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Welcome to Okracast, the podcast of the Southern Foodways Alliance. Okracast maps food culture across the changing American South, using stories to explore the dynamic people, places and traditions of our region. Each week, we highlight one interview from the SFA's growing oral history archive, as well as original, sound-rich narrative audio documentaries to share the stories behind the food. You’ll hear from pitmasters and soul food cooks, oystermen and bartenders, and more. Grab some headp ...
 
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Welcome to Okracast, the SFA podcast! This week, we’ve got a Southern boy who eats globally and a West Coast girl who cooks Southern food. SFA Director John T Edge whets our appetite with the food memories of his childhood, and Fernay McPherson discusses her soul food business in San Francisco.Ms. McPherson’s family was part of the Great Migration,…
 
Welcome to Okracast, the podcast of the Southern Foodways Alliance! This week we’re meditating on Chinese immigrants to the South. First, Chef Wally Joe of Acre Restaurant in Memphis remembers the age of Chinese-owned grocery stores. These groceries were mainstays in the Mississippi Delta, run by Chinese immigrants who had come in search of better …
 
Welcome to Okracast, the SFA podcast! Ahead on this week’s episode: author and Florida native Diane Roberts sings the praises of the Apalachicola Bay oyster. “Once you have one,” Roberts says, “you will never want another oyster. You will only want that oyster again and again.”Then SFA oral historian Sara Wood brings us to Fulks Run, Virginia to me…
 
Welcome to Okracast, the SFA podcast! This week’s episode is an ode to grandmothers.Cozy up to the table as Chef Bill Smith of Crooks Corner in Chapel Hill, North Carolina remembers dinner time at the table of his great-grandmother.Our oral history sample comes from Sara Wood’s interview with Ida Ma Musu. Chef Ma Musu owns Africanne on Main as well…
 
Welcome to OKRACAST, the podcast of the Southern Foodways Alliance! We’re in Louisiana for this week’s episode, from uptown New Orleans to the edge of the Bayou.Grab a pen and paper to take notes as Becky Currence, mother of James Beard Award winning chef John Currence, walks us through her recipe for wild duck stew. Mrs. Currence says that it’s on…
 
Welcome to Okracast, the podcast of the Southern Foodways Alliance! This week, Desiree Robinson of Cozy Corner BBQ in Memphis, TN pays homage to her mother. Mrs. Robinson says that she started cooking at eight years old, and after all these years, she still loves her mother’s cornbread recipe. Also, SFA lead oral historian Amy Evans takes us to the…
 
Welcome to Okracast, the SFA podcast! Ever wonder what’s behind the revival of heirloom and heritage foods? This week, Tina Antolini takes us to Baltimore, where a small pepper called the “fish pepper” is making a comeback. The pepper’s significance stems from its racially-charged history: once favored in Baltimore’s African American community, the…
 
Welcome to Okracast, the podcast of the Southern Foodways Alliance! This week we're commemorating the Civil Rights Act of 1964, the landmark legislation desegregating places of public accommodation. The law was largely made possible by courageous demonstrators who protested in public spaces like beaches, libraries and lunch counters. We'll hear fro…
 
On this week's Okracast, chef Kelly English of Memphis, Tennessee talks about the upcoming Big Gay Mississippi Welcome Table. The dinner celebrates Mississippi’s LGBTQ community, and is a peaceful protest of the state’s recently signed Religious Freedom Restoration Act. Also, our weekly oral history sample comes from an interview with Greta Brown B…
 
The Mayflower. A story of beginnings. An iconic American symbol of voyage, striving, and survival. It is befitting that George Kountouris and John Gouras chose the name the Mayflower Café for the small eatery they opened in down Jackson in 1935. The Mayflower began as a hamburger stand, started by a pair of Greek immigrants and friends from the dee…
 
Cliff Collins started working in a local meat market when he was still in high school. After five years behind the counter, he decided to open a place of his own. The year was 1973. Thousands of pork chops and chicken breasts later, Cliff’s Meat Market, the last of the family-owned markets in the area, is still going strong. Cliff has built his rep…
 
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