Introduction by Melissa Booth Hall, Managing Director of the <a href="https://www.southernfoodways.org" rel="noopener noreferrer" target="_blank">Southern Foodways Alliance</a> Keepers of Black American Food Culture&nbsp;is a selection of short films from the <a href="https://www.southernfoodways.org" rel="noopener noreferrer" target="_blank" style="color: rgb(0, 0, 0); background-color: transparent;">Southern Foodways Alliance</a> (SFA). Based out of the University of Mississippi’s Center for the Study of Southern Culture, SFA serves as progressive and inclusive catalysts for the greater South, documenting and studying important vessels of diverse food cultures in the form of films and podcasts to student projects. Celebrate Black History Month with us with a series of stories that feature the great feasts and flavors of seven Black American culinary personalities. The seven films shine as examples of the hard work put forth in both preserving and inspiring Black American food culture. After the films, <a href="https://adrianemiller.com" rel="noopener noreferrer" target="_blank">Adrian Miller</a>, subject of Table of Ideas, will discuss the collection with Filmmaker <a href="www.joeyork.com/about.html" rel="noopener noreferrer" target="_blank">Joe York</a>, who directed many of the films. For live viewers:<ul><li>6:30 pm Program begins/ Introduction</li><li>6:40 pm Short films</li><li>7:20-7:50 pm Live Discussion with Q&amp;A</li></ul> Those watching after the live events have occurred may do so at their convenience. A recording of the live discussion will be available to begin streaming until midnight on February 5th. Festival extras <ul><li>Join the <a href="https://www.facebook.com/groups/415244986328815" rel="noopener noreferrer" target="_blank">FFFF Virtual Lounge</a> Facebook group to share your Festival experience with other Festival viewers. Talk about your favorite movie. Recommend a spirited discussion.</li><li>Consider getting a Festival movie gobblebox from the <a href="https://www.tirdenver.com" rel="noopener noreferrer" target="_blank">Inventing Room Dessert Shop</a> or local food snack box from the Boulder County Farmers Markets to enjoy during the movies. For more information about Festival movie snacks, click <a href="https://www.flatironsfoodfilmfest.org/food/#movie_snacks" rel="noopener noreferrer" target="_blank">here</a>.</li><li><a href="https://rgallery.art" rel="noopener noreferrer" target="_blank">R Gallery</a> in Boulder is showing an in-person and <a href="https://rgallery.art/collections/flatirons-food-film-festival" rel="noopener noreferrer" target="_blank">online</a> exhibit of art by Colorado artists inspired by Festival films.</li></ul>

Keepers of Black American Food Culture Intro

Introduction by Southern Foodways Alliance Acting Executive Director Melissa Booth Hall

&nbsp;Denver-born Adrian Miller has become a spokesman for African American cuisine. Or if you ask him, he’s a “soul food scholar dropping knowledge like hot biscuits”. Law student-turned-author, Miller tracks the movement of people through food from his own ancestors in West Africa to hidden gems and hotspots alike that dot the South from Tennessee to South Carolina; including research of fellow short film subject, Rodney Scott’s Whole Hog BBQ. His tribute to African American cooking is achieved in the award-winning books, “Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time,” “The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas,” and the upcoming “Black Smoke: African American Adventures in Barbecue.”

Table of Ideas

This wordsmith honors southern cuisine as a “soul food scholar dropping knowledge like hot biscuits”.

Along the Mississippi River and southeast border of Louisiana sits the small Mississippi town of Natchez. It is the home of proud black women chefs, who for centuries have been the backbone of its society. The stories of this land are woven within generations of cooking that informs Jarita Frazier King, founder of the Natchez Heritage School of Cooking and owner of one of the only female black-owned restaurants in Natchez.

Soul of the Kitchen

With more knowledge about the foods we love comes pride for what it took to get to our plates, as told by the women chefs of Natchez.

The bounty of waterways that reach from the Gulf of Mexico to the ports of New Orleans supply Hurst Restaurant. The restaurant’s bedrock is its wealth of southern recipes, which have been simmering for decades. Owner Felton Hurst, with the help of family in tow on the line in the kitchen, is carrying on the legacy of his family’s restaurant, which has been in business for 80 years.

Food Work

Take a trip to New Orleans. At Hurst Restaurant, “work is not a punishment, it is a blessing.”

Rodney Scott and Roscoe Hall II are entrepreneurial chefs upholding the painstaking traditions of barbecuing whole hogs in the Carolina style of pit-roasting. Above all, they are friends. Earning fame at Rodney Scott’s Whole Hog BBQ, which has restaurants in Charleston and Birmingham, the two are paving the way for new generations of southern Black American chefs while collecting James Beard Awards and critical acclaim along the way.

Full Circle: The Ballad of Rodney and Roscoe

By cooking “rooter to the tooter,” two chefs are paving the way for young entrepreneurs.

Mashama Bailey offers a fresh take on southern food from within the walls of a storied bus station at The Grey restaurant in Savannah, Georgia. The restaurant reshapes the past while honoring the recipes and hospitality of the South as much as it does techniques from European and Caribbean-style cooking.

Mashama Bailey Takes The Bus Station

Meet Mashama Bailey, who has transformed a complex past into a comforting and delicious dining experience.

C’mon into the home kitchen of Dora Charles, longtime chef and native of Savannah, Georgia. Catch some secrets like using the sun’s rays for baking, and how a certain gumption of effort that goes into cooking teaches us a thing or two about a favorite southern trope.

Dora Charles Puts Her Foot in It

Dora Charles, longtime chef at Lady & Sons in Savannah, is center stage in her sun-filled home kitchen.

If cooking is poetry in motion for the love that we express through food, then so is poetry itself is a potent vehicle for the stories and love that are inherent in food. Poetry editor for The New Yorker and author of more than a dozen volumes of poetry and prose, Kevin Young offers a taste of his food memories in his excerpt from one of his books of poetry, Dear Darkness.

A Spoken Dish: Ode to Gumbo

Poet Kevin Young reveals how gumbo is more than a beloved dish of the south with cultural meaning beyond the pleasures of eating.

Keepers of Black American Food Culture Live Discussion

Join us after the film for an interactive Q&A, or watch the recording later

Short Films: Keepers of Black American Food Culture

Virtual Admission

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