The Carolina Food Summit will explore the topics of hunger, the changing plate, policy, sustainability, and flavor.
The Welcome Table serves as many as 600 meals a week, in six seatings, to one of the most diverse groups of people I have ever seen at table. An older man with an expensive haircut and black-framed glasses. Couples with babies. Young men carrying backpacks, neatly loaded, ready for another night of camping in the woods along the river.
Gravy host and producer, Tina Antolini, will give a free talk tomorrow at Duke University on the sound of place.
July 31 and August 1, Ashley Christensen hosts chef Chris Shepherd for a set of two dinners that benefit the Southern Foodways Alliance.
If you’ve never heard of a fish camp, don’t let the name fool you.
A Vietnamese American woman writing a coming-of-age novel set in and fed by the American South wasn’t a selling point.
The Wilmington Barbecue of 1766 has been almost entirely forgotten—even in Wilmington.
SFA is proudly and deeply rooted in Oxford, Mississippi. Come October 13, 2016, SFA will fly the rainbow flag and welcome all to our city and our university.
Moravian chicken pie isn’t just comfort food. It’s currency.