A poem from the Summer 2019 issue. Two decades later, I read they named themselvesfor Emmett Till. The idea of the name was basically that a 14-year-old boy should be swimming in the river, not dying in it.But they spelled his name wrong.  by Sandra Beasley | Jun, 2019

A feature from the Spring 2019 issue.  Hancock’s art, which includes paintings, fabricated toys, a theatrical performance, and a graphic novel, defies categorization and pulses with an almost religious intensity. Much of his work has followed the denizens of his alternate… by Trenton Doyle Hancock and Maurice Carlos Ruffin | Mar, 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

A featured short story from the Spring 2019 issue. I understood that he had a crush on me, because there is no service that deserves a greater-than-one-hundred-percent gratuity, but the money seemed harmless when it came out of his wallet,… by Kevin Wilson | Mar, 2019

A Southern Journey from the Summer 2019 issue.  In the Tampa exurbs, splashed across the side of a half-occupied strip mall, is a vast mural depicting the Victorian art critic-cum-philosopher-cum-political economist-cum-painter-cum-social reformer John Ruskin. He gazes out at an expanse of… by Matthew Sherrill | Jun, 2019

A Points South essay from the Spring 2019 issue I hesitated at the sight of the banner so close to my home and was suddenly wary. Weary. I saw the flag and without thinking thought it code: Patriot. MAGA. Make… by Karen Good Marable | Mar, 2019

An Omnivore essay from the Spring 2019 issue.  Due to his health, Leon Redbone can no longer be interviewed. In a way, he’s become a version of the old-time musicians he so admired, about whom little is known: You can… by Megan Pugh | Mar, 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! 

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.

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