SFA oral history workshop participants Alexis Meza, Jenna Mobley, and Jillian Woodruff, sat down with Halieth Hatungimana, a farmer with Global Growers, in her home in Georgia.
The Carolina Food Summit will explore the topics of hunger, the changing plate, policy, sustainability, and flavor.
Excerpts of an oral history interview with Jiyeon Lee and Cody Taylor of Heirloom Market BBQ conducted by oral history workshop participants NaVosha Copeland and Bang Tran.
Foodways professor Catarina Passidomo explains the importance of studying food justice in America.
2016 SFA oral history workshop participants Eileen Engel and Margaret Weinberg document the bureka tradition of the Sisterhood of Or VeShalom in Atlanta.
SFA members should read and consider these bylaw revisions and vote to approve or disapprove them ten days from now, on the August 16 SFA annual election ballot.
“Food service is intimate work, and very much about engaging community and creating dialogue around food,” says Gravy intern, Dana Bialek.
The Center for the Study of Southern Culture, where SFA makes its home, launches a new site this week featuring documentary work of students, faculty, alumni, partners, and archival treasures.
The Welcome Table serves as many as 600 meals a week, in six seatings, to one of the most diverse groups of people I have ever seen at table. An older man with an expensive haircut and black-framed glasses. Couples with babies. Young men carrying backpacks, neatly loaded, ready for another night of camping in the woods along the river.