Covering food and drink across the American South as though it mattered as much as crime and politics (because it does.)
Let’s go to Lexington, Knoxville, and Starkville
The Dunbar opens in former Black-owned tourist home
College Towns Week is coming to TFS
Grounding an agricultural education effort
Weighing joys of food against meal memories
Dip went from restaurant signature to regional staple
Northeast Ohioans bring spaghetti supper love to Florida
A report in partnership with Prison Journalism Project
TFS pitch-by-phone plan takes shape
TFS is now in the book review business
Got a story pitch? Call us.
Taking TFS from five to 50
Pair of Northeastern investors buys heirloom grain company
See you in September!
Itameshi on the rise across the South
“Brand ambassador” is queen in all but name
Morehead, Kentucky pizzerias join fight against food insecurity
Meet the watermelon to eat this summer
TFS raises its freelance pay rate
It’s Daily Digest Day!
Religious history lessons at your local buffet
Nominate your favorite baker for a sweet gig
Worthy additions to the city’s dining scene
Dolly Parton opens her first truck stop
Parking lot favorite revitalizes dining out
A rare recipe from The Food Section
A tour of Northern Kentucky’s neglected side dish
Louisiana recognizes Black-owned restaurant’s legacy
Georgia growers fight for revenue with new breeds
Where to buy the I-40 exit eating guide
Two similarly named chains meet in the South
Exit 325 to Exit 408
Meet I-40 Exit Strategy’s publisher
Exit 143 to Exit 319
Meet I-40 Exit Strategy’s illustrator
Exit 148 to Exit 217
Join us at Rosebud Cocktail Lounge next week
Exit 81 to Exit 118
How we made our exit-by-exit eating guide
Exit 20 to Exit 59
TFS releases I-40 exit dining guide
Fred Thompson shares his food memories
There’s no stopping the region’s bagel shops
Install your new favorite digital tool today
An audio postcard from TFS’ signature event
Adrian Miller to headline subscribers’ reception
Taking another look at Spirited Brunch
Remembering Annelise Simmons
Spirited Brunch chat with scholar of Black church
Buy a subsidized TFS subscription for $20
Two Georgians share their eating days
Alabama oyster grower calls for better shucking methods
Photojournalist Kate Medley finds local cooking thrives alongside colossus
Confronting nostalgia at Charlotte’s “legacy” Chuck E. Cheese
Inclusivity drives spring event forward
Seeing hunger relief on Edisto Island
A behind-the-scenes peek at TFS tech
Real debate engulfs Georgia pizzeria
Elongated coins point to excellent food
Soapbox Circle comes around again
Day-of-eating column makes triumphant return
New book explores genre’s visual culture
Sizing up the current cheesesteak crop
Athens, Georgia’s best-known meat-and-three shutters
TFS declares a Battle of the Books for adult readers
Images from an Alabama country steakhouse
All photos by Morgan Thomas
Everything you need to know
Rural steakhouses across South face uncertain future
One of Joe Randall’s many proteges remembers chef
TFS adds an audio option
European culinary travel bolsters small town Alabama
Welcome to the TFS Mercantile
High school footballers across South bond over supper
The Legacy Sites levels up museum dining
Seafood professionals break down the Black experience
TFS editor tackles wrestling in new book
Southern women in 1920s emerged as food entrepreneurs
Exploring Long John Silver’s switch to chicken
Getting down to business
TFS wants a few good opiners
TFS peels back seafood fraud allegations
Lugging home leftovers is a recent phenomenon
Butter bean pie prevails in three NC counties
TFS has a chance to go mobile
Four lunches that powered our ABC survey
Ricky Moore scores home run with Army stew
Long view from Michelin Guide Texas’ foremost observer
Comfort food destination thrives under Mama Henry
Connecting with cuisine in Hanahan, South Carolina
Alcoholic entries dominate Georgia National Fair cooking contest
Michael W. Twitty’s new cookbook is flavor first
New Southern wine mindset blossoms on Louisiana’s Northshore
What’s it like when there’s a restaurant downstairs?
