North Georgia pottery shop “Marks” major milestone: As anyone who’s ever owned a business knows, it’s not easy to stay afloat. But one North Georgia pottery shop has lured visitors for a full 50 years – and is celebrating the major milestone with a party this weekend.
Clarkesville’s Mark of the Potter is a true icon of the North Georgia mountains, a pottery shop and studio located in a 1930s grist mill along the beautiful Soqui River. The Good Day feature team recently took a little road trip up to Clarkesville to learn more about the history of the famed roadside attraction current owner Chadwick Peck. “The mill was built by a father and son team,” he explains. “They went ahead and purchased the property, built the mill, and it was in activity from the mid-30s to the mid-60s.”
But after a storm destroyed the mill’s turbines, it was bought by a retired couple named John and Glen LaRowe. They happened to love pottery, and ended up filling the place with handmade creations and opening it to the public in 1969. In the half-century since, people from all over the world have made the scenic drive to Mark of the Potter, both to buy the work of local masters and also to try their hand at making it. Others stop by just to enjoy the gorgeous section of the river – and we highly recommend buying some fish food to see the giant river residents come to the surface to eat!
Mark of the Potter will be celebrating its 50th Anniversary on Saturday, May 4th, with an open party from 10:00 a.m. to 7:00 p.m., which will include tours, pottery demos, live music, and giveaways. It’s located at 9982 GA-197 in Clarkesville, Georgia.
The Fresh Truck stops by in advance of the Zonolite Road Block Party. For more information click here. For today's cole slaw recipe see below.
1 heads White cabbage
1 cups Shredded carrots
1/2 cup Green onions, finely diced
3 cups Just Mayo
3/4 cups Sugar
3/8 cup Rice wine Vinegar
1/4 cup Lemon juice
1 Tbls Granulated onion
1 Tbls Dry mustard
1 Tbls Salt and pepper
Whisk sugar, rice wine vinegar, lemon juice,
onion powder, dry mustard, salt, and pepper in a bowl to dissolve sugar and combine the dry ingredients
Add the mayo and combine
Fold the above mixture with the cabbage, carrots, and green onions
Chill for a minimum of 2 hours before serving
Yield: 8 servings
Fashion Funds The Cure event that the National Pediatric Cancer Foundation is hosting at Lenox Square. For more information click here.
Trace Barnett stops by with his Manchego cheese biscuits just in time for a perfect Mother's Day brunch. Trace Barnett is the author of Tracing Roots his debut book that focuses on a modern approach to living off the land. For more informaiton click here. For today's recipe see below.
MANCHEGO CHEESE BISCUITS
2 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon sugar
2 tablespoons black pepper
1 teaspoon salt
6 tablespoons cold, unsalted butter
1 cup whole milk or buttermilk
1 cup grated Manchego cheese
3 tablespoons chopped chives
6-8 thin slices of tomato
1. Preheat oven to 425 degrees.
2. Sift together the first 5 ingredients into a large bowl. Use a fork or pastry cutter to cut butter into into flour mixture until it resembles coarse crumbs. Add milk, cheese, and chives. Stir together until dough pulls away from the bowl and forms a ball.
3. Transfer dough to a floured surface. Fold the dough over 2–3 times and pat down into a rectangle that is roughly 1-inch thick. Use a biscuit cutter or floured glass to cut out biscuits. Place biscuits in a well-greased skillet or on a sheet pan. Top each with a tomato slice and transfer to oven. Bake for 18–20 minutes or until golden brown.
1 1/2 pounds good ripe tomatoes,
cored and coarsely chopped
1 cup brown sugar
1/3 cup chopped banana pepper
or sweet pepper
2 tablespoons freshly
squeezed Meyer lemon juice
1 tablespoon grated or
minced fresh ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 teaspoon salt
1 jalapeño stemmed,
seeded, and minced
1. Combine all ingredients in a medium saucepan over medium heat, Bring to a
boil, stirring often.
2. Reduce heat and simmer, stirring occasionally, until mixture has a consistency
of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning; cool.
Refrigerate until ready to use; it will keep at least a week.