The Red Clay Journal takes its name from the dirt road I grew up on in Middle Georgia. It’s a quarterly magazine about living and eating in the American South, and every issue brings together essays, interviews, profiles, and recipes from the cooks, gardeners, and writers who are keeping those traditions alive. It comes out four times a year as a member benefit of The Red Clay Society, digital for now, with a print edition starting in October that members can have mailed to them.
Highlights of Summer 2026 issue:
- Put Up, Passed Down: An Interview with Lana Stuart of LanasCooking.com
- The Sassafras Tree – a personal essay
- 1 Weekend, 5 States, and all the Pimento Cheese You Can Handle