The Randle family has been running Randle Farms just outside of Auburn, Alabama, since 1975. Frank Randle first planted blueberries before growing to what son Franklin now calls a “predominantly diversified farm” and one of the South’s few farms rearing sheep and lambs.
As textile mills sprung up across Gaston and Mecklenburg counties, fish camps emerged as a communal space centered around good food and company. All Fried documents their importance in the Carolinas.
Johnny’s Greek And Three profiles chef Tim Hontzas and highlights how Greek-Southern families have shaped Birmingham dining.
A documentary short about Zach Parker, son of the late Ricky Parker, who now owns and operates Scott’s-Parker Bar-B-Q in Lexington, Tennessee.
Our latest documentary profiles Susan Spicer, the New Orleans chef and restaurateur that the New York Times once dubbed “The Quiet Star Of New Orleans.” Now the successful owner of three of the top spots in New Orleans dining, Spicer stands out in a field mostly dominated by men.
Our Ruth U Fertel Keeper of the Flame Award winner for 2016 may seem an unconventional choice. He’s not a working class cook. He’s not a catfish farmer, fighting the USDA. He’s not a long- tenured waiter. He’s not a barbecue pitmaster. He’s an academic. He wears bow ties – without irony.