Natchez, Mississippi, is your getaway full of fun, safe, and socially distant activities to get you out of the house and into something new. We know precisely how much cabin fever everyone has developed, and we invite you to visit responsibly and discover the very best of our pandemic-sensitive places, events, and spaces. High on… Continue reading Visit Natchez
Road tripping along the Natchez Trace can build up quite a hunger. Luckily, this legendary route cuts straight through Tupelo, Mississippi. Famous for being the birthplace of Elvis, Tupelo has been steadily building a reputation for its thriving epicurean scene. Key to the fresh tastes coming out of this part of Hill Country: collaborations where… Continue reading Five Tupelo Favorites Making Waves in Southern Cuisine
We’re one of those cute blogger couples you follow on Instagram. I cover food. Ines covers travel. We write about restaurant openings and trending hot spots. We used to think our job required flying to big cities and foreign countries. Then, the pandemic hit and suddenly the American passport was useless. So, we rented… Continue reading Discover Greenwood, Mississippi Where The Spirit of Food, Music and History Lives On
Driven is a word used to describe many successful people, and it’s no different for Robert St. John. Most chefs have their plate full with a restaurant or two. Robert St. John has eight in Hattiesburg, Mississippi and all eight are good–very good, with the emphasis on serving great food and treating people right. St.… Continue reading Filling the Table
For those who have preconceived notions about sleepy little southern towns in America, nestled along the shores of the Barnett Reservoir (locally known as “The Rez”) and just off the Natchez Trace Parkway is the vibrant small city of Ridgeland, Mississippi. Ridgeland is bringing a fresh urban feel to the soul of southern living. Inside… Continue reading Visit Ridgeland: Inside + Out
From a bustling downtown to relaxing country drives framed by extravagant fall color, Clarksville, Tenn. is a favorite mid-south fall road trip. If your getaway wish-list includes off-the-beaten-path but convenient, affordable with plenty to do, natural beauty and not too crowded, Clarksville checks all your boxes. Let these ideas inspire you to start planning today.… Continue reading 10 Inspiring Reasons to Visit Clarksville, TN this Fall
The tradition of Southern Blues-Rock is in great shape, in the capable hands of Eli Cook of Nelson County, Virginia. Located west of Charlottesville, Nelson County is farm country, home to orchards and vineyards, as well as traditional crop farming. But young Eli had different plans. He started guitar at a young age and by… Continue reading Eli’s Coming
Two men sit at a picnic table on a sunny day. The contrast is striking. On one side sits Craig Martin a white, fifty-something producer at the helm of a TV show called The Good Road, here to document life in Alabama Village. Across from him sits a young African American man, Da’Cino Dees, describing… Continue reading It Takes a Village
Rockbridge Guitar Company co-founder and luthier, Brian Calhoun, sits at a 2013 Thanksgiving party suffering an unanticipated gauntlet of boardgames with friends and their preteen children. He slaps bubbles, rolls dice, moves pieces along rote cardboard routes—all the while feigning enthusiasm, biting his tongue. But the frustration is mounting. “This was supposed to be a… Continue reading Grassroots Gaming
After more than a decade working with some of the best Southern chefs around in Charleston and Nashville Chef Cole Ellis decided to return to his roots. He moved back to his hometown of Cleveland, Mississippi and in 2013 opened Delta Meat Market in the heart of town as a butcher shop and boutique grocer… Continue reading Southern Comfort
Sonny Landreth plays a mean slide guitar. From his humble beginnings in Mississippi to stages around the world, he has managed to stay grounded, his roots firmly set in the South. Oddly enough, his first instrument was the trumpet, guitar came later. [dropcap letter=”G”]uitar was my first love.” Landreth is on the phone from Lafayette,… Continue reading Native Son
I wanted coffee to start my morning. I gave a whiff of the stuff in the hotel lobby and decided that coffee could wait. I struck out down I-95 and figured I would find a shop on my way to Gilliard Farms. I settled for a Starbucks and ordered two cups of dark roast. As… Continue reading Jupiter Unbound
