The 17th annual Natchez Literary and Cinema Celebration, in Natchez, Mississippi, will explore Southern food. Titled Biscuits, Gumbo, Sweet Tea, and Bourbon Balls: Southern Food and Drink in History, Literature, and Film, the event will be Feb. 23-26, 2006, at the Natchez Convention Center.
Speakers include, among others, John Egerton, Jessica Harris, Amy Evans, Robert St. John, Martha Foose, Gayden Metcalfe, and Kenneth Holditch.
Most of the NLCC is free of charge, in part because of funding by the Mississippi Humanities Council and a matching challenge grant from the National Endowment for the Humanities.
Information is available by calling toll-free 866-296-NLCC (6522) or 601-446-1289; emailing nlcctickets@colin.edu or visiting the web site: www.colin.edu/nlcc.
Thursday, December 15
Wednesday, December 14
Make Your Voice Heard!
New Orleans is in trouble and we need your help. The New York Times wrote Sunday that the nation is about to lose New Orleans: The moment is upon us when a major American city will die, leaving nothing but a few shells for tourists to visit like a museum.
These are sobering words for those of us who love New Orleans or make our life here. I urge you to take a couple minutes to email Congress and tell them that YOU CARE about the future of New Orleans and that we need their help rebuilding, restoring and repopulating our great city.
To make your voice heard, go here: http://www.ovno.org
Matt Konigsmark
These are sobering words for those of us who love New Orleans or make our life here. I urge you to take a couple minutes to email Congress and tell them that YOU CARE about the future of New Orleans and that we need their help rebuilding, restoring and repopulating our great city.
To make your voice heard, go here: http://www.ovno.org
Matt Konigsmark
Monday, December 5
A Christmas Wish List to Support New Orleans
Gift Ideas compiled by the SFA's New Orleans Field Trip Committee
Pralines
Like those tasty little treats from Creole Delicacies?
http://www.bestneworleanspralines.com
Louisiana Seafood
Support the Louisiana seafood industry by adding Louisiana oysters to Christmas stuffing or boiling a pound or six of Louisiana shrimp.
http://www.louisianaseafood.com/buyseafood.html
Louisiana Satsumas
Recently boarded onto the Slow Food Ark of Taste, Louisiana Satsumas are juicy as all get-out. Lester L'Hoste has some of the few available, the only organic ones. Lester will ship 11 pounds of Satsumas for $30 anywhere in the U.S. (except California-- where, of course, you can't ship citrus). Fruit can be ordered by phone, 504-231-9625, or by mail, L'Hoste Citrus, 6397 Hwy. 39, Braithwaite, LA 70040.
Abita Restoration Ale
$1 from every six-pack goes to the Louisiana Disaster Recovery Fund.
http://www.abita.com/
Bird Brining Kits
Want a juicy bird? You'll need some help.
http://www.birdbrine.com
Gift Certificates to New Orleans Restaurants
Our friends and colleagues need your patronage. Buy a certificate now; cash it in when next you head south.
Upperline, http://www.upperline.com/
Restaurant August, http://www.rest-august.com/index1.html
Bayona, http://www.bayona.com/
Cuvee, http://www.restaurantcuvee.com/cuvee/index.htm
Jacques-Imo's, http://www.jacquesimoscafe.com/main.htm
Emeril's, http://www.emerils.com/restaurants/neworleans_emerils/
Herbsaint, http://www.herbsaint.com/
Long Branch, (985) 871-8171
Progress Grocery
They have great muffulettas; 'nuff said.
http://progressgrocery.gourmetfoodmall.com/
Community Coffee
Put a little chicory in your pot.
http://www.communitycoffee.com/ccc/
The Roman Candy Company
Get your stocking stuffers here.
http://romancandy.gourmetfoodmall.com/?reffloor=170
Paul Prudhomme's Spices, Gift Baskets, Cookbooks
The man from Opelousas gave away 20,000 meals in the aftermath of the storm.
http://shop.chefpaul.com/
Gourmet Food Mall
A portion of the money made from the merchants on this website will be donated to the Red Cross. Purposely, there are no New Orleans merchants on this list, as they are the ones that need the help in the first place. By the way, this is the company that our own Brooks Hamaker works for.
http://www.gourmetfoodmall.com/MerchantDir.php?FloorId=180
The Crescent City Farmers Market
One of the best markets in the country -- and the focus of an SFA oral history project. Some of these vendors ship.
