Taste of the South's 100th Issue

  was the only magazine of its kind. “There were very few food magazines on the market, and certainly none that were focused exclusively on traditional Southern cuisine,” says Lorna Reeves, the founding editor of and current editor of . “Our sister publication, , was devoting a few pages in each issue to recipes, and there was a segment of its readership that was begging for more.” Out of this desire, the magazine ’s was born. In the years following, stood on its own apart from and swiftly grew to become the rallying voice behind Southern food and the terrific culinarians who make our region so richly delicious. “With the vast food regions of the South, we wanted a magazine that celebrated those regions,” says Phyllis Hoffman DePiano,