The Southern Foodways Alliance documents, studies, and explores the diverse food cultures of the changing American South.
Gravy
“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…
"Listen. Their whole house could burn down, they could lose all their presents, but if their refrigerator made it…
Bernie Herman takes us to an oyster house on the Chesapeake Bay in this contribution to Gravy #52.
