NEW MERCH,
SERVED FRESH
In celebration of the bright and beautiful cover of our Spring Food Issue, our persimmon ‘Not A Tomato’ cap and green bean mug pair perfectly with an issue that explores what may look—and taste—simple but never is.
The Oxford American
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Through fresh reporting, in-depth profiles, and daring personal essays, our Spring Issue explores the people, industries, and tastes that build and challenge our ideas about Southern food.
The issue features recipes celebrating St. Lucian chef Nina Compton’s culinary journey, new poetry from Angela Ball and Sean Hill, a special report by Jordan Blumetti, and more.
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