Tag Archives: Southern Foodways Alliance

UGA Press publishes “The Southern Foodways Alliance Community Cookbook”

5 Oct

The Southern Foodways Alliance Community Cookbook

Edited by Sara Roahen and John T. Edge
Foreword by Alton Brown

“Local recipes from the worldly South”

“Each page herein delivers a strong sense of community; the contributions are from real people with real names; the collection is democratic, but with nary a sign of culinary chaos; and the food is just plain good. And here’s the best part, as far as I’m concerned: Regardless of whether it looks back into the past or ahead into the future, this book looks ever Southward.”
—Alton Brown, from the foreword

Everybody has one in their collection. You know—one of those old, spiral- or plastic-tooth-bound cookbooks sold to support a high school marching band, a church, or the local chapter of the Junior League. These recipe collections reflect, with unimpeachable authenticity, the dishes that define communities: chicken and dumplings, macaroni and cheese, chess pie. When the Southern Foodways Alliance began curating a cookbook, it was to these spiral-bound, sauce-splattered pages that they turned for their model.

Including more than 170 tested recipes, this cookbook is a true reflection of southern foodways and the people, regardless of residence or birthplace, who claim this food as their own. Traditional and adapted, fancy and unapologetically plain, these recipes are powerful expressions of collective identity. There is something from—and something for—everyone. The recipes and the stories that accompany them came from academics, writers, catfish farmers, ham curers, attorneys, toqued chefs, and people who just like to cook—spiritual Southerners of myriad ethnicities, origins, and culinary skill levels.

Edited by Sara Roahen and John T. Edge, written, collaboratively, by Sheri Castle, Timothy C. Davis, April McGreger, Angie Mosier, and Fred Sauceman, the book is divided into chapters that represent the region’s iconic foods: Gravy, Garden Goods, Roots, Greens, Rice, Grist, Yardbird, Pig, The Hook, The Hunt, Put Up, and Cane. Therein you’ll find recipes for pimento cheese, country ham with redeye gravy, tomato pie, oyster stew, gumbo z’herbes, and apple stack cake. You’ll learn traditional ways of preserving green beans, and you’ll come to love refried black-eyed peas.

Are you hungry yet? Place your order now!


“The Rise of Southern Cheese”

16 Apr

SFA’s Potlikker Film Fest in D.C.

12 Feb


Saturday, April 18–6 to 9 p.m.
at Johnny’s Half Shell

programmed by the Southern Foodways Alliance
and underwritten by Jack Daniel’s Tennessee Whiskey


·    Potlikker Shots
·    Woodfired Florida Hoecakes – Terrell Danley, Crème
·    Delta Catfish Tamales — Ann Cashion, Johnny’s Half Shell
·    Buttermilk Brined Fried Chicken – Gillian Clark, Georgia Avenue Meeting House
·    Heirloom Pigs in Handstitched Blankets – Jeffrey Buben, Vidalia
·    Jack and Sweets Pie – David Guas, Damgoodsweet

·    Jazz from the Jimmy Burrell Band

Travel the South, state by state, dish by dish, with SFA produced and directed short films:
·    “Eat or We Both Starve,” Taylor Grocery, Taylor, Mississippi
·    “Feeding the Soul at Jones Valley Urban Farm,” Birmingham, Alabama
·    “Hot Chicken,”  Prince’s Hot Chicken Shack, Nashville, Tennessee
And take a look at D.C. foodways, courtesy of Nina Gilden Seavey’s, “A Short History of Sweet Potato Pie And How it Became a Flying Saucer”

·    Jack Daniel’s Tennessee Whiskey

ADMISSION, by advance reservation, is a measly $40.

To register, click here to buy your tickets online now, or visit http://www.southernfoodways.com. Events sell out quickly, and early registration is encouraged.  Tickets will not be available at the door.

SFA Launches New Web Site

17 Dec
header-mainSFA’s Holiday Gift to You: A New Web Site

What’s better than a holiday cheese ball?  The SFA’s new Web site!  Visit SFA online.  View their films, now streamed.  Download a desktop image.  Check out the new format for the oral histories.

They’ve got city guides and reading lists, event recaps and Gravy archives.  You  can even renew memberships online now.  And it’s all just for you.

As you play around with the new site, drop a line to sfamail@olemiss.edu if you have ideas for improvement.  Input welcomed.