Southern Foodways Alliance

The Southern Foodways Alliance is dedicated to documenting and examining the rich variety of food traditions in the evolving American South. Located at the University of Mississippi’s Center for the Study of Southern Culture, we collect oral histories, create films and podcasts, publish original content, support research, guide students, and organize events that promote inclusivity and progress throughout the Southern region.

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A Tough Row to Hoe | Southern Foodways Alliance

1 week ago | southernfoodways.org | Brooks Lamb |Melissa Booth Hall

A Tough Row to Hoe Small and midsized farms face serious challenges. Still, argues a Tennessee farm advocate, they’re worth saving. by Brooks LambPhotos by Kathleen GreesonJess Wilson farms on forty acres in Monteagle, Tennessee. She and her husband, Nate Wilson, have cobbled their land together, buying different parcels at different times. Throughout their farming careers, they have grown a variety of fruits and vegetables. They’ve kept bees and milked goats.
Change, Innovation, and Ambition | Southern Foodways Alliance

Jan 14, 2025 | southernfoodways.org | Melissa Booth Hall

Change, Innovation, and Ambition At Bread & Butterfly, Atlanta chef Demetrius Brown broadens diners’ understanding of French cuisine. Traditional French food isn’t everything. Chef Demetrius Brown isn’t afraid to say that with his whole chest, but, most importantly, he says it with nearly every dinner he prepares at his Atlanta restaurant, Bread & Butterfly.
Oh, Christmas Tree | Southern Foodways Alliance

Dec 18, 2024 | southernfoodways.org | Melissa Booth Hall

Oh, Christmas Tree Marking the holiday with Little Debbie by Silas Houseillustrations by Molly BrooksIn my family, everyone has always taken Christmas seriously, but no one more than my Aunt Sis. She put up all her Christmas decorations the day after Thanksgiving without fail. It was a complicated affair that required me, her children, and others to complete the task.
Chefs Believe in Ghosts | Southern Foodways Alliance

Jul 22, 2024 | southernfoodways.org | Sheri Castle

Chefs Believe in Ghosts A professional cookbook author preserves a restaurant’s magic while revealing its best tricks. by Sheri Castleillustrations by Yuki MurayamaI’ve had the good fortune to be a ghostwriter on a handful of restaurant cookbooks. They’re different from other cookbooks, even from chef cookbooks. Restaurant cookbooks are about places and experiences. They aim to evoke what it’s like to be in that specific spot and eat the food the restaurant serves to paying guests.
Too Many Tales Spoil the Broth | Southern Foodways Alliance

Jul 18, 2024 | southernfoodways.org | John Kessler

Too Many Tales Spoil the Broth High-end diners have had their fill of narrative. by John Kesslerillustrations by Delphine LeeThe restaurant Next in Chicago switches up its menu every few months to tell a new, themed story. The Hollywood menu riffed on movie titles; the World’s Fair menu served elevated treats and snacks. I’m not sure where the Paris menu 1906 went with its premise.
Epistle to My Lord Concerning My Sons’ Future Spouses | Southern Foodways Alliance

May 7, 2024 | southernfoodways.org | Beth Ann Fennelly

Verse by Beth Ann Fennelly illustrations by Natalie NelsonEpistle to My Lord Concerning My Sons’ Future SpousesBecause I will not be around forever, Lord,I find myself considering those who will feed my sonsafter I’m gone, Lord, for my sons are joyous eaters,joyous and prodigious, but care not for the waysof the kitchen, despite my attempts at instruction. Forgive them, Lord, they know not how to cook.
Mahalia Jackson’s Glori-Fried Chicken | Southern Foodways Alliance

Jan 17, 2024 | southernfoodways.org | Alice O'Leary Randall

In addition to her work as an international recording artist and civil rights activist, the Queen of Gospel entered the restaurant business in the late 1960s with Mahalia Jackson’s Glori-fried Chicken. The fast food chain was more than a brand extension for the star; it was the first African American-owned franchise in the South. Producer Betsy Shepherd explores how Mahalia used the gospel bird to push for economic empowerment in the black community.
The Right Stuff | Southern Foodways Alliance

Oct 25, 2023 | southernfoodways.org | Chris Jay

The Right Stuff In northwestern Louisiana, a stuffed-shrimp scion rolls with the punches. By Chris JayChapeaux Chapman’s mind was made up. All morning long, the thirty-three-year-old chef and owner of Orlandeaux’s Cross Lake Café in Shreveport, Louisiana, had been mulling over a situation involving an employee that he’d hired a few weeks earlier—a rough-around-the-edges twenty-three-year-old named Jerry, the son of another kitchen worker named Jerry.
A Plate Full of Plains | Southern Foodways Alliance

Oct 3, 2023 | southernfoodways.org | Adrian Miller

A Plate Full of Plains Home cooking in the Carter White House by Adrian MillerI’ve had a couple of Georgians on my mind of late. In February 2023, Jimmy Carter, the thirty-ninth president of the United States, announced that he had entered hospice care. At the time of this article, he’s still with us at age ninety-eight, and he’s the longest-living president in United States history.
On Gratitude & Blue Crabs | Southern Foodways Alliance

Jul 14, 2023 | southernfoodways.org | Deesha Philyaw

On Gratitude & Blue Crabs The ritual of the boil is both comforting and complicated, familiar and fraught. by Deesha Philyawillustrations by Lindsey BaileyStamford, Connecticut: Spring 1994There’s a joke I used to tell about the time my then-fiancé, Mike, gave me crabs. Brought me crabs is more specific, but the clarification ruins the joke. He brought me a dozen live blue crabs in hopes of relieving my stress in the midst of grad-school finals.