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Current Issue

Summer 2021
From the Magazine / 5.16.18

Barbecue Nation

There’s an oft-repeated assertion that the United States has four main barbecue styles: Memphis, Carolina, Kansas City, and Texas. Where this reductive notion came from I have no clue, but it’s repeated consistently by food writers tackling a barbecue feature for the first time and in such esteemed scholarly sources as Wikipedia.

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From the Magazine / 3.1.21

Southern Makers: Tootsie Tomanetz

In Lexington, Texas, Tootsie Tomanetz, the 84-year-old pitmaster at Snow’s, was the catalyst that set the barbecue craze in motion.

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From the Magazine / 7.10.17

The Keeper of the Flame

Amy Mills, daughter of a legendary pitmaster, picks up the torch in Murphysboro, Illinois   The sleeves of Amy Mills’ emerald green blouse fluttered about her wrists as she placed a plate of smoked sausage slices and pimento cheese onto a table surrounded by burly men wearing hooded sweatshirts and trucker’s caps. Her bright red […]

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From the Magazine / 5.17.19

Smart Smoking

In her latest cookbook, Paula Disbrowe makes the case for weeknight grilling.

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From the Magazine / 6.2.21

Cultivators: Giving Kitchen

The food industry-supporting, Georgia-based nonprofit Giving Kitchen is turning its eye toward substance abuse recovery–and a major expansion.

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Travel / 6.4.21

The Getaway: Hotel Emeline

Charleston’s newest hotel, Emeline provides a respite for the savvy traveler.

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