Audio slide show by Sara Wood.
2013 Summer Foodways Symposium
Women, Work, and Food in Richmond, Virginia (and Charlottesville)
June 20-22, 2013
Please save the date. Registration for members opens April 5.
SFA has staged summer Field Trips for more than a decade. This year, we reinvent that annual tradition when we stage our first Summer Foodways Symposium, June 20-22, in Richmond, Virginia (with a prequel in nearby Charlottesville).
Our programming theme for 2013 is Women, Work, and Food. To get ready, we’ve been collecting oral histories and shooting footage in Virginia. In the video above, you’ll meet some of those women. This year we showcase women entrepreneurs, cooks, waitresses, bakers, and more.
Instead of focusing on women as stewards of hearth and home, we are telling stories of women who began their working lives at home and on the farm, but leveraged those skills to join the entrepreneurial class and drive local economies.
To get an idea of what the Summer Symposium will be like, imagine that the fall Symposium and the Field Trip had a baby. Among the highlights will be:
- Anson Mills Artisan Supper at Whiskey Jar in Charlottesville on Thursday night, featuring female cheese makers, cider makers, and rabbit farmers
- Leni Sorenson on Mary Randolph, The Virginia Housewife, and the enslaved women who worked her kitchens
- Meats, Sweets, Cocktails, and Preserves, The Virginia Housewife Supper
- Todd Kliman, author of The Wild Vine, on the female vignerons of Virginia
- Psyche Williams-Forson on Building Houses out of Chicken Legs: Black Women, Food, and Power
- Liberia on the James Supper, featuring Ida MaMusu of Africanne on Main
Working for the SFA, Sara Wood has collected oral histories from the following Virginians:
- Deborah Pratt & Clementine Boyd—Rappahannock River oyster shuckers
- Kendra Feather—The Roosevelt, Garnett's, Ipanema, WPA Bakery
- Tanya Cauthen—Belmont Butchery
- Argentina Ortega—La Sabrosita
- Marcyne Jones & Martha Crowe Jones—Sally Bell's Kitchen
- Stella Dikos and Katrina Giavos—Stella's
- Ida MaMusu—Africanne on Main
- Ira Wallace—Southern Exposure Seed Exchange, Mineral, Virginia
- Catherine Via & Beatrice Taylor–Retired Crabbers, Urbanna, Virginia
- Rachel Zell—Chef, Food Stylist, Waitress
- Tiffany Gellner—The Magpie
- Velma Johnson—Mama J's
You’ll get a chance to meet many of them, and taste the fruits of their labors, in Richmond.
Working with the SFA, Nicole Lang has made a short film, which you’ll have to wait until June to see:
For almost a century, Sally Bells Bakery (Kitchen) has sold Richmond its lunch. Women have staffed Sally Bell’s since Sarah Cabel founded the business in 1924. "Boxed Lunch" (working title) explores the legacy of the women who built this business and the people of Richmond who are devoted to it.
Before you plan your trip, you’ll want to know these details:
Schedule and Accommodations
We begin on Thursday, June 20, at 4:00 p.m. in Richmond. From the Jefferson Hotel, SFA headquarters for the weekend, we travel by bus to Charlottesville for dinner. We end on Saturday night, June 22. SFA has reserved a block of rooms at the Jefferson at the SFA-exclusive rate of $145. The afternoon that you register for the Summer Symposium, SFA will send you a code so you may secure your room at the Jefferson.
Registration for the event, available on a first-come-first-served basis to SFA members only, will be priced at $375 and will open on the afternoon of April 5 (to be fair to our friends on the West coast). SFA members will need a password to register, which all should have received by email on April 1. Please note that this password is shared only with current SFA members. Didn’t get an email with the password info and have questions about your membership status? Email firstname.lastname@example.org with questions.
Attendees must be 21 or older. Ticket cost includes all presentations and meals; travel and lodging are separate, individual expenses.
Refunds are subject to a $100 service fee. No refunds after May 20. Tickets are non-transferrable.