Cooking with Chris. The author lays out his imaginary career as a spy in another hilarious essay, comparing the "Stories and Recipes From CIA Families All Over the World" and the "Cherokee Club Cookbook." As he says, these texts were literally meant for him to find.
Within certain communities, it’s become popular to host “white trash parties” where people are urged to bring Cheetos, pork rinds, Vienna sausages, Jell-O with marshmallows, fried baloney, corndogs, RC cola, Slim Jims, Fritos, Twinkies, and cottage cheese with jelly. In short—the food I ate as a kid in the hills.
An installment in John T. Edge’s Points South column, Local Fare.
Time at Helen’s raises questions, small and large. Other than great barbecue, and my respect and affection for the woman who owns the restaurant, what calls me to Brownsville? And, more broadly, what drives middle-class Southerners to seek pleasure and solace in places often referred to as joints and shacks?
A video supplement to “Folk Witness” by John T. Edge, published in the Fall 2018 issue.
“Joints and shacks offer witness to the environments where design and operation incongruities . . . often bespeak honesty. The creative responses of that grocery store manager and that breakfast joint operator confirm that humans are at the helm in such spaces, singular and complicated souls capable of responding to circumstance and necessity with brilliance.”
—John T. Edge, “Folk Witness”
A video supplement to “Dixie Vodka” by John T. Edge, published in the Summer 2018 issue.
—John T. Edge, “Dixie Vodka”
A video supplement to “Oaxaca Wreck” by John T. Edge, published in the Spring 2019 issue.
“When I moved to Mississippi in 1995, I became a quick regular at Bottletree Bakery, just off the square, across from the church that my family would subsequently join. At that low counter, with a thick china mug in hand, I ate scones pocked with crystallized nuggets of ginger and pored over grad school texts. I befriended the charming misfits and dreamers who poured refills and stared at their shoes and beamed guileless smiles. And then I quit the place. Because I got jaded. Because I got busy.”
—John T. Edge, “Oaxaca Wreck”
“I will fix this, if they let me,” says Will Harris of White Oak Pastures as he machetes through a briar-tangled bamboo thicket and scampers over a mossy boulder, plunging toward a ruined concrete-bordered public pool glossed with emerald slime and swarmed by dragonflies. For much of the nineteenth and twentieth centuries, this bottom-of-the-bluff park at the heart of Bluffton, a farming town on Georgia’s southwestern fringe, was a symbol of civic commonwealth for white settlers who staked claims after Andrew Jackson killed off and kicked out the Creek Indians in 1814.
An installment in our weekly series, The By and By.
My family has always believed that American cooking is basically about following scientific steps in order to recreate a taste, but that Chinese cooking is about creating flavor using only what we have on hand and in our imaginations. I was putting that theory to the test.
A video supplement to “Social Engineering” by John T. Edge, published in the Summer 2019 issue.
“Written in tight script on one of those green-and-white guest check pads, her words account a surrealist barnyard: ‘gecko elastic, cookie armpit, giraffe crotch, zebra elastic.’ I had noticed Rachael working on the far end of the bar, pulling costumes from cubbies and then carefully refolding and restacking each one. But I hadn’t realized that she was doing triage, making note of which of the thirty or so costumes they stock needed repair.”
—John T. Edge, “Social Engineering”