Latest Posts

Traveling Ghosts Among Us

At the 2017 Southern Foodways Symposium, Michelle García rendered an image of her South Texas homeland through history, landscape, and her own writing.

Iliana Rocha: 2017 Symposium Poet in Residence

Poet Iliana Rocha is an Assistant Professor of Creative Writing at the University of Central Oklahoma. Hear her words opening the 2017 symposium on our first morning.

Toward A New Southern Grammar

Over the next several days, we’ll be sharing the 2017 symposium presentations. We begin with Lolis Elie.

SFA Short: Henry Vanegas – Carnitas Po-boy

As part of SFA’s 2017 focus on El Sur Latino we explore a series of dishes across the Southeast that reframe ideas of southern food. A favorite dish at El Lupillo in Gulfport, Mississippi, is the carnitas po-boy, a Mexican-style torta prepared on po-boy roll.

SFA Short: Karla Ruiz – Peach Empanadas

Karla Ruiz grew up in Mexico City, Mexico, where she learned to cook with her grandmother and mother. After moving to Nashville in 2000, Karla learned to blend Mexican techniques with Southern American ingredients, like empanadas with Southern peaches.

SFA Short: Eddie Hernandez – Turnip Greens de Arbol

Taqueria Del Sol in Atlanta combines Mexican recipes from chef Eddie Hernandez and Southern cuisine from owner Mike Klank. One example of this combination of backgrounds is Turnip Greens de Arbol, Hernandez’s take on southern greens with Mexican spices.

Mix a Bufala Negra

Jerry Slater created this drink in 2007, as the cocktail renaissance gathered steam.