Meet the presenters of SFA’s Graduate Student Conference oral history panel.
This year, the Appalachian Food Summit explores and honors some of the underrepresented stories of our region by traveling the roads and routes that shaped them.
In the new episode of Gravy, we partner with the ladies behind the podcast Criminal to tell the story of how Pappy Van Winkle bourbon became so desirable—and what it’s driven some people to do.
Francisco Briceño had no previous experience as a restaurateur when he moved to Louisville in 1999. But he had strong instincts.
There are no debates about cultural respect or appropriation; tonight, everyone is a Mexican. That’s the magic of the sombrero—and its harm.
March 5, graduates of Edward Lee’s Youth Build apprentice program host a panel discussion with Toni Tipton-Martin and Adrian Miller. Lee and his students will also cook a Smoke & Soul Dinner in the Wine Studio at 610 Magnolia, using recipes from Toni and Adrian’s books.
I’ve long believed in the alchemical properties of Jell-O, a powder made from ligament and bone.
Like food preservation, cultural preservation retains the essence of heritage, while recognizing tradition as dynamic, evolutionary, and relevant.
Hindman Settlement School seeks to promote a deeper understanding of the interconnectivity of mountain music, dance, and foodways traditions. That’s where Dumplin’s and Dancing comes in.