In late fall each year for the past half-century, beneath 100-yard-long, metal-roofed sheds at the Macon State Farmers Market, a propped-up forest of fresh-cut Christmas trees has burgeoned and gradually, by mid-December, vanished before Greg Slaughter’s eyes.
It's a tree-lighting tradition dating back to the 1930s and this year's tree will arrive in New York City on Nov. 11. The Norway spruce is 80 to 85 years old, weighs 12 tons and is about 80 feet tall.
As the Christmas season winds down, affiliates of the Keep Georgia Beautiful Foundation are providing ways to recycle your live Christmas tree. The statewide group has about 200 sites around the state set aside for what they call "treecycling."
Christmas trees may be in short supply this season due to supply chain issues and extreme weather events. But it's still worth holding out hope for a Christmas miracle.
If you haven't taken down your Christmas tree yet, no worries. We don't judge. Baker and cook Julia Georgallis has suggestions for how to eat your holiday tree.
Pork 'N Pine owners Todd Coleman and Mike Santoro dress as Santa, load the trees on their bikes, pack a cooler full of pulled pork sandwiches and deliver this bit of joy to residents across the city.
