The Fellowship of Southern Farmers, Artisans, and Chefs fosters camaraderie and mentorship, honoring the bounty of the South and the hands that grow, nurture and interpret its harvest.
To provide a forum for farmers, chefs, and artisans to break bread and share knowledge while reinforcing the sustaining bridge between field and table.
Sean Brock, Husk, Nashville, TN
Karen and Ben Barker, Magnolia Grill Durham, NC
Allan Benton, Benton’s Smoky Mountain Country Hams Madisonville, TN
Leah Chase, Dooky Chase Restaurant New Orleans, LA
Betsy and Alex Hitt, Peregrine Farm Graham, NC
Sherry and Mark Guenther, Muddy Pond Sorghum Monterey, TN
Will Harris, White Oak Pastures Bluffton, GA
Jessica and Jeremy Little, Sweet Grass Dairy Thomasville, GA
Louis Osteen, Louis’s at Pawley’s Pawley’s Island, SC
Scott Peacock, Watershed Decatur, GA
Glenn Roberts, Anson Mills Columbia, SC
Susan Spicer, Bayona New Orleans, LA
Frank Stitt, Highlands Bar & Grill Birmingham, AL
Margaret Ann Toohey and David Snow, Snow’s Bend Farm Coker, AL
Julian Van Winkle, Old Rip Van Winkle Frankfort, KY
Membership to the Fellowship will be determined by a consensus of current Fellows and a representative of the Southern Foodways Alliance.
Going forward, the Fellowship will induct one fellow per year, working on a three-year rotation: a farmer one year, then an artisan… After three or more years, Fellows will consider a membership cap.
The Fellowship seeks to induct those who set national standards in their respective fields by growing, nurturing, or interpreting the South’s bounty. They should exhibit a hands-on and thoughtful approach to their craft.
Individuals, not operations, are inducted. Thus, neither retirement nor relocation will affect a Fellows standing. When appropriate, two life-partners or siblings may be inducted as a joint Fellow.
The Fellows will meet at Blackberry Farm once a year – in conjunction with SFA’s benefit weekend – to gather with others who share the same ethic regarding their culinary craft and to take advantage of the continuing education provided. If ideas for other initiatives arise out of those meetings, Fellows may pursue them independently or in concert with the SFA.
The Fellowship will be an honorary group, supported by SFA and Blackberry Farm. The work of the former will be instrumental in identifying potential fellows and organizing the weekend at Blackberry Farm, which will act as the Fellowship’s hub.
Each year the Fellows will host a Guest Scholar, who works in the broad world of food. That person will give a lecture at Blackberry Farm, during the annual residence of the Fellows. To see a clip of one of the Guest Scholars in action at Blackberry Farm, please click here.