Some of my fondest memories from growing up are my birthday celebrations. These special days were always celebrated surrounded by either my childhood friends or family. However, every year one thing was always the same – the cake. I remember as the time grew near to my birthday I would watch mother make our… Continue reading Mother’s Banana Cake
Outfitted in the camo baseball hat he often wears, Chef David Bancroft kneels down and pushes lettuce between a space in the wire fence separating him from two hogs and a wiggly pack of piglets. “Hey girl.” He’s addressing a black sow who gladly and greedily devours the offering, the large curly green leaf disappearing in… Continue reading Among Friends
Bill Nelson is the sort of guy who would rather go a little out of his way to get what he likes. The sort of things you can’t get in a supermarket, even one in a town as big as Nashville. Bill and his two sons, who were both home from college on summer break,… Continue reading Distillery Interrupted
Growing up as the youngest of five kids, south Louisiana native Scott Serpas helped his mother cook family meals from an early age. His memories of eating the simple, yet flavorful and memorable meals his mother prepared in their kitchen – red beans, seafood, crawfish, po-boys and shrimp boils – were the inspiration for keeping… Continue reading Seasonal Inspiration
Driving from Llano to Brady, Texas along TX-71 you might miss the roadside hamlet of Pontotoc. It’s not a large place. From edge to edge it’s about the length of a long, par-5 golf hole and there’s not much commerce happening to catch your eye. No billboards. No storefronts with neon. Not even a gas… Continue reading New Life at Pontotoc
Cowboy Culture in the Mississippi Delta At the 2016 Christmas parade in Cleveland, Mississippi, I had an epiphany of sorts. Finishing up the end of the parade was a small group of African American cowboys. Their presence instantly struck me. My entire life, I had failed to consider the diverse history of cowboy culture. My… Continue reading Enduring Traditions
Growing up in Fort Valley, Georgia, Stephen Rose never had a bad peach. Eating succulent peaches right off the tree in the heart of Georgia’s peach country was de rigueur for him in summer. “When you bite into a perfectly ripe peach, it should surprise you with its sweetness,” Stephen claims. “You should have to… Continue reading JUST PEACHY
Labor Day cookouts signal the end of summer and with it, enjoying the last of iconic seasonal foods. Soon grilling hot dogs and cheeseburgers outside, eating farmers market blueberries, and making homemade ice cream will be things to look forward to for next year. Go out in a blaze of warm-weather glory with this recipe… Continue reading Peppered Bacon Wrapped Grilled Corn on the Cob
While Fredericksburg, TX boasts over 400 festivals and events annually, the fall season brings a few signature celebrations that many loyal visitors simply refuse to miss. [dropcap letter=”T”]his year Fredericksburg’s Annual Oktoberfest, running October 4, 5 and 6, will celebrate 39 years. It’s the festival of all festivals in Fredericksburg, setting the standard for German-style… Continue reading Fall Festivals Full of Friends, Family and Fun!
Barbecue is the quintessential essence of all things Southern. [dropcap letter=”B”]onnie Bratton is an outdoor girl at heart. “I’m happiest when I am working in my greens patch on my farm in Shady Grove, TN, hosting friends and family or relaxing with my dog Huckleberry.” She sure wasn’t planning on being the sole proprietor of… Continue reading Bratton’s Best BBQ Sauce
It wasn’t easy being uprooted from the seafood-laden waters of south Louisiana and moving to the mountainous land-locked mill town of Dalton, Georgia. My momma, Doris Helen Richard, met and married my father, William Martin Sapp, Jr. in 1945 in Alexandria, Louisiana. With that single move, she not only encountered cultural and religious differences –… Continue reading Smothered in Okra
Whether you consider it a décor decision gone awry or a hobby that got out of hand, the allure of this mug covered cabin is unmistakable. [dropcap letter=”L”]ocated at the end of a dirt and gravel road, this cabin in the woods is not the expectation for rural North Carolina. Well, maybe anywhere. While visiting… Continue reading Top It Off!
