Friday, March 30

Scholarship for Students Interested in Food Journalism


Are you (or someone you know) a rising college junior or senior interested in a career in food journalism?

Great news! The James Beard Foundation offers a Dana Campbell Memorial Scholarship each year. Check out the description of the scholarship below.

Applications must be postmarked by May 15, 2012. Find this scholarship and others here: sms.scholarshipamerica.org/jamesbeard

  1. Dana Campbell Memorial Scholarship
  2. Dana Adkins Campbell was born and grew up in southwest Louisiana, where life often centered around the rich culinary heritage of the Cajun and Creole cultures. With a native’s appreciation for gumbo, Jambalaya, étouffée, rémoulade and abundant Gulf seafood, she attended Louisiana State University where she studied Journalism and Home Economics. Pulling all of these interests together, she landed a job at Southern Living magazine, where she rose to the position of Food Editor and then Food and Travel Writer. Her expertise in Southern cuisine was recognized by members of the James Beard Foundation, and she was asked to serve on the Restaurant Awards Committee, which she did for several years until her death from breast cancer in 2003. This scholarship is a memorial to Dana and a recognition of the role that food plays in enriching our lives. It is hoped that the recipients of this scholarship will carry on the task of enticing future generations to learn about their culinary heritage.

    Applicants must:

    • * Have a career interest in food journalism

    • * Be in their second or third year of study in an accredited bachelor degree program in journalism or a food-related curriculum at any U.S. college or university

    • * Be a resident of Alabama, Florida, Georgia, North Carolina, South Carolina, Louisiana, Virginia, Arkansas, Texas, Mississippi, Kentucky, Maryland, Missouri, Oklahoma, West Virginia or Delaware and substantiate residency

      Up to one (1) scholarship of $2,000 will be granted.

Okracast: Michelle Nugent, Food Director of New Orleans Jazz and Heritage Festival

Michelle Nugent, 2006. Photo by Sara Roahen.

Gear up for Jazz Fest  (April 27-May 6) with this okracast featuring Jazz Fest producer Michelle Nugent.

Since 1999 Michelle has filled the role of food director for the music festival. On show days, she wears a tool belt, a head of braids, and a bit of a costume -- maybe batwings or a tiara. The ensemble represents her simultaneous workmanlike and joyful approach to the job, an approach that enables her to get hot water and electricity to each of the roughly 70 food vendors' booths each festival day, and still find the energy to wonder whether hogshead cheese could possibly be added to the roster next year.

This is a special New Orleans Eats edition of okracast.

Grab some headphones and go!  


Southern Six-Pack



1.  Earl Scruggs died this week.  From TV theme songs, to commercials, to phenomenal banjo playing and equally phenomenal guitar work, Mr. Scruggs, along with his partner Lester Flatt were the voice and sound of bluegrass music for a generation.  Or four.  His contribution to Southern food?  Why, this, of course!

2.  Behold, John Kessler's very big, somewhat ridiculous attempt to name the 50 Best Restaurants in Atlanta.  And, believe it or not, he actually wants to know what you think about the list!

3.  Maloney and Porcelli is getting a facelift.  The theme of the long and thought provoking article about this restaurant renovation seems to be that older restaurants necessarily feel old and therefore cannot draw customers.  The too-old restaurant in question opened its doors in 1996.

Which got us to thinking.  Three of the South's best and most celebrated restaurants are getting up there in years.  Crook's Corner opened in 1982.  Highlands Bar and Grill celebrates its 30 anniversary this year.  Magnolia Grill is 25.  All have at least a decade on the decaying Maloney and Porcelli but none feel old.  The dining rooms feel as fresh and current and vibrant as they ever have.  And, more importantly, the food coming out of all three kitchens still sets the standard for extraordinary restaurant experiences.

So, maybe it's not the light fixtures?

4.  DIY weekend.  Cure your own bacon.  Make your own mozzarella.  Seriously.  What else do you have to do?

5.  What's the true cost of a winter tomato?  Or a North Carolina dug sweet potato?  Likely, much more expensive than you realized.

6.  And, in case you haven't heard, the University of Kentucky is playing in The Final Four.  So is the University of Louisville.  Since much of the state is heading to New Orleans, Brett Anderson's Final Four Dining Guide is a welcome gift for the Kaintucks.



