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A winding country road and the welcoming creak of a wooden door take Oxford residents and visitors alike into a place that is, in its own...
Grove-ready sweet and savory dishes. By Laurie Triplette ldtriplette@aol.com SOUTHERNISM OF THE WEEK Groving: What one does during home games at Ole Miss — tailgating and befriending...
Observance features farmer’s market, cooking demonstrations, panel discussion and more Eating locally produced foods is the focus of the University of Mississippi’s third annual Food Day...
Potable salve for Rebel fan wounds. Six home games in a row means six consecutive Sundays of legal on-premise (that means at a restaurant or bar)...
Laurie Triplette’s recap of last week’s tasty proceedings. By Laurie Triplette ldtriplette@aol.com Oxford was flooded with foodies last weekend, as 405 gourmets and gastronomes descended on our...
The growing movement to support organic food production is becoming more evident every day. Accordingly, the term organic has become very sticky. It is easy to...
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, he...
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 last...
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 McAlister’s...
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 a party....
