The Southern Foodways Alliance summer symposium will be in Lexington on June 21-23, focusing on Appalachian food such as soup beans and cornbread. This humble meal is on the lunch menu every day at Wallace Station and chef Ouita Michel says people come for soup beans several times a week.
The Southern Foodways Alliance summer symposium will be in Lexington on June 21-23, focusing on Appalachian food such as soup beans and cornbread. This humble meal is on the lunch menu every day at Wallace Station and chef Ouita Michel says people come for soup beans several times a week. Ava Lowrey
The Southern Foodways Alliance summer symposium will be in Lexington on June 21-23, focusing on Appalachian food such as soup beans and cornbread. This humble meal is on the lunch menu every day at Wallace Station and chef Ouita Michel says people come for soup beans several times a week. Ava Lowrey

Symposium on soup beans? Get your spoons ready, Lexington.

June 18, 2018 11:16 AM