Wednesday, July 27

Camp Bacon is Sizzling

Camp Bacon ticket sales are sizzling! Tickets are still available to the dinner. Rooms at the Brown for $119 are sold out, however, some are expected to open up on August 12 so check back with them. In the meantime, if you would like to book a room at the Marriott for a rate of $139, please call (800) 533-0127. The Marriott rooms will be released on August 19th so book your rooms now!

Tamale Trail Update:

On Sunday, July 24th, Mildred Jerman took home the title of World Champion (for the second year in a row!) at the 15th annual Hot Tamale Contest held in Greenville, Mississippi.

Documenting the World Championship Hot Tamale Contest is just part of the Mississippi Delta Hot Tamale Trail project. Keep checking back for updates. Want to talk tamales? E-mail SFA oral historian, Amy Evans, at

Tuesday, July 26

SFA Save the Dates!

SFA has some great things in the works for the coming months. Mark your
calendars and watch your mailboxes!

September 16: Camp Bacon, Louisville, Kentucky; details and registration
processes posted on the web at Space still
available at dinner; new rooms added for over nights at nearby hotels.

October 26-27: Delta Divertissement, Greenwood, Mississippi; details posted
in early August.

October 27-30: Southern Foodways Symposium, Oxford, Mississippi; details
posted in early August.

January 6-8, 2006: SFA Taste of the South, Blackberry Farm, Walland,
Tennessee; details posted in October.

Food Museum Online

You might like to check out this interesting website: an online food museum found at See a special exhibit on school lunches, online now.

Monday, July 18

More field trip photos available online

SFA member Fred Sauceman sends these photos by which we may remember our adventures. Thanks, Fred! See them all online at

Wednesday, July 13

SFA Field Trip Photos are Online!

Recovered from the SFA field trip yet? Take some time to remember the fun. SFA member Pableaux Johnson has kindly posted his photographs online for all of us to view. There are four sets of photos:
Cane Country Tour and Opening Night Rum Party (includes chefs)
Field Trip Sessions (including pictures of speakers)
Awards Dinner at Restaurant August
Bonus: Sugar Harvest photos from Levert St. John sugar mill, 2000

Monday, July 4

Cast Iron Cooking with John Folse

Cast iron cooking and Five Diamond resorts might not seem to go together, but they certainly do when John Folse swings his skillets at The Greenbrier in White Sulphur Springs, West Virginia, Sept. 11-14. Join us for three days of cooking and recreation. Registration information is available by calling
800-228-5049 or e-mailing to

Friday, July 1

SFA Sugar Babies in New Orleans

The folks in New Orleans are excited about the SFA's arrival for the field trip in July. A few months back the Brennan family sent out a query to New Orleans restaurants, asking them to develop sugar menus around our theme.

Here's what they asked: "This July, the Southern Foodways Alliance is having a mid-year meeting in New Orleans. The theme of their meeting is sugar. This group we would like to form would not be affiliated with SFA or any other organization. We would merely use the occasion of their coming to town as a catalyst for our plan. We will welcome them to town by each (whoever chooses to participate) creating dishes based on sugar. No other rules or boundaries."

Following is a slightly edited recap of what happened. Keep these co-conspirators in mind when traveling to New Orleans this July.


Sugar-Inspired Promotion Promises A Sweet Summer

NEW ORLEANS, La. (May 11, 2005) - Need something to satisfy that sweet tooth? This July, New Orleans has your answer. In partnership, the finest restaurants in town will serve some seriously sweet dishes, all in honor of one historic ingredient - sugar. A spirited promotion initiated by the folks at Commander's Palace (1403 Washington Ave.) - and aptly called Sugar Babies - area chefs will participate to offer locals and visitors a little something special during the hot summer months, and to foster camaraderie among the restaurant community. No rules or boundaries apply - except for chefs to get as creative with sugar as they can possibly be.

Commander's Palace finds it most appropriate to celebrate this beloved ingredient. "We are very proud of New Orleans' friendly culinary atmosphere, and with the onset of summer we thought, 'why not?'" says Co-Owner Ti Adelaide Martin. "We embrace the fact that as one of the most exciting food cities in America, we can still unite to celebrate our local ingredients and reach out to the community in a good-natured way."

The renowned New Orleans chefs-turned-Sugar Babies hail from some of the country's most celebrated kitchens. Many have received favorable nods from the prestigious James Beard Foundation, as well accolades from national media outlets. Participants include Tory McPhail/Commander's Palace; Kevin Vizard/Cafe Adelaide; Frank Brigtsen/Brigtsen's; Donald Link/Herbsaint; Mat Wolf/Gautreau's Restaurant; Gerard and Eveline Crozier/Chateaubriand Steakhouse; Wayne and Debbie Pierce/Bon Ton Cafe; Michelle McRaney and Cindy Brennan/Mr. B's Bistro; Tom Weaver and Joseph and Jerry Fein/Court of Two Sisters; Kenneth Smith/Upperline Restaurant, Anjay Keswani/Nirvana Indian Cuisine, Jacques Leonardi/Jacques-Imo Cafe, Erik Veney/Muriel's Jackson Square, Leah Chase/Dooky Chase's, Chuck Subra/La Cote Brasserie and Tommy DiGiovanni/Arnaud's Restaurant.