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Food On Film: Southern Foodways Short Docs

Thursday, February 23rd, 2017
$18, includes movie & small plate menu
6:00 pm

Sponsored by Seaside Liqours



There’s trouble abuzz in the fifth Food on Film series presented by Wellfleet Preservation Hall and Lola’s Local Food Lab, featuring fugitives from the law, from the kitchen, and from ones’ own psyche and moral center. This year's theme......Southern Odysseys: Culinary Sojourns. We'll be steppin’ lively like a Cat on a Hot Tin Roof!

Our protagonists are all on a personal odyssey in search of redemption, which happen to take place in southern states, where cuisine and culture provide simple inspiration and remind us “the treasure you seek may not be the treasure you find.”

The series will provide a nice dash of heat this winter and inspire some awesome small plates that will accompany each film.


A COLLECTION OF SHORT DOCUMENTARIES produced by the Southern Foodways Alliance, a member-supported organization based at the University of Mississippi’s Center for the Study of Southern Culture, that documents, studies, and explores the diverse food cultures of the changing American South.


OTHA TURNER By Ava Lowrey (7 min). In the late 1950’s, fife and drum legend Otha Turner began hosting annual Labor Day picnics at his property in Gravel Springs, Mississippi. Turner would butcher and roast goat, pork, and fish, drawing neighbors with the smell of his cooking and the sounds of his fife and drum.

THE SWEET AUBURN CURB MARKET (11 min). The Sweet Auburn Curb Market, located a block off Auburn Avenue in Atlanta’s historic Old Fourth Ward neighborhood, is the city’s only Municipal Market. The space has long been a source of fresh food, tradition, and community in Atlanta.

THEY CAME FOR SHRIMP & GRITS: THE LIFE & WORK OF BILL NEAL (14 min) By Kate Medley and Jesse Paddock. The life and legacy of Bill Neal, who changed the face of Southern restaurant cuisine when he opened Crook’s Corner in Chapel Hill, North Carolina in 1982.

THE GOSPEL OF THE ALABAMA OYSTER (8.5 min)   By Joe York. In 2009, not a single oyster farm operated on the Alabama coast. By 2015, there were eight oyster-farming companies, all determined to prove that the world’s best oysters come from this Southern state.

HOMINY & FRY BREAD  By Joe York. For Misty Brescia Dreifuss, cooking traditional foods outside is key to maintaining a sense of identity and community within the Mississippi Band of Choctaw Indians.

RAISING OSSABAWS  By Joe York. A meditation on pastured pigs and tango dancing, featuring SFA Fellow Emile de Felice, and underwritten by Biltmore Estate.

Menu (subject to change): Sweet Potato Pie, Lola’s Cheese Grits & Pulled Pork using Seawind Meadows’ Trotters