Fried, smoked or even an “ELT,” Sara Rademaker ’07 wants you to eat more eel.
Revolutionizing The Way American Eels Are Grown
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Culinary & Beverage
Pannie-George’s Kitchen Gives Back
What started out as a “plate sale” to fund a family reunion is now Pannie-George’s Kitchen, a family-owned restaurant that serves more than great soul food.
Coming to a Head
Since 2014, Auburn brewing science graduates have served up some of the tastiest pints in bars across the country. With Auburn’s new Tony and Libba Rane Center, brewing’s future on the Plains is golden.
Stirring Up Success
A chicken salad entrepreneur invests in start-up opportunities for Auburn students.
Malcolm Walker ’18
The man behind Jugo James Mixology Co. is stirring up Atlanta’s cocktail scene.
Food University
Addressing hidden student hunger at Auburn.
Revolutionizing The Way American Eels Are Grown
Fried, smoked or even an “ELT,” Sara Rademaker ’07 wants you to eat more eel.
Pannie-George’s Kitchen Gives Back
What started out as a “plate sale” to fund a family reunion is now Pannie-George’s Kitchen, a family-owned restaurant that serves more than great soul food.
Coming to a Head
Since 2014, Auburn brewing science graduates have served up some of the tastiest pints in bars across the country. With Auburn’s new Tony and Libba Rane Center, brewing’s future on the Plains is golden.
Stirring Up Success
A chicken salad entrepreneur invests in start-up opportunities for Auburn students.
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More Culinary & Beverage Stories
Shelby Taylor ’16
One alumna turns the fast-food phenomenon into limited-edition luggage.
Christa Cotton: Cocktail Recipes by El Guapo
Just in time for summer, these cocktail recipes from El Guapo Bitters, Tonics & Syrups are here to beat the heat. El Guapo is the subject of “Shaking Things Up.”
The Hotel That Auburn Built
It was something of an accident, that Kim Wirth ’96 even saw the sign at all. A communication executive with The International Paper Company.