙌🍹

Our #summerbucketlist consists of more bike rides, wide open spaces, and a visit to Greyfield Inn. What’re you looking forward to this summer? #HappyMemorialDay (📷: Patrick Janelle)

Canned cocktails, like Tip Top Cocktails are on the rise. According to the The New York Times since “the arrival of the coronavirus pandemic and widespread stay-at-home orders, interest has skyrocketed.” . nyti.ms/3elUqT4

#SprouthouseRecommends - “3-Ingredient Cocktails” by Robert Simonson “Never have I ever made so many cocktails at home! Simonson’s “3-Ingredient Cocktails” has been my go-to –with a simple premise and quality recipes, it’s perfect for a burgeoning home bartender.” - Anna Mintz

Spring is in full bloom at The Dabney The #DC restaurant changes their to-go menu weekly, dependent on what’s available from their local producers. If that isn’t fresh, we don’t know what is.

Organizations to donate and learn more: ACLU Legal Defense Fund ColorOfChange ActBlue The Obama Foundation George Floyd Memorial Fund - gofundme.com/f/georgefloyd

"Game-changing seafood restaurant focused on sustainability.” | Food & Wine names Automatic Seafood and Oysters in #BirminghamAL one of the best new restaurants in 2020. We are grateful to play a part in such an accomplishment. bit.ly/3ddBIfK

Brandon Stewart with Jimmy John’s created an initiative that is reaching into various segments of the #Birmingham community. Pay It Forward Alabama has now raised more than $10,000 to date and has fed over 1,500 medical personnel. Read more here: bizjournals.com/birmingham/new…

Say hello to Spiritless Kentucky 74, a distilled non-alcoholic spirit crafted for your favorite bourbon cocktails. Head to the link to read the exclusive story behind this new creation from three cocktail-loving Louisville women in Garden & Gun. bit.ly/3etiMuO

Take SFA with you wherever you go. Introducing SFA Stories, a new mobile app showcasing SFA’s documentary work including films, podcasts, and oral histories. Available now for download on iOS and Android devices.

#PMAFoodserviceDelivered is an interactive, digital “restaurant week” for the foodservice industry because they bring so much more than food to the table. This complimentary, virtual experience is happening July 20-24, online everywhere. Register here: pma.com/events/foodser…

With more than 2,000 attendees from nearly 40 countries registered days before the show, expectations are high for the July 20-24 Produce Marketing Association (PMA)’s #Foodservice: Delivered virtual event. ow.ly/v47z50AB4H3 . . Produce Marketing Association @pma

#NationalTequilaDay PSA: An añejo tequila should be served at room temperature in a snifter (like a bourbon). Looking for something extra special? Get your hands on a bottle of Tears of Llorona, a small-batch #tequila, which is aged for 5 years (making it an extra añejo). Salud!

Marco Veroni, fourth-generation salami producer and president of Veroni_USA , breaks down the basics of an Italian-style charcuterie. ow.ly/6Y0N50B47sC

"It was not originally intended for sale but simply the result of many years of experimentation."— Tears of Llorona Master Distiller Germán González in Forbes forbes.com/sites/garystol…

Our World Central Kitchen teams are safe and locked down on both sides of Hurricane #Laura! Kitchens are stocked, generators fueled, and stoves ready to fire... As always we will be ready to adapt & support those in need of a plate of food in the days ahead...More tomorrow! #ChefsForAmerica

“I really believe in the world of Jell-O...It’s funny. It’s a little goofy, but it’s also delicious.”—Marc Rose of the Nashville Graduate_Hote' White Limozeen. ow.ly/6OW750BfWLE

“It’s a constant thing when you’ve got a restaurant now that it’s closed, you’re looking for the first blink of light at the end of the tunnel.”—Pat Martin of Martin's BBQ Joint. ow.ly/Kcqt50BfXFJ