Because The Food Section is a microscopically small news organization, we rarely aim to be first. We strive for best.
Such is the case with our annual summer vacation, scheduled to start just as schoolchildren across the South are buying backpacks and lunchboxes. Our publication hiatus starts this Monday, August 1, with regular programming scheduled to pick up again on Tuesday, September 2.
As always, we’ll pause all payments during this break. That means if you purchased a monthly subscription yesterday, for example, you won’t see a renewal notice until September 30. Since we ask readers to pay for the food journalism we produce, it’s hardly fair to charge them when our output is zilch.
But that doesn’t mean we plan to spend the month sunning. We use this time off to do the kind of reporting which isn’t compatible with publishing a daily newsletter. The hiatus gives us a chance to chase down leads and explore new ideas in the name of better serving our readers. That’s what we mean when we say we prioritize quality over quickness.
In other words, we’ll be working from now until Labor Day, should you have any questions about your subscription, story tips, or just want to chat. You can always email me at raskin@thefoodsection.com.
In the meantime, I don’t want to leave you without anything to read. For readers who haven’t yet purchased subscriptions, we’ve removed the paywall from several of this year’s top-performing posts—so far. There’s plenty more to come in 2025. But to see what’s next, you’ll need a subscription.
See you in September!
p.s. Eagle-eyed readers will notice that most of these stories were published in the first quarter. That’s because hundreds of University of Mississippi writing students were required to purchase TFS subscriptions (at a steep discount) in February, drastically altering overall email open rates.
“Welcome to Halalabama,” by Juwayriah Wright, January 27, 2025
As metro Birmingham’s Muslim population has grown, so has demand for halal meat, prepared in accordance with the state’s palate.
“Beating uniformity with a corn stick,” by Farhan Mustafa, March 24, 2025
Barbecue is firmly in the national spotlight, but Eastern North Carolina corn sticks haven’t received countrywide acclaim. Mustafa rode the Corn Stick Circuit to gauge the health of the iconic side dish.
“Don’t look down on this purported dive,” by Michael Stern, January 14, 2025
Eaters who snub The Variety are missing out on one of South Carolina’s great steaks.
“Welcome to your dream house,” by Michael Stern, February 11, 2025
George Darko is turning out dinner rolls good enough to convert the staunchest cornbread fan.
“Homecoming dinner,” by Mark Blankenship, January 8, 2025
Ancestral foods don’t always come from overseas: Many of Nashville’s newest residents miss what they ate in other states, so they’re banding together to bring culinary memories to life.
“Magic City wings get more mileage,” by Sheeka Sanahori, April 30, 2025
What if you have a thing for wings but aren’t comfortable in the vicinity of scantily clad women? Atlanta’s best known strip club is doing brisk business through food delivery apps.
“Ending a dry spell,” by Susannah Skiver Barton, January 9, 2025
Following local votes last November, restaurateurs in nine Tennessee municipalities and a half-dozen counties are free to sell liquor-by-the-drink—or not, as a surprising number of owners have chosen.
“New Orleans courts death and decay,” by David W. Brown, January 16, 2025
Hospitality professionals accuse the city and state of risking the future of New Orleans’ most valuable industry—and lives of those who work within it—by neglecting infrastructure and public safety.
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