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.
Shops
A pioneering name in fine spirits launches a new chapter in Birmingham
Fork in the Road
Two of Austin’s biggest culinary names put a singular spin on Texas barbecue
Fork in the Road
How Virginia chef Brittanny Anderson gives Germanic flavors their proper due
Fork in the Road
A Chinese food and fine wine oasis awaits off the interstate in Bossier City
Fork in the Road
On the shores of Lake Norman, Hello, Sailor reinvents a Carolina classic
Adventures
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
Fifty years after the pivotal “I Am a Man” strike, Ms. Girlee’s carries on a nourishing legacy
Fork in the Road
A spirited steak house on the Holy City’s burgeoning Upper King Street gets all the details right
Fork in the Road
This Napa Valley gem provides further proof that the South’s culinary influence ranges far and wide
Fork in the Road
Chef Billy Allin offers Atlantans a sparkling Parisian detour
Fork in the Road
A founding father of Southwestern cuisine restores a Houston icon
Fork in the Road
In a rapidly diversifying South, Con Huevos showcases the promise of the decade to come
Food & Drink
For the acclaimed Tennessee cure master Allan Benton, a trip to Spain offers a taste of country ham’s past—and a vision of its future
Fork in the Road
Nashville’s Josephine cooks up a fresh take on the South and one hell of a whole bird
Fork in the Road
Proving there’s still plenty of new magic to be conjured from tried-and-true Southern flavors
Fork in the Road
North Carolina pit master Sam Jones is breathing new fire into the old-school smokehouse