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.
The tale of Martin Sawyer, bartender at the Omni Royal Orleans Hotel in New Orleans. Mr. Sawyer, a veteran of more than six decades of tending bar, witnessed the flood of 1927 and survived Hurricane Katrina.
An account of Martha Hawkins of Montgomery, Alabama, whose restaurant serves as a modern day incarnation of the Civil Rights Movement ideal of the beloved community.