Wednesday, March 28

New Oral History Project Preview: Down the Bayou


"The seafood business is a strange animal to sell. You have to have it bought before you can sell it, and you have to have it sold before you can buy it." 
—Robert Collins

Robert Collins is a third-generation shrimp drier in Grand Isle—his teenage son, also named Robert, seems poised to take the company into its fourth generation. Robert inherited the family business, Louisiana Dried Shrimp Co., from his father, who learned to dry shrimp from his father, who learned to dry shrimp from the Chinese shrimp driers who used to corner the dried shrimp market in and around Grand Isle back when a portion of the island was known as China Town. When Robert was a child, they dried shrimp with the power of the sun, spreading them out on platforms. They used a similar technique with whole speckled trout, which Robert remembers his father learning to dry from a Chinese man only after the man got permission from the “Old Country” to teach him. The drying plant that Robert took over from his father was more modernized than that and somewhat automated. It washed away during Hurricane Katrina in 2005. He recently got the business up and running again in a new location, with newly acquired equipment, only to hit a poor shrimp season. Robert could not explain why there seemed to be so few of the small shrimp used for drying in the Gulf. Was it an after-effect of the Deepwater Horizon oil spill? Or was it just an off season, which happens every now and then? When we visited his facility in the fall of 2011, the plant was quiet. Robert awaited an influx of small shrimp with optimism. 

Robert's story if just one of the 15 that Sara Roahen collected for the SFA that document life in Bayou Lafourche and Grand Isle, Louisiana.

From the project introduction:

The people of Bayou Lafourche and Grand Isle, Louisiana, live and work smack dab at the center of nature—an aerial view of the area shows more water than land, and Grand Isle is definitively the end of civilization, tapering off into the Gulf of Mexico. They also live at the heart of our country’s most expansive oilfield. Steel structures crisscross the horizon, helicopters hum overhead, and drawbridges lift to allow crew and supply boats an easy path down the bayou to service and stock rigs in the Gulf. To the outsider, this intermix of oil and wilderness appears odd. Even ugly. But from the perspective of the bayou Cajuns (their more landlocked kin, the prairie Cajuns, live around Lafayette), the oilfield and nature coexist in harmony, the financial gains from the former funding good times in the latter.   

We set out, as usual, to talk with subjects who could help paint a picture of the area’s food culture. What we found was a set of people who necessarily walk a line between industry and nature. 

The Down the Bayou project will be published to our online archive in the coming weeks.

* * *

To learn more about the part of south Louisiana that Robert Collins calls home, read “Chénière Caminada: The Disappearance of a Community”, a report by the U.S. Department of the Interior, U.S. Geological Survey 

To learn more about the history of the dried shrimp industry in Louisiana and see some great archival photographs, watch this short video that was produced by Louisiana Sea Grant


Tuesday, March 27

Some say, "Greens is greens." Try spicy turnip greens tonight.

Image courtesy of The Communal Skillet
Our friends at the Communal Skillet followed our recipe for spicy turnip greens last week. As the recipe tester notes, it's sometimes hard to find exactly the kind of greens you're looking for, especially when vendors don't label them or cast turnips and collards and mustards all in the same category: greens.


But turnip greens were finally located, and--with secret key ingredients of butter, butter, and did we mention butter?--the final dish was "Savory and silky, with heat that does not overwhelm." Tomatoes add a bit of color, cayenne pepper adds a bit of kick, and what you get is a delicious side dish.


Now I've never been one to enjoy cooking greens, because--honestly--I don't like to wash greens. One school of thought is to leave them soaking in the sink, and then lift them out once the dirt settles to the bottom. Repeat x 3. Another--faster method--is my favorite: give greens a quick turn in your washing machine on the delicate rinse cycle. It'll expedite the process, but be sure to give your washer a quick pre-rinse with cleaner before you throw food in there. Then cooking is the easy part!

Monday, March 26

Dates Announced for SFA Oral History Workshop :: Two Minority Scholarships Available

Amy Evans Streeter interviews Willie May Evans by Maude Schuyler Clay

In an effort to train young scholars and bring more people into the field, we offer an annual oral history workshop. The workshop is held at SFA headquarters on the campus of the University of Mississippi and is led by SFA oral historian Amy Evans Streeter.