With summer produce at its peak, Chef Mike Davis of Columbia, S.C.’s Terra is spotlighting the South’s bounty in this simple, yet crave-worthy dish. Using all locally sourced produce, this dish is expertly crafted to let the ingredients shine and is a guest favorite. The recipe begins with perfectly cooked field peas from Yandle’s, a small produce market located right in the heart of Columbia. The field peas are combined with… Continue reading Grilled Mahi Mahi with Field Pea & Carolina Rice Hoppin’ John and Fried Okra
Part poet, part farmer, Bryon Herbert Reece was a riddle to the small mountain community in which he grew up. [dropcap letter=”B”]orn in 1917 in a one-room cabin on Wolf Creek near Blairsville, Georgia, Reece was destined to be a farmer like his father before him. His family grew potatoes, beans, corn, rye, apples, chickens,… Continue reading The Planter Poet
Southern Beaten Biscuits date from the 19th century. They are different from regular soft biscuits in that they are more like soda crackers. The dough was originally made from flour, salt, sugar, lard, and cold water, and beaten with a hard object or against a hard surface. It is pricked with a fork prior to baking and… Continue reading Southern Beaten Biscuits
Like everything in New Orleans, Algiers Point celebrates a cast of characters in this historic hamlet across the river from NOLA. [dropcap letter=”F”]rom long-time locals with their own vernacular-style accents, one that can never be imitated, to the Europeans who paid a visit, fell in love and never left. Be it the Brits, Italians or… Continue reading A Small Town Big On Character
During a kindergarten visit to a living history museum in Staunton, Virginia, Jed Curtis first fell in love – he was entranced by the blacksmith. This passion was destined to grow alongside him. Even now, he dreams of fire and sparks and shapes that emerge from the flames. [dropcap letter=”A”]s a kid,” Curtis says, “you… Continue reading Forging Ahead
The future of Delta blues may rest in the hands of one man. Christone ‘Kingfish’ Ingram swims into deeper waters on his debut album. [dropcap letter=”W”]hen people talk about Clarksdale, MS, it’s often in reference to the fabled crossroads, where blues legend Robert Johnson exchanged his soul for the devilish guitar licks that made him famous. Or… Continue reading The New King of the Delta Blues
Ragged Branch Distillery was born from an idea Alex Toomy had with friends and now co-owners, Russell Nance and Chris Sarpy during the financial downturn in 2003. The trio embarked on a journey to establish a distillery at a farm in central Virginia on Ragged Mountain near Charlottesville. [dropcap letter=”A”]fter seeing David Pickerell, the former… Continue reading The Ol’ Nut Job
The line of people stretched out the door of Tri-County Family Ministries. Third-grader Katie Stagliano helped to serve the more than 275 guests who waited for what might be the only meal they would have that day. It forever changed her life. [dropcap letter=”B”]acktrack to early 2008 when Katie’s class participated in the Bonnie Plants… Continue reading Growing a Dream
This salad does seem like a quite a bit of work, two pots on the stove and one in the oven. Admittedly, it does not adhere to Willis’ belief to make it easy for the home cook! But it’s so good we think it’s worth the extra effort. The chicken could easily be baked, as… Continue reading Virginia Willis’ Composed Salad for Spring
Acre, located in Auburn, AL, is named for its actual lot size and its fresh, seasonal approach to food. Leading the charge is Chef David Bancroft, who sources from on-site gardens and orchards, local farms, and the bounty provided by the Alabama Black Belt Region. Bancroft is reinterpreting the rich heritage of Alabama cuisine describing… Continue reading Acre Restaurant’s Fried Green Tomatoes
LEMON ICEBOX TART WITH SALTINE CRACKER CRUST is excerpted from SECRETS OF THE SOUTHERN TABLE © 2018 by Virginia Willis. Photographs © 2018 by Angie Mosier. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Makes 1 (9-inch) tart I first tasted this pie at Crook’s Corner, the legendary Chapel Hill restaurant that’s had… Continue reading Lemon Icebox Tart with Saltine Cracker Crust
SORGHUM BUTTER ROAST CHICKEN is excerpted from SECRETS OF THE SOUTHERN TABLE © 2018 by Virginia Willis. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Serves 4 to 6 Sorghum is Appalachia’s version of maple syrup. It’s the evaporated cane juice of a grain called sorghum that is pressed and then cooked in… Continue reading Sorghum Butter Roast Chicken
Southern Stir-Fry with Turnips and Greens is excerpted from SECRETS OF THE SOUTHERN TABLE © 2018 by Virginia Willis. Photographs © 2018 by Angie Mosier. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Serves 4 to 6 The Mississippi River Delta, stretching for about one hundred miles along the banks of the mighty… Continue reading Southern Stir-Fry with Turnips and Greens
Caleb Caudle explores new musical territory and in the process reaffirms his country roots. The result is the best record of his career. On the surface Caleb Caudle would seem to be a puzzle. A native of Winston-Salem, North Carolina, Caudle is a rising country star who absorbs a world of diverse musical influences,… Continue reading Carolina Troubador
“My Grandmother was the major inspiration for my business,” explains Ashley Schoenith. “I grew up with all things made-from-scratch – it’s all I knew. I was always cooking and baking with her and my mom.” [dropcap letter=”S”]choenith was looking for a way to spend more time with her Grandmother, who was a wonderful seamstress; they… Continue reading Heirloom
Never did Lauri Jo Bennett think that the love of canning would lead to a successful business. She spent many hours in the kitchen with her husband’s grandmother, Nita, canning the fruits and vegetables from the farming community where they lived. After his grandmother passed, Lauri Jo and Mike moved back to her hometown of… Continue reading Lauri Jo’s
Texans are a stubborn lot.
