Archive of: Local Flavor

Title Issue
A Southern Icon

A Southern Icon

Deemed the paté of the South, pimento cheese is a staple everywhere from school lunchboxes to gourmet restaurant menus.

April 2014
Pomegranates, Pimento Cheese and Pork Cheeks

Pomegranates, Pimento Cheese and Pork Cheeks

Reflections on food writing— past, present and future

October 2013
Kitchen Disasters

Kitchen Disasters

If at first you don’t succeed, it doesn’t mean you’re doomed to a life of culinary mediocrity.

August 2013
The Lure of the Loquat

The Lure of the Loquat

Mojitoes, sorbets, cobblers? And you thought loquats were just a local landscape icon.

June-July 2013
Shaken, Stirred  and Sometimes Sphered

Shaken, Stirred and Sometimes Sphered

Finally, a chemistry class we can all love.

February-March 2013
She’s Back and Looking for Inspiration

She’s Back and Looking for Inspiration

After taking an intermittent sabbatical to work on her masters in gastronomy, our hapless food writer is back on the job.

August - September 2012
I Speak Doughnut

I Speak Doughnut

Sampling her first-ever hot Krispy Kreme, our hapless food columnist embarks on a comprehensive doughnut crawl.

November - December 2012
How Do You Define Southern Food?

How Do You Define Southern Food?

October 2012
Hoppin' John: The Evolution of a Southern Classic

Hoppin' John: The Evolution of a Southern Classic

Among traditional Southern cuisine none is more totemic of “down home” Southern cooking than hoppin’ John, a rice and bean dish with roots in West African cooking.

June-July 2012
Far East Meets Deep South

Far East Meets Deep South

Lucky enough to be born in the Year of the Dragon, food writer Deb Barshafsky shares her top-10 ways to enjoy a little bit of Asia in Augusta.

April 2012
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