The Food Section

Who here has had a side dish of hot slaw? If you're not from Northern Kentucky, find out what you're missing today in TFS.

thefoodsection.com

In the spirit of lemons and lemonade, Asheville area artisans are repurposing wood felled by Hurricane Helene--and in at least one case, beer lovers are the beneficiaries. Check out Emma Castleberry's coverage of a special new set of barrels yielding an unforgettable brown ale.

Drink your cares away in Asheville - The Food Section Trees downed by Helene reborn as beer barrels

If it tastes like a peach, and looks like a grape, is it still a blueberry? Absolutely, say the Georgia growers who are intent on keeping their crop profitable by challenging traditional expectations of the fruit.

Blueberry hill - The Food Section Georgia growers fight for revenue with new breeds

Our new eating guide to Interstate 40 exits in North Carolina would make a great graduation or Father's Day gift--and you probably want a copy in your glove compartment too! Make sure your next road trip includes memorable meals at local restaurants you likely wouldn't have found otherwise:

North Carolina Road Trip Food Map – I-40 Exit Strategy Skip the chains. This illustrated map guides you to independently owned restaurants along I-40 in North Carolina — perfect for road trips and food lovers.

What do your favorite global restaurants have in common? If they're located beyond the biggest cities in Georgia and the Carolinas, it's likely their owners are making monthly trips to Atlanta's international supermarkets. Check our Candy Hom's story today about those grocers, and the culinary diversity they've enabled across the region.

Atlanta’s global grocers feed South’s restaurant diversity - The Food Section Chefs travel to shop city’s markets

Here's a perk you won't find at most motels: In Candler, North Carolina, your room fee includes a serving of stew and butterbeans--or whatever else is on that night's menu for Free Southern Supper. Read up!

Days Inn in western North Carolina rings the dinner bell - The Food Section Mountain tradition of feeding boarders thrives at motel

Subscribers, non-subscribers; readers, non-readers; anybody at all--everyone is encouraged to join us this Sunday for the ninth annual Spirited Brunch. Find all the details on the free and self-guided snack tour of downtown Charleston's prayerful spaces here: https://thefoodsection.com/depth-perception/

It's a great day to buy an annual subscription to The Food Section! A generous donor has subsidized its price for 100 readers, but these $20 subs won't last long: Claim your discounted subscription now!

Cents and revenue sensibility - The Food Section Buy a subsidized TFS subscription for $20

There's more to cast iron than remembering granny's skillet--or so say a group of enthusiasts in Nashville. As Mark Blankenship reports, they're cooking up a compelling argument that Southern food belongs to everyone who appreciates deliciousness. Read all about it!

Flexing the definition of cast iron cookery - The Food Section Tennessee enthusiasts scrub away nostalgia

The Southern oyster industry has made tremendous strides in seeding, harvesting, and food safety techniques, but when it comes to getting those darn bivalves open, almost nothing's changed. Today in TFS, experts explain why that poses a problem--and what new shucking methods could mean for consumers:

Opening argument - The Food Section Alabama oyster grower calls for better shucking methods