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New Orleans Eats - Tabasco Guardian's Skillet

Athens Eats

In 2006 the SFA, along with members and friends, headed to Georgia for Camp Athens, a day-long series of lectures, outings, and meals created to celebrate and learn about Southern food in Athens. Each of the Tabasco Guardians of the Tradition was presented with a special award designed by artist and MacArthur Grant recipient John T. Scott. And, of course, we collected their stories.

New Orleans Eats - Tabasco Guardian's Skillet

New Orleans Eats

“The heroes of our cuisine are often unsung and uncelebrated women and men,” said Lolis Eric Elie, one of the organizers of the 2005 SFA New Orleans Field Trip and the primary force behind the awards. “Their considerable skills tend not to be rewarded with the type of fame and fortune that is increasingly part and parcel of the white table cloth world of celebrity chefs and destination restaurants.

Florida’s Forgotten Coast

The Florida’s Forgotten Coast Oral History Project pays homage to the men and women who have long worked the water, tonging for oysters, casting nets for shrimp and fish, and cultivating soft-shell crabs.

Southern Gumbo Trail a Documentary from Southern Foodways Alliance

Southern Gumbo Trail

Gumbo. So many versions, so many cooks, so many contradictions. Such as: Only use a roux with poultry, filé with seafood. Use okra in the summer, filé in the winter. You have to have a chaurice in your gumbo. You must use andouille.

Southern Boudin Trail

Food is a tie that binds, a constant, an equalizer, or in the words of James Beard: “Food is our common ground, a universal experience.” Food can also function as one of the defining characteristics of regional and cultural identity. Boudin, a unique but simple culinary concoction of pork, rice, onions and various other herbs and spices squeezed in to a sausage casing and served hot, is one of those foods.

New Orleans Eats - Tabasco Guardian's Skillet

Nashville Eats

On August 11, 2006, the SFA awarded Guardian of the Tradition Awards to Andre Jeffries, E. W. Mayo, David Swett, and Hap Townes. And, of course, we collected their stories.

Alabama State Icon

Alabama BBQ

It is only by cartography, law, and convention that Alabama is a state. From within, it reads like a perverse anthology in which the Appalachians give us a taste of the Carolinas, the Tennessee River guides a northern influence, the pine barrens continue the work of Georgia, the Black Belt gestures toward Mississippi, the coast combines Florida and Mississippi, and the Wiregrass gives you a sense of another world entirely.

Gulf Coast Foodways Renaissance Project: An Oral History Initiative

Gulf Coast Foodways Renaissance

The Southern Foodways Alliance is collaborating with, among other entities, the Ruth U. Fertel Foundation and the Southern Food and Beverage Museum, on The Gulf Coast Foodways Renaissance Project. This initiative chronicles the impact of Hurricane Katrina on the foodways of New Orleans and the Gulf Coast, while concurrently tracking the rebirth of the New Orleans restaurant industry. The interviews featured here are from the first phase of the project.

Hot Tamale Trail

Hot Tamale Trail

Better known for its association with cotton and catfish, the Mississippi Delta has a fascinating relationship with the tamale. In restaurants, on street corners, and in kitchens throughout the Delta, this very old and time-consuming culinary tradition is vibrant.

Trails & Regional Projects

Southern BBQ Trail - SFA Documentary

Southern BBQ Trail

Barbecue, barbeque, bar-b-q, BBQ: there are almost as many spellings as there are kinds of barbecue, as if the proliferation of words could express the mastering tastes and aromas of the food, all the experiences that can fill the mouth, the place where also words begin.

Southern Gumbo Trail a Documentary from Southern Foodways Alliance

Southern Gumbo Trail

Gumbo. So many versions, so many cooks, so many contradictions. Such as: Only use a roux with poultry, filé with seafood. Use okra in the summer, filé in the winter. You have to have a chaurice in your gumbo. You must use andouille.

Southern Boudin Trail

Food is a tie that binds, a constant, an equalizer, or in the words of James Beard: “Food is our common ground, a universal experience.” Food can also function as one of the defining characteristics of regional and cultural identity. Boudin, a unique but simple culinary concoction of pork, rice, onions and various other herbs and spices squeezed in to a sausage casing and served hot, is one of those foods.

Hot Tamale Trail

Hot Tamale Trail

Better known for its association with cotton and catfish, the Mississippi Delta has a fascinating relationship with the tamale. In restaurants, on street corners, and in kitchens throughout the Delta, this very old and time-consuming culinary tradition is vibrant.

SFA Founders Oral History Project

In the fall of 2004 the SFA launched its Founders Oral History Project. This important undertaking will forever preserve the history of the SFA through interviews with the organization’s fifty founding members.