Wednesday, December 23
Mary Beth Lasseter and her husband, Ned Mitchell, welcomed David Allen Mitchell into the world (Vicksburg, MS, to be specific) on December 18. He was 7 lbs, 15 oz., 21" long. Looking forward to seeing him at the Symposium next year...until then, congrats Mary Beth! We celebrate with you...it truly is the most wonderful time of the year!
Tuesday, December 22
Started in 1996, the CARTS (Cultural Arts Resources for Teachers and Students) Newsletter highlights the people, places, and traditions that turn our communities into classrooms. As folklorists, we employ ethnographic tools to engage educators and students in exploring cultural expressions, uncovering personal traditions and knowledge, and meaningfully connecting classrooms with communities.
For the 2010 issue, we seek contributors who can share specific projects demonstrating how the study of foodways contributes to student learning across the curriculum. And beyond study, how involvement in food growing, harvesting, preparation, presentation, and eating contributes to student development. We are looking for stories, from both land and sea.
Submission Guidelines. Inquiries and questions are welcome prior to submission. Send them to our 2010 Outfielder aka our Guest Editor, Makalé Faber-Cullen (email@example.com) with “CARTS” in the subject line. Authors, if you’d like to submit your foodways-themed article directly, instructions are below. Deadline for COMPLETED submissions is March 29, 2010.
Tuesday, December 8
The Rita Janette Forrester Fund
c/o BB&T Bank
110 Gateway Plaza
Gate City, Virginia 24251
Friday, November 27
- A Plague of Cornbread, by Linda Monk
- Indian Truck Stop Eats, by Bill Addison
- Wednesday Greens and Sunday Greens, by Eugene Walter
- the Cold Tile Blues, by Greg Brownderville
- I'm one of the Aces in the Business, by Francis Lam
Friday, November 20
Southern Cultures has just released its Special Food Issue, full of essays, recipes, reviews, memories, favorite dishes, and a free DVD of some of the best short food films.
It all comes with an introduction from Marcie Cohen Ferris, author of Matzoh Ball Gumbo.
Read more at www.SouthernCultures.org
Sunday, November 15
SFA members Carroll Leggett, Nancie McDermott and Joe and Heidi Trull are key players in Let Them Eat Cake: The Art and Craft of Cake Making. The four mid-day events are part of the Winston-Salem, North Carolina, Arts Council’s Six Days In November (November 17-22) celebration of crafts, arts and innovation. Events include a discussion with African-American cakes ladies from the farmers' market; a cake making demonstration by Nancie, author of Southern Cakes; exquisite cake decorating by Winston-Salem’s renowned Dewey’s Bakery; and a pre-symphony brunch with signature cakes by Joe Trull and low-country shrimp gravy and grits by Heidi.
Saturday, November 14
DOE SIGNA JR - DOE'S EAT PLACE from Southern Foodways on Vimeo.
After the last acre of cotton has been harvested and cool weather hits the Mississippi Delta, demand for hot tamales reaches a fever pitch. Many Deltans are of the opinion that this Delta delicacy is a food best enjoyed during the winter months, and many more make sure to have a few dozen tamales at the family table when holiday season rolls around. The Signa family, owners of Doe's Eat Place in Greenville, has been meeting this seasonal demand annually for more than six decades. Doe Signa, Jr. and his brother, Charles, continue the tradition their father started all those years ago. Here, Doe shares a couple of secrets about the family's recipe.
Visit Doe's oral history on the Tamale Trail, and learn more about Doe's Eat Place by visiting our documentary project that celebrates this iconic Delta restaurant.
Wednesday, November 11
Monday, November 9
Friday, November 6
invite you to join them for
Eating History: Turning Points in the Making of American Cuisine
Monday, November 16, 2009 @ 7:30 p.m.
