Pride & Joy Shot and Source List

Pride & Joy premiered to a rapt audience at the 2012 Southern Foodways Symposium in Oxford on October 17. Look for it in Atlanta and Brooklyn in December, and stay tuned for info about additional screenings and film festival appearances.

For now, here’s a list of all the people, places, and food and drink featured in the film, in order of appearance.

Dori Sanders
Sanders Peach Farm and Roadside Market (open during the summer)
Highway 321 between York and Filbert, South Carolina

Rodney Scott
Scott’s Bar-B-Que (open Thursday, Friday, and Saturday)
2734 Highway 261 (Hemingway Highway), Hemingway, South Carolina

Lee Ross – paddlefish caviar
Mr. Ross’s caviar is sold through distributors, not directly to the consumer.
However, he also owns The Catfish Shack, 306 South Whitehead Drive, DeWitt, Arkansas
(870) 946-8057

Hardy Family
Hardy Farms Peanuts
1659 Eastman Highway
Hawkinsville, Georgia

Kendall Schoelles
Schoelles tongs for wild (as opposed to cultivated) oysters in Apalachicola Bay, Florida, on a parcel of the bay that his family has held the grant to for more than 100 years. He does not sell his oysters directly to individual consumers, but you might find them at seafood restaurants and oyster bars in the Apalachicola area and beyond.

Thomas Stewart
Pascal’s Manale Restaurant
1838 Napoleon Avenue, New Orleans, Louisiana

Will Harris
White Oak Pastures
22775 Highway 27, Bluffton, Georgia
(White Oak Pastures beef is available at Whole Foods stores in much of the South and along the East Coast; see website for locations)

Julian Van Winkle
Old Rip Van Winkle Distillery
113 Great Buffalo Trace, Frankfort, Kentucky
502-696-5926 (information about distillery tours)

Ben Lanier
L.L. Lanier & Sons Tupelo Honey
318 Lake Grove Road, Wewahitchka, Florida

Allan Benton
Benton’s Smoky Mountain Country Hams
2603 Hwy 411 North
Madisonville, Tennessee
(423) 442-5003

Bill Best
Best is a farmer of heirloom tomatoes and beans in Berea, Kentucky.
He shares his seeds at
In season, Mr. Best’s produce can be purchased at the Lexington (KY) Farmers’ Market. The market takes place on Saturdays in Lexington’s Cheapside Park, April through November.

Geno Lee
Big Apple Inn (aka “Big John’s”)
509 North Farish Street, Jackson, Mississippi
(601) 354-4549

Rhoda Adams
Rhoda’s Famous Hot Tamales
714 Saint Mary’s Street, Lake Village, Arkansas
(870) 265-3108

Leah Chase
Dooky Chase’s Restaurant
2301 Orleans Avenue, New Orleans, Louisiana
(504) 821-0600

Cherokee Baptist Church
812 Tsalagi Road, Cherokee, North Carolina
(The potluck church supper featured in the film takes place in early autumn.)

Martha Hawkins
Martha’s Place Buffet and Catering
7730 Atlanta Highway, Montgomery, Alabama
(334) 356-7165

Ida Mamusu
Chef Mamusu’s Africanne on Main
200 E Main Street, Richmond, Virginia
(804) 343-1233

Slovacek’s Market
Highway 60 at Slovacek Road, Snook, Texas

Earl Cruze
Cruze Dairy Farm
3200 Frazier Road, Knoxville, Tennessee (includes farmers’ market and retail locations)

Helen Turner
Helen’s Bar-B-Q
1016 North Washington Avenue, Brownsville, TN
(731) 779-3255

Bernard Colleton family
Squirrel stew is a Colleton family Thanksgiving tradition. If you want to try more Colleton-Green family dishes, visit Buckshot’s Carry-Out, 10030 U.S. 17, McClellanville, South Carolina
843-887-3358 (Call before you visit; hours vary.)

Red Coleman family
Each fall for over 40 years, the extended Coleman family of Coffeeville, Mississippi, has come together in the fall to make a stew of meat and vegetables, included wild game hunted by family members.

Sam and Bruce Jones
Skylight Inn Barbecue
4618 South Lee Street, Ayden, NC

Gerald Lemoine and friends – boucherie (hog killing) and cochon de lait (roast suckling pig)
Avoyelles Parish, Louisiana
The Cochon de Lait Festival is held each May in Mansura, Louisiana (in Avoyelles Parish)
Ronnie Durand, who is also featured in the cochon de lait segment, is the proprietor of Durand Food Store, 2059 Leglise Street in Mansura. He sells a variety of meats and other Cajun foodstuffs.

Meet Bill Best, Kentucky Seed Saver

In Pride & Joy, Joe visits dozens of men and women who dedicate their lives to growing, catching, cooking, serving, or studying food and drink in the South. Some are the subjects of previous SFA short films, and there are many new faces as well.

