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 Southern Journey from the Summer 2019 issue.  Today we think of the fight for educational equality as being a national story, one involving a progressive Supreme Court, a reluctant president, and a recalcitrant governor in Arkansas, but the struggle… by Rachel Louise Martin | Jul, 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

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

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.

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.

April 10, 2015

Within certain communities, it’s become popular to host “white trash parties” where people are urged to bring Cheetos, pork rinds, Vienna sausages, Jell-O with marshmallows, fried baloney, corndogs, RC cola, Slim Jims, Fritos, Twinkies, and cottage cheese with jelly. In short—the food I ate as a kid in the hills.

March 09, 2015
Lance Hill is a man who does not let quiet heroes be forgotten. Not the quiet heroes of the civil rights movement, of disaster recovery, or of the Thanksgiving table. Nor is he someone who lets villains win without a battle. Not the villain called white supremacy, not social passivity or root-knot nematodes.
May 13, 2015

We have come to expect and accept black and white in the workplace, on the playing field, in politics, in the military, and we congratulate ourselves on our steady march to racial harmony. But our neighborhoods and our restaurants do not look much different today than they did fifty years ago. That Kingly vision of sitting down at the same table together and breaking bread is as smudgy as it’s ever been.

March 09, 2015

What was the year? 1986? 2008? Does it matter? What was the great offense? Same as last time, more or less. Some white shit. What was the reaction? One Negro leader or another—fill in the blank—stood in front of the cameras and declared we would do such things he knew not what! This said with a walls will come tumbling down certainty, same as last time, more or less.

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.

November 12, 2014

Cooking with Chris. The author lays out his imaginary career as a spy in another hilarious essay, comparing the "Stories and Recipes From CIA Families All Over the World" and the "Cherokee Club Cookbook." As he says, these texts were literally meant for him to find.

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.”

 

 

June 04, 2014

Though hot chicken is not peculiar to Nashville, the city is uniquely obsessed with the dish.

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