On May 6, 2018, guests will join together for a Sunday afternoon picnic benefiting Wholesome Wave Georgia (WWG). Some of Atlanta’s favorite chefs and restaurants will provide picnic baskets to be shared among guests as they dine al fresco, while enjoying beer and wine, live music, dancing, lawn games, and the beautiful scenery of Atlanta’s Historic Fourth Ward Park.


Sunday, May 6
1:00 - 4:00 p.m.


Historic Fourth Ward Park
680 Dallas Street NE
Atlanta, GA 30308

Guests will have the opportunity to bid on gourmet picnic baskets and win prizes provided by local chefs and restaurants. Tickets are $35 for a two-person picnic basket and $70 for a four-person basket. Beer and wine open bar tickets are an additional $5 each.

“The vision behind Picnic in the Park is to bring together a diverse group of community members to celebrate the work happening across our state to create access to healthy, local food for all,” says Executive Director Sara Berney. “We're excited to bring together farmers, program participants, farmers markets, medical professionals, and community organizations, offering a unique opportunity for everyone to connect and develop new friendships.”


Wholesome Wave Georgia believes that all Georgians should have access to fresh, wholesome and locally grown food. Founded in 2009, WWG strives to strengthen local food communities by empowering networks of farmers to facilitate access to and awareness of healthy food choices. By increasing the affordability of healthy, locally grown foods, WWG makes healthy, nourishing choices accessible for Georgia’s food insecure population. WWG realizes our mission through two core programs: Georgia Fresh For Less and the Fruit & Vegetable Prescription Program. For more information, visit www.wholesomewavegeorgia.org.

OTHER DETAILS: Sponsorship and volunteer opportunities are still available. Inquiries should be directed towards Nate Kongthum, Development Manager, at nate@wholesomewavegeorgia.org or (404) 655-7685.

National Nutrition Month Staff Recipe Roundup

We celebrated National Nutrition Month in March with three healthy, affordable, and homemade recipes from our team; take a look and get creative in the kitchen! 

Roasted Sweet Potatoes & Zucchini on Corn Tortillas

A tasty lunch for two, give this meal even more flavor with hummus, a fried egg, Beautiful Briny Sea Salt, pepper, and a light dusting of sriracha. Hats off to the chef, Mackenzie Aime, for this original dish! 

Ingredients & Estimated Price Cost

Sweet potatoes (1-2) : 70-90 cents per pound
Zucchini: $1-3 per pound
Hummus: $3
1 egg: $1-3 for a dozen eggs
Sea Salt: $2
Pepper: $4
Sriracha: $5

Average Total: $18.80

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Prosciutto-wrapped asparagus and brown rice pilaf

Looking for a healthy dinner kids will love? Our finance director Ashley Smith has got you covered with kid-tested and mom-approved prosciutto-wrapped asparagus and brown rice pilaf.

Ingredients & Estimated Price Cost

Brown Rice: $1.50 for 32 oz.
1 Tablespoon of Olive Oil: $9 for 500 ml
16 spears of fresh, trimmed asparagus: $1.00 per pound
16 slices of prosciutto: $8

Average Total: $25.50

Grab the recipe on allrecipes.com


Cauliflower pizza crust

Our executive director Sara Berney gave this savory, cheesy recipe a try with friends and loved the extra crunch! Plus it's gluten-, grain-, and oil-free. However, the price for this meal proved too difficult for us to estimate given the variety of ingredients. 

Ingredients (only for pizza crust)

1 head of cauliflower, "riced" (6 cups or ~750 g)
1 1/2 flax eggs
1/4 tsp sea salt
3 tbsp (15 g) Parmesan Cheese
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic powder
1 tbsp (14 g) cornstarch
1 tbsp (7 g) cornmeal

Grab the recipe on Minimalist Baker.

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