TFS readers showed out in September
Independent journalism needs your support now
Vape shops occupy every conceivable cranny
TFS debuts its first culinary care package
New nonprofit salvages leftover bachelorette party food
Where to eat and drink in Middle Georgia
A tale of two Tennessee restaurant chains
Watermelon bus retrofit awaits its big break
20 years after Katrina, chefs still front fight
Looking back and planning ahead
Straightening out the curly fry story
But survey reveals details about our typical subscriber
Climate change feeds resurgence of food safety myth
But subscription deals are still on the table
Miguel’s Pizza is a stalwart as sport changes
TFS HQ is moving on over
Venue splits catching on with Raleigh restaurateurs
A July Fourth dining guide
Who better to celebrate on July Fourth?
In Charlottesville, LGBTQ icons rule the pastry case
Texas knows how to run a food roundup
Nostalgic Jerry’s fans flock to Paris, Kentucky
Adrian Miller gets auntie to share recipe
New Foodseum in Bluffton showcases Lowcountry cuisine
Incarcerated men are uncredited creators of Governor’s honey
Enter to win ramp chili crisp
Shocking tales of Nashville’s signature drink
Revisiting 2014 mural that captured F&B heyday
Bid to be my National Magazine Awards date
Our food-and-drink picks in Salisbury, North Carolina
Inflation has hamstrung the hobby
Event was a celebration of what’s shared
Black bakers grapple with rising ingredient costs
Architectural highlights of the self-guided tour
A sneak peek at Sunday’s menu
Author of “Mother Emanuel” to headline subscribers’ reception
Gillespie, Lagasse, and Toscano show another side
Support TFS and your favorite small business
Lifelong Wawa fan laments chain’s expansion
Saying grace in restaurants functions in mysterious ways
Former guide exec on forthcoming U.S. South edition
Cue up The Food Section’s playlist
Side effects of barbecue’s homogenization
Weigl Communications sponsors new TFS Zoom series
Official festival shrank to a borrowed bouncy house
It’s our seventh annual snack tour!
Firings create potential restaurant labor pool
Syrian immigrant tastes freedom at Birmingham bakery
In NOLA, pastry anxiety abounds during Carnival
Aiken sub shop is a tribute widout disrespect
For Pableaux Johnson, feeding people was everything
How you can love on this newsletter
Capturing the soul of a restaurant structure
Meet the experts helping to speed our growth
Muslims in metro Birmingham serious about meat
Stick to gizzards at one-time pimento cheese powerhouse
Rest in power, Nathalie Dupree
Tupperware exits S.C. with a bargain bin sale
Stephanie Burt joins TFS with weekly Nightcap
Writer tries everything on a Burmese restaurant’s menu
TFS’ end-of-year culinary reflection game is back
World’s Largest Spaghetti Dinner’s reach is long
Take a peek behind the paywall
Jewish marketers laud alternative to apples and Oreos
Quail for Thanksgiving is Edna Lewis-approved
Once-popular preparation now scarce north of Florida
Why should people get all the presents?
“I love this intervention most,” UAB researcher says
Bars across South shift away from team trivia
Reflections on the Sapelo Island gangway collapse
Remembering The Other Cousin
Large-print edition of TFS now available
Helene dealt blow to Western North Carolina brand
What I did on my summer vacation
Hungarian-made wine once flourished west of Atlanta
Atlanta and Asheville, we’ve got you covered
In honor of The Food Section’s birthday
TFS adds a weekly drinks newsletter
Pay-what-you-will cafe format flourishes in the South
Your guide to the Triangle’s best pies
Board alleges Kimberly Brock Brown was “irresponsible”
Downtown Charleston restaurant ends three-year run
An oral history of Southern restaurant PR
Fans flock to Raleigh for vintage salad bar
The fruitless search for sugar’s replacement
North Carolina’s second-generation quinceañera menus
TFS releases house party schedule
Dessert’s off the table in Southern lunchrooms
Revisiting the value of a dollar
Sponsored by Taste & Place Writing Workshops
Welcome to the TFS thrift shop
Atlanta development firm takes over Dillard House
Remembering Ella Jane Scott of Scott’s Bar-B-Q
Culpeper, Virginia leads way for dementia-friendly restaurants
“Where’s the peanut butter?” snack fans fume
Nation’s love for Zinger sandwiches overwhelms anti-chain campaign
NC builds up slaughterhouses serving small farms
An oral history of the Southern chain
Check out The Food Section’s monthly series
Reviewing two of the region’s newest institutions
Spirited Brunch 2024 attracts record crowd
Alamance County legend is at a crossroads
Where to go and what to know
Hint: It’s the chicory.
