It's a pig-eat-pig world — especially in the South — and nobody does a better job of burrowing into its greasy nooks than Oxford American.
The quarterly mag's Southern Foods issue, guest edited by John T. Edge, recently hit the stands. A masterpiece of carefully curated minutiae and eccentric trend pieces, it's some of the best food writing currently in print.
–Eating dirt — literally.
–Emile DeFelice's Caw Caw Creek Pastured Pork.
–Has success spoiled chicken-on-a-stick?
–Elusive chef Peter Chang (if the New Yorker profile wasn't enough).
–Searching for the native Arkansas cuisine.
–L.A.'s Southern-y food trucks: Mattie's Southern Kitchen and now defunct Willoughby Road and Asian Soul Kitchen.
–PI 601236 01, reviving a rare sesame seed.
–From plow to pint at Fullsteam Brewery.
–Writing African-Americans back into the origin myth of Creole cuisine.
Read it from cover to cover — if you can get your hands on a copy. Most L.A. bookstores don't carry of Oxford American. A friend brought me a copy from New York.