Booker Wright, a black waiter from Greenwood, Mississippi, became an unlikely Civil Rights hero.
SFA welcomes Tunde Wey as one of our 2016 Smith Symposium Fellows.
Records at the Moravian Archives in Winston-Salem show that chicken pie suppers as church fundraisers go back at least to 1920.
Ira Wallace is a seed saver, an educator, and the essential intellectual and physical energy behind Southern Exposure Seed Exchange—one of the country’s best known and most respected sources for heirloom and open-pollinated seeds.
It wasn’t a recipe for creamed corn; it was her corn, made by her hands.
I expected to miss Southern food in my new hometown. I did not expect to spy a funhouse version of it around every corner.
In the 1960s, Piedmont Label boasted a booming art department. If something could be canned, Piedmont could label it: Brunswick stew from Georgia, oysters from Mississippi, gumbo from Louisiana, black-eyed peas from Tennessee, pet food from Washington, D.C.
Filipino food is not easily comparable to Chinese or Japanese food. Because the Spanish colonized the Philippines, we share dishes with Latin cultures—adobo, menudo, flan. Rice, always white, is a hallmark.
Ed Scott formed a cooperative in 1971 in the area of Leflore County, Mississippi, known as Brooks Farm. The hope was that smaller farmers could, through the co-op, acquire loans and government support.