The SFA oral history program documents life stories from the American South. Collecting these stories, we honor the people whose labor defines the region.
This oral history collection highlights the life and labor of some of the key chefs, waiters, and bartenders who have worked (or still work) at Highlands Bar & Grill.
Barbecue, fried chicken and spaghetti; game suppers and mile high pies. Those foods are traditionally associated with the Natural State. But what about biryani, idli, and butter chicken, foods traditionally associated with India and Indian Americans?
Tidewater Virginians have long relied on the water for sustenance. Narrators recount how their cooking has roots in…
Twenty years ago, in 1999, author and activist John Egerton convened a two-day meeting of 50 people who lent their names to a non-profit organization dedicated to the documentation and celebration of the diverse food cultures of the American South. In celebration of this anniversary, SFA has commissioned a series of Founders shorts highlighting those founding members and the importance of Southern Foodways. Here, founding member Joe Randall talks the importance of recognizing chefs and pitmasters of color and their contributions to Southern food.