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.
Through her cooking, much like immigrant entrepreneurs and food workers across the country, Rasita has been able to bring a little bit of Thailand to Mississippi.
I sought out integrated spaces in Oxford for my project. Time and again one name kept popping up: the Taco Shop.
SFA launched an annual week-long Documentary Video workshop in Oxford, Mississippi, taught by Pihakis Foodways Filmmaker Ava Lowrey.
This summer SFA begins a Summer Documentary Film Internship program to encourage and nurture emerging documentary filmmakers.
“Through this project, and Ava’s class as a whole, I learned to think like a documentarian.”
Rebecca Lauck Cleary produced her film, Food for Thought, for her Documenting Southern Foodways course with Pihakis Film Fellow Ava Lowrey.
“This is how Choctaws forever have cooked… So, in order to keep it and being able to learn how to cook outdoors, and not move inside, not do the crockpot, not going to the can and opening it up. This is our culture.”
Friday March 31 at 10:30 a.m., Toni Tipton-Martin speaks about her book, The Jemima Code, at Oxford Conference for the Book.