Tag Archives: southern foodways alliance

Love Bacon?

9 Apr

If you’re a die hard bacon fan, you won’t want to miss Zingerman’s Camp Bacon coming up May 31 to June 3 at Zingerman’s Roadhouse in Ann Arbor, Michigan. How does an event in Michigan relate to Oxford, you ask? Proceeds from the event benefit our local Southern Foodways Alliance.

There will be a Bacon Ball, a Bacon Street Fair and a full lineup of presenters who are ready to talk bacon!

Hungry for more information? Get all of the details at the Camp Bacon website here.

 

 

14th Annual SFA Symposium Sold Out

14 Oct

credit: Kate Medley/Devin Cox

As expected, the 14th Annual Southern Foodways Alliance (SFA) Symposium, to take place October 28-30 has sold out. The theme this year is The Cultivated South and will revolve around the culture of agriculture.

If you weren’t able to secure your tickets to this year’s symposium, there’s a waiting list in the event of cancellations as well as special events and dinners that may still be open.

Full details can be found at the SFA website here.

SFA Viking Range Lecture Tuesday Night

19 Sep

The Southern Foodways Alliance (SFA) Fourth Annual Viking Range lecture will feature James E. McWilliams, author of three books, most recently Just Food: How Locavores Are Endangering the Future of Food and How We Can Truly Eat Responsibly (Little Brown, June 2009). McWilliams is also an associate professor of history at Texas State University and a recent fellow in the Agrarian Studies Program at Yale University.

The lecture will be held Tuesday, September 20, at 6:30 p.m. in the Tupelo Room of the Barnard Observatory at the University of Mississippi. The event is free and open to the public. For more information email sfaevents@olemiss.edu.

SFA Podcasts on Broadcastr

5 Mar

The Southern Foodways Alliance is now sharing its complete audio library of oral food histories on broadcastr.com. As of today, you’ll find 60 interviews available on the site, including an engaging 2005 interview with Michael Smith at The Columns Hotel in New Orleans.

When you arrive at the site, simply type “sfa” in the search field at the top and  you’ll find all of the SFA audio files, which will play continuously once you start the first one.

As the collection of podcasts grows, more will be added, so be sure to bookmark the site!

Southern Foodways Alliance Recipe

22 Oct

credit: lickmyspoon.com

The Southern Foodways Alliance Symposium is in full swing this weekend here in Oxford. Guest chefs were seen whipping up prix fixe menus at SnackBar and City Grocery tonight to whet the appetites of visiting foodies from around the country.

Now, to get you geared up for the gluttony ahead, the Southern Foodways Alliance offers up the following recipe:

White Lily 2010 SFA Symposium Recipe
Sweet Potato / True Yam Biscuits

Yewande Komolafe, a talented pastry chef of Nigerian origin, raised in Atlanta, and now living in New York City – where she works in the test kitchen at Saveur magazine – has conceived a couple of recipes that show how an enterprising cook can adapt true African yams for Southern kitchens.

At the 2010 Southern Foodways Symposium, Yewande’s sweet potato biscuits will be served with her own pepper jelly. Tucked inside will be sock sausage, smoked by Tyler Brown of the Hermitage Hotel in Nashville. When you try this at home, country ham works just as well as sock sausage.

Southern Sweet Potato Biscuits

Heat oven to 400°.  Using a fork, poke holes all over 2 medium sweet potatoes and wrap in foil.  Place on a baking sheet and bake in the oven for 45 minutes to 1 hour until a toothpick or a fork goes right through.  Remove from the oven and let cool.  Peel the skin off and mash the sweet potatoes. Leave slightly chunky.

2 medium white-fleshed sweet potatoes (yielding 1½ cups mashed sweet potatoes)
2 tablespoons packed brown sugar
1 stick butter, cold
2 ½ cups White Lily all purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
½ cup cold buttermilk
1 egg, beaten

Heat oven to 400°.  In a large bowl, combine the flour, salt, baking powder, baking soda, and brown sugar, and use a whisk to fully incorporate.  Add the cold butter, and, using your fingers, break apart the butter pieces and incorporate into the rest of the ingredients until pea size pieces form.  Add the mashed yams and the cold buttermilk.  Use a rubber spatula to mix the ingredients until just combined.

Turn the dough out onto a well floured surface, pat into a single mass, and roll out 1 inch thick. Using a 2¼ inch round cookie cutter, cut out rounds from the dough and transfer to a parchment lined baking sheet.   Re-roll the scraps and cut out more biscuits until all the dough is used. Add a little water to the beaten egg and brush the tops of the biscuits with the egg wash.  Place in the oven and bake till golden brown, 15 – 20 minutes.  Serve while still warm with a hot pepper jelly and slices of country ham or smoked sock sausage.

Makes 6 Biscuits

True African Yam Biscuits: A Variation

In addition to the ingredients above you’ll need:
¼ cup extra virgin olive oil
kosher salt to taste
Instead of the sweet potatoes, source 1 small (8-to 10-inch long) African yam

Preheat oven to 425°.  Cut the yam into 1½ inch slices, discarding  both end pieces.  Using a paring knife, peel off the thick layer of outside skin, and immediately drop the slices into a bowl of water to rinse and prevent oxidization.  Cut each slice into ½ inch cubes and keep completely covered with water.

Southern Foodways Symposium Sold Out

11 Oct

The 13th annual Southern Foodways Symposium, to be held October 22-24, 2010, in and around Oxford and on the campus of the University of Mississippi has officially been sold out.

The Delta Divertissement, now in its eighth year, will take place October 21-22 in nearby Greenwood and Clarksdale (also sold out).

Both events will feature the Global South, exploring a linkage between Cuban and Southern cookery and the concept of grounded globalism. Curious eaters will get the opportunity to taste barbacoa de cabeza, catfish bao, skillet-fried kibbe, and five-spice-boiled peanuts. Curious drinkers will sample bourbon-spiked horchata and lemongrass-infused beer.

Lectures and performances, staged on the University of Mississippi campus, as well as in Oxford at the Lyric Theatre and the Powerhouse, will be enhanced by informal lunches and dinners, served in and around town.

For more information, visit the SFA site here.

Free Lecture: Starving the South: How the North Won the Civil War

18 Sep

This upcoming Tuesday, September 21, 2010 at 6:30 p.m. inside the Nutt Auditorium at Ole Miss The Southern Foodways Alliance will host its third annual Viking Range Lecture.

The lecture is free and open to the public and will explore Andrew F. Smith’s forthcoming work, Starving the South: How the North Won the Civil War

Andrew F. Smith is a writer and lecturer on food and culinary history. He teaches Culinary History at the New School in Manhattan.  Smith serves as the general editor for the Reaktion Books Edible Series, and is past Chair of The Culinary Trust, the philanthropic partner of the International Association of Culinary Professionals (IACP). He is the Editor-in-chief of The Oxford Encyclopedia of Food and Drink in America, and the Oxford Companion to American Food and Drink. He is author or editor of 15 other books, including this forthcoming work.

For more about Smith, see his website here.

Dr. Charles Reagan Wilson, Kelly Gene Cook, Sr. Chair of History and Professor of Southern Studies, will introduce and welcome Mr. Smith to campus.  Dr. John R. Neff, director of the Center for Civil War Research and Associate Professor of History at the University of Mississippi, will moderate discussion and questions following the lecture.

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