In Northport, Alabama, Archibald’s makes pit-smoked ribs and sliced pork butt.
To help you prepare for a weekend of cookouts, SFA is going to dig into our film archive to inspire those who plan to barbecue. First up is a film by Joe York, Something Better than Barbecue, profiling a pitmaster in Opelika, Alabama.
By Maria Godoy Humberto Godoy was born and raised in Guatemala City. He wasn’t dirt poor, but he was poor enough that he had to shine shoes to buy pencils for school. Those pencils wrote him a new destiny: In 1954, he won a scholarship to attend what was then called Jacksonville State College in … Continued
Watch Clay Risen and Fawn Weaver discuss the story of Nearest Green, the black man who taught Jack Daniels to distill whiskey. This presentation, Whiskey and Credit, is from the 2018 Winter Symposium.
Moni Basu writes for CNN and teaches in the MFA program in Narrative Nonfiction at the University of Georgia. At SFA’s Winter Symposium she reflected on the power of stories.
At the 2018 Winter Symposium in Birmingham, Washington DC food writer and dining critic David Hagedorn shared his experience as a gay man from a Alabama.
For over 30 years Dolester “Dol” Miles has served as Executive Pastry Chef at Highlands Bar and Grill, Bottega, Bottega Cafe, and Chez Fonfon. Our latest SFA film by Pihakis Foodways Documentary Filmmaker Ava Lowrey, Dol, profiles Chef Miles and her dedication to her craft.
The 2018 Winter Symposium will be live streamed on Saturday, but you should follow these directions on Wednesday from 11-2 p.m. CT to test the link.
We’re excited to announce that Johnny’s Greek and Three will screen at Oxford Film Festival as part of the festival’s documentary shorts program. Timothy Hontzas is a Homewood Chef and restaurant owner of Johnny’s – one of the top meat and three lunch spots in Birmingham (recently nominated for a James Beard Award). He is … Continued