Whole Hog in Tennessee
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.
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.
20 Years, 20 Founders: Kathy Starr
Kathy Starr's mother taught her to cook. Today, Starr says, her mother's legacy lives on through the work of the…