Admission is free and open to the public
Cordon Bleu College of Culinary Arts of Atlanta
Food historian Andrew F. Smith will recount—in delicious detail—some of the major moments that made contemporary American cuisine, as described in his brand new book, Eating History: Turning Points in the Making of American Cuisine, from Columbia University Press. The style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats.
Location: Cordon Bleu College of Culinary Arts of Atlanta, located at 1927 Lakeside Parkway, Tucker, GA 30084. This is just off Northlake Pkwy, close to I-285 between Lavista Rd. and Lawrenceville Hwy.
Thursday, November 5
The SFA works hard to showcase that food not only reflects culture, food is culture.
On the Sunday morning of the 2009 Southern Foodways Symposium, Ballet Memphis made our point for us. And they made it well, by way of a performance of "Pork Songs," choreographed by Trey McIntyre.
It was a singularly beautiful moment in a symposium full of beautiful moments.
Above, the troupe dances to the song "Gimme, Gimme Chitlins" by Huey Piano Smith. Funding for the performance was provided, in part, by LOFT. Photo by Pableaux Johnson.
Wednesday, November 4
Wednesday, October 28
The Egertons are old Kentucky hands with aged ham and beaten biscuits—two of the most venerable and beloved foods in the repertoire of the Bluegrass State. Bourbon, of course, is better known, but the triple treat has been served together since Senator Henry Clay, the Great Compromiser, tried in vain to prevent the Civil War with ham biscuits and brimming shot glasses of Elijah Craig's distilled spirits back in the 1850s.
This New Orleans gig conflicts with SFA's annual symposium, but the Egertons will pass through Oxford on Saturday, Oct. 31—Halloween afternoon—and do a wet run of their schtick in Oxford from 5 to 6 p.m. Symposiasts are invited to drop by, say hello, and taste a sample. Details available at the symposium.
Contributed by John Egerton
Tuesday, October 27
Monday, October 26
Wednesday, October 21
The Southern Foodways Alliance is humbled and honored to announce we have been chosen as a recipient of a 2009 Travel + Leisure Global Vision Award. "Introduced in 2005, the Awards recognize the outstanding efforts of individuals and organizations that are working to preserve the world's natural and man-made treasures." Fellow honorees this year include the Museum of Islamic Art and the Rainforest Alliance, among others.
We're thrilled to be recognized for fulfilling our mission of documenting, studying, and celebrating the diverse food cultures of the changing American South. We'd love T+L to come on down and enjoy a hot tamale, bbq sandwich, or plate of fried pickles--we know just the place(s).
Look for this SFA shout out in the November issue of Travel + Leisure.
Tuesday, October 20
This past Saturday, Southern Foodways Alliance members gathered at the Peachtree Road Farmer's Market in Atlanta, GA to form a Skillet Brigade! We launched this initiative last year so that SFA members in different cities could flex their collaborative muscles to respond to community needs.
Recently, severe flooding destroyed homes and property all over the Atlanta area. Several local farmers lost some or all of their property and crops for the current season, and the waters have negatively affected the condition of their soil. Two of the farmers affected are SFA members, Judith Winfrey and Joe Reynolds of Love is Love Farm in Douglasville, GA. (They are pictured above, with Nick Pihakis and Brian Lyman of Jim N Nick's.)
In an effort to aid the local farmers who were touched by the destruction, the Peachtree Road Farmer's Market, along with the Cathedral of St. Philip, SFA corporate sponsors Jim 'N Nick's BBQ, and Holeman and Finch/Restaurant Eugene got together with a team of local SFA members to sell BBQ plates, with all of the money going toward the flooded farmer's fund.
Atlanta members, Judy and Don Spruill, Jim Auchmutey, Steven Satterfield, Michael O'Connor, Sawyer Riley, Gena Berry, Ashley Hall, Kate Barney, Angie Mosier and Gina Hopkins gathered to work the event.
All of the food was donated by Jim 'N Nick's BBQ and Holeman and Finch/Restaurant Eugene and fresh lemonade from Via Elisa.
