Chatter
Michelin-starred chef Julia Sullivan opens Judith in Sewanee
Creating new traditions
Chatter
CHATTER Magazine – October 2026
The Food Issue
All you can eat in the Scenic City, A-Z
Read the digital edition
Open this month's flipbook
More in Chatter, page 3
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Head for the hills: Franklin, North Carolina, is a cool weekend getaway as summer heats up
If the summer heat has you feeling more dragged down than the drag strip in Dalton, it may be time for a cool reprieve. Franklin offers the perfect escape.
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‘I got your back:’ A Chattanooga journalist tries improv for the first time
A journalist walks into an improv class and meets two retirees, a utility forester and a college student.
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Chattanooga’s best frozen treats to try this summer besides ice cream
Summer dusk holds a special kind of heat.
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Turning 40: Friend or Foe?
Is this landmark birthday the end of the beginning or the beginning of the end?
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20 Under 40: Chattanooga’s rising stars to watch in 2026
Meet the entrepreneurs, educators, artists and community leaders helping shape the Scenic City’s future
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Subscriber Exclusive
Food Scene: The Spritzeria opens in Red Bank
In January, when the Spritzeria build-out was still under construction, when the days were gray and cold, hearing Julie and Dru Galea describe the vision for their forthcoming restaurant felt like a dream.
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Food Scene: Where to find the best baked goods in Chattanooga
Here's where to find the best baked goods in Chattanooga.
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The Native Choice: Healthy ecosystems begin in our backyards
Our yards help connect us to nature. They are mini ecosystems cultivated into personal sanctuaries — ideally, anyway.
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Scenic City supper clubs to savor this spring and summer
As the weather warms up, people happily return outside to sunnier days.
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Katie Hinson helps homeowners turn lawns into edible gardens
To most people, the front yard is something you mow. For Katie Hinson, it's something you grow.
