On a 6-acre farm in rural Georgia, Bella Cucina owner Alisa Barry and her team of chefs cook produce from their organic garden into small batches of artisanal sauces, spreads, and olive oils. Their "unbelievably delicious" artichoke-lemon pesto earned a spot on Oprah’s O List in 2004, and Atlanta: 365 Days, 365 Thing To Do calls the full roster of sauces "mouthwatering."
But the food is only one part of Barry’s mission to empower gourmands. She also stocks shelves with dozens of Italian cookbooks that brim with slow-food recipes and designs a line of ceramic cookware that respond to junk food by defensively sealing their lids.
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