An essay from the Place Issue My dad wanted his death, like his life, to be a work of art—a tomb he designed and filled with ceramics—and one that would allow him to define death on his own terms. My… by Alice Driver | Aug, 2020

An essay from the Place Issue The quest was half-ironic, but I was hoping at the same time to feel something I couldn’t make fun of. If a revelation from the Earth manifested inside my body, well, that would mean… by Liam Baranauskas | Aug, 2020

An essay from the Place Issue This congregation is the only one in eastern Alabama and was born out of a potluck dinner for Rosh Hashanah in the early ’80s when a local couple invited four friends over, telling them… by Carly Berlin | Aug, 2020

A feature essay from the Summer/Fall 2020 issue. This is how so many black families lose their land. One person wants to sell and starts an action that can force a sale. And if a developer wants the land, he… by Rosalind Bentley | Aug, 2020

A featured conversation from the Summer/Fall 2020 issue. “The pandemic in the United States opened up the truth of what that nation is about. Like a volcano, truth just came pouring out. Just layers and layers and layers. I keep… by Minnijean Brown Trickey and Crystal C. Mercer, moderated by Danielle A. Jackson; photographs by Ebony Blevins | Aug, 2020

A Points South essay from the Place Issue As of today’s journey, our family has been in quarantine for more than a hundred days. Summer camp plans have fallen by the wayside, much like those color-coded home-school schedules parents passed… by Karen Good Marable | Aug, 2020

An Omnivore essay from the Summer/Fall 2020 issue. Johns has said that, even as a child, he wanted to be an artist—only he didn’t know what an artist was. “In the place where I was a child, there were no… by Baynard Woods | Aug, 2020

 A Letter from the Editor, Place Issue. A tiresome stereotype about the American South is that this place is a monolith. Growing up in Arkansas, with the two sides of my family living in different regions of the state, I… by Eliza Borné | Jul, 2020

September 15, 2013

On a summer day in 1949, ballerina Tanaquil Le Clercq, novelist Donald Windham, painter Buffie Johnson, playwright Tennessee Williams, and writer-provocateur Gore Vidal gathered at Café Nicholson, a bohemian supper club set in the back courtyard of an antique store on New York City’s Upper East Side.

May 22, 2014

The South has diversified over the last twenty years. And so has my palate.

June 01, 2017

A classic John T. Edge column from the OA archive. 

One of the only places the Allman Brothers really felt at home was at Mama Louise Hudson’s soul food restaurant in Macon, Georgia.

October 11, 2016

Soon after arriving from Canada to live in the South, I became the first Latina food editor and columnist of a newspaper in North Carolina. It was 1996. My husband and I were settling into the small town of Cary, and we were the only Latinos in our neighborhood. I had been at the paper a week when one of my editors received a letter from a disgruntled subscriber, upset that her beloved paper had chosen “a Mexican” to write the cooking section. It hurt. Not only because my family is not Mexican (we’re Guatemalan), but also because the term Mexican isn’t an insult, and she clearly meant it as one. I took the slight as a challenge and set out to prove her wrong.

June 16, 2013

Cooking with Chris. My approach to cooking is one of passionate intensity that traditionally involves a great deal of what used to be called “blue” language, or plain old-fashioned cussing. My current kitchen project will be a trial, since I intend to follow a recipe for “Bible Cake.”

 

 

February 26, 2015

Grasping a starched napkin in his left hand and twirling a pair of mod eyeglasses in his right, Goren Avery shepherds the flocks who seek purchase nightly at Highlands Bar & Grill, this reliquary of a restaurant, the most vaunted in the South. This place, and, by extension, this city, is his domain.

June 13, 2017

A Southern Journey from the Summer 2017 issue. 

Although some Food Network stooge would surely find the One Stop eventually, for the moment it lacked any officious culinary sanction, which seemed important. Joann was cooking for her neighbors, sawdust clinging to some of them, others redolent of fish slime and beer and gasoline, excepting the ladies of course, painted up ferociously in brilliant crimsons and blues. Everybody momentarily at peace. The hottest part of the day gone. Not an ironic moustache in sight. Fried catfish like you couldn’t get anywhere else.

March 01, 2010

An essay originally published in the Oxford American’s Spring 2010 Southern Food issue, guest edited by John T. Edge.

I come from a family of cake fundamentalists. No mixes, no faux cream, no margarine, no imitation vanilla, no all-purpose flour. You should use Swans Down or some other cake flour: It’s made of soft winter wheat with a low protein content, which makes the cake finer and airier. If the recipe says fresh coconut, don’t you dare use that stuff in the bag. Suffering for your cake builds character.

September 18, 2015

We’ve now entered the abstract phase of this culinary rebirth, in which the idea of Southern food is as fungible and bankable as the food itself.

May 18, 2014

Cooking with Chris. As a kid, I was allowed to eat one egg per week. Mom fixed eggs on Sunday for a meal eaten at indeterminate times, dependent upon my father’s hangover. We ate late, often past noon, after being hungry for hours.