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March 24, 2020
Working Lunch with Donald Link, Facebook Live, 2 p.m. ET
March 25, 2020
Working Lunch with Ashley Christensen, Facebook Live, 2 p.m. ET
March 26, 2020
Working Lunch with the Giving Kitchen, Facebook Live, 2 p.m. ET
March 27, 2020
Working Lunch with Joe Stinchcomb, Facebook Live, 2 p.m. ET
March 28, 2020
2020 SFA Spring Symposium, Birmingham—POSTPONED ⟶ May 14–17, 2020
SFA Writing Workshop ⟶
July 13–16, 2020
Beginner Oral History Workshop
July 20–23, 2020
Advanced Oral History Workshop
Oct. 8-10, 2020
2020 SFA Fall Symposium, Oxford
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March 24, 2020
Working Lunch with Donald Link, Facebook Live, 2 p.m. ET
March 25, 2020
Working Lunch with Ashley Christensen, Facebook Live, 2 p.m. ET
March 26, 2020
Working Lunch with the Giving Kitchen, Facebook Live, 2 p.m. ET
March 27, 2020
Working Lunch with Joe Stinchcomb, Facebook Live, 2 p.m. ET
March 28, 2020
2020 SFA Spring Symposium, Birmingham—POSTPONED ⟶ May 14–17, 2020
SFA Writing Workshop ⟶
July 13–16, 2020
Beginner Oral History Workshop
July 20–23, 2020
Advanced Oral History Workshop
Oct. 8-10, 2020
2020 SFA Fall Symposium, Oxford

Films

The SFA’s films celebrate the people and places who enrich the landscape of Southern food and culture.

Film

Richmond Boxed Lunch

By Nicole Lang and Christophile Kontsas

A portrait of Sally Bell’s Kitchen in Richmond, Virginia, by Nicole Lang and Christophile Konstas. Boxed Lunch was made for the 2013 Summer Symposium: Women at Work in Richmond.

More Films

Film

20 Years, 20 Founders: Ann Abadie

Founding member Ann Abadie reflects on the growth of foodways in cultural studies.

Film

20 Years, 20 Founders: Ben and Karen Barker

SFA founding members Ben and Karen Barker explain the importance of restaurant workers to the SFA audience.

Film

20 Years, 20 Founders: Charles Wilson

Founding member Charles Wilson discusses SFA as an incubator for academics and the role of SFA in delivering academic ideas to a popular audience.

Film

20 Years, 20 Founders: Damon Lee Fowler

SFA Founding member and culinary historian Damon Lee Fowler describes the significance of recognizing Southern food as regional cuisine.

Film

20 Years, 20 Founders: Frank Stitt

SFA founding member Frank Stitt recalls the menu he created for the Founders Dinner.

Film

20 Years, 20 Founders: Joe Randall

SFA founding member Joe Randall talks the importance of recognizing chefs and pitmasters of color and their contributions to Southern food in this Founders Short.

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