Southern Foodways Alliance: Summer Field Trip

The weekend begins with breakfast, made from a bounty of fresh, local ingredients.

Okratouille served with Anson Mills sourdough bread and a seasoned, boiled egg.

From left: Jennifer Wallach, Jeannie Whayne, Jay Jennings, and Patricia Spears Jones prepare for their speaking moments at the Crystal Bridges Museum of Art.

Lunch, courtesy of local Yeyo’s Taco Truck, is served at Compton Gardens, where guests are invited to taste chapulines (also known as grasshoppers).

Guests explore the gallery at 21c Bentonville before a presentation on Arkansas’s labor migrations, agricultural activism, and food-driven community.

Split into teams, Field Trip attendees gather at Phillips Park for a friendly game of cricket.

The immersive weekend concludes with signature drinks at happy hour, followed by a Tontitown dinner.

Dinner is served at The Hive, within the 21c Museum Hotel in Bentonville.

Prepared by The Hive’s executive chef Matthew McClure, the final meal is an interpretation of the High South, featuring dishes such as fried chicken and spaghetti with red gravy.