The Southern Foodways Alliance documents, studies, and explores the diverse food cultures of the changing American South.
Interview
Though she worked in food service for many years in her earlier adulthood, Eva Perry’s professional life didn’t blossom…
Oral History
First things first: a New Orleans sno-ball is not a snow cone, a pre-frozen, rock-hard concoction like those sold from…
Dylan Williams was in phone and internet sales before travels to Central and South America convinced him that New…
Cousins David Romig and Kenny Cristina began working in the family icehouse, Cristina Ice Service, in the 1960s, as…
Beginning during the Depression era, Simeon Clement shaved ice by hand at Clement’s Sweet Shop in Algiers, just across…
Steven Bel was eight years old when he started working at Sal’s Sno-Balls, the neighborhood stand that “Mr. Sal”…
Claude Black didn’t intend to enter the sno-ball business. And then, in 1979, his dad called to announce that he had…
The story of Hansen’s Sno-Bliz is the sort that New Orleanians love to tell. It involves a business built and sustained…