The Southern Foodways Alliance documents, studies, and explores the diverse food cultures of the changing American South.
Interview
Gumbo recipes vary from place to place, person to person. Across the South, no two people make gumbo alike. Chefs have…
Of all the dishes in the realm of Louisiana cooking, gumbo is the most famous and, very likely, the most popular. Gumbo…
Mark eventually moved into a PR job at M&M and C&G Boats, another offshore supply boat company, work that leverages his…
Robert Collins is a third-generation shrimp drier in Grand Isle; his teenage son, also named Robert, seems poised to…
Seafood gumbo seasoned with ham and smoked sausage, crab patties, fried seafood platters, seafood fondue, salads piled…
Nick learned oystering from his father, Wilbert Collins. Of six siblings, many of whom lend a hand in the business, he…
Donald Punch was a shrimper all his life, following in the boot steps of his father, until his own son’s Type 1…
Alzina’s offers a one-of-a-kind dining experience. In the chef’s own words, it’s more of “get-together place” than a…
Ann Maylie Bruce was one of few children in the 1940s and ‘50s to grow up in an apartment in New Orleans’ business…