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The Dead Zone

Southern Living

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October 2025

How the local graveyard became my new home office

- RICK BRAGG,JOHN CUNEO

The Dead Zone

I LOVE THOSE commercials, bankrolled by the telecommunications giants, about how far we have come in our technology. Cell phone towers rise from the pines. Satellites glide among the stars.

They hire healthy-looking, neatly dressed young people to tell us that they have linked up the world to all points of itself. They show us maps to back it up. If you believe their graphics, there is not one dead spot, not a single cone of silence, in the entire United States.

These people lie. I live in the country. I know better.

Out here, my smartphone is useless, unless you need something to balance a wobbly table or throw at a mean cat. It has a nice heft to it; you might could even use it to drive a nail.

But it is not good for talking—or listening. I am told it has to do with something called “bars.”

Trouble is, out here, there ain’t none.

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Feed a crowd for breakfast with this cheesy Tex-Mex casserole

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Burgers are not likely the first thing that comes to mind when thinking about Southern food. Barbecue, in its many local variations, has been so deeply ingrained in its association with the region’s cuisine that it’s difficult to imagine anything else. But like barbecue joints, there are burger joints that have histories that stretch back over a century with multigenerational traditions and ownership.

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HOT DOG CITY, U.S.A.

The story behind Birmingham’s most iconic food—and the locals carrying on the legacy

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