In Conversation with Macon Magazine

Minisode: Putting it on for Macon Fashion Week

It's more grit than glamour sometimes. Step into a brief look in the minds shaping the inaugural Macon Fashion Week. In this special teaser episode, we’re introducing you to the designers and visionaries, both local residents and Muscogee citizens, redefining what it means to be fashion-forward in the heart of Georgia. Hear their stories, then attend any of the events of the week. [https://maconfashionweek.com] In Conversation with Macon Magazine is produced by Susannah Cox Maddux and Julia Morrison. To subscribe to Macon Magazine and support a spotlight on local voices, visit maconmagazine.com [http://maconmagazine.com]

Making space for our women: Mentors, mothers, and everything in between

Take a sneak peek into the Women’s Issue with special extended clips from our interviews with women who are shaping Macon — and the world. If you’ve read the stories, you’ll gain extra insight from these bonus features. If you haven’t cracked it open yet, we hope the wisdom of these women will inspire you to grab a copy and explore. First, Macon native Valerie Montgomery Rice discusses lessons in leadership during Morehouse School of Medicine’s 50th anniversary — and how her mother used to whisper affirmations in her ear while she was asleep. Later, Secretary of Culture and Humanities RaeLynn Butler shares her mission for the Muscogee Nation and what Macon is doing right as the city looks toward making the Ocmulgee Mounds Georgia’s first national park. In the spirit of the Women's Issue, join our celebration of local soul by telling us who has mothered or mentored you. Send us a voice memo about a special woman you want to highlight. How did she help bring you into your power? Email it to hello@maconmagazine.com [hello@maconmagazine.com] and we may feature your story in our next episode. Plus! We'll see you at our Women About Business coworking day, sponsored by Cox Communications, on May 15 at the Overlook on First. Visit our social media or website for more details. In Conversation with Macon Magazine is produced by Susannah Cox Maddux and Julia Morrison. Jerome Gratigny is our sound engineer and Julia Morrison is our showrunner. Images used in this episode art by Matt Odom for Macon Magazine, and submitted courtesy of RaeLynn Butler. To subscribe to Macon Magazine and support a spotlight on local voices, visit maconmagazine.com [http://maconmagazine.com] -- Music used in this episode includes: Only You by Alex-Productions | https://onsound.eu Music promoted by https://www.free-stock-music.com Creative Commons / Attribution 3.0 Unported License (CC BY 3.0) Mighty Funky by FSM Tram | Music by https://www.free-stock-music.com

Savor our flavor with Dish It! A chef challenge with a story

Welcome to the very first episode of In Conversation With Macon Magazine. For almost 40 years, Macon Magazine has sought out a spotlight on our stories here in Central Georgia. Our team of all-local writers and photographers thinks that there are endless moments, people, and places to celebrate here. We want to celebrate you, too. There’s a cliche that the best way to a person’s heart is their stomach – and that’s why these guests are the right note to start on for our listeners. We are about to start Dish It! A Chef challenge with a story, where our listeners can try three special culinary creations this week - March 3-9 - and vote to see which chef should win. We have our three Dish It! chefs in the studio to tell us about what shaped their journey and how they handle the heat of the kitchen. When you vote for your favorite chef, you win some stuff from us. When you complete the challenge, you can earn a free Macon Magazine T-shirt and a year’s subscription to the magazine. Go to maconmagazine.com/vote to cast your vote. Here's the dishes - and the faces behind them: * Braddock’s Cask and Table: Chef Ingrid Davis created a venison loin with celery root puree, spring onions, maitake mushrooms, and a peach Vidalia onion jam.  * Oliver’s Corner Bistro: Chef Matthew Hammock featured a locally sourced, braised collard green and local applewood smoked bacon risotto, served with a grilled, wild-caught Atlantic salmon fillet garnished with Asiago cheese and scallions.  * Dovetail: Chef Benjamin Banks cooked BBQ-rubbed pork tenderloin with turnip puree, braised mustard greens, pork jus, and cane syrup reduction with toasted pecan garnish. In Conversation with Macon Magazine is produced by Susannah Cox Maddux and Julia Morrison. Jerome Gratigny is our sound engineer and Julia Morrison is our showrunner. Images used in this episode art by Jessica Whitley. To subscribe to Macon Magazine and support a spotlight on local voices, visit maconmagazine.com [http://maconmagazine.com]