Mint and corn make a lovely combination, and they both mix well with gin and lemon.
In fifty years, Southern drinking will be very different from drinking in the rest of the United States, predicts David Wondrich.
Elizabeth Engelhardt argues that boardinghouses in the antebellum South were liminal spaces, where country and city met, and hot breads fueled labors.
When I told my dad I’d discovered polenta, he said, “Oh, that’s just cornmeal mush.”
Michael Twitty speaks on the genealogy and mythology of corn among black and native American peoples in early America at SFA’s 19th annual Southern Foodways Symposium.
At our 19th Southern Foodways Symposium, 2016 Keeper of the Flame Award winner David Shields tells the story of supersweet corn.
Nancie McDermott shares an easy recipe for an Old Salem, North Carolina classic: Moravian Sugar Cake.
Today on Gravy: personal stories around food that aren’t so sweet.
SFA remembers the founders, collaborators, and award winners who left us in 2016.