The Fellowship of Southern Farmers, Artisans, and Chefs

Mission
The Fellowship of Southern Farmers, Artisans, and Chefs fosters camaraderie and mentorship, honoring the bounty of the South and the hands that grow, nurture and interpret its harvest.

Vision
To provide a forum for farmers, chefs, and artisans to break bread and share knowledge while reinforcing the sustaining bridge between field and table.

Members

Karen and Ben Barker, Magnolia Grill
Durham, NC

Allan Benton, Benton’s Smoky Mountain Country Hams
Madisonville, TN

Leah Chase, Dooky Chase Restaurant
New Orleans, LA

Emilie deFelice, Caw Caw Creek Pastured Pork
St. Matthews, SC

Betsy and Alex Hitt, Peregrine Farm
Graham, NC

Sherry and Mark Guenther, Muddy Pond Sorghum
Monterey, TN

Jessica and Jeremy Little, Sweet Grass Dairy
Thomasville, GA

Louis Osteen, Louis’s at Pawley’s
Pawley’s Island, SC

Scott Peacock, Watershed
Decatur, GA

Glenn Roberts, Anson Mills
Columbia, SC

Frank Stitt, Highlands Bar & Grill
Birmingham, AL

Margaret Ann Toohey and David Snow, Snow’s Bend Farm
Coker, AL

Julian Van Winkle, Old Rip Van Winkle
Frankfort, KY

Membership

  • Membership to the Fellowship will be determined by a consensus of current Fellows and a representative of the Southern Foodways Alliance.
  • Going forward, the Fellowship will induct one fellow per year, working on a three-year rotation: a farmer one year, then an artisan…  After three or more years, Fellows will consider a membership cap.
  • The Fellowship seeks to induct those who set national standards in their respective fields by growing, nurturing, or interpreting the South’s bounty. They should exhibit a hands-on and thoughtful approach to their craft.
  • Individuals, not operations, are inducted. Thus, neither retirement nor relocation will affect a Fellows standing.  When appropriate, two life-partners or siblings may be inducted as a joint Fellow.

Organization

  • The Fellows will meet at Blackberry Farm once a year – in conjunction with SFA’s benefit weekend – to gather with others who share the same ethic regarding their culinary craft and to take advantage of the continuing education provided.  If ideas for other initiatives arise out of those meetings, Fellows may pursue them independently or in concert with the SFA.
  • The Fellowship will be an honorary group, supported by SFA and Blackberry Farm. The work of the former will be instrumental in identifying potential fellows and organizing the weekend at Blackberry Farm, which will act as the Fellowship’s hub.