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FOOD

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Photo Essay: Things to Eat Thumbnail

Photo Essay: Things to Eat

I was born in rural eastern North Carolina and raised up in Duplin County, a place focused on farming and food. Memories of homegrown collards boiling at my granny’s and fish frying under sheds, blue smoke rolling out of hog cookers and steam rising off clusters of oysters spread on a communal table, formed deep impressions on me. No words I have are enough. I make pictures.
Department: FOOD
ISSUE 86: Blue Monday Thumbnail

ISSUE 86: Blue Monday

The river used to boil, here, with fish in the spring. Thousands of shad, herring, striped bass, eels, even sturgeon, surged upstream from the Atlantic, to spawn in their natal freshwater. In George Graham’s lifetime, all but the shad have effectively disappeared after decades of overfishing, hydroelectric projects, pollution, and the introduction of ravenous nonnative species like blue catfish.
Department: FOOD

ISSUE 49: Some Like It Extra Hot

Though hot chicken is not peculiar to Nashville, the city is uniquely obsessed with the dish (which gets its own category in the weekly paper’s dining listings). Prince’s is Nashville’s oldest hot chicken joint still in business, and the best.
Department: Vault
VIDEO: South Meets South Thumbnail

VIDEO: South Meets South

In a short film from the Southern Foodways Alliance, Atlanta-based chef Asha Gomez speaks with Miller Union chef Steven Satterfield about their "two Souths."
Department: FOOD
ISSUE 85: Deep South Vadouvan Thumbnail

ISSUE 85: Deep South Vadouvan

Today, I look harder at my region. I’m less interested in affirmations. Instead, I search for tastes that complicate my understandings. Some of this is a willful act of self-creation, an attempt to redefine the region in an inclusive and progressive way.
Department: FOOD
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