The Green Front Cafe has been a part of Stockbridge history since 1947. Originally owned and operated by Carrie Mae Hambrick for over 50 years, the restaurant was purchased by Diane Miller, and her daughter, Malana, in 2018. “We purchased the Green Front Cafe because this is a landmark in the community,” said Miller. “This place matters.” What was a family business for the Hambrick family has become one for the Millers as well. Malana is known around the restaurant as the big boss, while Diane’s husband, Tony, and her son, Jordan, are the primary cooks. The Green Front Cafe...
Firehouse Kitchen Ablaze
Although retired from the fire department after 28 years, former Henry County Fire Department Captain Jorge Rodriguez can often be found at various Henry County Fire Department locations, visiting with former coworkers or, sometimes, cooking them dinner. His presence in the kitchen is not uncommon as that was one of his specialties when on the clock, in addition to his Special Operations firefighting duties. “Everybody has love languages, and one of mine is cooking,” said Rodriguez. “It’s a way of showing how we care about each other.” Cooking was an integral part of his childhood that became more enjoyable over...
Path to Good Eats
Antonio Patterson has taken a somewhat roundabout path to his current position as owner of a successful Henry County restaurant. “The Lord works in mysterious ways,” he said. “It was all in God’s plan because I didn’t plan on owning a restaurant or even cooking. I was just trying to figure things out.” After high school in his native Florida, Patterson briefly pursued college football. While that did not pan out, he graduated from college and ultimately got a job at the post office. Meanwhile, people at the church he attended told him repeatedly that he was destined to do...
Meet the ‘Homegrown’ Future of Henry County’s Culinary Scene
It’s 9:30 a.m. on a Monday, and Henry County Schools’ dual enrollment culinary arts students are preparing for classroom instruction at the Academy for Advanced Studies (AAS). However, it is not a typical day. Chef Tricia Vera introduces two guests interested in learning about the program and instructs students to change into cooking gear and relocate to the adjoining kitchen. Then, she announces the menu item for the day. Eggs. The students appear surprised at Vera’s choice. However, bewilderment quickly gives way to a sense of urgency as they gather cookware and ingredients. Vera explains they are learning different ways...
A Miraculous Place for a Miracle Young Man
Before he was born, 17-year-old Mekhi Floyd faced life-threatening challenges. His mom, Altovise Floyd, became concerned about a month before...
Beautiful Legacy – Remembering Greg Horton
Greg Horton was not the type of person to seek the spotlight. Somehow, though, it found him. Not in a...
It’s Never too Late to Try Something New
For decades, Amy Iketani toyed with the idea of being a writer. In her early fifties, she decided to go...
Personal Investments
In the process of building financial portfolios, where and how we invest our resources is of great importance. If one...
Path to Good Eats
Antonio Patterson has taken a somewhat roundabout path to his current position as owner of a successful Henry County restaurant....
Robo-Writer
(Local 3rd Grade student has“itch” for inventing robots and writing books) By JD Hardin As far back as many of...
A Time-Honored Craftsman
Remember the vintage Timex commercial adage “It takes a licking and keeps on ticking”? The same can be said of...
My visit to Berry College with the Atlanta School of Photography
During the week, I’m an eye doctor, dedicating my days to helping patients with ocular health. It’s a rewarding profession...