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… by Chris Offutt | Feb, 2019

A feature essay from the Spring 2019 issue. Kris’s threat to leave was a loaded one. No West Virginian makes that decision lightly, and to be the cause of someone’s leaving is a terrible thing. I personally knew the weight… by Mesha Maren | Mar, 2019

A Points South essay from the Spring 2019 issue Daleel is three years old, which is around eight human years. While we walk, he is distracted by any and all sources of food, which in this desert is a surprising… by Sasha von Oldershausen | Mar, 2019

An installment in John T. Edge’s Points South column, Local Fare. Calamity and travel arrest time. They beg focus and feed insights. Tourism has taken on some of the functions that religion once served. Here in America, we have ritualized restaurant… by John T. Edge | Mar, 2019

A feature short story from the Spring 2019 issue. Their romance has started in earnest this summer, but the prologue took up the whole previous year. All fall and spring they had lived with exclusive reference to each other, and… by Susan Choi | Feb, 2019

A feature essay from the Spring 2019 issue. As in all cities, the story of displacement and discrimination is as old as the municipality’s. And while it might seem like a somewhat ahistorical cheap shot to draw a direct, incriminating… by Micah Fields | Mar, 2019

 A Letter from the Editor, Spring 2019. Though I don’t believe new parents must be homebound, another truth of my current season is that my movements are mostly limited to house and office and places in between. So more than… by Eliza Borné | Mar, 2019

A Points South essay from the Spring 2019 issue Listen to the first two notes Raphael plays on his solo on Nelson’s “Georgia on My Mind” and it’s impossible not to hear Mickey singing the word “Georgia” through the instrument,… by Jonathan Bernstein | Mar, 2019

Chris Offutt

Chris Offutt grew up in Haldeman, Kentucky, and lives near Oxford, Mississippi. He is the author of four books of fiction, including Country Dark, and three books of nonfiction. His work has been included in many textbooks and anthologies, such as Best American Essays, Best American Short Stories, and the Pushcart Prize 2017. Reach him at offuttchris1@gmail.com.

August 23, 2016

Thirty years ago, after traveling all night across the desert, I reached the West Coast and promptly jumped into the Pacific Ocean. My plan was to meet a slew of fabled California girls, who’d be deeply impressed with my country-boy resourcefulness and reward me with sexual favors. Instead, the cold undertow pulled me out to sea, and began pushing me far from my pile of clothes.

May 19, 2016

Cooking with Chris.

Though not inclined to the supernatural, I am willing to recognize the effects of luck on my life, both good and bad. As a result I have many talismans of good fortune: a rabbit’s foot, a horseshoe, an oak leaf from a 150-year-old tree, and hundreds of lucky rocks. I don’t know if they work, and I don’t really care.

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.

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.

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.

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.”

 

 

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.

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