Good Day Atlanta viewer information: June 2, 2021
By Good Day Atlanta
Live music returns with Douglasville s Lost Art Music Festival
Lost Art Music Festival kicks off Friday evening and continuing with a full day of music on Saturday. The festival features featured artists include Birmingham-based soul band St. Paul and The Broken Bones, Charleston folk duo Shovels and Rope, The War and Treaty, and more.
ATLANTA -
After a long year with extremely limited options to attend concerts, live music might seem like something of a lost art.
But the lineup at next weekend’s first-ever Lost Art Music Festival will quickly prove that artists are in peak form and ready to return to the stage.
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The chicken sandwich wars get another contender with Chili s new offering. Plus, Chicago Northwest hosts Eat Local Week June 4-13 and Friday is National Doughnut Day.
Live music returns with next weekendâs Lost Art Music Festival
Live music returns with Douglasville s Lost Art Music Festival
Lost Art Music Festival kicks off Friday evening and continuing with a full day of music on Saturday. The festival features featured artists include Birmingham-based soul band St. Paul and The Broken Bones, Charleston folk duo Shovels and Rope, The War and Treaty, and more.
DOUGLASVILLE, Ga. - After a long year with extremely limited options to attend concerts, live music might seem like something of a lost art.
But the lineup at next weekend’s first-ever Lost Art Music Festival will quickly prove that artists are in peak form and ready to return to the stage.
Eric Salazar, director of wood-aged beers at Strangebird Brewing, pours a glass of Salus, the brewery s wild dark saison and first foray into wild ales. On a sunny morning recently, Eric Salazar, the director of wood-aged beers at Strangebird Brewing on Marshall Street in Rochester, poured a glass of Salus, the brewery’s wild dark saison. Upon a first sip, the off-brown brew is tart, then shifts to darker notes of woodiness and funk before ending with an herbal, tonic water-esque finish.
“The challenge of my career has always been balance,” Salazar said. “It’s to let all parts of the beer live and breathe and have a place in the profile, and not be overtaken by whatever fruit you’ve added, whatever bacteria you’ve added.”