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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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Rebekah Turshen

About

Rebekah Turshen started her first baking job in 1993 while attending the University of Mississippi. By the end of her first day, she had decided to make a career out of it. She has been pastry chef for Tandy Wilson at City House in Nashville since 2009.

Articles

Omnivore

Sweet Potato Chess and Meringue Jar-Lid Pies

This pie is my offering to both sweet potato and chess pie obsessed folx, with meringue as the finish to give that “here’s a little something extra special for you” vibe.

By Rebekah Turshen