Okracast Okracast

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 scene.

Visit www.southernfoodways.org for more.

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 discusses her soul food business in San Francisco.

Ms. McPherson’s family was part of the Great Migration, which brought millions of African Americans from the Deep South to other points in the country. Hers landed in California, where they brought soul food traditions to help anchor them as they adapted to the new region. Ms. McPherson’s interview is part of our Women at Work in San Francisco oral history project.

Visit www.southernfoodways.org for more.

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 groceries were mainstays in the Mississippi Delta, run by Chinese immigrants who had come in search of better opportunities. “There was literally one on every corner—just like a Starbucks is now these days,” he says.

Then SFA oral historian Sara Wood takes us to Portsmouth, Virginia to meet Patsy Wong. Mrs. Wong and her husband Haymond own Sing Wong restaurant, an establishment specializing in a dish called “yock-a-mein.” The yock of the Virginia Tidewater region is kin to New Orleans’ ya-ka-mein, and consists of lo-mein noodles, a protein, chopped onion, ketchup and a hard-boiled egg (optional).

Visit www.southernfoodways.org for more.

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 want that oyster again and again.”

Then SFA oral historian Sara Wood brings us to Fulks Run, Virginia to meet Ron Turner, the twelfth generation of Turners in Fulks Run. In 1949, Ron’s father opened Fulks Run Grocery in the Shenandoah Valley. Over the years, the grocery expanded to include a ham-curing house. Today Ron runs the business with his wife Peg, where they cure between 6,000 and 8,000 hams each year.

Hungry yet? Visit www.southernfoodways.org for more.

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 history sample comes from Sara Wood’s interview with Ida Ma Musu. Chef Ma Musu owns Africanne on Main as well as Chef Ma Musu’s Cultural Cooking School for young girls, both in Richmond, Virginia. Mrs. Ma Musu was raised in Monrovia, Liberia, where her grandmother had moved as part of the American Colonization Society, a movement sending freed slaves back to Africa. In 1980, Mrs. Ma Musu fled war-torn Liberia, and came to the United States. In her interview, Mrs. Ma Musu remembers the profound influence of her grandmother.

Visit www.southernfoodways.org for more.

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 winning chef John Currence, walks us through her recipe for wild duck stew. Mrs. Currence says that it’s one of the “first dishes John admitted to the world that he took his influence from me.”

Oral historian Sara Roahen brings us to Grand Isle, LA, where Robert Collins is a third-generation shrimp drier. It’s a tradition Robert’s grandfather learned in the 1930s from Chinese shrimpers who lived and worked in the area. Mr. Collins talks about growing up in Grand Isle, joining the family business, and the challenges facing the dried shrimp business.

Visit www.southernfoodways.org for more.