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Each issue features award-winning storytelling, chef profiles, destination guides, seasonal recipes, and the people shaping the South's vibrant culinary scene.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eSubscription Includes\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003e4 print issues per year\u003c\/span\u003e\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eSpring\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSummer\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFall\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWinter\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eComplimentary access to the digital edition of each issue\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eExclusive, in-depth editorial covering Southern food, travel, beverages, restaurants, and culture\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan\u003eWhen Will I Receive My First Issue?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYour first issue will arrive based on our publishing schedule and when your subscription is placed. Most new subscribers can expect to receive their first issue within \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e8–12 weeks\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e of purchasing their subscription.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eDigital Edition Access\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYour subscription includes access to the digital edition of \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eThe Local Palate\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e. Once your digital subscription has been activated, you'll receive instructions for accessing your digital account and reading each issue online.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eDigital-Only Subscription\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003ePrefer to read digitally? We also offer a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eDigital-Only Subscription\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, giving you access to every issue online without receiving printed copies.\u003c\/span\u003e\u003c\/p\u003e","brand":"The Local Palate Marketplace","offers":[{"title":"1 Year (Print + Digital)","offer_id":43485212377306,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true},{"title":"2 Years (Print + Digital)","offer_id":43485212410074,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true},{"title":"3 Years (Print + Digital)","offer_id":43485212442842,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true},{"title":"Digital Only","offer_id":48306872254682,"sku":null,"price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/local-palate-magazine-subscription-slug_ad3461fd-9816-4cb1-88ad-3efb9203820b.gif?v=1786038289"},{"product_id":"local-palate-magazine-spring-2023","title":"The Local Palate Magazine | Spring 2023","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDown the block? Over to the other side of town? How about a few states away? Here at \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003ethe Local Palate\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e, we can’t count the number of times a sandwich has been our purpose for visiting a place— and inevitably, we learn a thing or two along the way.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003eErin Byers Murray - Editor in Chief\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"The Local Palate Marketplace","offers":[{"title":"Default Title","offer_id":43704110743770,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/products\/spring-2023-cover.jpg?v=1676390851"},{"product_id":"local-palate-spring-2024","title":"The Local Palate Magazine | Spring 2024","description":"\u003cp\u003eThis issue reveals the launch of two new columns we're excited to share. 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The second is from the ever-thoughtful Lexington, Kentucky, chef Sam fore, who last fall opened her first brick-and-mortar spot, Tuk Tuk Snack Shop, which nods to her Sri Lankan roots and passion for hospitality.\" \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Erin Byers Murray, Editor in Chief of The Local Palate\u003c\/em\u003e\u003c\/p\u003e","brand":"The Local Palate Marketplace","offers":[{"title":"Default Title","offer_id":44439012409562,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/spring-2024.jpg?v=1710869469"},{"product_id":"the-local-palate-magazine-new-restaurants-2024","title":"The Local Palate Magazine | Dining Guide 2024","description":"\u003cp\u003e\"This issue includes not only standout new restaurants in each southeastern state but also those that have stood the test of time and become foundations in their community.\" \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Emily Havener, Managing Editor of The Local Palate\u003c\/em\u003e\u003c\/p\u003e","brand":"The Local Palate Marketplace","offers":[{"title":"Default Title","offer_id":44686751858906,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/new-restaurants-2024.jpg?v=1710869862"},{"product_id":"local-palate-summer-24","title":"The Local Palate Magazine | Summer 2024","description":"\u003cp\u003e\"What I'm most excited about in this issue is our look at 10 of the most innovative organizations pushing for change in the food and beverage industry in the Southeast right now. 