Southern Living

Southern Living September 2020

SOUTHERN LIVING celebrates the legendary food, gracious homes, lush gardens, and distinct places that make the South unique. In every edition you’ll find dozens of recipes prepared in our famous test kitchens, guides to the best travel experiences, decorating ideas and inspiration, and gardening tips tailored specifically to your climate.

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United States
Meredith Corporation
4,50 €(Inkl. MwSt.)
18,04 €(Inkl. MwSt.)
13 Ausgaben

in dieser ausgabe

3 Min
picture of health

SECRETS TO A GOOD LIFE Woman to Woman Empowering vulnerable communities is this priest’s calling REV. BECCA STEVENS is a force to be reckoned with. For 23 years, the Episcopal priest (pictured above right) has championed women survivors of trafficking, addiction, and prostitution. Through her Nashville-based nonprofit Thistle Farms, she’s built five free long-term residences in Nashville (and helped forge a national network of 46 additional residences), founded eight social justice enterprises, and raised over $55 million in private funding to help these women back on their feet. Hers is the kind of fire even a global pandemic can’t snuff. “Foundationally, it hasn’t shaken us a bit,” says Stevens of the COVID-19 crisis. “We’re so grateful that we have a community where women can be safe at home and not stuck at home…

14 Min
a storied meal

INEZ MILLER WAS A WOMAN of few words, but the way she brought people into her kitchen was something worth talking about. This lady with impeccable curls and honey-colored eyes was a maker in every sense of the word. She gardened. She quilted. She collected blue ribbons for her prizewinning pickles. “The kitchen was her happy place,” remembers Ashleigh Shanti, Miller’s great-granddaughter and also the chef de cuisine at Benne on Eagle in Asheville, North Carolina. “She naturally drew people to her.” Shanti recalls how her family would choose to sit on the stools in her great-grandmother’s South Carolina kitchen instead of on the nearby living room furniture just to be close to the heart of her home. Amid jars of fat that lined the stove, rolling pots of butter beans, and…

4 Min
true grit

A FAVORITE QUOTE“LIGHT YOURSELF ON FIRE WITH PASSION AND PEOPLE WILL COME FROM MILES TO WATCH YOU BURN.”—John Wesley JULIA TATUM never planned to run a one-woman cornmill. “I was a graphic design major at Ole Miss, so I took a job right out of college working at a marketing firm in Oxford,” says Julia. But sitting at a computer all day proved uninspiring, and she missed getting her hands dirty. Then, in 2016, her cousin decided to sell Delta Grind, a stone-ground grits and cornmeal operation based in nearby Water Valley. For Julia, buying the mill—a place where she could roll up her sleeves and get to work with her hands—felt like the right move. “I couldn’t let it go,” she says. “I took over and ran with it.” Four…

7 Min
queen of kolaches

ON A SATURDAY MORNING last summer, the welcoming aromas of melted butter and developing yeast wafted through the cafeteria of Snook Elementary School. In the kitchen, convection ovens hummed while baking carts rolled here and there like props in a theatrical performance. And near the entrance, organizers of the local youth club cranked out long sheets of fresh egg noodles. Around tables near the back, over an assembly line of mixing bowls and measuring cups, a group of enthusiastic bakers (including Barbara Giesenschlag, wearing an “Aggie grandma” T-shirt, and her grandson Logan, in a chef’s toque) were holding wooden spoons and bowls of their own and listening intently to an older, apron-clad woman in wire-framed glasses. All of today’s attendees had gathered to learn the art of kolache making from the…

14 Min
falling for apple butter

MAKING APPLE BUTTER is a hallmark of Appalachian cooking. With so many varieties of apples available in the mountainous region during the fall, farmers and other locals always looked for different ways to preserve the abundance nature provided. Aside from eating them fresh picked, home cooks dried and fried them, pressed them into cider, and stored them in cellars. For a real treat, they canned jars of apple butter, a sweet, smooth spread that’s similar to applesauce but cooked much longer for a thick, jamlike consistency. Like syrup making and hog killing, preparing apple butter was a seasonal community event. For generations, families and friends gathered around large copper kettles set over open fires and shared in the laborious, daylong work of peeling, coring, chopping, seasoning, and boiling apples. After many…

3 Min
leaf spotting in sewanee

IT’S FALL, and the leaves are turning in Sewanee, Tennessee, home to the campus of The University of the South, which stretches over 13,000 hiking trail-threaded acres of the Cumberland Plateau. The incredible landscape is blanketed by deciduous forests, which are burnished with color in autumn. The oaks begin yellowing like the pages of an old manuscript, the maples put on a fiery crimson show, and the ginkgoes fairly glow. “The fact that our campus is where it is—that is such a huge benefit for the professors, the staff, and certainly our students. You just can’t beat the Domain,” says Dr. C. Ken Smith, former university forester and current co-chair of the school’s Department of Earth and Environmental Systems. The Domain functions as an expansive outdoor classroom for environmental science courses…