Join us as we study the history of Alabama cuisine all while exploring what food looks like in our community today over a two day event in Newbern, Alabama. This event is FREE and open to everyone.
Friday, Oct. 21 | 6:30pm | Newbern Public Library — author and historian Emily Blejwas will lead a presentation of her book The Story of Alabama in Fourteen Foods. A light tasting featuring recipes from the book will be offered.
About the book: The Story of Alabama in Fourteen Foods explores well-known Alabama food traditions to reveal salient histories of the state in a new way. In this book that is part history, part travelogue, and part cookbook, Emily Blejwas pays homage to fourteen emblematic foods, dishes, and beverages, one per chapter, as a lens for exploring the diverse cultures and traditions of the state.
Drawing on historical research and interviews with home cooks, chefs, and community members cooking at local gatherings and for holidays, Blejwas details the myths, legends, and truths underlying Alabama’s beloved foodways. With nearly fifty color illustrations and fifteen recipes, The Story of Alabama in Fourteen Foods will allow all Alabamians to more fully understand their shared cultural heritage.
Saturday, Oct. 22 | 10am - 1pm | Rural Studio — Join us for tours of the Rural Studio Farm led by farm manager Eric Ball as well as cooking demonstrations in the campus' Great Hall. The Hale County Public Library will lead a seed swap, so bring some seeds to share and trade. We’re also highlighting regional farmers, producers, chefs, organizations and educators that are working to create a stronger, more diverse community through food during our regional food expo. There will be demonstrations and information covering a range of topics, from food distribution services to educational programming opportunities.
The event will end with open conversation over a West and North African inspired lunch created by chef Halima Salazar of Gimbias Kitchen (Oxford, MS) and chef Sarah Cole of Abadir's (Greensboro). The meal will be inspired by in-season produce picked fresh from the Rural Studio Farm. Lunch is free* and open to everyone.
This is very special event, and we are working to ensure it is accessible to everyone. Join us for one day or both. Please RSVP so we can plan Saturday’s meal accordingly.
This weekend celebration is a collaborative effort of Black Belt Food Project, the Newbern Library and Auburn University's Rural Studio program.
RSVP TO FOOD FOR THOUGHT BY EMAILING BLACKBELTFOODPROJECT@GMAIL.COM.
We have a limited number of seating available for lunch on Saturday. Please let us know if you plan on attending as soon as possible.
*Lunch is free, although we do ask for donations to help cover supply costs. Thank you.
If you are a food focused organization, regional farmer, producer, educator, activist, or chef and would like to participate in this event, please contact us directly. There is no fee to participate. Please fill out THIS FORM. Deadline to apply is Oct. 7, 2022.
