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Charleston After COVID: Change Is Coming

At the end of a visit to Charleston, the tension between progress and chaos felt like a microcosm of the state of the country.

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Real Talk on Southern Marriage – Garden & Gun

The author Cate Doty s grandmother s wedding in 1984 in Raleigh, North Carolina. “When I set out to write this book, I didn’t know it was going to be a memoir,” says the writer Cate Doty. A former Weddings reporter for the New York Times who still remembers trying on her mother’s gown and veil as a kid growing up in North Carolina, Doty has long been fascinated by weddings and marriage customs. Her new, personal, sometimes biting and often hilarious book, Oh my God, who are these people? But as I was going through so much personal turmoil, it was like an outlet, a way to understand the world at a very specific moment in time.”

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Vivian Howard Talks Her North Carolina Roots, Famous Nachos, and New Book on Biscuits & Jam

Vivian Howard Talks Her North Carolina Roots, Famous Nachos, and New Book on Biscuits & Jam Sid Evans © Provided by Southern Living Baxter Miller About Biscuits & Jam: In the South, talking about food is personal. It s a way of sharing your history, your family, your culture, and yourself. Each week Sid Evans, Editor in Chief of Southern Living, sits down with celebrity musicians to hear stories of how they grew up, what inspired them, and how they ve been shaped by Southern culture. Sid takes us back to some of their most cherished memories and traditions, the family meals they still think about, and their favorite places to eat on the road.

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Vivian Howard talks farmers and local food, Covid hardships and the importance of pivoting

Vivian Howard talks farmers and local food, Covid hardships and the importance of pivoting
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Make Star Chef Vivian Howard s Crave-Worthy Meatloaf

Make Star Chef Vivian Howard’s Crave-Worthy Meatloaf Anna Archibald The first time the North Carolina native, restaurateur and host of PBS shows A Chef’s Life and Somewhere South ever tried the dish was at K&W Cafeterias, a family-style restaurant chain with locations across the Southeast. “I didn’t grow up eating meatloaf,” admits Howard. But after her first taste, she was hooked. Part of her fascination stems from the dish’s rudimentary makeup: ground meat bound together with a starch and often garnished with a layer of America’s ubiquitous condiment, ketchup. As she writes in her new cookbook,

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