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This issue is packed with meandering detours and winding paths, all meant to offer a summer full of adventure.\" \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e~ Erin Byers Murray - Editor in Chief\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Local Palate Marketplace","offers":[{"title":"Default Title","offer_id":46555035009242,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/2025-road-trips.jpg?v=1750093559"},{"product_id":"tlp-south-carolina-guide-2025","title":"The Local Palate Magazine | South Carolina Insider's Guide 2025","description":"\u003cp\u003e\"South Carolina offers both a truly accessible coastline and mountainous terrain perfect for all kinds of activities, even skiing. (Yes, it's possible; I've done it.) Not to go unsung is the Midlands region, the location of some of the state's most beautiful lakes, rivers, and iconic blackwater swamps. And it's all accessible within a day's drive - which is why this year, to highlight the Palmetto State's unique appeal, we organized our issue based on three regions: Coast, Midlands, and Mountains.\" \u003c\/p\u003e\n\u003cp\u003e- \u003cem\u003eEmily Havener - Managing Editor \u003c\/em\u003e\u003c\/p\u003e","brand":"The Local Palate Marketplace","offers":[{"title":"Default Title","offer_id":47039445893338,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/tlp-sc-insiders-guide-cover.jpg?v=1760989363"},{"product_id":"the-local-palate-magazine-fall-2025","title":"The Local Palate Magazine | Fall 2025","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\"Football and tailgating are both serious sport. To prep a memorable spread, you need time and original ideas - aside from certain traditional foods made to honor your chosen team (I’m pretty sure someone was barbecuing gator meat at that UT tailgate), you’ve got to make the thing that everyone will be talking about until the next one…and then do it all over again. In this issue, our associate editor of creative content, Brittany Furbee (a die-hard West Virginia fan), shows you how to build an unforgettable menu that’s sure to one-up every other tailgate in the lot.\"\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Erin Byers Murray - Editor in Chief\u003c\/em\u003e\u003c\/p\u003e","brand":"The Local Palate Marketplace","offers":[{"title":"Default Title","offer_id":47108318527706,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/fall-cover.jpg?v=1762961731"},{"product_id":"the-local-palate-magazine-winter-2025","title":"The Local Palate Magazine | Winter 2025","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\"\u003cmeta charset=\"utf-8\"\u003eOysters are also a celebratory food, and we’ve reached high celebration season. My family loves to shuck our own oysters before a big feast like Thanksgiving, and this year, we are going to do that and keep the rest of the meal just as simple. Managing editor Emily Havener and culinary content manager Brittany Furbee pulled together “A Simple Thanksgiving” to help you do that, too. If you’re looking for ideas for a Christmas main, check out Culinary Class to learn how Chattanooga chef Erik Niel treats a bone-in standing rib roast. We’ve also got suggestions for how to make great use of onions and celery, as well as how to toast the holidays with a Champagne cocktail.\"\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Erin Byers Murray - Editor in Chief\u003c\/em\u003e\u003c\/p\u003e","brand":"The Local Palate Marketplace","offers":[{"title":"Default Title","offer_id":47108323868890,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/winter-cover_3094fad7-2c25-4222-8dee-452782b14e05.jpg?v=1762961757"},{"product_id":"the-local-palate-magazine-best-culinary-towns-2025","title":"The Local Palate Magazine | Culinary Towns 2025","description":"\u003ch4\u003e\"What makes a great culinary town?\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe South is under greater scrutiny than ever this year, thanks to the arrival of the MICHELIN Guide, which doled out hundreds of nods to Southern restaurants earlier this fall. A sincere congratulations to everyone who was recently recognized.\u003c\/p\u003e\n\u003cp\u003eBut take a step back and a more complete picture comes into focus. It might be thanks to a town’s unique mix of cafés, cottage bakeries, and under-the-radar coffee shops. It matters what goes down at the farmers market or kitchen goods store or along the aisles of the international market. Maybe there’s a damn fine bite at the local gas station that rivals one you’d find from an award-honored chef. When a town has inspiring and downright delicious bites, beverages, or products in a handful of these spaces combined, we call that a great culinary town. And in this issue, we’re bringing you 20 of the South’s very best.\"\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Erin Byers Murray, Editor in Chief of The Local Palate\u003c\/em\u003e\u003c\/p\u003e","brand":"The Local Palate Marketplace","offers":[{"title":"Default Title","offer_id":47209928261850,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/2026-culiunary-towns.jpg?v=1770389402"},{"product_id":"the-local-palate-magazine-best-restaurants-2026","title":"The Local Palate Magazine | Dining Guide 2026","description":"\u003cp\u003e\"\u003cstrong\u003eWhat makes a restaurant \u003cem\u003eexceptional? \u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe South was abuzz with this question even more so than usual with the arrival of the very first MICHELIN Guide to the American South, with the award ceremony held in Greenville, South Carolina, last November. We’re thrilled for those recognized, some of whom are also mentioned in these pages, and on page 18, writer Ariel Blanchard relates what a number of chefs had to say about the positives and challenges caused by the increased attention.