Della McCullers’ boardinghouse holds sophisticated stories of business acumen, community patronage, and everyday foodways that brim with a sense of place and purpose.
My grandfather had a rich and violent past, and with his brothers formed the Bondurant Brothers, the infamous crew of moonshiners in Franklin County, Virginia, the “Moonshine Capital of the World.”
Country black girl magic manifested in the kitchen as much as it happened during gatherings on the porch.
Rachel Laudan explores the mutability of corn, not only as as a foodstuff, but also in terms of its economic, political, religious, moral implications.
When I told my dad I’d discovered polenta, he said, “Oh, that’s just cornmeal mush.”
Michael Twitty speaks on the genealogy and mythology of corn among black and native American peoples in early America at SFA’s 19th annual Southern Foodways Symposium.
At our 19th Southern Foodways Symposium, 2016 Keeper of the Flame Award winner David Shields tells the story of supersweet corn.
Rebecca Gayle Howell, author of Render: An Apocalypse, offers the morning benediction at SFA’s 19th Southern Foodways Symposium.
Dora Charles grew up in Savannah, Georgia, where she cooked alongside her grandmother since the age of seven. For twenty years, she led the kitchen of The Lady and Sons.