Students at The Ideal Bartender School in Louisville, Kentucky, receive specific instruction from famed distillers, industry professionals and craft brewers.
To practice taco literacy is to examine the cultural, economic, and ecological dimensions of foodways.
In our Bluegrass and Birria oral history project, Gustavo Arellano and Delilah Snell document restaurant owners in Louisville and Lexington who represent different aspects of the Mexican experience.
In These Fields: A Folk Opera awed guests at the Sunday performance at our 2016 Southern Foodways Symposium. Friday, December 16, Lexington, Kentucky residents have the chance to see the performance live at ArtsPlace.
Dumplin’s and Dancin’ is a community-wide gathering where farmers, musicians, chefs, square dance callers, seed savers, dancers, and food activists come together to learn, network, eat, and have fun.
Seed savers, farmers, gardeners, chefs, writers, scholars, advocates, and food enthusiasts sat around the table together, listening to stories about pickles, bean seeds, the gardens of Grow Appalachia, and curry chicken as an expression of love.
Meet the presenters of SFA’s Graduate Student Conference oral history panel.
This year, the Appalachian Food Summit explores and honors some of the underrepresented stories of our region by traveling the roads and routes that shaped them.
In the new episode of Gravy, we partner with the ladies behind the podcast Criminal to tell the story of how Pappy Van Winkle bourbon became so desirable—and what it’s driven some people to do.