The Southern Foodways Alliance documents, studies, and explores the diverse food cultures of the changing American South.
Gravy
Black pitmasters like Sam Clayton and Alex Bazemore are working to keep Virginia's barbecue traditions alive.
Hopefully, by year three, we will produce a melon that will be uniquely Virginian.
The South is changing in ways that we don’t often appreciate, or even notice.
“In Burgundy they make Burgundy. Here, we can make anything and everything.”
How a cooking competition in Old Dominion in 1948 unwittingly set the tone for modern food journalism.
My grandfather had a rich and violent past, and with his brothers formed the Bondurant Brothers, the infamous crew of…
Ira Wallace is a seed saver, an educator, and the essential intellectual and physical energy behind Southern Exposure…
In the 1960s, Piedmont Label boasted a booming art department. If something could be canned, Piedmont could label it:…
Thirty years ago, my hometown of Smithfield, North Carolina, launched what the Washington Post later called “A War In…