The 2012 workshop will be held May 29-June 1 in Oxford, MS.

This workshop is an introduction to SFA-devised oral history methods and practices. The focus will be on digital audio and still photographs, applied to the study of foodways. Workshop participants will be introduced to the field via examples from the SFA archive, become familiar with equipment, acquire interviewing skills, explore the art of documentary photography, and learn a variety of processing techniques.

If you are a current student (graduate or undergraduate) and have an interest in gaining fieldwork experience or enhancing existing skills, we invite you to apply.

Two minority scholarships for the 2012 Oral History Workshop are available. These scholarships are intended to help defray some of the costs associated with attending the workshop, e. g., travel and lodging.

Registration is limited and admission is very competitive. 

Please visit the Oral History Workshop page on our website for more information.

Friday, March 23

Southern Six-Pack



The sun is shining.  The Mississippi pollen count is at an all time high.  Peyton Manning is a Bronco.  Mississippi women spent the week asking their governor and Rick Santorum for advice regarding lady parts. Tim Tebow is a Jet.  Nobody puts Roger Goodell in a corner.  Kentucky is still playing basketball.  And, we've got our tickets to see The Hunger Games.  Six-pack, anyone?

1.  It is with great sadness that we note the passing of Lucille Grant.  Ms. Grant died March 4 and was laid to rest on March 10.  She was the grande dame of Charleston low-country cooking.

2.  Want a reason to see The Hunger Games or perhaps read the books?  How about a heroine who is a post-apocalyptic foodie?  Katniss Everdeen's family and friends would have died of starvation years ago if not for Kat's abilities to hunt and forage.  Also, she's from Appalachia.

3.  Need a break from a grim imagined future?  How about a quick trip back to the 1930's and a look at regional foodways?

4.  While you're digging through cookbooks be sure to check out this one.  It's from Pfizer (Yes, that Pfizer) and includes a recipe for Pig Testicle Tacos.  Sound delicious?  Then you won't want to miss this.

5.  Paul and Angela Knipple offer you The World on a Skillet and dish up a list of five old world ingredients you should know and use.

6.  And, finally there's this, a Japanese KFC commercial.  Maybe it's airing to sell chicken.  Maybe.  Or, maybe it's an offering meant to appease an angry spirit and lift the curse that Colonel Harland Sanders put on the Hanshin Tigers Nippon League baseball team.

Southern Discomfort Tour, led by Michael Twitty


Michael Twitty is documenting his family history through his ancestors’ culinary experiences. This spring he began his “Southern Discomfort Tour”, named because it will address the hardships that Michael’s enslaved ancestors endured to put food on the table.

Below is an interview with Michael, conducted by SFA grad student Susie Penman:

Can you tell me a bit about where your family comes from?

I was born in Washington D.C. and have lived in the DC area my whole life. My father and mother were the children of migrants from the Deep South--in my father's case south-central Virginia and upcountry South Carolina and my mother's parents were from Alabama.

Can you explain to me a little bit about how you learned about cooking traditions?

My mother and father and grandparents knew I liked stories --so I got to hear all about the calls that hawkers would yell as they peddled sugarcane and crowder peas. Every recipe seemed to have a narrative or the memories of people who ate them.

How did your interest in the history of food develop over the years?

It was kind of intuitive. I really thought that knowing about what food people ate throughout history was just an incredibly more intimate and interesting way to understand the context of their world.

Your plan is to visit the counties and plantations where your ancestors were enslaved. How much do you know about that history, and how have you gone about finding out some of that information?

Thanks to my uncle's work on my Mother's side and thanks to my Grandfather and Father's memories we can go back pretty far on both sides. I know the counties, I am ferreting out historical societies and hoping we get some volunteer genealogists and local historians who can take us to the land. 

What other places will you visit, assuming you will sometimes venture away from your family's history?  

Places of culinary memory where slavery meets food are crucial. We are going to be doing some dynamic historical cooking presentations at Colonial Williamsburg's Great Hopes Plantation site, Somerset Place plantation in North Carolina, the Heritage Harvest Festival at Monticello, and sites in Mississippi and Louisiana. Also we want to visit African American farmers and farming and food producing efforts across the Deep South.

