“Once you grow accustomed to the taste of it, any other fish just won’t satisfy you. You have to have that mullet.”
Step inside the Lassis Inn in Little Rock, Arkansas, where the fried fish is hot and the beer is cold.
If you like to live dangerously, poke sallet might be the leafy green for you.
A brief glimpse into the unique horse-racing culture found at the Jot ‘Em Down Store in Lexington, Kentucky.
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.
