Go on a journey to the northwestern corner of Kentucky (Owensboro, to be exact), where descendants of the Welsh who settled the banks of the Ohio River don’t count sheep; they barbecue them.
A retrospective of Ruth Fertel Keeper of the Flame honorees, on the tenth anniversary of the SFA, and a portrait of Elizabeth Scott, a tamale maker in Greenville, Mississippi. Scott and her husband learned to make tamales after developing a taste for them in Texas, and today six of her nine children—as well as some grandchildren—are carrying on the tradition at their Martin Luther King Boulevard tamale stand.
A look at artisanal cheese producers in the South. It chronicles three makers of fine Southern cheeses: Belle Chevre in Alabama, Sweet Grass Dairy in Georgia, and Bonnie Blue Farm in Tennessee.
A look at Chuck Ferrell of Chuck’s Bar-B-Q in Opelika, Alabama. Ferrell is a born again Christian who uses his heavenly barbecue as a tool for conversion. He keeps a stock of personalized religious tracts by the register, but wields a barbecue pitchfork for a living.
An examination of barbecue culture in west-central Tennessee. At the core of the story is whole hog stalwart Ricky Parker, pitmaster at B.E. Scott’s Bar-B-Que in Lexington, Tennessee.
A documentary that chronicles the SFA’s rebuilding of the Scotch House, a New Orleans restaurant operated by 92-year-old fried chicken maven Willie Mae Seaton.
A tribute to the men and women of 13 Mile Oyster Company, honoring Tommy Ward who, like his father before him, has served as a guardian of the Apalachicola Bay.
Mr. Elzy “E.W.” Mayo of Mayo’s Mahalia Jackson Chicken & Fried Pies, in Nashville, makes what he calls “the world’s best pies.” He didn’t have too much to say about the chicken, so we focused on the other side of the ampersand.
Meet Andre Prince Jeffries, and learn all about the addictive hot chicken craze in North Nashville. It’s hot, and it’s fried.