The Gospel of the Alabama Oyster
In 2009, not a single oyster farm operated on the Alabama coast. By 2015, there were eight oyster farming companies, all determined to prove that the world’s best oysters come from this Southern state. Lane Zirlott, of Murder Point Oyster Company, calls it an oyster revolution–one that focuses on presentation as much as taste, and enables hard-working families to make a consistent living on the Alabama waters.
20 Years, 20 Founders: Ann Abadie
Founding member Ann Abadie reflects on the growth of foodways in cultural studies.
20 Years, 20 Founders: Ben and Karen Barker
SFA founding members Ben and Karen Barker explain the importance of restaurant workers to the SFA audience.
20 Years, 20 Founders: Damon Lee Fowler
SFA Founding member and culinary historian Damon Lee Fowler describes the significance of recognizing Southern food as regional cuisine.
20 Years, 20 Founders: Frank Stitt
SFA founding member Frank Stitt recalls the menu he created for the Founders Dinner.
20 Years, 20 Founders: Joe Randall
SFA founding member Joe Randall talks the importance of recognizing chefs and pitmasters of color and their contributions to Southern food in this Founders Short.