Eating Oxford

The growing movement to support organic food production is becoming more evident every day. Accordingly, the term organic has become very sticky. It is...

Meet the man behind the tamales at Vaught-Hemingway. Jerry McCray is determined to expose his tamales to as many people as possible. What better place,...

Park it at College Hill deli's full bar. Mink's on the Park quietly has been turning out some of Oxford's best Boar's-Head-meat-packed sandwiches for the...

This weekend’s symposium attendees enjoyed Mississippi farm-raised catfish, impeccable service from Oxford’s City Grocery Group and the award-winning cocktail wizard Jayce McConnell, and a lively meal at the famed Taylor Grocery....

Items from Newcomb's eatery are 'simple and delicious'. Oxford's Derek Moreton recently looked to new restaurant Embers Biscuits & Bar-B-Que, the latest Don Newcomb (of...

It’s time to go over the basics of tailgating. I have a lackluster record in the kitchen, but I have never lost while hostessing...

Photos by Laurie Triplette. Text by Tad Wilkes. The Powerhouse Community Arts Center hosted a book-signing, book-reading, punch-sipping, pig-eating good time on Tuesday, October 1. Oxford-based writers Tom Franklin,...

Apple-happy recipes cut to the core of fall flavor. By Laurie Triplette ldtriplette@aol.com SOUTHERNISM OF THE WEEK Gee whiz. So much to think about this week. Where should The...

Shortly before writing the Declaration of Independence, Thomas Jefferson noted in his account book: “Broached a pipe of Madeira, 1770 vintage.” By 1826, the...

Darn, we missed it!  September 29 was National Coffee Day, and due to a lack of caffeine, we weren't awake enough to notice.  Don't...