Sole-searching one sandal at a time
It all started with an unwanted boulder. New road construction near the small community of Hollywood, AL. left a boulder deposited on the property of farmer Leonard Dawson. But as he looked at the boulder and pondered what to do with it, he saw a rooster take shape, instead. [dropcap letter=”D”]eciding to move it in front… Continue reading Rock Show
Let the Deer Camp Special shine its ever-lovin’ light on me! This past summer I went missing; not literally but figuratively. I was going through the motions of everyday life and work. I carried on “adulting”, as they call it. This is an expression some folks use meaning to do grown-up stuff like taking… Continue reading Magee’s Southern Accent
An appreciation for butter
Randall Bramblett has become a symbol of strong, nuanced, Southern writing.
At Circa 81 in Beaufort, NC, Chef Clarke Merrell believes the cocktail is king. With over 30 cocktails on their menu at any given time (including seven different mojitos) they are always pushing the boundaries. What better way to celebrate the Holidays than with these cocktails that highlight the tastes of Winter and are as fun… Continue reading Tastes of Winter
Through a nondescript wood door lighted by a single, wrought iron lamp, Micah LeMon and his staff pour their latest libations at James Beard award-nominated restaurant, The Alley Light, in Charlottesville, Virginia. Reminiscent of a speakeasy, the team works with Prohibition-level creativity to quench the ongoing cocktail renaissance. Cooler months usher in holidays with citrus… Continue reading The Dead Rosetti
Calling on the flavors of Fall and Winter, Pastry Chef Tess Ward of Motor Supply Co. Bistro in Columbia, SC created a dessert with the perfect balance of creamy cheesecake and warm spice flavored sweet potatoes. As one of our tasters said “This may be the best cheesecake I’ve ever eaten.” We think so, too.… Continue reading Sweet Potato Layered Cheesecake
As Executive Chef for Motor Supply Co. Bistro in Columbia, SC, Chef Wesley Fulmer loves to use foods locally produced in his native South Carolina and in particular heritage breed meats. For this recipe using a leg of lamb (found at most neighborhood butcher shops or grocery stores) he uses a St. Croix heritage breed lamb from… Continue reading Rosemary-Thyme Roasted Leg of Lamb
As Executive Chef for Motor Supply Co. Bistro in Columbia, SC, Chef Wesley Fulmer loves to use foods locally produced in his native South Carolina, mixing traditional culinary processes with modern techniques. Everything on the menu at Motor Supply Co. Bistro is either provided from local farms or house-made, such as stocks and sauces, desserts and house-butchered and… Continue reading Creamy Southern Rutabaga Smash
As Executive Chef for Motor Supply Co. Bistro in Columbia, SC, Chef Wesley Fulmer loves to use foods locally produced in his native South Carolina, mixing traditional culinary processes with modern techniques. For this Smoky Brussels Sprout recipe he uses cured pork jowl Carolina Heritage Farms in Pamlico, SC. If you don’t have it, don’t worry–just use… Continue reading Smoky Brussels Sprout and Bacon Hash
Back when their guitar-making business was still in its infancy, when they couldn’t afford to turn down even the most bizarre orders, Mark Dalton and Jeff Huss got a call from two guys who identified themselves as members of the LRORRSCS. “[dropcap letter=”T”]he Loyal Rectified Order of Ridge Runners and Skunk Callers Society,” says Huss,… Continue reading Guitar Men
Near a cascading waterfall at Lula Lake on Lookout Mountain, Georgia, a long stretch of rustic gray wooden tables is tucked in a blissfully shady corridor between two high rock walls, waiting for the 150 guests who’ll be here soon. Late-afternoon shadows and patches of sun bathe the metallic gold tableware, bottles of wine, and… Continue reading Into the Woods
Jefferson, Texas The flat bottomed skiff navigates the curves of the Big Cypress Bayou as the boat’s guide, Chase Vallery, a 24 year old Louisiana State University alumnus degreed in cartography, motions toward a standalone brick structure on an elevated bank as we round a bend. “Here was where ammunition was dropped off for the Confederates… Continue reading Forever Queen of the Cypress
