Hub Citybooks

🌷Out now: Spring issue of Gravy!

Hub City sent this email to their subscribers on March 27, 2023.

OUT NOW:
Spring 2023 Gravy!

ORDER NOW

Introducing the latest issue of Gravy, a quarterly journal of fresh, unexpected, and thought-provoking original stories about the South and the food we love, from Hub City Press’s partnership with Southern Foodways Alliance (SFA).


Gravy
’s Spring 2023 issue kicks off SFA’s exploration of the year’s theme, asking: Where is the South? How do we identify its edges? Can we mark its coordinates with bourbon, catfish, and birria? And can we map our present South onto the culinary and labor landscapes that preceded it?

In these Gravy pages, Mikeie Honda Reiland examines the closure of Arnold’s in Nashville through the lens of father-son relationships. Meredith McCarroll takes readers to a Thai restaurant in the tiny town of Sylva, North Carolina. Columnist Gustavo Arellano considers depictions of tacos in popular music. Hanna Raskin ponders the question of booze in barbecue, and how alcohol contributes to a barbecue restaurant's bottom line. Poet Joshua Nguyen shares original verse.

In an excerpt from his upcoming All of Us Together in the End, Matthew Vollmer writes of transformation after loss, and Southern Sunday suppers made of lentils and cheese danishes. Shay Youngblood tells of cooking for herself in the early months of the pandemic while observing homelessness and food insecurity in Atlanta. Chefs Alex Perry and Kumi Omori share their favorite places in Ocean Springs, Mississippi, where they own and operate Vestige restaurant. Finally, contemporary photographers and artists respond to the question “Where is the South?” in a visual essay of photography and illustrations. Follow along as we wander, map, and engage in a lively debate about this region SFA calls home.

In This Issue

Editor's Note

Featured Contributors

SFA MVPs (Most Visited Places): Ocean Springs, MS
Good Ol’ Chico, Gustavo Arellano
Verse, Joshua Nguyen
The Arnold Dynasty, Mikeie Reiland
Where is the South?, Bita Honarvar
Feasting on Bread and Dry Bones, Shay Youngblood
Bar Tabs and Bottom Lines, Hanna Raskin
In the Cool of the Mountains, Meredith McCarroll
Heaven is Touching Earth with Rest, Matthew Vollmer
Last Course, Alex Aldrich Barrett

Learn more about Southern Foodways here

Subscribe & save!

We are offering a yearlong subscription to Gravy Quarterly, the food writing magazine from Southern Foodways Alliance! Each issue costs $10.00. Your credit card will be charged every three months. These charges will occur four times. Issues release on January 15, April 15, July 15, and October 15.

Text-only version of this email

OUT NOW: SPRING 2023 GRAVY! ORDER NOW INTRODUCING THE LATEST ISSUE OF GRAVY, A QUARTERLY JOURNAL OF FRESH, UNEXPECTED, AND THOUGHT-PROVOKING ORIGINAL STORIES ABOUT THE SOUTH AND THE FOOD WE LOVE, FROM HUB CITY PRESS’S PARTNERSHIP WITH SOUTHERN FOODWAYS ALLIANCE (SFA). Gravy’s Spring 2023 issue kicks off SFA’s exploration of the year’s theme, asking: Where is the South? How do we identify its edges? Can we mark its coordinates with bourbon, catfish, and birria? And can we map our present South onto the culinary and labor landscapes that preceded it? In these Gravy pages, Mikeie Honda Reiland examines the closure of Arnold’s in Nashville through the lens of father-son relationships. Meredith McCarroll takes readers to a Thai restaurant in the tiny town of Sylva, North Carolina. Columnist Gustavo Arellano considers depictions of tacos in popular music. Hanna Raskin ponders the question of booze in barbecue, and how alcohol contributes to a barbecue restaurant's bottom line. Poet Joshua Nguyen shares original verse. In an excerpt from his upcoming All of Us Together in the End, Matthew Vollmer writes of transformation after loss, and Southern Sunday suppers made of lentils and cheese danishes. Shay Youngblood tells of cooking for herself in the early months of the pandemic while observing homelessness and food insecurity in Atlanta. Chefs Alex Perry and Kumi Omori share their favorite places in Ocean Springs, Mississippi, where they own and operate Vestige restaurant. Finally, contemporary photographers and artists respond to the question “Where is the South?” in a visual essay of photography and illustrations. Follow along as we wander, map, and engage in a lively debate about this region SFA calls home. In This Issue Editor's Note Featured Contributors SFA MVPs (Most Visited Places): Ocean Springs, MS Good Ol’ Chico, Gustavo Arellano Verse, Joshua Nguyen The Arnold Dynasty, Mikeie Reiland Where is the South?, Bita Honarvar Feasting on Bread and Dry Bones, Shay Youngblood Bar Tabs and Bottom Lines, Hanna Raskin In the Cool of the Mountains, Meredith McCarroll Heaven is Touching Earth with Rest, Matthew Vollmer Last Course, Alex Aldrich Barrett LEARN MORE ABOUT SOUTHERN FOODWAYS HERE SUBSCRIBE & SAVE! WE ARE OFFERING A YEARLONG SUBSCRIPTION TO GRAVY QUARTERLY, THE FOOD WRITING MAGAZINE FROM SOUTHERN FOODWAYS ALLIANCE! EACH ISSUE COSTS $10.00. YOUR CREDIT CARD WILL BE CHARGED EVERY THREE MONTHS. THESE CHARGES WILL OCCUR FOUR TIMES. ISSUES RELEASE ON JANUARY 15, APRIL 15, JULY 15, AND OCTOBER 15. LEARN MORE ABOUT SOUTHERN FOODWAYS HERE Facebook iconInstagram iconTwitter icon Copyright (C) 2023 Hub City Writers Project. All rights reserved. You are receiving this email because you opted in at hubcity.org or at the Hub City Bookshop. Our mailing address is: Hub City Writers Project 186 West Main St. Spartanburg, SC 29306 Add us to your address book Want to change how you receive these emails? You can or
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