A Points South essay from the Summer 2019 issue I have wanted to visit this house for years. Like many North Carolina kids, I grew up with the broad strokes of Thomas Wolfe’s story, the prolific, small-town genius who became… by Stephanie Powell Watts | Jun, 2019

Thomas Jefferson, Pharrell, and more notes on the state of Virginia  Now, when strangers ask me where I’m from, I say, “Virginia Beach. We gave the world Pharrell. You’re welcome.” Pharrell was the black cosmopolitan force that proved my home… by Mychal Denzel Smith | Jun, 2019

Zora Neale Hurston’s lessons in writing a love story At one point, sitting in the Beinecke Library, I closed my eyes and let my fingers fall on random sentences of Hurston’s masterwork. Word for word, sentence for sentence, Their Eyes… by Regina Porter | Jun, 2019

A poem from the Summer 2019 issue. Here it is iftar and I forgot to eat I’m banqueting on a spice that’s not on this table by Mohja Kahf | Jun, 2019

We would like to hear from you.  The magazine will begin publishing letters to the editor in the fall issue and going forward. If you would like to respond to a story published in the magazine, we welcome your letter. by Oxford American | Jun, 2019

 A Letter from the Editor, Summer 2019. At the Oxford American, we receive many pitches for stories in the category of “pilgrimages,” or “literary road trips,” or “retracing X’s steps.” I understand the appeal: the traveler can see with her… by Eliza Borné | Jun, 2019

A Points South essay from the Summer 2019 issue As an evangelist, I have showed “Miracles” to many people by lying about what it’s actually about. Generally, I describe it as a sort of joke, a curiosity. I don’t tell… by Jacob Rosenberg | Jun, 2019

An installment in John T. Edge’s Points South column, Local Fare. Costumes transform their bar into a theatrical production, Feizal said to me that day in the jungle room. “You watch someone put on a Big Bird suit and then… by John T. Edge | Jun, 2019

May 14, 2019

A Conversation with Chris Offutt 

“I’m not much of a cook, and my relationship with food is more like fuel for a machine. In other words, I have to eat in order to do stuff—like be alive and write.”

February 27, 2019

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

Every prepper magazine carried an article on water, mainly because there are a lot of overpriced devices out there for gathering, purifying, and transporting it. This gave me a sense of ease because as a rural man, I have my own well and am not dependent on external sources! My mitigation was fleeting—the pump runs on electricity. Just like that, I became a selfish, uncaring, deficient man, dependent on the power grid. A section on “Clean Water Wares” gave me serious concern due to its opening line:

With very few exceptions, water is the most important element required to survive an extended emergency. 

 

September 04, 2018

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

Big Bad Breakfast’s official slogan is “Lard have Mercy,” and I own one of their souvenir t-shirts. Recently I began to consider the words more carefully. Could it be sacrilegious? How does the Lord feel about lard? Would God be annoyed that his power of mercy is used to peddle apparel? No, I concluded. The phrase is intended as funny, and one thing is certain: God has a sense of humor. Otherwise, where did ours come from?

 

June 12, 2018

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

Consumption of worms is widespread throughout the world among many disparate cultures, particularly in Canada. (The French confine themselves to eating snails.) This tradition extends to contemporary America, especially with children. My son ate worms. As a child I ate them when I felt left out or had my feelings hurt by other kids. Worms were an early comfort food. Eventually a folksong emerged from the hills based on my predeliction. Untold fortunes have been made from the song and I never saw a penny of royalties!

March 13, 2018

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

According to the exuberant advertising, my Echo was in full possession of sixty thousand recipes, which is why it’s worth writing about in a “food essay.” I have a very large collection of community cookbooks—three shelves’ worth, totaling seventy-five inches. My wife has another forty cookbooks, all much taller and thicker than mine. Still, we didn’t have sixty thousand recipes between us. Then again, who the Sam Hill needs that many?

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! 

February 03, 2016

A conversation with Chris Offutt. 

This objectivity created distance in myself from everything—a distance from my own existence—which was essential in order to confront this material every day, the constant barrage of pornographic depictions.

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.

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