Bill Best is a farmer from Berea, Kentucky. He was the subject of Joe York’s first film, 2003’s Saving Seeds (made with Matt Bruder). A devotee of heirloom vegetables, Best explains in the film that he farms “tomatoes for money, and beans for love.”

For his seed-saving work, which preserves both genetic diversity and Appalachian cultural heritage, Best won the SFA’s Ruth Fertel Keeper of the Flame Award in 2003.

Look for best to return in Pride & Joy. Weather permitting, you’ll want to have a tomato sandwich on hand while you watch.

Meet the Stars: Leah Chase

In Pride & Joy, Joe York visits dozens of men and women who dedicate their lives to growing, catching, cooking, serving, or studying food and drink in the South. Some are the subjects of previous SFA short films, and there are many new faces as well.

Leah Chase is one of the fifty founding members of the SFA (she was our first board president, in fact) and the matriarch of Dooky Chase Restaurant, a New Orleans institution.

In 1945, she met musician Edgar “Dooky” Chase II, whose parents owned the restaurant. After the two married, and when their children were old enough to attend school, Leah Chase began working at the restaurant three days a week, first as a hostess, later as a chef. In the years that followed she has transformed Dooky Chase into a landmark of New Orleans cookery, dishing peerless gumbo and other Creole delicacies. Along the way, she has befriended such luminaries as Justice Thurgood Marshall and musician Ray Charles.

You’ll hear more of her story in her own words in Pride & Joy. To tide yourself over, check out our 2004 oral history with Mrs. Chase, or read Sara Roahen’s excellent profile of her in the October/November 2011 issue of Garden & Gun.

Food is about everything, you know. You can do everything – music and food, people and food. That’s the most important thing about food: It brings you [together] with people. And I think that’s the only reason why I stayed in it that long.            —Leah Chase




Do You Know Joe?

Meet Joe York, the director of Pride and Joy.

Joe York (r) on location. Photo by Hollis Bennett.

Joe York hails from Glencoe, Alabama. He received a BA in anthropology from Auburn University and an MA in Southern Studies from the University of Mississippi. While still a graduate student, York realized that he wanted to tell stories through film. The Southern Foodways Alliance gave him a video camera and a tip on an heirloom seed saver in Kentucky, and he was off and running.

York joined the staff of the University’s Media and Documentary Projects, part of the University’s Center for the Study of Southern Culture, in 2005. Since then, he has made over thirty short films and two feature-length documentaries, most of them in partnership with the Southern Foodways Alliance. He is also the author of a book of photography, With Signs Following: Photography of the Southern Religious Roadside (University Press of Mississippi, 2007).

York’s films have won a bevy of accolades at film festivals in the South and beyond. He was named Food Filmmaker of the Year at the New York Food Film Fest in 2009, and has also won awards at the Oxford Film Festival, the Chicago Food Film Fest, and the Crossroads Film Festival in Jackson, Mississippi.

Pride and Joy, York’s feature-length documentary about Southern food, is six years and more than fifty thousand highway miles in the making.

He and his wife, Kathryn, live in Oxford, Mississippi, with their black lab, Dinah. They are expecting their first child at the end of 2012.

Introducing “PRIDE & JOY: A Southern Foodways Alliance Film Project”

The Southern Foodways Alliance, an institute of the Center for the Study of Southern Culture at the University of Mississippi, documents, studies, and celebrates the diverse food cultures of the changing American South. (To learn more about our work, visit

Over the last decade, the SFA has collected more than 500 oral histories and produced more than 30 films. We have trained our lenses on North Carolina pitmasters and Louisiana bartenders. We’ve captured the stories of Alabama shrimpers and Arkansas caviar fishermen. We’ve chronicled the work of Georgia cattlemen and Tennessee fried chicken cooks.

We have not, however, made a long-form documentary, aimed at chronicling the depth and breadth of Southern food culture. Until now. Directed by Joe York and produced by John T. Edge and Andy Harper, PRIDE & JOY is that film.

In this hour-long, ready-to-air documentary, we focus on the tradition-bearers of Southern food culture. We present intimate portraits of people and places while asking important questions about our common culture:

* What do foodways tell us about who we are as Southerners?

* How and why do traditional foodways endure?

* As the South’s ethnic and racial makeup shifts, how do regional foodways change?

PRIDE & JOY stands not as the final word on Southern food, but as an introduction to how foodways offer insights on the region’s complex history and bright future.

If you just can’t wait til the Fall when P&J will be released, you can always get your fix right here. We’ll be adding new content to this site all the time, including new trailers and clips from the film, information about the Fall 2012 premiere, and information about when the Pride & Joy roadshow will be stopping in your neck of the woods.