Speaking of the South

April 10, 2022April 13, 2022 Speaking of the South

A Southerner and her dog, Tater, in the Southwest: my new favorite hotel chain for road trips – Best Western with outside-facing doors

April 4, 2022April 4, 2022 Speaking of the South

Olivero: Chef Sunny G. to open a new joint in Wilmington, NC

March 5, 2022March 5, 2022 Speaking of the South

I want to know more about those collard green and bacon fritters…new chefs at Littler in Durham bring quite a pedigree

March 4, 2022March 4, 2022 Speaking of the South

Now THIS is a FINE Southern Menu: Nectar (Bluffton, SC)

March 3, 2022March 4, 2022 Speaking of the South

What Matters to You at Restaurants?: Top 10 Restaurant Trends in 2022

March 1, 2022March 2, 2022 Speaking of the South

Eating hot-buttered grits and wondering, “Are you livin’ high on the hog OR eatin’ too far back on the beef?”

February 23, 2022February 23, 2022 Speaking of the South

The Real Reason Most Grocery Store Limes Don’t Have Seeds

February 20, 2022February 20, 2022 Speaking of the South

Would you? Could you? McDonald’s secret app “hack” menu item: “By Land, Air, and Sea.” Mind. Blown.

February 19, 2022February 19, 2022 Speaking of the South

Do you want the scent of French fries wafting from your neck and delicate bits? Okay, hot potato, here ya’ go…

February 19, 2022February 19, 2022 Speaking of the South

Bits and Bobs: how to test the seasoning of raw ground meat