Your team will be working in some of these cotton, tobacco, and sugarcane fields. Can you tell me more about the purpose of doing that work?

We have a serious disconnect of understanding between what it really meant to be enslaved and what it meant to eat enslaved. You can't understand what that meant unless you get down in the clay, the sand, the silt, and endure a brutal day of labor. Blogging and writing about it will, I hope, give people of many different backgrounds gratitude for what our Ancestors endured to get us here.

Can you tell me how some of this money will go back into the communities you visit?  

Eighty percent of our food budget is devoted to local restaurants, food producers, growers, fisheries, etc. We want to promote and profile those places and people that open their arms to us and give us a clue into the historical journey. We are looking for projects along the route that have a food justice angle that specifically involve young people and intergenerational learning.

Why do you think it is important to Americans (of all races) to know about a project like yours, and to understand the links between food and history?  

I think that we are using food to tell a story that everybody thinks they know--but don't really “get.” We think food history, culinary history can be a vehicle for racial reconciliation and healing--a way to foment dialogue where there was none to be found before.  

What can readers to do help you out?

Spread the word---- Facebook, blog, and Twitter @Koshersoul
Have us over--If you have a farm or a restaurant and want want to dialogue and cook together--great!  
Tell your story--We encourage you to share memories on The Cooking Gene Blog 
Suggest places we could present or give talks:  We are looking for small gigs and places to present as we go on our way.

Picture above: Michael picking cotton, September 2007 Surry County, Virginia


SFA SEEKS PUBLICATIONS EDITOR

Publications Editor: The University of Mississippi seeks a publications editor. The successful candidate should have a bachelor's degree from an accredited university in Journalism, English, or a related field, as well as 2 years of experience related to the job. The employee will work with the Southern Foodways Alliance, an institute of the Center for the Study of Southern Culture. She or he will write, edit, and coordinate magazines, brochures, reports, and related materials. The successful candidate will have a working knowledge and experience in the foodways field, as well as a knowledge and experience with magazine protocols and social media. The successful candidate will also have very strong editorial skills. 

Candidates must complete an online application at https://jobs.olemiss.edu, and should also attach to the online application the following supplementary materials: a letter of interest that demonstrates knowledge of the position and of the Southern Foodways Alliance, and a resume with three references. Acceptance of applications will begin on March 23, 2012. The University of Mississippi is an EEO/AA/Title VI/Title IX/Section 504/ADA/ADEA employer.

Thursday, March 22

Oxford Conference for the Book, March 22-24

March 22-24, 2012

Oxford, Mississippi


The 2012 Oxford Conference for the Book is the 19th annual event to celebrate books, reading, and writing while also examining the practical concerns on which the literary arts and the humanities depend, including literacy, freedom of expression, and the state of publishing.

On Saturday, at 2:00 p.m., there will be a panel, "Cornbread Nation: Making Sense of the South by Way of Food" with our fearless leader, John T. Edge, as the moderator. Brett Anderson, Randy Fertel, and Kim Severson are the panelists. You can attend the panel at Overby Center for Southern Journalism and Politics on the campus of the University of Mississippi.

Check out the full schedule for the Conference of the Book here.

All readings, panels, and discussions are free and open to the public and do not require registration.

Wednesday, March 21

Southern Crossroads Music & Tamale Festival to be held in Jackson, Miss., August 10-12


The first annual Southern Crossroads Music & Tamale Festival is scheduled for August 10-12 in Jackson, Miss. Pat LeBlanc, host of the syndicated radio show "Southern Crossroads", hopes to establish an event that features various forms of music, as well as Mississippi's unique tamale culture.

From The Clarion-Ledger:
"It's always been a goal of mine, doing the show, to do an outdoor festival," said LeBlanc. He has mined the South for years on his radio show, which fuses select cuts of blues, classic R&B and some country with the culture, history and food of the Deep South."The show's home is here in Jackson, so we came up with the tamale concept," he said…Food has always been an inspiration, LeBlanc said, noting his radio show's "Cast Iron Skillet" segment, with a guest chef making a Southern dish. 
The festival will celebrate the tamale and Southern cuisine in general. Several vendors and restaurants want to get involved and do something different, he said, so "We can definitely say the food at the event will be extremely unique." Live cooking demonstrations are planned.

