Kim Severson and Kat Kinsman debate the merits of cake vs. pie, respectively, at the 16th Southern Foodways Symposium. Oxford, MS, October 5, 2013.
Alzina Toups of Galliano, Louisiana, is the recipient of the Southern Foodways Alliance’s 2013 Ruth Fertel Keeper of the Flame Award.
A Greenhouse Film for the SFA by Emily Hilliard and Ashley Melzer, The Wharf is a snapshot of the historic Maine Avenue Fish Market in Washington, DC. Click here to learn more about the market and its history.
It’s a simple question: What is your most powerful food memory?
Residents of the Hog Hammock community in Sapelo Island, Georgia, believe that the Geechee Red Pea is their key to economic development.
From Monday through Saturday, Gene’s Bar-B-Que in Brinkley, Arkansas, offers a standard menu of barbecue and country cooking. But on Sunday evenings, owner Gene DePriest and his friends cook up a wild game supper.
A pusharata is a bite-sized nugget of fried dough with chopped fruit and spices—simply put, a sort of Croatian donut or fritter.
In this Greenhouse Film by Christy Ward, Camile Persica of Livonia, Louisiana, demonstrates how to make the classic Cajun dish maque choux.
Since 1928, the Calvary Episcopal Church in Memphis, Tennessee, has hosted a “Waffle Shop” during the Lenten season each spring.