The Southern Issue - Atlanta Magazine
 

 
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Author Wyatt Williams

  • Wyatt Williams

    Deputy Food Editor

    Williams owes his name to Peter Fonda’s character in Easy Rider. He was raised in Louisiana and subsequently apprenticed as a welder in Florida. While living in San Francisco, he worked on two oral history volumes, Underground America and Out of Exile, published by McSweeney’s. His writing has appeared in the Literary Review, Nylon, HTMLGiant, and elsewhere. In 2012, he received an Association of Alternative Newsweeklies Award for arts feature writing. Prior to joining Atlanta, he served as Creative Loafing’s events editor. He runs the Covered Dish blog and contributes regularly to the magazine.

 

How to Dress Like a Southern Gentleman

Billy Reid vs. Sid Mashburn

Who is this mythical Southern Gentleman we’ve heard so much about? Read More

The Appeal of Country Ham

The curing process takes years, but it's the meat of the moment

Chef Ryan Smith cures meat in the basement beneath Empire State South. Three flights below the reclaimed wood and dim lights that dominate the Midtown restaurant’s farmhouse-chic interior is a climate-controlled menagerie of sorghum sausages, fat mortadellas, and other charcuterie hanging from delicate lengths of string. Most striking are the country hams, whose aged skins have developed the rich patina of antique wood furniture. Some hams have just begun curing this month, stuffed in a cooler and encrusted with salt. A few others will continue to age for as long as two years. It isn’t often that a chef focuses so much care and attention on an item that won’t appear on the menu until 2014. Read More