The Southern Foodways Alliance documents, studies, and explores the diverse food cultures of the changing American South.
Gravy
"Dad, that old man is stealing plums!"
Made From Scratch In Knoxville, Dale Mackey serves fried pies with a side of girl power by Jed Portman Dale Mackey…
The sweetest stories behind the food from the SFA oral history archives We’ve been collecting the stories behind…
Last Call at the Pillow Sled Bar Maximum guts, minimum glory by Spencer Hall I. Suburban Bobsled: 1985–1986 Matching…
Asian cuisine blends well with barbecue because many of the main ingredients are complementary. Heirloom Market isn’t the first to fuse the flavors, but it’s notable because it merges them so well.
Why We Watch On the farm with the ghost by Wright Thompson EVENTUALLY THIS WILL BE A STORY about a Frito pie, and the…
Porcine Benediction This piece originally appeared in issue #44 of our Gravy foodletter—The Gravy Barbecue Sandwich…
