Today marks the release date of Southern Living’s food issue, and the magazine’s new food editor wants you to know this isn’t your mama’s Southern Living. It’s maybe closer to your grandmama’s.
“Forty years ago, there would have been an essay about why shrimp matters; a profile of a shrimper and great recipes,” Hunter Lewis says when asked how the magazine would have handled, say, the arrival of shrimp season in previous years. “In certain eras, we went away from that and just gave recipes. I think we’re getting back to that.”
The heart of the food issue is an alphabetical guide to Southern food, described as a compendium of “the recipes, tastemakers and trends that define our culture right now.” The list ranges from Agricultural Renaissance to Zucchini – with fried chicken and Champagne; a Birmingham teaching farm and pitmaster Aaron Franklin populating the in-between pages. Charleston’s High Wire Distilling Co. shows up under “X” — as in “XXX” for moonshine. Continue reading