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Oral Histories

The SFA oral history program documents life stories from the American South. Collecting these stories, we honor the people whose labor defines the region. If you would like to contribute to SFA’s oral history collections, please send your ideas for oral history along with your CV or Resume and a portfolio of prior oral history work to annemarie@southernfoodways.org.

< Back to Oral History project: Tennessee BBQ


Andrew Pollard

Andrew Pollard lives barbecue everyday. He vividly remembers watching his father smoke pork and brisket. In 1983 he opened A&R. And on his rare days off of work, Pollard and a neighbor pass ribs, back-and-forth, to taste over the backyard fence.

A&R is where many Memphisonians eat their daily barbecue. Traditional pulled or chopped pork sandwiches and famous fried pies: apple, peach, sweet potato. Show up early, or call ahead, the pies run out fast, locals would encourage the tasting of one of each.

We first visited A&R Bar-B-Que in 2002 as part of our initial foray into documenting Memphis ‘cue, a project that included photographs, original essays and a smattering of oral history interviews. Visit the original A&R Bar-B-Que page.

Date of interview:
2008-07-07 00:00

Rien T. Fertel

Rien T. Fertel

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The Southern Foodways Alliance drives a more progressive future by leading conversations that challenge existing constructs, shape perspectives, and foster meaningful discussions. We reconsider the past with research, scrutiny, and documentation.


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