Mariana and Ross Burtwell made a bold decision. At Cabernet Grill, their fine dining restaurant in Fredericksburg, Texas, the wine list would exclusively feature Texas wines. Wine Director Elizabeth Rodriguez says it was a natural choice. “Here we are surrounded by beautiful vineyards and delicious wines. What better choice to pair with Texas cuisine than… Continue reading Maple Pumpkin Bread Pudding
Chef Ross Burtwell of the famed Cabernet Grill in Fredericksburg, TX brings us this great appetizer. This brie is simple to make, yet so elegant on the table and its flavors are perfect for the holiday season. Paired with a great Texas wine, it will make a great addition to your holiday party. [separator type=”thin”]… Continue reading Warm Maple Brie with Apples, Cranberries, Dates & Pecans
Chef Irv Miller of Jackson’s Steakhouse in Pensacola, FL believes in the beauty of local flavors. He’s been working in the Florida Panhandle and writing about the foods of the Gulf Coast for more than three decades. Adding oysters to Thanksgiving stuffing is a practice with a long history in the South, especially along the coast. In his simple… Continue reading Oyster and Chorizo Corn Bread Dressing
Katherine Hanks McAlister and Stephanie Anne Martin originally met as neighbors in Chattanooga, TN and spent most of their time together rock climbing and attending weekly pottery classes. It was at those pottery classes where they recognized their love and talent for ceramics could be a forever-hobby or they could work to create something more permanent… Continue reading Annie Hanks Ceramics
Q & A with Author Bryce Gibson Bryce Gibson is a farmer by day, writer by night. He’s lived in South Carolina his entire life, grew up on a farm, and when he’s not writing, that’s where you’ll find him. Though he was a voracious reader as a teenager, he doesn’t really remember any “wow”… Continue reading Fright Night
Born in 1908, outside of Buena Vista, Georgia, a small community near Columbus, Eddie Owens Martin ran away to New York City in his early teens, where he worked odd jobs, delved into the drag queen scene, was a merchant seaman and even studied dance. While it’s quite the combination of experiences, nothing compares to his adventure with the… Continue reading Out of This World
Jonathon Scott Barrett is a seventh-generation Georgian with a deep appreciation of the history, foodways, and culture of the South. A nonprofit executive and CPA, Barrett is also a talented cook and host in culinary rich Savannah where he enjoys good bourbon and fine food – and when he gets the chance, fishing. This recipe for Glazed Fig… Continue reading Glazed Fig Preserve Cake
Summertime when I was a child meant waking up before dawn on Saturdays to my father singing “She’ll be Comin’ Round the Mountain” or “This Train Is Bound for Glory”—his signal that it was time to pile in the truck and head to the country. There were vegetables and fruit to be gathered, and he wanted us pullin’ and… Continue reading Picking Figs with Mama & Daddy
Fly Me to the Moon Pie, Ruby I have just returned from a visit to my hometown’s Piggly Wiggly— the queen of grocery stores known to most Southerners – and I shall be forever in awe of simply for the long gone moments recalled there. [dropcap letter=”M”]any a time I was sent to “The Pig” to fetch… Continue reading Magee’s Southern Accent
As they so often say, necessity is the mother of invention; and that was certainly true for Jared Thatcher as he tossed aside knife after knife when they’d dulled into uselessness during the course of fabricating a deer back in 2012. Breaking down a doe is a challenge in itself, but when your knife is actually… Continue reading Sharp Passion
“It’s intoxicating,” Justin Hill says as he leans over an open bee box and inhales deeply while 40 or so bees buzz around his head and his constant companion, Jake the hound dog, bounces around behind him, chasing cloud shadows across the grass. The perfume of still-curing honey, a slightly more floral fragrance than harvested… Continue reading The Bees Knees
Serenaded by song waiters.
