An Asheville, North Carolina, native, Hanan Shabazz has long fostered local food movements and nurtured the political, social, and cultural power of Black foodways. In the 1970s, she owned and ran Hanan Shabazz Restaurant on Eagle Street in Asheville. Shabazz now works with a new generation of Asheville cooks at Southside Kitchen, a project of the not-for-profit Green Opportunities, which trains, supports, and connects marginalized communities to sustainable employment pathways. Hanan Shabazz is the 2020 Ruth Fertel Keeper of the Flame Award winner. Film by Joe York.
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.