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March 4, 2021 at 5:30 pm CT/6:30 pm ET
Stir Crazy with Jose-Medina Camacho on Insta Live
March 11, 2021 at 5:30 pm CT/6:30 pm ET
Micro Symposium with Rae DelBianco on Insta Live
March 13-14, 2021
2021 Spring Symposium on Eventive Platform ⟶
March 18, 2021 at 5:30 pm CT/6:30 pm ET
Cooking School with Cynthia Wong on Insta Live
April 15, 2021 at 5:30 pm CT/6:30 pm ET
Cooking School with Vishwesh Bhatt on Insta Live
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the SFA
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the SFA
March 4, 2021 at 5:30 pm CT/6:30 pm ET
Stir Crazy with Jose-Medina Camacho on Insta Live
March 11, 2021 at 5:30 pm CT/6:30 pm ET
Micro Symposium with Rae DelBianco on Insta Live
March 13-14, 2021
2021 Spring Symposium on Eventive Platform ⟶
March 18, 2021 at 5:30 pm CT/6:30 pm ET
Cooking School with Cynthia Wong on Insta Live
April 15, 2021 at 5:30 pm CT/6:30 pm ET
Cooking School with Vishwesh Bhatt on Insta Live

Films

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

Film

Prisoner-Chefs

By Vittles

Nancy Gould’s food service course is one of the most popular within the North Carolina State Prison system, but will her class be able to pull off a fine dining experience for 60 volunteer patrons behind the gates of Orange Correctional Center? The five-month course is administered by Piedmont Community College and graduating inmates earn 16 credits toward a degree if they can stand the heat.

Cook School is a Greenhouse Film made by the Vittles team: D.L. Anderson, Mikel Barton, and Brooke Darrah Shuman.

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

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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.

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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.

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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.

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20 Years, 20 Founders: Frank Stitt

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

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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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