School fundraisers teach salesmanship and snack habits
Gamecocks bar in NYC is an urban legend
Welcome to the mainstream, jalapeno bacon
Neighbors weed out old scarcity story
Unofficially, it’s Granny.
Han-Mi recognizes and reflects Asian Southern identity
TFS investigation uncovers food safety gap
Mix with TFS’ party bartender
It’s a favorite of the South’s best chefs
Our party venue’s recent history
Assessing retirement communities’ gourmet claims
Golden Corral has big plans for new brand
How much garlic crab can you eat?
Don’t go hungry in 46 counties
How TFS’ new website came together
Following the biscuit giant on its northward trek
New book profiles the Lane behind Lane cake
The Food Section is moving out and up
Reflect on your year in food
A timely chat with a North Carolina scholar
The Food Section’s first annual report
Tales help Fairhope’s sustainable fishing venture stay afloat
South Carolina growers get an eyeful of greens
Popping up in Jacksonville
Former No Evil workers say owners skirted accountability
Meet the newsletter’s bureau chiefs
Spreading the Chicago dog gospel in Nashville
Meet the automatons
West African restaurants reenergize bistro format
Suggested audiobooks for Thanksgiving travel
SEC teams seduce prospects’ moms with tailless shrimp and sweet treats
How to solo dine like a pro
A chat with the globetrotting Hoppin’ John
Tasting the state’s suitability for rice brews
Arkansas sake brewery looks to spark rice-drinking revolution
Five short-term Southern rental suggestions
Michigan institution relocates to North Carolina
TFS issues bounty for its own good name
Seeking the South in the Southwest
Two impersonators share their craft
Two more journalism awards for The Food Section
Getting to know our Durham neighbors
Café offers new perspective to worn-down N.C. town
Ground steak tour succeeds on several levels
Partnership agreements will benefit future journalists
A review of Diane Flynt’s new book
TFS seeks a few good bureau chiefs
An Atlanta journey toward the funk
A Scandinavian summertime saga
Mapping the NC dinnerware divide
Plant breeders just want to be understood
One last accolade for the Longview Country Club
Community food figure taken down by online hacker
Little guys lose under Kentucky’s gray game ban
Beard controversy obscured Greek contributions to Birmingham dining
Fast-growing restaurant chain banking on Southern food’s popularity
Shootings aren’t just the byproduct of robbery attempts
“Super gay” NC bar uplifts pride and place
The South’s gay-friendliest restaurants, circa 1965
Restaurateurs consider their role in newest national holiday
Former workers allege masquerade in NOLA
Suds take backseat to sips across South
The Food Section brings home a medal
Another whistle-stop town worth exploring
Surveying the c-store fried chicken scene
Convenience chains emerge as Southern meal source
Scholar addresses fast food’s racial dynamics
Resignation follows Birmingham chef’s disqualification
The Food Section shares its origin story
North Carolina muscadine growers look beyond booze
Earn your Southern food credentials with TFS
Sometimes the stars align Good news! The value of your investment in The Food Section has just…
This year’s Spirited Brunch in pictures
The secret’s in the pages of congregational cookbooks
Your guide to the self-guided snack tour
Join the paid subscribers’ pre-tour party in Charleston
Intercollegiate meat judging takes root at Fort Valley
Emerging North Carolina orchard asserts fruit’s Cherokee past
Charleston’s frenzied springtime seafood ritual
Hub City displays its culinary best
Here a schmear, there a schmear
How this week’s feature was readied for publication
The downside of a once-loved dish
How an incarcerated trans woman feeds her neighbors
Join the downtown Charleston snack tour
LSU scholar assesses whether cooking strengthens bonds
Roadfood’s Michael Stern reviewing for Aiken, SC paper
Pictures from TFS’ annual subscribers’ reception
And purists aren’t too pleased about it
Berries are just the beginning
Brochu’s in Savannah, Georgia is an oyster season destination.
A salute to Southern heroes
Policing sexuality in restaurants is nothing new
Memphis gun range restaurant takes smoking seriously
Chick-fil-A’s new sandwich has Charleston origin story
Accused murderer reaches fork in the road
The Old Spanish Sugar Mill was vintage Floridiana
A vicarious taste of TFS’ first virtual event
New restaurants in Knoxville, Macon, and Bunn
Keep your eyes trained on this town
Union organizing Southern restaurant workers holds first strike
Nineteenth-century Southerners were sold on the plant
An area code-based beverage tour
Trust me: Criticism isn’t cheap
Dining out in the escargot days
Reflections on Dakar NOLA
4 chocolatiers to star in TFS’ first tasting
Colleges cope with diminished patience for lousy food
West Africa feels closer at Le Nouveau Maquis
Join TFS for its first virtual tasting event
Atlantans in 1970s wrote off holiday as “hoax”
3 out of 10 Southerners haven’t tried them
Subscribe to support Buster et. al.