By the end of the day we had raised $6,000 toward the fund.
Thursday, October 15
Wednesday, October 14
Monday, October 12
Wednesday, October 7
Monday, October 5
Thursday, October 1
Another interview from the SFA oral history archives that celebrates the intersection of music and food. Dexter Weaver of Weaver D's in Athens, GA, has a way with sweet potatoes. He also has a way with words. His trademark saying, “Automatic for the People,” pushed him into the limelight when the Athens-based band R.E.M. used the phrase as the title for their 1992 album.
Read our interview with Dexter Weaver in its entirety right here.
Learn more about this year's symposium, the theme of which is Music & Food, here.
Wednesday, September 30
"As many of you know, we at Love is Love Farm have been hit by record floods which turned the Aneewakee Creek bordering the western side of the farm, into a raging river that tore through 2/3 of the fields, downing huge trees, ruining most of our fall and winter crops, destroying equipment and washing away our topsoil. So many have expressed a desire to help, and we are humbled and grateful to see this vibrant good food community in action. In many ways we feel like we've experienced 2 floods, one of destruction, and one of support. It is moving and beautiful to be in the midst of the latter."
To help Judith and other farmers, Slow Food Atlanta has set up a fund to help Georgia's flooded sustainable farmers. All contributions to this fund will be tax deductible. For more information, click here.
If you are a farmer who has been impacted, or you know one who has, please contact Jonathan Tescher at Georgia Organics (firstname.lastname@example.org). GO is conducting a survey of farmers and compiling data to share with the Department of Ag.
Monday, September 28
This year’s Viking Range Lecturer, Warren Belasco, Professor of American Studies at the University of Maryland, is author of Appetite for Change: How the Counterculture Took on the Food Industry; Meals to Come: A History of the Future of Food; and Food: The Key Concepts. He is the editor of the journal Food, Culture, and Society.
Each year the Viking Range Lecture, underwritten by the Viking Range Company of Greenwood, Mississippi, brings scholars, writers, and artists to the Ole Miss campus. Each lecturer, regardless of discipline, uses food as a vehicle for a greater understanding of self, community, and culture.
Food studies is booming on college campuses across the country. Yet many academics who work in the field labor under a debt of pleasure. As nineteenth century botanist, Jean-Henri Fabre wrote, “History celebrates the battlefields whereon we meet our death, but scorns to speak of the plowed fields whereby we thrive; it knows the names of King’s bastards, but cannot tell the origin of wheat. That is the way of human folly.”
Belasco will ask the basic question, "Why study food?" And he will answer, in part, that “food is the first of the essentials of life, the world’s largest industry, our most frequently indulged pleasure, the core of our most intimate social relationships.”
The SFA’s mission is to document, study, and celebrate the food cultures of the American South. That mission is grounded in the notion that food is a lens through which a region as vast and diverse as ours can be seen and understood. Simply put, what and where and how a Southerner eats speaks volumes about who he or she is.
In Food: The Key Concepts, Warren Belasco argues that food is more than just a device for understanding a culture. Food is the culture. Belasco knows that to fully understand food requires a complex interdisciplinary understanding of anthropology, sociology, economics, politics, and agricultural science.
Understanding food is more than just an academic exercise. It requires that consumers recognize the food choices they make are governed by the competing considerations of identity, convenience, price, and, increasingly, responsibility.
It’s that last consideration Belasco finds so compelling. He asks students to think about food, not just in terms of monetary value or emotional significance, but in terms of global consequences. In an increasingly global-focused American South, such questions resonate.
Tuesday, September 22
Friday, September 11
Hoppin’ John Fiddlers’ Convention is sponsored by Shakori Hills, Inc., a non-profit formed in order to provide an environment for community building through arts and education for Chatham County and beyond. For more information, visit www.hoppinjohn.org or call 919-542-1746.
