The first issue of The Red Clay Journal starts where summer in Georgia starts, with peaches. Where they come from, how to pick them, and what to do with them. Lana Stuart of Lana's Cooking sits down to talk about canning and putting up what the season gives you. There's an essay, "The Sassafras Tree," about growing up and family turbulence. And 9 recipes, peach barbecue sauce and a peach blackberry galette among them.