This year, the Appalachian Food Summit explores and honors some of the underrepresented stories of our region by traveling the roads and routes that shaped them.
Chef Kevin Mitchell actively engages with the study of foodways, the preservation of southern ingredients, the history of African American chefs, and food justice with the Slow Food movement.
David Culp, longtime supporter of SFA work and frequent attendee at our events, passed away Friday.
The Nathalie Dupree Graduate Fellowship offers tuition assistance and a modest stipend in exchange for work with SFA.
Dr. Passidomo’s course, The South in Food, models how educators may use SFA content as a teaching tool in the classroom.
Next week’s podcast episode takes us into the mines of Alabama and inside the lunchbox of a coal miner.
Bearing the burdens of our neighbors and loved ones may start with sharing a meal, but it must not end there.
In the 1960s, Piedmont Label boasted a booming art department. If something could be canned, Piedmont could label it: Brunswick stew from Georgia, oysters from Mississippi, gumbo from Louisiana, black-eyed peas from Tennessee, pet food from Washington, D.C.
Corn and Capitalism is a political, economic, anthropological, and historical analysis of a crop that dominates the world — and the human systems that propagate it.