Empire State South
How do you describe Southern food? Pursuing that answer is as much the daydreamer's indulgence as the academic's conundrum. It’s a workman’s meal of sugarless, butter-smeared cornbread, swiped through a bowl of potlikker and crumbled into the mouth. It’s an antebellum fever dream: she-crab soup, shad stuffed with roe, and the sherry-soaked dessert called tipsy squire consumed using weighty silverware on snowy linens. And it is, of course, an unconquerable buffet of fried chicken, fried green tomatoes, baked ham, candied yams, black-eyed peas, and small plastic bowls filled with peach cobbler sweet enough to give you the sugar jitters.
The Kids Are All Right: Children of Immigrant Restaurateurs
I owe a huge debt of gratitude to the Asian community. Atlanta’s adventurous Chinese, Vietnamese, Korean, Malaysian, Indonesian, Japanese, and Indian eateries have saved me from a boredom that otherwise would have broken my spirit over three decades of professional eating.
The Legacy of Deliverance
Forty years after its publication, Deliverance leaves most of us native Appalachian readers feeling—much like that quartet of luckless river voyagers—conflicted and sore.
Nearby Casinos
This is as close to Atlantic City as you’ll get in the Southeast. Three hours north of Atlanta, Harrah’s Cherokee is in the process of a $633 million expansion and renovation...
Revisiting the Green Book
When the Ramsey family traveled between North Carolina and Baltimore to visit family, they always packed well. Food, drinks, cans of gas in the trunk. It was a practical necessity; in the 1950s and 1960s, black drivers did not know if gas stations would serve them, let alone if there was anywhere to stop for lunch or use the restroom. “African Americans could not belong to AAA. When they took to the road, it was much more hazardous—not just from automobile safety, but knowing wh
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