MacArthur Fellow Greg Asbed’s work has improved the lives of farm workers in the Sunshine State’s tomato fields for over twenty-five years.
By Gustavo Arellano My best friend, his girlfriend, and I had just ordered hummus at a hipster café. It was happy hour. Even though we were the only people there, service was slow. When the waitress finally appeared with our appetizer, she pushed it on the table and quickly turned away. Her sharp eyes did … Continued
An Evening with Gustavo Arellano Wednesday, February 21, 2018 at 6 p.m. Fulton Chapel, University of Mississippi The Southern Foodways Alliance and UM’s Department of Writing and Rhetoric will host Gustavo Arellano for a campus lecture at the University of Mississippi on February 21, 2018. The talk is free and open to the public. Gustavo Arellano is … Continued
Día de los Muertos is not a trend. Treat it as a solemn celebration.
At SFA’s 20th symposium, Gustavo Arellano finds the origin story of a uniquely Southern dish: ACP, or Arroz con Pollo, unlike any he’s ever seen.
As Mexicans have made the South their permanent, instead of temporary, home, more tunes are beginning to incorporate it as a setting.
Most Mexican immigrants don’t consider themselves mexicanos. They’re more aligned by city, state, language, or even race.
Tacos can be read. They carry social meanings—they are part of foodways networks of people who conduct their rich lives in languages.
Carne asada tacos are now as Southern as biscuits and gravy, whether people want to believe it or not.