In our debut issue, which came out in October 2011, we interviewed some of Charleston’s top chefs, debated the merits of Duke’s versus Hellman’s (obviously Duke’s won), went along on a chanterelle foraging trip, and got schooled on entertaining by grand dame Nathalie Dupree. Those well-told stories set the tone for what has flourished into 100 issues of The Local Palate.
My time in these pages isn’t nearly as long, but I’ve been a loyal reader from the beginning. In preparation for our 100th issue celebration, fellow editors Emily Havener and Tate Jacaruso and I went deep into our archives, reading every single issue (in some cases, multiple times)—we were often struck by how closely the magazine has stuck to its mission (okay, obsession) with covering all aspects of Southern food culture. From the very first pages, we locked onto the people, the recipes, the history, and the boundary-pushing energy that has been reshaping our region’s foodways.
When I joined The Local Palate in 2020, I was giddy with the opportunity to steward this
publication into its next era—all with the understanding that what we set out to do in the early days should always be our guiding light: Celebrate, honor, explore, and share the stories behind Southern food. Over the course of 50 pages, we’ve synthesized that into 100 Things We Love About Southern Food. And honestly, 100 wasn’t nearly enough, as you’ll soon read. Major kudos to our art director, Angelique DeClercq, and graphic designer, Kara Amoruso, for turning our list into a visual showcase—countless hours were spent putting this giant jigsaw puzzle into a cohesive, beautifully designed feast.
Just like the 99 issues that came before this, we’ve filled the pages with other delights, too. We’re getting to know five fierce female distillers who are changing the spirits game in the South, and we’re thrilled to have food historian and author Sandra Gutierrez of Cary, North Carolina, share a love letter to Latin sandwiches. It’s also the season to cook with oysters and to get baking with cookbook author Anne Byrn.
What will issue no. 200 hold? Or no. 300? Judging by what we’ve watched unfold since issue no. 1, I can guarantee it will be intriguing, ever-changing, and delicious. Thank you for continuing to join us on the ride.
– Erin Byers Murray, Editor in Chief at The Local Palate
My 4 Favorite Covers
Premiere Issue, October 2011
Comfort Foods We’re Craving, February 2019
Southern Harvest, October 2017
Holiday Entertaining, Winter 2020
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Erin Byers Murray
Erin Byers Murray has been digging into stories about food and wine for more than twenty years. Based in Nashville, she is the editor-in-chief of The Local Palate and has authored or co-authored half a dozen books, including deep dives into oysters and grits, as well as several cookbooks. Her work has been published in multiple publications, including Food & Wine, Wine & Spirits, the Boston Globe, and three editions of Best Food Writing.
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