We learned this morning that Art Blondin of Artz Rib House in Austin, Texas, has passed away. He was 60 years old.
Today, the SFA has an archive of more than 800 stories behind the food. And this curious gal from Texas has travelled the region to meet people and record their life stories. But, all good things must come to an end.
This will be old news to those of you who call Charleston home, but we just learned that a newly-completed mural on Queen Street celebrates many well-known figures from The Holy City’s culinary community. We’re especially excited about one.
This week, we’re highlighting oral history interviews from the Cured South, our project that documents smoked meat and fish from Tennessee to Virginia. Today, we’d like to introduce you to Lewis Shuckman of Shuckman’s Fish Company and Smokery in Louisville, Kentucky.
Entry forms are now available for the 3rd Annual Delta Hot Tamale Festival’s Frank Carlton Hot Tamale Cooking Contest, taking place in Greenville, Mississippi, October 16-18.
In the heat of the summer in 2012, an SFA Skillet Brigade headed to Humboldt, TN, to help our friends at Sam’s Bar-B-Q. They had just suffered a devastating fire needed some help clearing the site to make preparations for a rebuild.
Meet Heather Richie, the only student (so far) to attend both our Oral History Workshop and Film Boot Camp. Recently, she used what she learned at SFA World Headquarters to start a new project: Community Supported Pie.
Of course we think every day should be celebrated with oysters. And, even though we’re a little bit late to the party, we’d like to take this opportunity to celebrate some of the people whose livelihoods depend on them.
In 2010, Francis Lam documented Biloxi’s Ethnic Shrimping Communities. It had been 5 years since Hurricane Katrina, but the storm was still affecting the people with whom he visited. Now, Biloxi’s seafood community has something to celebrate.