Published ten times a year, the Local Palate celebrates the rich and diverse food culture of the South, highlighting the people and places that make it the most dynamic culinary region in the country. Here, food and drink are more than sustenance, they’re a way of life. Covering everything from the time-honored recipes and traditions that reveal regional nuance to emerging destinations to inspire the modern traveler to the people shaping today’s culinary landscape, we connect readers to what makes food in the South distinct.
The Local Palate reserves the right to change the number of issues in an annual term, including discontinuing any format and substituting and/or modifying the manner in which the subscription is distributed.
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