SFA’s latest documentary film, “Souped: The Pinto Bean Story” explores the importance of soup beans through Kentucky Chef Ouita Michel and her mentor Freda Raglin.
SFA will screen two films at the 2018 Indie Grits Festival in Columbia, South Carolina.
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 Southern Foodways Alliance seeks applications for our second annual Summer Documentary Film Internship to encourage and nurture emerging documentary filmmakers. For two months this summer, two interns will work directly under the guidance and mentorship of SFA’s Pihakis Foodways Documentary Filmmaker, Ava Lowrey.
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
Demographics in Siler City, North Carolina, were revolutionized with the building and subsequent shuttering of poultry plants in the area. The community is largely Latino these days. Siler City: Bienvenido a Trabajar introduces the people behind the one stop grocery store, butcher shop and taqueria, Tienda Loma Bonita.
Sixteen years ago, SFA awarded the first Ruth Fertel Keeper of the Flame Award to Bill Best, the Kentucky farmer and seed saver. To honor the legacy of Ms. Fertel, and to honor Bill Best’s commitment to biodiversity, Randy Fertel committed dollars from his family foundation, and SFA commissioned a Joe York film and feted Best here … Continued
At the 2017 Southern Foodways Symposium this past weekend, SFA honored Houston chef Hugo Ortega with the 2017 Craig Claiborne Lifetime Achievement Award. Watch the SFA film that profiles him.
I sought out integrated spaces in Oxford for my project. Time and again one name kept popping up: the Taco Shop.