How does an onion come to be labeled a Vidalia, and what restrictions must farmers accept in exchange for using the name?
Welcome to OKRACAST, the SFA podcast. This week, meet Susan Pavlin of Global Growers in Decatur, GA. Born and raised in the Chicago suburbs, Susan Pavlin’s proximity to farming came in the form of playing hooky from school after staying up all night to help her father can vegetables from the family’s garden. Years later, … Continued
This week, we’re featuring oral histories from women farmers in Georgia. For Cecilia Gatungo and Jamila Norman, farming is not a foreign concept. Both come from families with farming backgrounds. By keeping their farm, Patchwork City, in Atlanta’s West End, Cecilia and Jamila are re-connecting their neighbors to the land, healthy food, and to each … Continued
Hang out with the Southern Foodways Alliance long enough and you learn that we base each year’s programming around a theme. Throughout the year, staff gravitate toward articles, research, and conferences that speak to the theme. Then we enthusiastically share whatever it is we found with the rest of the team: “Did you see that … Continued
On April 6, the second annual New South Family Supper will bring together thoughtful chefs and artisans and eaters for an unforgettable meal.
Back in November, we reported (for the second time) that Weaver D’s in Athens, Georgia, was to close just prior to Thanksgiving. Well, the folks in Athens are having none of that and are doing all they can to help Dexter Weaver continue doing this thing.
Jane Ann may be relatively new to the barbecue scene, but Old Brick Pit is not. It was founded in 1976 by Bob Newton, a Georgia Tech graduate who put a lot of thought and care into the design of his L-shaped brick barbecue pit.
This week we’re featuring the Georgia leg of our Southern Barbecue Trail.
After watching Joe York’s new SFA film about the little red pea that might just save Sapelo, I had to go…