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SOUTHERNISM OF THE WEEK Be sweet: A sexist admonition to curb one’s attitude and what’s coming out of one’s mouth. Usually said sternly to female Southerners...
The five eateries and one catering company that make up City Grocery Group is often known for John Currence, but the chefs he hires to oversee...
Oxford’s steak scene is about to get a lot more interesting with the upcoming opening of Mesquite Chop House. Missy and Rusty Hensley, owners, are ecstatic...
Casa Mexicana is not waiting until Cinco de Mayo to show their clientele how much they appreciate their business. Practically every day, the restaurant has specials or...
One of the South’s rising culinary stars is Chef Kelly English. He was Food and Wine Magazine’s Best New Chef in 2009, and is the executive...
Jinsei Sushi & Bar, a Japanese restaurant located on North Lamar, offers an excellent culinary experience while also providing a modern, upbeat atmosphere. The ingredients are...
University of Mississippi sent out an email today that caused a stirring in the student body: a poll for three restaurants the university could bring to campus....
There’s a new crawfish business in town that hopefully will fit Rebel-enthusiasts to a T: The Landshark. And as the term ‘Landshark’ doesn’t try to simply...
SOUTHERNISM OF THE WEEK My ice is getting dry: A typically Southern descriptive way of simultaneously making a statement of fact and implying that the situation...
Southern Foodways Alliance and the University of Mississippi’s Center for Writing and Rhetoric joined to bring investigative food journalist Barry Estabrook to Oxford to speak at...
