A portrait of Sally Bell’s Kitchen in Richmond, Virginia, by Nicole Lang and Christophile Konstas.
A short film about the iconic McClard’s Bar-B-Q restaurant in Hot Springs, Arkansas, Ovens Are for Pies was made by Joe York for the 2013 Big Apple Barbecue Block Party.
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 dinning experience for 60 volunteer patrons behind the gates of Orange Correctional Center?
A profile of fifth-generation farmer Luke Duplechin of Eunice, Louisiana, Prairie Farming is a Greenhouse Film by Carly Viator.
Nick’s is a portrait of fish, family, and Old Florida at Nick’s Seafood Restaurant in Freeport, Florida.
Go behind the scenes at Smooth Ambler Distillery in Maxwelton, West Virginia. Smooth Ambler: A West Virginia Distillery is a Greenhouse Film by Dale Mackey and Shawn Poynter.
Hot-Dogopolis, by Eric Feldman and Leyla Modirzadeh. Learn the story of the Greek community in Birmingham, Alabama, and see a part of their restaurant legacy in the lunch stands that make Birmingham a great Southern city for a hot dog.
A short documentary film on the “mile-high” meringue pies at Ed & Kay’s Restaurant in Benton, Arkansas. Mile High Pie was made by Melanie Lynn Addington and Daniel Lee Perea as part of the SFA’s Greenhouse Films initiative. Update: Ed & Kay’s closed its doors on March 1, 2014.
In the North Alabama summertime, especially around the cities of Florence, Tuscumbia, and Muscle Shoals, people eat chicken stew. Watch these Alabama Catholics stoke fires beneath boiling pots, while most folks are just trying to stay cool.
