Rodney Scott, Pitmaster
CUT/CHOP/COOK profiles Rodney Scott of Scott’s Bar-B-Q in Hemingway, South Carolina. Says Scott, “We only cook with wood and I’m so sure that we only cook with wood because we go out and chop it ourselves.” Monday through Wednesday, you’ll find Scott doing just that, cutting down trees and chopping wood, and Thursday through Saturday he burns that wood down into coals that he uses to cook a half-dozen whole hogs every night.
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.