Visit the Southern Crossroads Music & Tamale Festival website for more information.

Tuesday, March 20

Stir the Pot in Nashville


Stir the Pot is coming to Nashville on April 15 and 16! Same great mission (supporting the SFA's documentary projects), new location. Thanks to Tyler Brown and Tandy Wilson, also known as TnT, for bringing STP to Tennessee. Their first guest chef is Ashley Christensen of Poole's Diner in Raleigh, NC—the original pot-stirrer. 

Ashley, Tyler, and Tandy will team up for a five-course dinner with wine pairings at City House on Sunday, April 15. To purchase tickets for Sunday's dinner, click here.

On Monday night, they'll host a potluck at Yazoo Brewery. A main course and beer will be provided; guests are asked to bring a side dish or dessert to share. To purchase tickets for the potluck, click here.

Tickets are required and space is limited for both events.  Nashville friends, don't miss out!

Tonight's Dinner: Cheerwine Barbecue Chicken

Image courtesy of the Communal Skillet
It's delicious.  It's distinctly Southern.  And it's easy to make, if you can get your hands on Cheerwine.  Our friends at the Communal Skillet have managed to do just that, and give good reviews to this recipe for grilled chicken with Cheerwine sauce.  They do edit the recipe just a bit (the SFA's recommendation for garlic seemed a bit excessive to them), but even with a bit less garlic this dish passed their taste test.

A recipe for the chicken is in the SFA Community Cookbook, of course.  Or you may follow the edited recipe at the Communal Skillet.  But the real question is this: how can you get your hands on Cheerwine if you don't live in North Carolina or one of the 13 other states that have distributors?  The answer: find a bootlegger, or plan ahead and order online to have it shipped.  The nice folks at Cheerwine will send it to you.

If you order it to be shipped, SFA recommends buying the longneck bottle and ordering a few extra, so you can ice them down in a nearby washtub. Also, if you're drinking a sweet cherry red drink, order the real thing. Diet Cheerwine is no one's first choice.  You'll save calories on the grilled chicken, so there's no need to cut calorie corners with your sauce. Cheerwine chicken is the perfect recipe to welcome Spring.  (Y'all remembered that today is the spring equinox, right?)

Tuesday, March 13

Breakfast Shrimp Gravy--It's for...Breakfast?

Image courtesy of the Communal Skillet
I've always thought of shrimp and grits as a suppertime meal.  Shrimp for breakfast?  Whoever heard of such a thing?  But it is shrimp gravy served over grits, a traditional breakfast item, and I've never given a second thought to eating grits for lunch or supper.  Why the double standard?  I don't have an answer.

Our friends at the Communal Skillet created the shrimp gravy recipe by the book (the SFA Community Cookbook, that is).  Innovation and variation in the recipe is encouraged but, as the blog notes, the recipe is still delicious in its most basic form: shrimp, bacon, onions, and stock.  Try it and see what you think.

Monday, March 12

Egerton Prize, Past Winners Update


John Egerton Prize Call for Nominations -- and update on past winners

For his work in chronicling and championing the cause of civil rights in America, and for his contribution to our understanding of the power of the common table, the John Egerton Prize recognizes artists, writers, scholars, and others--including artisans and farmers and cooks--whose work, in the American South, addresses issues of race, class, gender, and social and environmental justice, through the lens of food.

The $5,000 prize, administered by the Southern Foodways Alliance, identifies
people whose work would benefit from greater freedom, support, and exposure.

Nominations of 50 words or less in length are being accepted through March 15.

If you would like to nominate someone, you have until Thursday at 11:59 p.m. to email sfadesk@olemiss.edu

To get an idea of the sort of good work that the Egerton Prize supports, here are updates
from the three previous winners.

****************************************************

SFA John Egerton Prize: An Update on Honorees

2009--Haley Downs and Julie Kahn, Florida filmmakers, for “Swamp Cabbage”

We are in post-production for the film. With funding raised from our Kickstarter campaign, the Winston Foundation, and a wild game feast, we were able to hire an associate to help us finish editing over 300 hours of film into a 90-minute documentary. We also participated in Hot Topics, a lecture series at the Art & Culture Center of Hollywood.

