Will Campbell counseled and supported Freedom Riders in the sixties, ministered to imprisoned Klansmen in the seventies, and travelled with Waylon Jennings as a cook in the eighties.
Edouardo Jordan served okra stew with duck confit, cornbread, and a poached egg at our 19th Southern Foodways Symposium.
Mint and corn make a lovely combination, and they both mix well with gin and lemon.
In fifty years, Southern drinking will be very different from drinking in the rest of the United States, predicts David Wondrich.
On weeknights, Lannie’s Bar-B-Q Spot is one of the few non-chain businesses near downtown Selma where locals can grab a quick meal.
by Cynthia Joyce (Gravy, Fall 2016) Photos by Kate Medley “You’re from Charlotte?” the waiter asks. “I never meet anyone here who’s actually from Charlotte.” I am having lunch with my parents at Kid Cashew, a newish tapas spot in the Dilworth neighborhood. (I’ve chosen not to order the restaurant’s signature cocktail, Goat’s Breast Milk, … Continued
How Emily Wallace and I found ourselves on a 286-mile loop that we affectionately dubbed The Emily Elizabeth West Virginia Hot Dog Road Trip.
Mahalia Jackson entered into respectability through the shaming kitchen door, kicking the door down as she stepped.
I once made an oblong pizza that depicted the American flag, using food coloring for the blue field of stars with alternating stripes of cheese and tomato sauce. My wife said it was the ugliest pizza she’d ever seen.