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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.

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Greg Houser

About

Greg Houser is a recent MFA graduate of the University of Alabama. He lives in Richmond and updates his Instagram @greghouser with photos of denim and his dog.

Articles

From the Archive

THE RETURN OF CONE MILLS DENIM

Selvedge, or selvage, denim—so called because of the clean edge on the out seam of an assembled pair of jeans—takes longer to produce. A vintage loom can weave about ten feet of denim, anywhere from...

By Greg Houser