\u003c\/p\u003e\n\u003cp\u003eOnce the excitement of the results had worn off, I overheard (and found myself asking) questions like “did MICHELIN have enough time to really get to know the region?” and “were key representatives of the full range of Southern dining omitted?” While these questions may sound like criticism, I think it’s important that we ask them. It makes me grateful for the access we have at The Local Palate, being based in the South with an ongoing focus on this region...\"\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Emily Havener, Managing Editor of The Local Palate\u003c\/em\u003e\u003c\/p\u003e","brand":"The Local Palate Marketplace","offers":[{"title":"Default Title","offer_id":47744558923994,"sku":null,"price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/local-palate-dining-guide-2026.png?v=1786025004"},{"product_id":"the-local-palate-magazine-spring-2026","title":"The Local Palate Magazine | Spring 2026","description":"\u003ch4\u003e\n\u003cmeta charset=\"utf-8\"\u003e\"\u003cmeta charset=\"utf-8\"\u003eWhat I love most about Southern food right now...\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e...is its ability to eschew all boundaries. When I moved back to the South after living away from it for much of my adult life, I noticed that the tide was already shifting in this direction - away from hard and fast traditional dishes and ever-faster toward modernity and global influence. This was back in 2012, and it’s been a tidal wave of momentum ever since.\"\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e- Erin Byers Murray - Editor in Chief\u003c\/em\u003e\u003c\/p\u003e","brand":"The Local Palate Marketplace","offers":[{"title":"Default Title","offer_id":48303744909530,"sku":"TLPMAG-SPRING26","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/local-palate-spring-2026.png?v=1786025010"},{"product_id":"the-local-palate-magazine-summer-2026","title":"The Local Palate Magazine | Summer 2026","description":"\u003ch4\u003e\"\u003cmeta charset=\"utf-8\"\u003eThe smoky scent of barbecue wafting through the air...\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe crack of a crab claw over a picnic table. We’re all in on a summer of outdoor eating, and this issue is packed with ways to do just that. Does the idea of cooking seafood intimidate you? While salmon, shrimp, and tuna are widely consumed in the US, it’s said that many home cooks avoid cooking seafood at home. But we’re here to change your mind - we tapped chefs around the South to give us their simplest methods for cooking everything from North Carolina shrimp to trout to crabcakes, which you’ll find in \u003cem\u003e\u003cstrong\u003eShore to Table\u003c\/strong\u003e”\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003e- Erin Byers Murray - Editor in Chief\u003c\/em\u003e\u003c\/p\u003e","brand":"The Local Palate Marketplace","offers":[{"title":"Default Title","offer_id":48303745007834,"sku":"TLPMAG-SUMMER26","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/local-palate-summer-2026.png?v=1786025014"},{"product_id":"the-local-palate-magazine-road-trips-2026","title":"The Local Palate Magazine | Road Trips 2026","description":"\u003ch4\u003e\n\u003cmeta charset=\"utf-8\"\u003e\"What happens when we go looking for the unexpected?\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eAlong the Alabama coast, Beth D’Addono goes in search of seafood that isn’t fried, with delicious results. And Tom Wilmes takes a trip through time at Mount Vernon in a thoughtful exploration of what’s still to be learned from America’s past 250 years.\u003c\/p\u003e\n\u003cp class=\"PDq2pG_selectionAnchorContainer\"\u003eWe’re also broadening our focus with this issue’s new column \u003cstrong\u003eFive to Try\u003c\/strong\u003e, which celebrates one thing a state or region does exceptionally well; for instance, chaat in North Carolina, gin in Florida, and book-and-beverage combos in Tennessee and Kentucky. And editor-in-chief Erin Byers Murray and associate editor Tate Jacaruso share their recommendations for some of the top culinary classes around the South, from the partnership between CIA Texas and San Antonio’s Hotel Emma (on our cover) to the Laurel Hotel and Spa at Auburn University’s culinary science center.\"\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"PDq2pG_selectionAnchorContainer\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e- Emily Havener, Managing Editor of The Local Palate\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Local Palate Marketplace","offers":[{"title":"Default Title","offer_id":48303745040602,"sku":"TLPMAG-ROADTRIPS26","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0459\/8467\/8047\/files\/local-palate-road-trips-2026.png?v=1786025019"}],"url":"https:\/\/localpalatemarketplace.com\/collections\/the-local-palate-marketplace.oembed","provider":"The Local Palate Marketplace℠","version":"1.0","type":"link"}