John T. Edge

John T. Edge, founding director of the Southern Foodways Alliance at the University of Mississippi, began contributing to Garden & Gun in its first year of publication. He is the author of, among other books, The Potlikker Papers: A Food History of the Modern South.

Food & Drink

The Last Waiter

In praise of those who serve—in restaurants and beyond

Food & Drink

Finding Hope in a Dark Week

John T. Edge reflects on one of the most tumultuous weeks in restaurant history

Food & Drink

What the Coronavirus Means for Southern Restaurants

Across the region, chefs and restaurateurs assess how to move forward

Southern Heroes

Dust-to-Digital: The Song Savers

An Atlanta couple safeguards and showcases the music of the South

Fork in the Road

The Louisiana Restaurant Fusing South by South America

Arepas meet crawfish, and Venezuela meets Cajun Country at Patacón

Fork in the Road

The Family Seafood Joint

Finding comfort in the classics at Johnny’s Half Shell in Washington, D.C.

Fork in the Road

College-Town Flavor

At their new spot in a converted ranch house, Tarasque Cucina’s John and Lauren Stokes bring a delightfully homemade taste of fun to Oxford

Fork in the Road

A Taste of Kentucky Cajun

Louisville chef Paul Skulas gives the South’s best-known regional cuisine a modern helping of Bluegrass flavor

Food & Drink

The State of Modern Barbecue

John T. Edge takes the temperature of twenty-first-century ’cue

Fork in the Road

Is This Chattanooga’s Best Breakfast?

One of a new generation of breakfast spots, Kenny’s gives the first meal of the day the respect it deserves

Fork in the Road

Crechale’s Cafe’s Highway Legacy

Gulf seafood, comeback sauce, and the lasting allure of a Jackson, Mississippi, institution

Fork in the Road

Smothered with Love

Just outside New Orleans’ Louis Armstrong airport, Hurst Restaurant dishes out eighty years of family tradition—and one divine pot of greens


The First Lady of Liquor

A pioneering name in fine spirits launches a new chapter in Birmingham

Fork in the Road

Playing with Fire: Austin’s Loro

Two of Austin’s biggest culinary names put a singular spin on Texas barbecue

Fork in the Road

Metzger Bar & Butchery Goes Beyond the Biergarten

How Virginia chef Brittanny Anderson gives Germanic flavors their proper due

Fork in the Road

Lucky Palace Is a Louisiana Gem

A Chinese food and fine wine oasis awaits off the interstate in Bossier City

Fork in the Road

A Fish-Camp Revamp in North Carolina

On the shores of Lake Norman, Hello, Sailor reinvents a Carolina classic


Boudin without Borders

Surrounded by cane fields and conch sausage in the French territory of Guadeloupe, New Orleans chef Donald Link dines his way through a Caribbean take on Creole cuisine

Fork in the Road

A Soul Food Beacon in Memphis

Fifty years after the pivotal “I Am a Man” strike, Ms. Girlee’s carries on a nourishing legacy

Fork in the Road

Discover Nashville’s Hugh-Baby’s

Upping the ante on fast food