Edwards Ham
From the spark of an idea, the Edwards family has built a legacy of taste. SURRY – Sam Wallace Edwards III pulls open the doors and thick gray smoke smelling of hickory and ham rolls…
An Iron Will
HUNTLY, VIRGINIA – Nol Putnam forges wind from iron, his hammer metronomic at 2½ strikes a second, steel against iron against anvil. The angle of the peen and the force of his follow-through shape hot metal the…
Mike Jabbur
Mike Jabbur’s hands slide over the column of clay, compressing here, pulling there, his fingers scissoring to stretch open the top, the clay contorting in its spinning dance. He pulls a disc of plastic from…
Keepers Of History
In 1749, when most Colonists were scrabbling for the most basic food and shelter, two of Yorktown’s finest sat with elegance and understatement to have their portraits made. William Nelson was a wealthy merchant; his…
Sowing The Seeds
Tom Gallivan is shin-deep in the salty water of the Little Machipongo Inlet, so close to the Atlantic that the tides flood and recede with the pull of the moon, flushing fresh algae and phytoplankton…
Articles
Out in the Wild
Sweat bees swarmed over Nick Nichols’ hands, sucking the salt off him, deep in the jungles of central Africa. They crawled up…
Rooted in the Shore
In Chatham’s vines, centuries of tradition come together. There is…
The Shaman of Ramen
Animal, vegetable, mineral: Kevin Ordonez melds them in ways that…
Essays
Why I Write
People ask me why I write and I ask how can you not? How do you make sense of the world, hang…
Profiles
The American Windsor
On the Eastern Shore, the Lewins carve, bend and paint so folks can sit in comfort …
Travel
If the Shoe Fits
In its halcyon days, the Craddock-Terry Shoe Company’s Southland Factory Annex in downtown Lynchburg roared and rattled with enormous leather belts that turned…
Destination Punta Cana
Among the many inviting Caribbean resorts, here’s one that stands…
Uncategorized
Zushi
Kevin Chang’s yanagi slide-slices through the fish’s flesh, its blade gliding through geological layers of fat and muscle so alive they’re still…
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