For Kenneth Thompson and his son Johnny, what started as a hobby eventually grew into a thriving family-owned business. The Thompsons keep over 400 production hives and feed their bees with “whatever God provides.” Since they don’t use pesticides, chemicals or medications, and they don’t heat, filter or add anything to the honey they harvest, their product is “just the way it comes out of the comb.”
20 Years, 20 Founders: Ann Abadie
Founding member Ann Abadie reflects on the growth of foodways in cultural studies.
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.
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.
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.
20 Years, 20 Founders: Frank Stitt
SFA founding member Frank Stitt recalls the menu he created for the Founders Dinner.