For the Sunday performance of our 19th fall symposium, SFA commissioned In These Fields: A Folk Opera by Sam Gleaves and Silas House. Watch it here.
Picture a standard pound cake, studded with chopped dates and chopped pecans. Now imagine the cake-maker adding a handful each of shredded coconut and chopped gumdrops.
Sarah Reynolds takes us into the kitchens of Louise Frazier and Sandor Katz, to learn how fermenting vegetables has helped them both carry on through illness and aging.
In the nineteenth-century rural South, sharecroppers grew corn, sold corn, ate corn, and became sick—all because of a lost recipe.
Gravy showcases a South that is constantly evolving, receiving immigrants, adopting new traditions, and lovingly maintaining old ones.
These articles out of the Carolinas caught our attention last week.
“I was eager to try my hand at some of these rustic recipes…with my modern appliances.”
Meet the grand dame of Southern layer cakes.
Bart Elmore explores Coca-cola’s prevalence in the world and the impact that corn had on the brand.