This summer SFA begins a Summer Documentary Film Internship program to encourage and nurture emerging documentary filmmakers.
Though it serves a variety of Gulf seafood, Bayley’s is known for two specialties: West Indies salad and fried crab claws.
This episode of Gravy tells the story of T.V. Munson and how his obsession with grape vines rescued old world wine.
Most Mexican immigrants don’t consider themselves mexicanos. They’re more aligned by city, state, language, or even race.
Mashama Bailey is one of the few female African American chefs who command their own kitchen.
Michael Twitty’s call-to-change, written for the food media, also serves as a thoughtful challenge for consumers.
“Through this project, and Ava’s class as a whole, I learned to think like a documentarian.”
Oliver Merino is the Latino New South Coordinator at the Levine Museum of the New South in Charlotte, helping to plan programming that reflects and speaks to the Latino experience of the “New South.”
Rebecca Lauck Cleary produced her film, Food for Thought, for her Documenting Southern Foodways course with Pihakis Film Fellow Ava Lowrey.