James Beard award-winning chefs Frank Stitt and Bryant Terry will participate in a discussion on “Food and Community in the South” at the 2022 Chenoweth Conference
Amanda Storey, Executive Director of Jones Valley Teaching Farm, will be the moderator, and Chef Ama ‘Ifabagmila’ Shambulia, owner and operator of A Beautiful Life Enterprises, will also participate.
The panel will discuss the interconnectedness of food and community in the American South at the event at the Birmingham Museum of Art on November 3, from 6-7 p.m., according to a museum announcement.
The Chenoweth Lectures were established in 1985 by Dr. Arthur I. Chenoweth in memory of his brother and parents, according to the announcement. The purpose of these conferences is to encourage international understanding through the presentation of a variety of topics by specialists in their fields.
Stitt’s affinity for Southern ingredients comes from his roots in rural Alabama. He trained at renowned restaurants and wineries in San Francisco, the South of France, Paris and Florence. When it was time for his own restaurant, he returned to Alabama and opened Highlands Bar & Grill on Birmingham’s Southside. He then followed with Bottega and Chez Fonfon.
Stitt is a leading advocate for sustainable agriculture and humane animal husbandry. He is the author of the award-winning books “Frank Stitt’s Southern Table” and “Frank Stitt’s Bottega Favorita”.
In 2018, Highlands Bar & Grill received the James Beard Foundation Award for Outstanding Restaurant. Stitt previously received the foundation’s award for Best Chef: Southeast in 2001 and was nominated in 2008 for Outstanding Chef. He also received the Horst H. Schulze Award for Excellence in Hospitality from Auburn University in 2017.
Terry is also renowned for his activism in support of creating a healthy, just and sustainable food system. He is a James Beard & NAACP Image Award-winning chef, educator, and author, as well as founder and editor of 4 Color Books and founder of creative studio Zenmi. Since 2015, he has been chef-in-residence at the Museum of the African Diaspora in San Francisco.
Terry’s most recent book, “Black Food: Stories, Art and Recipes from Across the African Diaspora,” will be available for purchase at the museum shop and can be reserved online, according to the announcement.
Under Storey’s leadership as executive director, Jones Valley Teaching Farm launched the Ready to Grow fundraising campaign to build a food education center on its downtown campus. The Farm’s Good School Food education program has grown from one to seven schools in the Birmingham City School system over the past 10 years.
Storey has worked with the Community Food Bank of Central Alabama and United Way of Central Alabama, as well as Cooking Light magazine.
Shambulia is an educator and wellness advocate who is passionate about sharing whole plant-based nutrition education, according to the announcement. Her career has been built on being a health food chef, wellness coach, “herban” farmer and “budding” biodynamic gardener.
Shambulia serves on the Culinary Advisory Board of the Jones Valley Teaching Farm’s Center for Food Education, is a member of Hopewell Women in Agriculture, and was accepted into the Nasdaq Entrepreneurial Center’s Milestones Circles 2022-23 program for women business owners.
Registration for the event is free and encouraged but not required. To register and for more information, go to artsbma.org, look under ‘Things to do’ and the ‘Calendar’.