Monday, August 28

WASHINGTON D.C. FUNDRAISING DINNER FOR SCOTCH HOUSE, SEPT. 6

The Scotch House rebuilding project is moving along nicely, thanks to the continued hard work of project leaders like our own John Currence. And now we have a fundraiser on the horizon, thanks to SFA board member Ann Cashion. We hope that you will join us in our fundraising efforts to rebuild the Scotch House.

Grand Opening of Johnny's Half Shell in Washington, D.C.
Wednesday, September 6, 2006 from 6-9 p.m.

Dinner tickets: $100
Sponsorship: $2500
Helping Ms. Willie Mae Seaton: Priceless

To purchase dinner tickets for the grand opening, contact Julie Wadler at jwadler@epiphanyproductions.com

For more info on Johnny's Half Shell, visit http://www.johnnyshalfshell.net/

We hope to see you in D.C.!

CORNBREAD NATION CUVEE

Cornbread Nation Cuvee, a red and a white, were created and developed by Southern Foodways Alliance member, Mat Garretson.

Mat, along with his wife, Amie and their children are the proprietors of Garretson Wine Company in Paso Robles, California. Proceeds benefit the Southern Foodways Alliance. The wines are not yet available in stores but can be ordered from the winery by individuals and restaurateurs alike.

Here's what Robert Parker said:

2005 CORNBREAD WHITE - 88 Points. The 2005 white (54.4% Viognier and 45.6% Roussanne) possesses crisp acidity, an excellent, textured mouthfeel, no evidence of wood in its honeyed, flowery-scented nose, good body, and fine flavor depth. Enjoy it over the next 12-18 months.

2004 CORNBREAD RED - 89 Points. The 2004 red (65% Syrah, 20% Mourvedre, and 15% Grenache) is a heck of a bargain... Its deep ruby color is accompanied by copious quantities of berry fruit intermixed with herb, licorice, pepper, and spice notes. This ripe, medium-bodied, fruit-driven red possesses considerable soul and character. It should drink well for 2-3 years.

Garretson Wines are a deal! Take advantage of the case discount offered with every purchase. Or, join Club Celeidh and enjoy a 20% case discount plus free shipping.

UPDATE ON THE SCOTCH HOUSE REBUILD

The Scotch House rebuilding project continues, and it grows closer to completion as we near the first anniversary of Hurricane Katrina. SFA member John Currence has been a tremendous leader in this effort, and it's his report on progress that we share below. All kudos for a job well done should be directed to Currence and his dedicated crew of volunteers. All checks and offers to be a volunteer should go to Mary Beth, via sfamail@olemiss.edu.

Here's your update, from John Currence --

Sunday, August 27, 2006

From the reports of the brave few who took turns laying in the insulation this weekend: The attic of Willie Mae's gets up to around 110-120 degrees up there, so anyone who has anything they need to keep warm...

Yes, I said it... insulation... I realized on the way home from New Orleans last night that we had not done a terribly thorough job of keeping everyone in the loop about what was happening on the corner of North Tonti and St. Ann, much less have we thanked the countless souls who have given up their weekends, spare change, and hearts to the project. This first installment from the front line will hopefully begin to make up for those two shortcomings, though I am reluctant to thank individuals at the risk of insulting those who I will invariably fail to mention.

Spring

The first five weekends of the Willie Mae project saw about two-thirds of the demolition completed. When we closed the doors at the end of that first push, hopes were dim as the reality we were facing a gigantic fundraising effort set in. Over the course of the spring and early summer a series of big weekends were organized. The rest of the interior demolition was completed, wiring and plumbing were removed, and by April the structure was little more than a very fragile shell. Remaining doors and windows were falling apart. The bottom four feet of the building were still only covered by the roof felt we had used to wrap the building and cover the wall studs. The original weather board had been removed and a couple of large sections of the exterior walls were exposed. The building was nothing but studs, 80% of its original siding, and a roof. We spent a significant amount of time during these first few months treading water waiting for a couple of groups promising boat loads of cash for Willie Mae. Like the rest of the city, we found that many funding avenues were dead ends and we worked almost exclusively using funds from individual donations.

