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.
Della McCullers’ boardinghouse holds sophisticated stories of business acumen, community patronage, and everyday foodways that brim with a sense of place and purpose.
A region that has reinvented itself again and again since the Civil War is now in the midst of a newcomer revolution, as people of every background move here from across the United States and around the globe.
To create a world in which everyone has equal access to fresh, affordable, healthy food, we have to grapple with the roots of racism that produce the fruit of inequality.
For the first time in almost sixty years, Washington D.C.’s black population is now less than 50 percent. In a city whose foodways originate in Southern and African American sensibilities, Ralph Eubanks ponders what impact the population shift is having on the restaurant scene.
My grandfather had a rich and violent past, and with his brothers formed the Bondurant Brothers, the infamous crew of moonshiners in Franklin County, Virginia, the “Moonshine Capital of the World.”