103 NCMusicAd Coltrane Stewart webJohn Coltrane, April 1966 © Chuck Stewart Photography, LLC

 

Coming November 2018 . . .

The Oxford American’s 20th Annual
Southern Music Issue & CD

Featuring
NORTH CAROLINA

 

Reserve your copy today.

 

Come on and raise up.

 


Chuck Stewart’s photography provided by Fireball Entertainment Group, courtesy of Chuck Stewart Photographs of John Coltrane, Archives Center, National Museum of American History, Smithsonian Institution

 

July 01, 2016

An installment in Local Fare, a food column by John T. Edge. 

Ten years after Julia Child swanned into American living rooms, espousing the Life Bourguignonne, Nathalie, born in 1939, emerged as a second-wave women’s libber, determined to sidestep “the problem that has no name.”

 

 

June 03, 2016

When attacks on my beliefs and stances occur, they come from the right. Or from someone who has a score to settle. But here came Tunde, without personal malice, and with great charm, saying things that made me supremely uncomfortable, making it clear that he saw me as a kind of colonial force, appropriating black cultural processes and products.

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.

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.

March 21, 2010

An installment in Local Fare, a food column by John T. Edge. 

Integration came early to barbecue. (And it remained, after the Civil Rights Movement came and went, while schools and other public accommodations re-segregated.) That’s the story we chowhounds tell, with a whiff of self-satisfaction.

May 22, 2014

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

March 12, 2014

Potlikker, the soupy leavings at the bottom of a pot of greens or beans, is now vogue. 

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