Tuesday, September 1
Friday, August 28
Thursday, August 27
On September 6, from 5:00-5:45 at the Decatur Book Festival, join SFA members and friends for a panel discussion, "Kenyan Black-eyed Peas and Mexican Potlikker: Exploring Atlanta's Edible International Cultures." Panelists include Christiane Lauterbach, Nassima Neighbors, Warren St. John, and moderator John T Edge.
Following that panel, the Decatur Book Festival will stage a picnic, featuring, among other SFA friends, Taqueria del Sol. There will be music. There will be pickled okra. There will even be a pickled okra contest. Join us.
Monday, August 24
In Greenville, NC, just down the street from a brand new medical complex on the East Carolina University Campus and tobacco fields, stands B's Barbecue. This family-run joint serves up Eastern North Carolina whole hog barbecue and barbecued chickens until they run out of food each day around lunchtime. The lines grow both inside the restaurant and outside at the walk-up window from 8 am to early afternoon with all sorts of Greenville residents. I spent an entire day with the McLawhorn sisters and the rest of the crew at B's Barbecue, and the interview has been added to the North Carolina leg of the Southern BBQ Trail (more NC interviews coming soon!). You can view the project here and photos from B's on the SFA's Flickr page.
Graduate Assistant, Southern Foodways Alliance
Wednesday, August 19
On Sunday, August 30th at 6:30pm, join us for A Taste of New Orleans at the Zin Restaurant's Eastside Farm in Healdsburg, CA.
The evening dinner will include a viewing of the documentary Faubourg Tremé: The Untold Story of Black New Orleans. Following we will host a Q&A with Director Dawn Logsdon, Co-Director/Writer Lolis Eric Elie, and Producer Lucie Faulknor.
Kindly hosted by Sheana Davis of The Epicurean Connection, Jeff & Susan Mall of Zin Restaurant and Zin Restaurant's Eastside Farm.
Menu includes: Kettle-cooked Gumbo with Chicken and House-made Andouille Sausage; Pulled Pork Sliders; Delice de la Vallee Cheese with Eastside Farm Arugula Pesto; Creole Mustard Aioli Eastside Tomato Salad; Bread Pudding with Bourbon Sauce; New Orleans Rum "Ray Gun #69"; and Watermelon Mint Agua Fresca.
Tickets are $50 and available through: Zin Restaurant Healdsburg 707-473-0946 and Readers' Books Sonoma 707-939-1765
Proceeds for the event will be donated to the Southern Foodways Alliance .
Event location: Zin Restaurant's Eastside Farm 10900 Eastside Road, Healdsburg, CA.
Rodney Strong Vineyards, New Orleans Rum, Sonoma Springs Brewery, Stanley Mouse, The Epicurean Connection, Victorian Garden Inn, Zin Restaurant & Zin Restaurant's Eastside Farm.
Monday, August 17
Featured eats and drinks include Ben Wheatley’s roasted duck and andouille gumbo; Terrapin Rye Pale Ale; tomatoes, tiny rye croutons, buffalo mozzarella and boiled dressing; Terrapin Rye Squared Imperial; prime beef deckle steak with pickled chanterelles, pimento cheese grits and rye; Van Winkle Family Reserve Rye; peach crisp with vanilla ice cream; and a special guest-star rye whiskey, too.
Friday, August 14
Wednesday, August 5
Tuesday, July 28
In 2006 the SFA, along with members and friends, headed to Georgia for Camp Athens, a day-long series of lectures, outings, and meals created to celebrate and learn about Southern food in Athens. Each of the Tabasco Guardians of the Tradition was presented with a special award designed by artist and MacArthur Grant recipient John T. Scott. And, of course, we collected their stories.Featured as part of the Athens Eats oral history project are two native Georgians, telling the stories of their lifework. Meet Dexter Weaver, who started catering from his home kitchen before opening his namesake restaurant, Weaver D’s. Read about Angelish Wilson, whose father, M. C. Wilson, opened Wilson’s Soul Food Inc. on Athens’ legendary Hot Corner in 1981. Go here to meet the people who are the guardians of Athens, Georgia’s, foodways traditions.