We thought y’all might you might be interested in the wild game feast menu. On the table were pickled bamboo shoots, fiddlehead ferns, a bubbling pot of raccoon stew, and seven types of jerky, including alligator, caribou and buffalo.

As always, we will keep you posted on our milestones and can't wait to celebrate the premiere with you! Keep up with us online at swampcabbagemovie.com.

2010--Calvin Head, Mississippi farming activist, for the West Holmes Community Development Organization

The Egerton Prize allowed WHCDO to secure the necessary cold storage to satisfy our markets, retain those markets, and also add new markets. We are building our own processing facility, scheduled to begin construction this month. Your support has also allowed our youth organization to maintain current membership and add new members to work with our vegetable growing initiative. WHCDO has recently partnered with a farmers cooperative to grow vegetables on a larger scale, which will allow us to sustain the organization while using our youth as a labor force.

Equally important, the Egerton Prize has afforded us the opportunity to create an alliance that stretches across county and state lines in an effort to replicate our work in other places where similar economic hardships exist. We are now providing technical assistance training to landowners, farmers, and youth in vegetable production, marketing strategies, distribution, and crop plans.

2011--Phil Blank, North Carolina artist, musician, and librarian

Since the SFA event in the fall, I've been working on a variety of projects. I've done an illustration for a fascinating story by Nancie McDermott on important gathering places for the African American community in Greenbsoro, North Carolina, during the sit-ins. It is a really vital piece of that larger story and an inspiring piece of "third places" history.

I’ve created weekly illustrations for the Carrboro Citizen. And I was pleased to contribute a painting for an event poster honoring and remembering Mike Seeger's legacy.

Most of my time lately has been taken up with longer form projects—including multi-page graphic stories about two fascinating Southern characters—harmonica player Jimmie Anderson, from Natchez, Mississippi, and comedienne Moms Mabley, from Brevard, North Carolina, who performed in the early days of the Chitlin' Circuit.

##

The illustration at the top of this entry was sketched by Phil Blank, our 2011 Egerton Prize winner.

Friday, March 9

Piggy Bank Supper in Charlotte, North Carolina

March 10, 2012
with special guest 
at 
Mimosa Grill

327 South Tryon Street 
Charlotte, NC 28202

(One block from Charlotte Convention Center)



Mimosa Grill  welcomes nationally-celebrated chef, Chris Hastings, owner of Hot and Hot Fish Club, Birmingham, AL, named one of the best 100 restaurants in America by The Daily Meal in 2011.  Chef Hastings is a three-time James Beard nominee for “Best Chef in the South” and author of The Hot and Hot Fish Club Cookbook, A Celebration of Food, Family and Tradition, which focuses on contemporary American cuisine with a Southern influence. 

Reservations for dinner are highly recommended

Call  704.343.0700 or reserve online through Open Table.
Proceeds from this supper benefit the SFA.  

Southern Six-Pack



Jane Black owns this week's six-pack!  Seriously.  Since we started this (mostly) weekly round-up of Southern food stories, we've never had an author appear more than once in a post.  So, raise your glass to Ms. Black.  She earned it!

1.  During the Cajun Country Ramble this summer, SFA Founder, Paul Prudhomme told us that he refused to put a freezer in K-Paul's.  Commendable right?  And, likely possible only in a big deal chef-owned restaurant with (at the time) one location.  Not so fast.  Nick Pihakis and his partners have built a restaurant chain (27 stores and counting) with that same devotion to quality and freshness.  And, he's not done yet...

2.  Actor, entrepreneur, and New Orleans native, Wendell Pierce will open Sterling Farms, a full service grocery store designed to serve lower income shoppers in Marrero, Louisiana.  Grist believes Pierce is on to something.

3.  South by Southwest starts today.  Eating Alabama, a film by Andrew Beck Grace about food, farm, and tradition, debuts tomorrow morning at 11:00.  Can't make it to Austin?  Enjoy the trailer here.

4.  Homer Alert!  Homer Alert!  Admittedly, this story has very little to do with Southern food.  But, it has everything to do with Water Valley, MS and it features Erin Austen Abbott, owner of Amelia Presents, the jewel box of a store in the Lyric Theater where many a Symposium attendee has spent many a dollar!  As a bonus, the gorgeous photos accompanying the story come courtesy of Florence, Alabama's own, Robert Rausch.

