This Spring, the OA will focus on food.
Through fresh reporting, in-depth profiles, and daring personal essays, this issue will explore what we eat: people, industries, and tastes that both build and challenge our ideas of Southern food.
Anna Venarchik
About
Anna Venarchik is an editor at the New York Times and previously edited at the Oxford American. Her writing has appeared in the New York Times, the New Republic, McSweeney’s Internet Tendency, and elsewhere. She is from Alabama and holds an MFA in literary reportage from New York University.