The Southern Foodways Alliance documents, studies, and explores the diverse food cultures of the changing American South.
Oral History
Curing is not for the hasty; it cannot be rushed. It demands patience and memory.
Interview
Rufus Brown is the son of a Ham King.
As the second youngest of six kids growing up in Senatobia, Mississippi, Sydney Meers' family raised their own hogs.
Jay Denham says it began when while working as garde manger in restaurants, where he "took other stations' trash to…
Sally Eason's father, Dick Jennings, set out for Cashiers, North Carolina in 1948.
It started on a passenger ferry route running between Jamestown and Surry, Virginia in 1925.
Lewis Shuckman’s grandfather, Isia, told him, “Once you get started with something don’t change it.”
Born and raised in Neunkirchern in Saarland, Germany, curing meat was an inherent part of Stefan Neumann's culture.
Ron Turner's father, Garnett, started by curing 25 hams for his customers. They sold out immediately.
