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.”
Food for thought from the Oxford American
When the pandemic upended our work and personal lives at the Oxford American, we were in various stages of launching a number of new digital initiatives, including a series of themed newsletters written by editors and inspired by our ongoing project of surfacing gems from the magazine’s archive. Now that we’re all spending so much time in the kitchen (and longing to dine with those we love most), we have decided to press on with our newsletter centered on food and cooking.