Lillie Johnson knows the importance of slowing down and fixing a “decent” meal at least once a week with her family. Her restaurant, Lillie’s Kitchen, is open everyday for lunch, and also for breakfast on Saturdays. You’ll find pork chops, fried chicken, chicken spaghetti, and just about every southern side dish you can think of.
With mostly local clientele, Beason Family Farm keeps consumer dollars in the community and connects the consumer to the producer.
Peggy Webb opened her house to diners in 1961, setting up a small buffet in the hallway and a dining room with community seating. More than 50 years later, customers still fix their own plates and pay for their meal by leaving cash in a basket on the table.
For Misty Brecia Dreifuss, cooking traditional foods outside is key to maintaining a sense of identity and community within the Mississippi Band of Choctaw Indians.
Visit Corinth, Mississippi, which claims the slugburger as a hometown creation. A Greenhouse Film by Paul Chase, John McCall, and Matt Stewart.
Visit SFA World Headquarters at the University of Mississippi, meet our team, and learn what we do and why.
Head to Northport, Alabama, where you’ll meet George Archibald Jr., his sister Paulette Washington, and her son Woodrow Washington. Their family has been in the barbecue business since 1962.
Visit the Bright Star, a Bessemer, AL, landmark for more than 100 years. Owned by the Koikos family, the restaurant is known for Greek-American specialties, especially steaks and seafood.
Kim Severson and Kat Kinsman debate the merits of cake vs. pie, respectively, at the 16th Southern Foodways Symposium. Oxford, MS, October 5, 2013.