Joe York’s latest short film takes you to the Bright Star restaurant, a landmark in Bessemer, Alabama, for more than 100 years. Take three minutes to watch The Bright Star and you’ll come away with an appreciation for the place and a craving for snapper throats (yes, throats).
With record frigid temperatures blanketing the Deep South, it’s human nature to hibernate within the comforts of our home, preferably with a hot beverage and good book. Hot toddies are my favorite winter cocktail, as one usually has the ingredients lying around the kitchen: citrus, honey, cinnamon, and bourbon or rum. A variety of spices … Continued
Ring in the new year with the Gee’s Bend Singers of Alabama, who dazzled us at the 2013 Southern Foodways Symposium.
If Alabama were a nation, the national food would be barbecue and the first family would be the Archibalds of Northport, pit-cooking ribs since 1962, just across the river from Tuscaloosa.
On Wednesday, September 18, some of the SFA staff had the pleasure of attending a Twilight Supper at Jones Valley Teaching Farm (JVTF) in Birmingham, Alabama.
The Southern Foodways Alliance, as many of you know, is housed on the University of Mississippi campus. For us, back-to-school season is palpable; enthusiasm permeates the air as students return for their studies. It reminds us at the SFA of our charge to document, study, and celebrate Southern foodways. This academic year, we kicked off with our very first graduate symposium.
Launching this month in Bullock County, Alabama, is Stills Crossroads ‘Shine, produced by High Ridge Spirits.
Last weekend, Billy Reid hosted his fifth annual Shindig, a three-day celebration of Florence, Alabama and environs. And SFA was there.
We’ve chosen the Alabama leg of our Southern BBQ Trail as the inaugural oral history project of the week. Why? Well, it doesn’t hurt that Alabama edges out Arkansas for top billing in the alphabetical list of Southern states. It’s also a virtual tip of the hat to Nick Pihakis of Jim ‘N Nick’s barbecue, … Continued