Take Sturgill Simpson. Sturgill (can I call you Sturgill?) is a Kentucky rascal, born in the heart of the Appalachian mountains. Jackson—population around twenty-one hundred. He comes from a family of coal miners. He was in the Navy. He worked… by Leesa Cross-Smith | Nov, 2017

An interview with Les McCann from the Kentucky Music Issue.  All through high school the band teacher and I were very good friends. He received tickets to all the bands and brought me to concerts. I was in perfect heaven. I never… by Harmony Holiday | Nov, 2017

In 1966, Loretta Lynn was anything but little. She had already released eight solo studio albums. Just one year later she would be the first woman in country music to achieve a certified gold album for Don’t Come Home a Drinkin’… by Marianne Worthington | Nov, 2017

Bounding from one circle of attendees to another, dispensing heartfelt hugs and introducing himself and his Danish boyfriend to newcomers with the comportment of a Southern gentleman, was my friend Brandon Godman, a bearded, bearish hipster type whose jolly, grandfatherly… by Jewly Hight | Nov, 2017

Three poems from our Kentucky Music Issue.  Until the nameless traveler learns in terror His lidless eyes are open targets— Where sudden night flings in her quiet spear.    by Thomas Merton | Nov, 2017

A few seconds in, there came this sound. It filled the song and then it filled the room I was listening in. What was that? Like a fiercely shaken box of tacks. Like wind rattling dry leaves on a tree.… by John Jeremiah Sullivan | Nov, 2017

We celebrated our twenty-fifth anniversary year by doing what we’ve always done: publish the groundbreaking fiction—three excerpts from Jesmyn Ward’s National Book Award–winning novel, Sing, Unburied, Sing—essays, nonfiction, and poetry our readers have come to expect. Revisit or catch up on… by Oxford American | Dec, 2017

It was 1995, the year Joan Osborne’s “One of Us” was released, the end of my eighth-grade year, in rural Kentucky where homophobia was—and continues to be—rampant. My secret boyfriend and I—the one I had kissed in darkened classrooms after… by Jason Howard | Nov, 2017

The Old Regular Baptists and the joyful sound. The Old Regulars sing loud. “You can’t whisper it, it needs to have zip,” one told me. Another: “If you can’t shout down here, what are you gonna do when you get to… by David Ramsey | Nov, 2017

Notes on the songs from our 19th Southern Music Issue CD featuring Kentucky. This faculty, to be attuned to one’s surroundings and the ways in which they’re unique, to be rooted in the local, to be of a certain place—no matter if… by Oxford American | Nov, 2017

Chris Offutt

Chris Offutt grew up in Haldeman, Kentucky. He is the author of three books of fiction and three books of nonfiction. He also wrote screenplays for True Blood, Weeds, and Treme.  His work has been included in many textbooks and anthologies, including Best American Essays, Best American Short Stories, and The Pushcart Prize 2017.  His new novel, Country Dark, will be out next year from Grove Atlantic. He lives near Oxford, Mississippi. Reach him at offuttchris1@gmail.com.

September 05, 2017

An installment in Chris Offutt’s Omnivore column, Cooking with Chris. 

Nothing is as powerful as the extraordinary jolt of a teenager’s first love. It’s like seeing the world after a double-cataract surgery. Life is suddenly exquisite. Each leaf becomes the bearer of unbearable beauty. Romeo and Juliet were so deliriously happy that they embraced murder and suicide as an ideal solution. I didn’t go that far, but I fell deeply and totally in love with Kim.

March 14, 2017

An installment in Chris Offutt’s Omnivore column, Cooking with Chris. 

Conventional thought says that if you want to learn about a foreign culture, you should eat their food, but that’s like saying you could learn about police work by watching Blue Bloods. If you come to my house and dine on an Appalachian delicacy such as squirrel brains, possum stew, or dandelions, you will never know what it’s like to grow up isolated in the woods. To pretend otherwise is a fantasy.

June 13, 2017

An installment in Chris Offutt’s Omnivore column, Cooking with Chris. 

Magic and cooking are based on the same principles of transformation, cutting and restoring, vanishing and reappearing. A blue handkerchief suddenly becomes red! A woman sawn in half returns intact! A coin disappears from the hand and reappears in a child’s ear! An egg becomes an omelet! 

April 05, 2016

An installment in Chris Offutt's Omnivore column, Cooking with Chris. 

Every family has legends of lost fortune and glory, particularly in the South where we keep our history close, and our enemies in sight. 

November 08, 2016

I love potatoes in all their forms—even raw—but especially hash browns, latkes, French fries, baked potatoes, soufflés, puffs, pastries, and homefries. And vodka. Don’t get me started on vodka. Please don’t! The last time I imbibed potato liquor I wound up hiring a bicycle taxi to pedal five people to my mother’s house for a nightcap. Mom was delighted; the taxi-cyclist quite a bit less so.

December 22, 2016

In a book entitled What Is Art? Leo Tolstoy writes, “The satisfaction of our taste cannot serve as a basis for our definition of the merits of food.” In other words, being accustomed to a particular dish does not mean it’s good for us. In his own convoluted way, Tolstoy was defining “comfort food.” He was a nineteenth-century aristocrat who sold portions of his vast estate to pay off gambling debts, so his concept of comfort would differ mightily from yours and mine. He also got depressed a lot. He lost four children to early death and killed a bear at point-blank range, making him dang near a Russian version of Daniel Boone. He certainly thought like a Southerner when he wrote the opening line to Anna Karenina: “Happy families are all alike; and every unhappy family is unhappy in its own way.”

August 23, 2016

Thirty years ago, after traveling all night across the desert, I reached the West Coast and promptly jumped into the Pacific Ocean. My plan was to meet a slew of fabled California girls, who’d be deeply impressed with my country-boy resourcefulness and reward me with sexual favors. Instead, the cold undertow pulled me out to sea, and began pushing me far from my pile of clothes.

May 19, 2016

Cooking with Chris.

Though not inclined to the supernatural, I am willing to recognize the effects of luck on my life, both good and bad. As a result I have many talismans of good fortune: a rabbit’s foot, a horseshoe, an oak leaf from a 150-year-old tree, and hundreds of lucky rocks. I don’t know if they work, and I don’t really care.

January 13, 2016

Cooking with Chris. Before we begin preparing the possum for baking, I’d like to relate two highly personal stories about possums. One is quite sentimental and the second has a squeamish element, so I will lead with the sweet and kind.

October 08, 2015

Cooking with Chris. Recently my wife suggested I write a column about meals I actually prepare. She was making fun of me in that good-natured way of couples (vicious passive-aggressive combat) and I huffily pointed out that I’d already written about omelets. Uh-huh, she said, breakfast. Yes, you can make eggs.

Page 1 of 2