5.  Viral videos aren't just for cat lovers anymore.  Southern food got its due this week.  Charlie Rose interviewed Sean Brock last week.  This week, we all got to watch.

6.  15 years ago today Notorious B.I.G. passed.  Francis Lam offers up a food focused remembrance.




Thursday, March 8

SFA Seeks Postdoctoral Fellow for 2012-13

Center for the Study of Southern Culture at the University of Mississippi

Southern Foodways Alliance is an academic institution. It's one of our core values. We take very seriously the statement that "academic rigor underscores our work."

Backed by the generous support of Southern Foodways Alliance members and donors, this school year we welcomed postdoctoral fellow and adjunct assistant professor, Dr. Jill Cooley to the Center for the Study of Southern Culture. Dr. Cooley has been a wonderful addition to not only the SFA team, but to the whole of the Center as well.

Thanks to a grant from the Chisholm Foundation, SFA is pleased to again offer a postdoctoral teaching fellowship and adjunct assistant professorship in Southern Studies for 2012-2013. The fellow will teach two courses—a Southern Studies course entitled Foodways and Southern Culture and a second course related to foodways in Southern Studies or in his/her discipline, i.e., History, English, Sociology, Anthropology, or another liberal arts discipline.

The University of Mississippi is currently accepting applications. To view the job description/qualifications and apply online, please click here.


Southern Studies Grad Student to Present Foodways Paper in NYC This Summer

A paper on Greenwood, Mississippi's community garden by Southern Studies graduate student Patrick Weems has been accepted at the Global Gateways and Local Connections conference to be held in New York City, June 20-24. 

Patrick originally wrote this paper for the fall foodways course taught by Dr. Jill Cooley, the SFA's current post-doc appointment. 

Together, the SFA and the Center for the Study of Southern Culture awarded Patrick a stipend to attend the conference and present his work.

Congratulations, Patrick!

Wednesday, March 7

Broadcastr Relaunches App, Features Food Tour of SFA Stories

Screenshot of the "Tours" feature on the new Broadcastr app 
(available for iPhone and Android here)

We partnered with Broadcstr in 2010 when their idea for location-based audio was just that, an idea. A year after the launch of this new audio-centric social media tool, which features audio clips from the SFA's entire oral history archive, we're hooked--and so are a lot of other people.

On Monday, Broadcastr launched Broadcastr 2.0, an entirely revamped version of their popular app. From the press release:

It’s been over a year since Broadcastr beta come into the world, and it’s been amazing to hear so many voices populate the world.
That’s why we’re incredibly excited to announce Broadcastr 2.0, available now in the iOS app store and Android market.
Broadcastr 2.0 keeps the functionality of the beta but with an overhauled, streamlined browsing experience.

Among the new features:

· Browse through stories in a gallery view
· Discover collections of stories on the Tours tab
· Move intuitive map browsing, and improved Geoplay
· Sleeker, faster, and more powerful filtering options

Go exploring with Broadcastr and transform your iPhone into a multimedia guide to the world. 
They plan to  unveil a new web management portal in May.

You can download the Broadcstr app for iPhone or Android here. Be sure to click on the "Tours" button at the bottom of the app's interface to explore the "Food Tour", which features all SFA content.

Grab some headphones and go!

Tuesday, March 6

Angel Biscuits: Guaranteed to Rise

Photo Courtesy of the Communal Skillet
Surely every cook has created a bad batch of biscuits (say it three times fast) at some point in his or her lifetime?  I recently used all purpose flour instead of self-rising, without realizing it, and so I didn't even make adjustments with baking powder.  What came out of the oven had to be thrown away quickly, before my toddler spotted the cooling biscuits and hurled them like rocks toward the china cabinet. (He's into throwing things these days). Fortunately, our friends at the Communal Skillet reminded me of the Angel Biscuit recipe in SFA's Community Cookbook.  With a bit of yeast added to the recipe, it will take some extra time to make these biscuits, but maybe those few extra minutes will help me (and others) be more careful.  Check and double check your ingredient list and your ingredients!  And enjoy these biscuits, which get good reviews from the Communal Skillet.