An old-fashioned favorite
Creamy, orange, and refreshing
Support for working musicians
East Texas BBQ Near the Red River
The Vanishing Point or “No Way, Jose” I listen to the radio a lot when I’m driving. My job can send me all over the state of Mississippi, state to state lines sometimes. I usually try to tune in to AM radio when I’m in rural areas just to hear what the locals might… Continue reading Magee’s Southern Accent
It goes without saying, that if you put a basket of okra in front of us, we are going to make something – anything! We love okra anyway you fix it. But of all the ways to prepare it, frying must top the list. Jason Smith of Cog Hill Farm shared this recipe for okra… Continue reading Okra Pancakes
Selma, AL Jason Smith MEET JASON: Where did you grow up and how did it influence your life? I grew up in Selma, Alabama and never in my younger years did I ever think about being a farmer. How did the journey to farming begin? We had become conscious of what we were eating and decided… Continue reading Cog Hill Farm : Jason Smith
Katherine “Peanut” Belk • Shawn Jardnicek Molly Belk • Henry Hernandez Chester, SC MEET PEANUT: Where did you grow up and how did it influence your life? I grew up in the suburbs of Charlotte and as one of five kids with a much larger extended family, I was energized by chaos and commotion. I spent… Continue reading Wild Hope Farm : “Peanut” Belk
Bánh Mì is typically a meat filled Vietnamese sandwich. Usually made with French bread, our version substitutes English Muffins and our good Southern bacon made extra spicy with Sriracha for a great twist on this Vietnamese staple. [columns_row width=”third-and-two-thirds”] [column]Ingredients 4 toasted English muffins 8 pieces Honey Sriracha Bacon (see below) 4 large eggs… Continue reading Vietnamese-Styled Breakfast Sandwich
Summer means tomatoes. Lots and lots of tomatoes! Who doesn’t love them? Paired with fresh basil and cheese and baked as a pie, you have the perfect Southern lunch. Use your favorite type or mix them. You can’t go wrong. In her recipe, “Peanut” Belk from Wild Hope Farm in Chester, SC uses Greek yogurt… Continue reading Tomato Pie
Cold, crisp cucumbers are a refreshing addition to any summer meal and Darby Weaver of Timpson Creek Farm in Clayton, GA loves to make these quick refrigerator pickles with various crops grown on the farm. Instead of cucumbers, experiment with carrots, radishes, zucchini, squash, beets, okra and more. The possibilities are endless. No need to… Continue reading Tarragon and Honey Quick Pickles
Clayton, GA MEET DARBY: Where did you grow up and how did it influence your life? I grew up in Lancaster County, Pennsylvania in the heart of Amish Country. As a teen, I took for granted the lush agricultural community that surrounded me and had no real interest in farming. After going to College, I… Continue reading Timpson Creek Farm : Darby Weaver
Everything has its season.
“It’s like medicine to me. I suffer with arthritis, but when I’m quilting, I can’t feel the pain,” said Mary Ann Pettway. Sitting in the Gee’s Bend Quilting Collective in Gee’s Bend, Alabama, she selected a long, thin piece of purple fabric, laid it next to a small square of pink and white shapes already… Continue reading Putting it All Together
The Blind Pig Supper Club followers & fans of the Primus album Pork Soda clicked the ticket link immediately, as if Les Claypool himself would be the entertainment. They knew that the affordable price would go farther than paying for a meal, even if that meal was more stellar than any one restaurant would provide. [dropcap… Continue reading Pork Soda
Listen to the Mocking Bird [dropcap letter=”T”]here is a row of old crepe myrtle trees that line the sidewalk in front of the house I grew up in. They are gigantic trees now, even towering above the house. A little tidbit of information for you here, don’t park your car under them because you’ll get… Continue reading Magee’s Southern Accent
Q & A with Author: Augustus Jenkins Farmer A self-proclaimed “plantsman,” Augustus Jenkins “Jenks” Farmer began growing his own plants as a young boy after stealing some seeds from the nuns at a convent, near where he went to school. “I think I was sitting there with my Scooby Doo lunchbox and I saw some… Continue reading Lessons From the Past
Miller, baker, seed collector.
