In my youth, I’d often join my grandmother for dinner at the iconic white-tablecloth steak house she owned in the Mid-City neighborhood of New Orleans. She dominated the dining room from table 83, a four-top with the best sight lines… by Rien Fertel | Feb, 2017

Editor’s Letter, Spring 2017 Our charge is to share important, moving stories with you, our readers, from a region that is still oft-overlooked and maligned. That a scrappy nonprofit magazine is thriving after twenty-five years is cause for celebration. by Eliza Borné | Feb, 2017

In the early 1990s, New Life Fitness & Massage kept its lights on twenty hours a day, closing at five every morning and reopening at nine. Everyone in Oak Grove knew it was a brothel. Fort Campbell, one of the nation’s… by Nick Tabor | Mar, 2017

In “A Town Under Trial,” from our Spring 2017 issue, reporter Nick Tabor relates how an unsolved 1994 double murder continues to haunt a small town in southwest Kentucky. To capture Oak Grove and its trailer parks and “commercial strips… by Tamara Reynolds | Mar, 2017

Yesterday, the Washington Post’s Book World editor, Ron Charles, applauded the Oxford American’s Spring 2017 issue (which hits newsstands today) and joined us in celebrating the magazine’s twenty-fifth anniversary. “Here’s to the next 25 years of great writing and striking photography from a tough… by Oxford American | Mar, 2017

Photographs from the Summer 2014 issue.  Drawing from the famous nineteenth century portraits made by Doris Ulmann, Lisa Elmaleh’s project American Folk documents the contemporary development of traditional arts throughout the Appalachian Mountains. by Lisa Elmaleh | Feb, 2017

Ronni Lundy

Ronni Lundy is author of Shuck Beans, Stack Cakes & Honest Fried Chicken and Butter Beans to Blackberries: Recipes from the Southern Garden. A Kentucky native, she lives now in the Blue Ridge Mountains of North Carolina. Her next book, Victuals: An Appalachian Journey, with Recipes, is released this week. 

August 30, 2016

My mother was an instinctive cook. Words and directions did not hold much for her. She was a keen observer. She learned to cook from watching her aunts; her grandmother, Maw; her own mother. She loved recipes. Clipped them from the newspaper, kept them crammed in cookbooks and stuffed in bowls around the kitchen. She read them like fiction, intrigued by the possibilities they suggested, but hardly foolish enough to take them as literal instructions for real life.