Check out these videos from last year’s symposium to get an idea of what awaits. Hint: It’s more than just great food.
The tradition of vegetable fermentation or sour pickling had seemed “other”—outside of my own personal/familial/regional history. It was German, Korean, Japanese, Ethiopian, Jewish, or whatever, but not mine.
Spice up your next margarita or Moscow Mule with St. Augustine’s legendary datil pepper.
Symposium tickets will go on sale Thursday, August 6 at noon Central Time. Are you ready?
How does a chef’s taste in things other than food wind up influencing what’s on the plate? For example, if they like rocking out to, say, the Butthole Surfers—is that relevant?
What happens when you bring six bright folks to SFA World Headquarters to re-think oral history dissemination.
Before your summer travels are fully booked, you should pencil in East Nashville’s Tomato Art Fest: August 7–8.
Listen to a conversation between New Orleans’s beloved ‘Yakamein Lady’ and writer/photographer L. Kasimu Harris from our 2015 summer symposium.
The restaurant that served my personal comfort food—schnitzel, spätzle, and blaukraut—closed 20 years before I moved to New Orleans.