April 2025

Mini creative contemplation with a dose of Charlotte activities

Here’s my (try as hard as I can) monthly round-up for those of you who want to learn about or keep up a little more with me and the work that I do. Hope you enjoy.

Spring cleaning the mindset

What I do is a constant reinvention of work flow. In many ways, this is what I love about it, that there is always another project ahead, a surprise assignment or pitch acceptance on its way to my inbox, or another story to find out on the road or at my local coffee shop.

Nets on the Folly River / Stephanie Burt

But in order for all that new to come in, things are always flowing out too. At least 50% of the publications I’ve written for throughout the years are no longer publishing or not publishing the sections I wrote for, and if you count the ones that have been gutted of their former glory by venture capitalists, then that number is even higher. It’s one of the favorite subjects of my fellow media folks and me, and we bemoan over beers or bourbon at the bar, or sigh longingly about some past life that few people I knew lived, where we could throw Holly Go Lightly parties before jetting off on assignment on some magazine’s dime.

I left the teaching profession more than 20 years ago, and was freelancing before that, but the bulk of my career has seen editors laid off, my publications cease, my payments delayed (or worse). And I’ve spent years working and writing while always mourning all that we are losing. But here’s the thing I’ve realized:

I’m your gal in the breach. :)

I’ve published more than 500 pieces of edit since 2015, and released 372 podcast episodes, and I share this not to brag (though it is fun to see those numbers listed here), but because I’ve come to something lately.

I am, in fact, at the right place and the right time. I’m glad you’re here too, preheating the oven sometime to make my mom’s chicken casserole, learning about independent cheese producers in the South, or getting to know a barbecue pitmaster. We need all kinds of stories, including ones that make us hungry. Thanks for sticking around — there’s always more to come.

Article Updates

• To that end, however, my tenure with Hanna Raskin’s The Food Section has ended, but I appreciate all of you who read along for Charleston restaurant news! It was an experiment, so we are on to new horizons.

• I went home to visit family and do some research for The 15 Best Things to Do in Charlotte for Conde Nast Traveler. It’s been a few years since I covered the city, and each time I’m struck by how big it feels and how varied life is in this city that I grew up in. And yes, I did change a tire at a fake pitstop at the NASCAR museum and thus available for pit crew freelance work as well.

Other published media I like right now: “Conch: Queen of the Florida Keys” was a well-reported and interesting podcast produced by Adwoa Gyimah-Brempong for Gravy. And in the completely opposite direction, I just finished Hello, Beautiful and loved its multifaceted storytelling that created so many rich, fully nuanced characters.

On my mind: always a million things, especially at 3 a.m. … this month — the power of technology. We hear a lot about its negativity, to be sure, but as the proud owner of a new laptop, I am enjoying the “new car feel” and how it is already helping me do my job more effectively. And what a battery life!

Cooking soundtrack album: fingerlings4, Andrew Bird

Best thing I cooked this month: Chestnut mushrooms. Although you should never say yes to allowing me to lead a mushroom foraging hike, I have nevertheless expanded my knowledge beyond the basic button and portabella, thanks to farmers markets and my Community Supported weekly groceries. My favorite way to cook them is the “steakhouse” way my mom taught me: in a medium pan with salted butter and a good shake of garlic powder. Great with eggs, rice bowls, and atop salads, the three ways I most often incorporate them.

southernfork

A post shared by @southernfork

Until next time,

Steph