Around Derby time in Kentucky horse country you’re likely to hear spirited debates about jockeys, breeders and trainers, but the fiercest disagreements are generally reserved for a cocktail, the Mint Julep. Muddled –vs- Bruised Mint Sugar Cubes –vs- Powdered… Continue reading Beyond the Mint Julep
Formed in Tuscaloosa, Alabama in the late 90’s, The Dexateens have since been redefining the sound of Southern rock n’ roll. They’re one of a handful of bands in the Southeast currently coupling the mix of country and rock, made famous by originators like Lynyrd Skynyrd and The Marshall Tucker Band, with punk rock influence… Continue reading The Dexateens
Biscuits are a great vehicle for any sandwich. But why not combine three of our favorite Southern ingredients for the ultimate Southern taste – collards, a fried egg and crispy prosciutto or bacon. [separator type=”thin”] Easy Basic Collard Greens Everybody has their own way of preparing this Southern staple. You can add onions, garlic, red pepper flakes… Continue reading Southern Breakfast Biscuit
If you want the taste of a boucherie at home, try this recipe for pork neck bones, made in the tradition of backbone stew. At a boucherie, you would render pork fat for your lard and steal some of the water used to boil the meats for boudin as your stock, but for this recipe,… Continue reading Pork Neck Bone Stew
Food has consequences. To sustain our lives with nourishment, something else must perish. Plants are cut and harvested, animals are butchered. All of it comes to the table for our sustenance. It sounds like a clichéd trope, but the taking of life to sustain life is truly the “circle of life.” Over time we’ve lost… Continue reading Runaway Chef
Andalusia, Alabama Much like the flower of the Southern Magnolia, Andalusia, Alabama, is a city in bloom. Nestled between the pine boughs and cotton fields of South Alabama, Andalusia is situated at the confluence of the Wiregrass and the BlackBelt. Mirroring the contrast of the milky white magnolia blossom against the waxy green leaves, Andalusia’s… Continue reading A City in Bloom
To say Vent Haven is the only museum of its kind in the world would be an understatement. In this unique place you will find over 800 ventriloquist figures or “dummies”. Lining its walls are hundreds of publicity photos of vents (short for ventriloquists) and their dummies. It also houses a vast collection of vent-related books, some of which… Continue reading Museum For Dummies
Laurel, Mississippi The Lauren Rogers Museum of Art opened as Mississippi’s first art museum in 1923 and is nestled among the live oak trees of Laurel’s beautiful historic district adjacent to downtown. Founded by the timber family, which settled the town, the museum boasts nationally known collections of American and European paintings, Native American baskets,… Continue reading Lauren Rogers Museum
Old-school hospitality in NC
Whole Hog Pudding, Mustard Pommes Puree, Oyster Mushrooms, Fresh Tomato and Soft Egg This dish, named after the Primus song, is inspired by a traditional Irish breakfast. With oats and grains often in plentitude, they carry the pork well. White Pudding has been a popular cultural staple across much of England, Ireland and Scotland with variations… Continue reading It’s Pudding Time
Where you’ll feel like family
A town in Virginia loves to tell lies.
Great steak in a place like no other
Maybe this Mardi Gras isn’t for you
Everyone has a tale to tell.
“You learn to forgive (the South) for its sometimes narrow mind and growing pains because it has a huge heart. You forgive (the South) for the stifling summers because the spring is lush and pastel sprinkled, because winter is merciful and brief, because corn bread and sweet tea and fried chicken are every bit as… Continue reading The Southern Landscape
“Autumn is a second spring when every leaf is a flower.” – Albert Camus
“High and fine literature is wine, and mine is only water; but everybody likes water.” – Mark Twain
“Sunsets, like childhood, are viewed with wonder not just because they are beautiful but because they are fleeting.” – Richard Paul Evans, The Gift
Kevin Gillespie’s love affair with Southern food.
Small batch, stone-ground, all natural grains.
The acidity of the tomato when combined with a sprinkle of iodized table salt was nearly enough to split my tongue. Which is just the way I like it, and when combined with a generous smear of Duke’s mayonnaise, good bacon, and Capt. John Derst bread makes for about the perfect painting of summer… Continue reading ‘Mater Sammiches
Mr. Okra is the last of a dying breed in NOLA.
Make this a new breakfast favorite.
Melissa Martin shares a favorite family recipe.
Keeping the rural South alive through painting.
Creations from reclaimed iron objects.
Unique and locally sourced gifts from NC.
Sustainable farming practices in Tennessee.
Creating fine leather goods in Virginia.
More than a quilt replica
Food has a way of connecting us to the past.
Chadwick Boyd’s fresh kick to a classic dish.
Gip’s Place is a blue’s lovers dream