Good Dog: The Book

If you're a fan of good—or bad—dogs, great writing, and heartwarming and hilarious stories, you'll find plenty to enjoy in this collection of more than 50 essays by some of the most notable dog owners in literature and journalism

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Snapshots from the Southern Foodways Symposium in Oxford

By Jessica MischnerGood EatsOctober 29, 2014

In addition to the intellectual highlights of the 17th Annual Southern Foodways Symposium—talks on Hispanics in the kitchen by Randall Keenan, the importance of Mardi Gras Indians by Pableaux Johnson, the state of restaurant integration in Washington, DC, by Todd Kliman, and more—there was a nearly endless supply of soul-filling, pants-tightening meals and snacks, all set against the backdrop of a crystalline autumn weekend in Oxford, Mississippi. Here's a behind-the-scenes look at the event.

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How to Use Black Walnuts

By Jed PortmanGood EatsOctober 28, 2014

“A lot of people will turn their noses up at black walnuts,” says chef John Shields, whose monthly dinners at Riverstead, a bed-and-breakfast in Chilhowie, Virginia, attract diners from as far afield as Washington, D.C., New York, and Chicago. “But I’ve learned to love them over the years. They get a bad rap, and I love showing off what they can be.”

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High Points from High Point

By Haskell HarrisBelle DecorOctober 27, 2014

Last week, designers, manufacturers, and retailers from around the world descended on tiny High Point, North Carolina, for the furniture market that’s held bi-annually in the Old North State. In addition to introductions of new wares by young Southern entrepreneurs and bold-faced name Southern interior designers, we also spotted a few distinct and very Southern trends. Here’s our report on what you can expect to see all the best-dressed homes wearing next year.

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Five Things We Learned at the SFA Symposium

By Jessica MischnerGood EatsOctober 24, 2014

The 17th Southern Foodways Symposium kicked off last night in Oxford, Mississippi, with a Latin-Southern Nuevo North Carolina Supper spearheaded by Bill Smith of Chapel Hill's Crook's Corner. The theme of the meal reflects the event's larger focus on diversity. Halfway through the first full day's events, here is what I've learned:

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Botanical Prints: Six Books For Plant Lovers

By CJ LotzBelow the LineOctober 24, 2014

Gardeners know fall is the time to invest in the future: plan for next spring and summer's perennials, buy bulbs, plant shrubs and trees. As temperatures turn cooler, these six new books will inspire anyone who tends plants or just loves to read about them.

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Feed Your Inner Artist at Penland

By Elizabeth HutchisonBelow the LineOctober 23, 2014

Whether you paint, sculpt, or write, there are some day-to-day distractions even a good pair of headphones and a playlist can’t block out. But at the Penland School of Crafts, situated on 400 pristine Blue Ridge acres near Bakersville, North Carolina, just an hour’s drive northeast of Asheville, you’ll find a quiet haven for makers. (Not a grocery list or laundry hamper in sight.) Penland has been educating and inspiring would-be craftsmen and professional artists for the last eighty-five years. And beginning this winter, it will host its first winter residency program, opening up studios to aspiring or established artists for short term stays during the school’s slow season, between January 11 and February 7.

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How to Tell a Ghost Story

By Jessica MischnerBelow the LineOctober 22, 2014

Savannah’s ghost tour operators are legendary for their storytelling skills. They conjure the not-quite departed all over the moss-draped Southern city—in carriages, buses, hearses, even pubs, where the tales are washed down with cold pints of beer. David Thier, a writer and frequent G&G contributor based in New Orleans, spent a year at Savannah By Foot getting schooled in the ways of delivering a spooky tale. Here, he shares the secrets to telling a ghost story like a professional.

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Party Season Prep: The Perfect Hostess Gift

By Haskell HarrisBelle DecorOctober 20, 2014

Nine years ago, Robbie and Angie Cook launched Hester & Cook, a collection of tabletop, kitchen, and home goods out of Nashville, Tennessee. Their products take cues from Southern epicurean accoutrement of the past, from sets of salvaged silver-plate serving utensils—much of it sourced from estate sales across the United States—to paper placemats emblazoned with vintage botanical drawings and custom-commissioned illustrations that double as art for the table.

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Two Ways to Use Your Leftover Game-Day Barbecue

By Jed PortmanGood EatsOctober 19, 2014

Real, wood-smoked barbecue requires serious quantity in order to make any sense. When prescribed cooking times range from several hours to overnight, you aren’t going to play around with a few chops—no. The twelve or thirteen active hours required to tenderize a whole hog with hot smoke pay off with enough delicious pork to feed the parents, aunts and uncles, cousins, and their friends, or a bunch of hungry tailgaters, with meat left over.

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Historical Harvest: Thomas Jefferson’s Sesame Seed

By CJ LotzBelow the LineOctober 17, 2014

In the rolling hills of central Virginia not far from Thomas Jefferson's Monticello Estate, horticulturists are harvesting one special seed that traces back to the third president’s own collection: a tiny sesame seed that packs a punch of legacy.

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