Summer

Starting Easter weekend (which I recognize is not technically Summer, but cut me a little slack... I'm nothing short of scrambled right now) the rebuilding began. An impressive shot of new blood from Birmingham and a couple of regular faces from Nashville descended on New Orleans with a smattering of others, and new wood started to hang. New weather board went up on the outside, inside framing was reinforced, ceiling joists went up on the house side of the building, and a fresh coat of paint went up on the new siding. The James Beard Foundation, after a healthy dose of lobbying, made a healthy donation of money raised in conjunction with the Beard Awards. We were back in the hunt. Several weeks later (Memorial Day Weekend) another group came to town and the rough work on the interior continued. The exterior wall in the kitchen area of the house was reframed and new windows were installed. The dividing wall between the house and restaurant was completed, and the ceiling structure was completed on the house side. On the Fourth of July we pushed our luck and called for volunteers on a vacation once again. The rough-in on the drain work had been laid, and fresh concrete poured throughout two-thirds of the restaurant side. The heavy part of the interior framing could begin. With the strong-backed crews from Birmingham and Nashville, and one ponytailed scalawag from the Lower Garden District, the bathrooms and kitchen on the restaurant side took shape and real forward progress was visible for the first time. In the time since, smaller groups have helped do some detail work with the framing and siding of the building, and the professionals have swept in. A mechanical group has installed the central air and heat and the electricians are about 90% finished with the wiring.

This past weekend the most heroic group of volunteers arrived ready to help. Thanks to a glowing piece in the Times Picayune by Brett Anderson, a group showed up on Saturday (a blisteringly hot Saturday... and I grew up in the Crescent City, so I know how hot they can be) to hang the donated insulation that the Egerton Clan trucked down two weeks ago. These guys (the Egertons and the group who showed up this weekend) all deserve to be bronzed for their efforts. As of Sunday afternoon, the exterior walls were all draped with fiberglass, and the attic floor was covered in an itchy pink carpet. (Side note: for those of you who have not been down, insulation is a novel concept for this particular building...there was not a lick of it in the walls heretofore.) The interior is completely finished forgive one short wall section, pending the plumbers' completion, and the outside of the building needs only a touch up here and there to replace worn siding.

Donations have continued to come in a number of different forms. A lumber company donated a load of plywood which we did not have a use for, and a friend who owns an Ace hardware swapped the ply for electrical supplies to help with the wiring costs. John Besh has remained at the ready, so we remain the most well fed work crew in the recovery effort, hands down. Through a tremendous network of friends who are handy with typewriters, we have gotten more than our share of ink and the checks have continued to come in, helping us limp along.

Willie Mae remains in good spirits. She could not be more grateful to everyone who has helped and, as always, wants nothing more than to get back in the kitchen and get back to work. She is still up the street with her friend Hazel, and she's never without a smile on her face. She looks forward to making the trip to Oxford in October for the symposium, and seeing everyone who makes it down.

Hopefully, on next report, drywall will be gong up and a real time line for opening will be available.

IF YOU WOULD LIKE TO BE ADDED TO THE E-MAIL LIST TO HEAR OF FUTURE WORK WEEKENDS, E-MAIL SFAMAIL@OLEMISS.EDU. WE'LL SEND YOU UPDATES AND GLADLY PUT YOU TO WORK.

Cheers,
John Currence

Monday, August 14

CAMP NASHVILLE INFO AVAILABLE ONLINE












Photo: Mr. E. W. Mayo receives the TABASCO Guardian of the Tradition Award.


Interested in Camp Nashville happenings?

You'll find BLT recipes from the Tomato Art Fest call for recipes here:
http://www.southernfoodways.com/blt_recipes.shtml

Nashville oral histories are online, too:
http://www.southernfoodways.com/oral_history/nashville_eats/index.shtml

Photos from the event, courtesy of Fred Sauceman, are available for download:
http://photolab.etsu.edu/images/sfanashville/

Look soon for a posting of steaming versions of the two documentary shorts Joe York filmed.

And, finally, you'll find our survival guide online (in case you want to trace our steps):
http://www.southernfoodways.com/camp_nashville.shtml

Tuesday, August 8

BLT RECIPES AVAILABLE ONLINE


We asked, you told us. The first round of results from our BLT call for recipes is posted online. See them here:
http://www.southernfoodways.com/blt_recipes.shtml

Didn't send an entry, but wish you did? E-mail sfamail@olemiss.edu by September 1 and we'll include your recipe with all the entries we gather at the East Nashville Tomato Art Fest.

Live in/near Nashville and want to participate in the recipe contest at the East Nashville Tomato Art Festival? Then you, too, should e-mail sfamail@olemiss.edu to get details on how to enter your sandwich for the judges' tasting.