“This is how Choctaws forever have cooked… So, in order to keep it and being able to learn how to cook outdoors, and not move inside, not do the crockpot, not going to the can and opening it up. This is our culture.”
SFA stands with the impact new Southerners have had on Southern food for generations.
“The South has always been an extraordinarily diverse place, racially, politically, religiously, and when one understands the full range of Southern history, one discovers that it is rich and complex enough to make room for all of us.”
To create a world in which everyone has equal access to fresh, affordable, healthy food, we have to grapple with the roots of racism that produce the fruit of inequality.
“Food is geography, and geography is political.”
“We don’t have somebody standing there, pampering you, opening them for you. We give you a knife and a rag and some cocktail sauce and a souffle cup, and we let you go at it.”
We have extended the deadline to apply for our 2017 Oral History Workshop to March 31, 2017 at 5 p.m.
On this episode of Gravy, we tell you the story of William Gebhardt, the inventor of chili powder.
For the first time in almost sixty years, Washington D.C.’s black population is now less than 50 percent. In a city whose foodways originate in Southern and African American sensibilities, Ralph Eubanks ponders what impact the population shift is having on the restaurant scene.