Welcome to OKRACAST, the podcast of the Southern Foodways Alliance. This week, producer Laine Kaplan-Levenson takes us to New Orleans, where the Honduran community's presence is strong, though not represented in the city's mainstream culinary s

OKRACAST: Global/Local Eating

Aug 20th, 2014 11m 48s

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

OKRACAST: Southern Chinese

Aug 14th, 2014 10m 6s

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 groc

OKRACAST: Salty Sweet

Aug 7th, 2014 12m 2s

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

OKRACAST: Ode to Grandmothers

Jul 30th, 2014 10m 3s

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

OKRACAST: Duck Stew and Dried Shrimp

Jul 24th, 2014 11m 30s

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

OKRACAST: Mothers and Chickens

Jul 17th, 2014 12m 7s

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 yea

OKRACAST: The Resurrection of the Fish Pepper

Jul 10th, 2014 18m

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 signi

OKRACAST: Lunch Counters and Civil Rights

Jul 3rd, 2014 11m 33s

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 courageo

OKRACAST: BBQ and Cocktails

Jun 27th, 2014 10m 49s

Welcome to Okracast, the podcast of the Southern Foodways Alliance! This week, we're all about BBQ and cocktails—a perfect start to summer.Sara Wood brings us voices of women in BBQ, and Amy Evans speaks with Floria Woodard, the first African

OKRACAST: Worldly Tastes

Jun 19th, 2014 13m 21s

Welcome to OKRACAST, the podcast of the Southern Foodways Alliance! Our first stop this week: the Farmers' Market Store in Oxford, Mississippi. Short on local buttermilk or first-of-the-season corn? How about fresh goat meat or fermented black

OKRACAST: The Modern Mississippi Table

Jun 12th, 2014 12m 36s

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 Religiou

OKRACAST: Jerry Kountouris of the Mayflower Cafe in Jackson, MS.

Jun 6th, 2014 12m 4s

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

OKRACAST: Cliff Collins - Cliff’s Meat Market in Carrboro, NC

May 15th, 2014 10m 38s

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 Mea

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