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Angie Mosier explains why membership matters. Click here to become a member in 2012.

We stage events, produce documentary films, publish compendiums of great writing, and – perhaps most important – document and map our region’s culinary standard bearers through oral history interviews. We’re talking fried chicken cooks, barbecue pitmasters, bartenders, ham curers, and row crop farmers.

The SFA is a member-supported organization of more than 800 people. Chefs and academics, writers and eaters: all are active participants. In the Atlantic Monthly, Corby Kummer dubbed the SFA “this country’s most intellectually engaged (and probably most engaging) food society."