Monday, October 31

Brown Sugar Pie

SFA is on a recipe hunt. An SFA-er is trying to recreate a grandmother's recipe that she remembers from childhood. Here's what we're looking for: a dessert baked in a regular pie shell with the consistency of a sweet potato pie; smooth, not grainy; referred to as brown sugar pie. If anybody happens to know what this is or how to make it, please e-mail

UPDATE: Thanks to all who e-mailed us. We found the recipe!

Old Fashioned Brown Sugar Pie

1 unbaked 9-inch pie shell
4 egg yolks, slightly beaten
1 (12-ounce) can evaporated milk
1 teaspoon vanilla
1 cup brown sugar, packed
2 tablespoons all-purpose flour
1/4 teaspoon salt

Ingredients for Meringue:
4 reserved egg whites
1/2 teaspoon vanilla
1/2 teaspoon cream of tartar
6 tablespoons sugar

1. Preheat oven to 350*F (175*C). Prepare pastry shell, set aside.
2. In a medium bowl, combine egg yolks, evaporated milk and vanilla, mixing well. Pour into unbaked pie shell.
3. In another bowl, combine the brown sugar, flour and salt; mix well. Sprinkle it evenly into the egg/milk mixture.
4. Bake for one hour or until custard filling tests done when a knife inserted in the center comes out clean.
5. To make the meringue, beat with an electric mix the reserved egg whites, vanilla and cream of tartar until soft peaks form. Gradually add the sugar beating until stiff, glossy peaks form and the sugar is dissolved.
6. Spread meringue over hot pie, sealing to the edges and return to oven to bake for 12 to 15 minutes or until meringue is golden. Let cool before serving.

Makes 6 to 8 servings.

Monday, October 24

Doe's Eat Place Oral History Project

Produced in anticipation of the third-annual Delta Divertissement, which takes place this week, the SFA announces the Doe's Eat Place Oral History Project. Located in Greenville, this family-owned and operated restaurant has been in business for more that sixty years and is a cultural and culinary icon of the Mississippi Delta. The Doe's Oral History Project is a portrait of a place, painted by generations of family, loyal employees, and devoted customers. Together, their stories celebrate the uniqueness and significance of Doe's Eat Place. Click on the link above to go directly to the interviews.

[Above, Doe Signa, Jr. tends to a pot of hot tamales.]

Thursday, October 20

Bittersweet: An Exhibition on Louisiana Cane Fields by Louise LeBourgeois

SFA members in the Chicago area are encouraged to visit an art exhibit by Louise LeBourgeois. LeBourgeois is a native of New Orleans, but practices as an artist in Chicago. Her latest exhibition of paintings is entitled "Bittersweet" and focuses on the Louisiana cane fields. Visit for more information on the show, which runs from October 28 through December 3. (Due thanks to SFA member Celia Leventhal for sharing this resource.)

Sunday, October 9


The Southern Food and Beverage Museum in New Orleans and The Southern Foodways Alliance at the University of Mississippi in Oxford are collaborating on The Gulf Cost Foodways Renaissance Project: An Oral History Initiative, an effort that chronicles the impact of Hurricane Katrina on the foodways of New Orleans and the Gulf Coast while concurrently tracking the rebirth of New Orleans restaurant industry. We are looking for related stories. If you have a story to share, please visit or call 1-888-926-1999.

Funding for phase one of the project comes from as generous grant from The Ruth Fertel Foundation.