http://www.crescentcityfarmersmarket.org
Doberge Cake from Gambino's
A butter cake filled with custard, made from a secret family recipe.
http://www.cancansys.com/~gambinos//shop/default.php
Zapp's Chips
That green been casserole? Lay on a blanket of Spicy Crawtators, instead of fusty canned onions.
http://www.zapps.com/
Hubig's Pies
The hardest working little pie shop in New Orleans is selling T-shirts and auctioning pies.
http://www.hubigspies.com/
Savvy Gourmet
Selling cookware, staging classes, they're back and badder than ever.
http://www.savvygourmet.com/index2.php
Southern Food & Beverage Museum
Get your SOFAB gear. Snazzy stuff.
http://www.cafepress.com/sofab
Pralines
Like those tasty little treats from Creole Delicacies?
http://www.bestneworleanspralines.com
Louisiana Seafood
Support the Louisiana seafood industry by adding Louisiana oysters to Christmas stuffing or boiling a pound or six of Louisiana shrimp.
http://www.louisianaseafood.com/buyseafood.html
Louisiana Satsumas
Recently boarded onto the Slow Food Ark of Taste, Louisiana Satsumas are juicy as all get-out. Lester L'Hoste has some of the few available, the only organic ones. Lester will ship 11 pounds of Satsumas for $30 anywhere in the U.S. (except California-- where, of course, you can't ship citrus). Fruit can be ordered by phone, 504-231-9625, or by mail, L'Hoste Citrus, 6397 Hwy. 39, Braithwaite, LA 70040.
Abita Restoration Ale
$1 from every six-pack goes to the Louisiana Disaster Recovery Fund.
http://www.abita.com/
Bird Brining Kits
Want a juicy bird? You'll need some help.
http://www.birdbrine.com
Gift Certificates to New Orleans Restaurants
Our friends and colleagues need your patronage. Buy a certificate now; cash it in when next you head south.
Upperline, http://www.upperline.com/
Restaurant August, http://www.rest-august.com/index1.html
Bayona, http://www.bayona.com/
Cuvee, http://www.restaurantcuvee.com/cuvee/index.htm
Jacques-Imo's, http://www.jacquesimoscafe.com/main.htm
Emeril's, http://www.emerils.com/restaurants/neworleans_emerils/
Herbsaint, http://www.herbsaint.com/
Long Branch, (985) 871-8171
Progress Grocery
They have great muffulettas; 'nuff said.
http://progressgrocery.gourmetfoodmall.com/
Community Coffee
Put a little chicory in your pot.
http://www.communitycoffee.com/ccc/
The Roman Candy Company
Get your stocking stuffers here.
http://romancandy.gourmetfoodmall.com/?reffloor=170
Paul Prudhomme's Spices, Gift Baskets, Cookbooks
The man from Opelousas gave away 20,000 meals in the aftermath of the storm.
http://shop.chefpaul.com/
Gourmet Food Mall
A portion of the money made from the merchants on this website will be donated to the Red Cross. Purposely, there are no New Orleans merchants on this list, as they are the ones that need the help in the first place. By the way, this is the company that our own Brooks Hamaker works for.
http://www.gourmetfoodmall.com/MerchantDir.php?FloorId=180
The Crescent City Farmers Market
One of the best markets in the country -- and the focus of an SFA oral history project. Some of these vendors ship.
http://www.crescentcityfarmersmarket.org
Doberge Cake from Gambino's
A butter cake filled with custard, made from a secret family recipe.
http://www.cancansys.com/~gambinos//shop/default.php
Zapp's Chips
That green been casserole? Lay on a blanket of Spicy Crawtators, instead of fusty canned onions.
http://www.zapps.com/
Hubig's Pies
The hardest working little pie shop in New Orleans is selling T-shirts and auctioning pies.
http://www.hubigspies.com/
Savvy Gourmet
Selling cookware, staging classes, they're back and badder than ever.
http://www.savvygourmet.com/index2.php
Southern Food & Beverage Museum
Get your SOFAB gear. Snazzy stuff.
http://www.cafepress.com/sofab
Wednesday, November 30
Volunteer Vacation in New Orleans: Save Willie Mae's Scotch House
Want to make a difference in New Orleans? Want to be a part of reinvigorating the city's culinary culture?
The SFA is partnering with the Heritage Conservation Network, a non-profit that organizes hands-on architectural conservation workshops around the world, to save Willie Mae's Scotch House, a landmark neighborhood restaurant in an historic vernacular building.
