JoAnn Clevenger: A Girl Scout with Gumption
JoAnn Clevenger took the Symposium stage at SFA in October 2005, just two months after the levee failures, talking with Johnny Apple of the New York Times, John Besh of Restaurant August, and Lolis Elie, an SFA founder and New Orleans native, about the “New Orleans Culinary Renaissance.” She reminded us then and she continues to remind us now that the root word for restaurant translates from French to English as restore.
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.