by Kat Kinsman (Gravy, Spring 2017) What does your research tell you about the perception of the value of Southern food? I have data from 1986 to 2016 from the bigger markets on the coasts, and Chicago. I’ll start on a cautionary note on what I saw in terms of the data about New York … Continued
From souvlaki to hot dogs, baklava to snapper throats, and barbecue to meat-and-threes, the South and Greece intertwine in Alabama.
Would you call meatloaf, sandwiched with sautéed spinach and a fried egg, “soul food”? Or would you call okra, served as a side to soy-glazed grouper, “soul food”?
Most Mexican immigrants don’t consider themselves mexicanos. They’re more aligned by city, state, language, or even race.
Michael Twitty’s call-to-change, written for the food media, also serves as a thoughtful challenge for consumers.
We know we’re biased, but we think this project is a soaring, powerful contribution to the conversation about our ever-changing region, told through the narratives of the farmers and cooks and waiters who did the work.
“Anytime you look into my work and you see a simple A-frame house with a porch on it, that’s my grandmother’s house. “
Wrap up National Poetry Month with this piece by Rebecca Gayle Howell, delivered at our 19th Southern Foodways Symposium.
On Harkers Island, a tight-knit community that holds fast to its traditions, Morales might have once been thought an outsider. Not now.