Original tractor was boon to the region
Kooky citrus could serve as development bulwark
New restaurants serve Nanjing noodles, stuffed spuds
Black coffeeshop owners in Bluff City reclaim beverage
Support two good causes by upgrading today
Restaurant choices aren’t quite up to par
Bygone ingredient still being namechecked on local menus
Southerners in early 1900s tied so many bows
Simonson and Raskin size up the ready-to-drink landscape
Make everyone happy this holiday season
Trash plates, veggie crumb lasagna on new menus
New Orleans’ vexed relationship with flour
West Virginia folklorist is serious about hot dogs
The modern appeal of a Florence, SC mall
Get your complete set of TFS quarterlies
Food isn’t most memorable element of historic town
The Food Section wins big at LION Awards
Ration frustration spurred new food technology
A review of Hickory, Travis Milton’s new restaurant
Chalk it up to protein passion
New restaurants in Owensboro, Knoxville, Memphis, Myrtle Beach
How independent chefs took over the food scene
NC food safety expert advocates rational eating decisions
A restaurant review for the weary
A conversation with geographer Bo Zhao
Deciphering the siren song of Southern highways
Brought to you by Ghost Kitchen CHS
Fufu in Columbus, beignets in Baton Rouge
18 killed by cars in restaurants since 2016
Restaurant meals to pair with revolution
Smattering of cucurbit creativity, plus a bakery refresh
Closing time at the Longview Country Club
TFS’s well of grant funds is going dry
A polished legacy, and jugs of homemade wine
A pickleball restaurant is opening soon near you
How to help bring more voices into the mix
Guidelines for journalists
Plus, a literary frenzy over peanuts and okra
“Is it too dramatic to say it’s a battle for Daufuskie’s soul?”
Freelance advice for making these last August weeks memorable
And a sandwich worth the admission fee
But social district cities haven’t seen a windfall
How a food critic survives theater camp
A spiced meat product for challenging times
Standouts from South Carolina to southern Ontario
Three ways to access The Food Section’s exclusive info from the road
You’ll never have a bad road meal again
Scrutinizing what those pastry images say about us
Participants trying to stretch Airbnb grant
Looking out for the South and its eaters
Fat-bellied pretzels, crepe reclamation, and ongoing KFC secrecy
Blacksheep in Beaufort is an outlier in the restaurant family
A trio of recommendations
“Look, we don’t really care about authenticity.”
Raise a glass to The Food Section’s sustainability drive
Livermush creativity, and milk matched to muscles
Plus, a dry steakhouse in Conway, SC
A Spirited Brunch scrapbook (with video!)
Fried pickle frustrations, and cornmeal salvation
Going to dinner by golf cart is fun but potentially deadly
Join the paid subscribers’ preparty this Sunday
All your questions about the cull answered
The Food Section breaks with tradition and shares recipes
What to know before setting out on the self-guided snack tour
Or subscribe today to keep getting the newsletter
Meet a butterbean-loving monster
Real estate hungry restaurateurs move into formerly sacred spaces
Silver anniversary shad and a Styrofoam cake
Muslim Southerners meet at chain for pre-dawn meal
The latest and greatest in ballpark snacks
Read more Raskin via the Southern Foodways Alliance
Plus, peek at a very adult Peeps show
An oral history of Charleston’s frenzied springtime ritual
Dueling grits festivities, kibbe nostalgia, coxhina screen time
One Cherokee owner says non-Natives still wary
Isn’t it time for a wardrobe upgrade?
The drawing that launched Mountain Dew
Lawsuit stems from online allegations of employer misconduct
A peek at how it’s practiced on the opposite side of the globe
Plus, a preview of an arepa spectacular
Plaque honoring activist cook erected in wrong place
Think Cambodian chicken and standout shawarma
It isn’t all Grey in The Hostess City
Chasing down a dish attributed to Aunt Fanny’s Cabin
Photos from The Food Section’s subscribers’ reception
Plan to demolish longtime anti-Black restaurant stirs backlash
