A Points South essay from the South Carolina Music Issue. Myrtle Beach has always capitalized on tourists’ desire to put a soundtrack to their vacations. Long before the days of the megachurch-style country music theaters, like the Carolina Opry and… by Sarah Bryan | Nov, 2019

A Points South essay from the South Carolina Music Issue. All of Bill’s anecdotes about Diz played to this theme: here was a man, a titan of American music, whose genius helped revolutionize jazz in the forties, opening the door… by Maxwell George | Nov, 2019

A feature essay from the South Carolina Music Issue.  The thing that they do, I hesitate to say that you have to be there, but—there is an intimacy and devilment to their live performance, a lift and crash, that has… by David Ramsey | Nov, 2019

Notes on the songs from our 21st Southern Music Issue Sampler featuring South Carolina. It is fitting that this Southern Music Issue (the Oxford American’s twenty-first) devoted to South Carolina should come in 2019, as the nation moves to better… by Oxford American | Nov, 2019

A feature essay from the South Carolina Music Issue.  Outside of his studies, Ron joined, and eventually presided over, the A&T karate club, and still made time to stay sharp on his saxophone. “People talk about born geniuses, but I… by Jon Kirby | Nov, 2019

Track 23 – “Resurrection” (Live) by Benny Starr feat. the FOUR20s   “Resurrection,” the first song on A Water Album, facilitates a kind of reconciliation between the Fitzgerald Wiggins of my youth and the man I aim to be. Seeing others… by Benny Starr | Nov, 2019

Track 5 – “Bad Case of the Blues” by Linda Martell  “Bad Case of the Blues” shouldn’t be compelling, but it is—because of Martell, the way she guides, colors, and shades the song. She infuses it with the dissonance of… by Katie Moulton | Nov, 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

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.

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. 

 

February 10, 2015

It’s midnight in Kentucky. A man sits at a desk, pecking at an ancient Apple I computer; the light’s still on in the basement. Somewhere a juke box is playing “A Feather’s Not A Bird,” by Rosanne Cash. A glass of bourbon bounces when it hits the barroom floor.

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!

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! 

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.

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.

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?

 

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 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?

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