Friday, July 24
Wednesday, July 22
It was with great sadness that the Friends of Food in the DC area learned earlier this month about the death of Karen Cathey at the age of 47. Karen was an important member of the food community. As president of her food consultancy company, Bon Vivant, she counseled food professionals, lectured and wrote a monthly column on food marketing, and wrote a syndicated weekly cookbook review called “Devouring Cookbooks.” As the founding chair of the American Institute of Wine & Food, National Capital Area Chapter, and later AIWF National Chair; and founding member of the Southern Foodways Alliance; as well as an active member of the IACP, the James Beard Foundation, Women Chefs and Restaurateurs, Culinary Historians of Washington DC, and the National Press Club, Karen worked tirelessly and effectively to teach about the wonderful culture of food and of wine. During the past year, she was developing Feed Our Future, an organization linking children, food, and health, until she lost a two-year battle with cancer.
On Sunday, August 9, there will be a memorial celebration of Karen’s life. If you knew Karen and would like to attend, please send an email to Carolyn Margolis, Chair, AIWF/NCAC, at Margolis@si.edu, or to Francine Berkowitz at email@example.com and you will be put on the list to receive a video invitation to the celebration of Karen’s life.
Tuesday, July 21
Who: Food enthusiasts, culinary students, history students, educators, media, academics, members of the food and foodservice industry can follow the trail to another GMFA food history symposium.
What: "Beef: From Plains to Plate" – a symposium on Midwest beef foodways, from the desolate plains to meat processors who packed, wrapped and shipped their meat provisioning the global market. Innovations in refrigerated railroad cars, processing plants and portion control influenced many industrial efficiencies including Henry Ford’s automobile assembly line.
When: Friday, October 23, GMFA Fundraiser/Charter member dinner 7 p.m. Saturday, October 24, 2009, from 9 a.m. until 4 p.m.
Registration: Will Advise
Where: Kendall College - 900 North Branch (just north of Chicago Ave. and west of Halsted) Chicago, Illinois. Free parking .
Why: The mission of the GMFA is to study what Midwesterners eat and why. Visit www.greatermidwestfoodways.com. This event builds off the success of the GMFA’s first two symposiums: "Stuffed: A Journey of Midwest Sausage Traditions" and "Sweets: A Journey Through Midwestern Dessert Traditions."
Call for Presentations: The Greater Midwest Foodways Alliance celebrates, teaches, preserves and promotes the diverse food cultures of the Midwest from Great Lakes to the Great Plains. Greater Midwest Foodways will examine the beef industry from small scale farms and local production to cattle barons and meat packer kings, from steak houses to cowboy stew and plain home cooking and everything in between. We seek presentations based on research, fieldwork, scholarship and professional experience geared towards an informed popular audience.
Proposals are welcome on topics ranging from cattle breeds, ranching and drives, from stockyards to processing and transportation to market. Beefy celebratory festivals from steakhouses to pot roast and how to get the best from your beef. GMFA welcomes any interesting beef presentations especially those off the well traveled trail.
Proposals should be one page in length and contain the following: name of presenter along with two professional references concerning presentation skills and qualifications; title or theme of the presentation; brief description of the subject matter to be discussed.
Please anticipate a presentation length of 20 minutes with extra time allowed for questions. Your preferred presentation format, i.e., interactive (Power Point), lecture, panel discussion, group presentation. Electronically submit your proposals by August 3, 2009 to GreaterMidwestFoodways@gmail.com, Attention: Catherine Lambrecht. Greater Midwest Foodways Alliance, 280 Laurel Avenue, Highland Park, IL 60035-2620 Tel: 847/432-8255 www.GreaterMidwestFoodways.com