You will recall that, during our July 2005 Field Trip to New Orleans, we awarded 89-year-old proprietor and fried chicken wizard Willie Mae Seaton with a Guardian of the Tradition award.
We are asking members to sign up for a series of three-day workshops aimed at preserving and repairing Ms. Seaton's home and attached business, allowing her to return to the work she loves.
Workshop participants will provide free labor for the project while learning building conservation skills from an expert leader and teacher. Not so handy with a hammer? Have no fear. NO EXPERIENCE IS NECESSARY.
A series of 3-day weekends are scheduled during which crews of 8 will work. These weekends begin January 13-15, 2006 and continue through February 10-12.
Volunteers will pay for their own transportation and lodging, although, upon request, the SFA will work with local folks to help secure -- but not guarantee -- the latter.
Expect to work hard during the day and then join your co-workers (and maybe New Orleans locals like Lolis Eric Elie and Pableaux Johnson) for dinner in the evening at one of our member restaurants, say Upperline, Restaurant August, Bayona, Cuvee, Jacques-Imo's, Emeril's, or Herbsaint. And to help you find your way in the city, the SFA will provide a primer of sorts, pointing the way to the city's best midday eats, too.
Here's the pitch: Willie Mae Seaton needs your help. So do the right thing. Lend a hand and join your fellow SFA-ers in the quest to make New Orleans whole.
If you would like to participate, please email the SFA at sfamail@olemiss.edu by December 9. Weekend choices and work team captains will be assigned on a first-come first-served basis.
If you have questions about Heritage Conservation Network, email workshops@heritageconservation.net or visit www.heritageconservation.net.
To learn a bit more about Ms. Seaton, read Lolis Elie's Times Picayune piece: http://www.nola.com/news/t-p/elie/index.ssf?/base/news-0/1133766217242940.xml
The SFA is partnering with the Heritage Conservation Network, a non-profit that organizes hands-on architectural conservation workshops around the world, to save Willie Mae's Scotch House, a landmark neighborhood restaurant in an historic vernacular building.
You will recall that, during our July 2005 Field Trip to New Orleans, we awarded 89-year-old proprietor and fried chicken wizard Willie Mae Seaton with a Guardian of the Tradition award.
We are asking members to sign up for a series of three-day workshops aimed at preserving and repairing Ms. Seaton's home and attached business, allowing her to return to the work she loves.
Workshop participants will provide free labor for the project while learning building conservation skills from an expert leader and teacher. Not so handy with a hammer? Have no fear. NO EXPERIENCE IS NECESSARY.
A series of 3-day weekends are scheduled during which crews of 8 will work. These weekends begin January 13-15, 2006 and continue through February 10-12.
Volunteers will pay for their own transportation and lodging, although, upon request, the SFA will work with local folks to help secure -- but not guarantee -- the latter.
Expect to work hard during the day and then join your co-workers (and maybe New Orleans locals like Lolis Eric Elie and Pableaux Johnson) for dinner in the evening at one of our member restaurants, say Upperline, Restaurant August, Bayona, Cuvee, Jacques-Imo's, Emeril's, or Herbsaint. And to help you find your way in the city, the SFA will provide a primer of sorts, pointing the way to the city's best midday eats, too.
Here's the pitch: Willie Mae Seaton needs your help. So do the right thing. Lend a hand and join your fellow SFA-ers in the quest to make New Orleans whole.
If you would like to participate, please email the SFA at sfamail@olemiss.edu by December 9. Weekend choices and work team captains will be assigned on a first-come first-served basis.
If you have questions about Heritage Conservation Network, email workshops@heritageconservation.net or visit www.heritageconservation.net.
To learn a bit more about Ms. Seaton, read Lolis Elie's Times Picayune piece: http://www.nola.com/news/t-p/elie/index.ssf?/base/news-0/1133766217242940.xml
Tuesday, November 29
SFA Members Contribute Oral History Work
While the SFA's Oral History Initiative is gathering the stories behind the food, many of our members are doing the same. Whether as journalists, historians or curious consumers, SFA members are out in the field documenting the people of our region. We have just added an area to the Oral History section of this site, featuring the work of our colleagues who are dedicated to telling the stories behind the food through oral history. Click on the link above to view recent contributions.If you are an SFA member and have an interview you would like to share, please contact Amy Evans at acevans@olemiss.edu.
Monday, November 28
SOS Sharpies Going Fast!
SOS Sharpies are featured in the holiday shopping foldout section of Newsweek's November 28 edition. Scroll down this blog for details on how to order your case today.
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