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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


Sandy Pollard

The Carrollton, Georgia, kitchen of Ms. Sandy Pollard is always filled with the inviting smells of traditional Southern cuisine. Unlike most contemporary mothers and grandmothers on the go Ms. Pollard continues to cook regional favorites. Sandy is enrolled as a graduate student at the local university, and she successfully balances the demands of her busy class schedule with her personal chef service as well as an active church membership. Overtime, Pollard has mastered the art of baking “light and fluffy” biscuits and adapted to perfection her ex-husband’s family tea cake recipe. Although the convenience of modern restaurants, groceries and bakeries have altered the diets of many Southerners Ms. Pollard continues to observe tradition by cooking the “old Fashioned way.” Sandy Pollard believes the extra time required to bake homemade southern foods like pound cake and banana pudding produces a delicious tangible product, but also an unspoken message of love that nourishes the soul.

Date of interview:
2002-03-31 00:00

Demetrius Weaver, Ricky Hall


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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.


Alex Raij Txikito

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