An essay originally published in the Oxford American’s Spring 2010 Southern Food issue, guest edited by John T. Edge.
I come from a family of cake fundamentalists. No mixes, no faux cream, no margarine, no imitation vanilla, no all-purpose flour. You should use Swans Down or some other cake flour: It’s made of soft winter wheat with a low protein content, which makes the cake finer and airier. If the recipe says fresh coconut, don’t you dare use that stuff in the bag. Suffering for your cake builds character.
The story of how two women, Clifton and Byrd Lewis—are fighting to save one of Frank Lloyd Wright's creations, Spring House. Wright never saw the house, but the son of the architect who worked on it says, "There's a spirit to this house, a sense of timelessness, permanence, truth, and beauty." The house, though still standing, needs at least $250,000 worth of repairs to keep it from crumbling.
Once you could sit in a boat right over the spring source, hemisphere of sky above, hemisphere of water below, and it would be as if you hung suspended between the elements inside a perfect globe of morning-glory blue. Once, but not now, not anymore.
A Points South essay from the Fall 2019 issue
We all hear them, nearly two thousand young women making a joyful noise and heading this way in a ritual officially known as “Bid Day,” but called “Squeal Day” by pretty much everyone. The sound is less a squeal than a soprano roar, high and triumphant, louder and louder as they round the corner, a delirium of girls in shorts and sneakers, cantering behind sisters bearing huge cut-out Greek letters.
Food for thought from the Oxford American
When the pandemic upended our work and personal lives at the Oxford American, we were in various stages of launching a number of new digital initiatives, including a series of themed newsletters written by editors and inspired by our ongoing project of surfacing gems from the magazine’s archive. Now that we’re all spending so much time in the kitchen (and longing to dine with those we love most), we have decided to press on with our newsletter centered on food and cooking.