Have you ever wanted to watch the “next big thing” before they got big? Well, now’s your chance! Grab your tickets now to NPR’s Tiny Desk Contest: Best of Alabama, a showcase presented by Birmingham’s public radio station, WBHM. The evening celebrates Alabama’s entrants in the national contest. Here are 5 reasons to attend!
Birmingham’s favorite pizza party is back! SliceFest, the city’s biggest food and music block party presented by Birmingham Budweiser, is set to take stage for its eighth year and we’ll be bringing the house down like we always do. You know the drill – pizza, music, beer and more – all in Slice Pizza and Brewhouse’s front yard on 29th St. S. in the Lakeview district. Come groove with the music and get your pizza fill with us Saturday, June 1 starting at 1 p.m. Event proceeds will again benefit the Suki Foundation.
#SliceFest2019 is our thanks to YOU, the Birmingham community, for your continued support. So why not do what we do best and throw a party? After all, there ain’t no party like a pizza party. (pizza emoji)
Some of our favorite things; music and pizza and craft beer, they go together like…well, like music and pizza and beer! SliceFest is a summer festival that celebrates many of the things we are passionate about.
So I’ve noticed there hasn’t been an “upcoming events” post in a while – we seem to be focusing on single events. And to top it all off, birmingham365 is giving me an error page on my laptop. So I’ll do it myself! Coming up this week in Birmingham (keep in mind that none of the artist links should be considered worksafe unless your job is to listen to music)…
Howard Conyers, a South Carolina native who moved to New Orleans, is organizing a dinner in NOLA that celebrates two cultures derived from West Africa – the Gullah and Creole. When he moved to NOLA, he realized how similar the food was to what he ate back home. He accredits the similarities to the influence enslaved Africans had on the food we eat today.
Conyers notes some differences in the culture, one being that Creole has additional influences from the French and the Spanish, whereas Gullah “is more purely West African influenced.” He thinks understanding where food really comes from and it’s history is important, especially since most people aren’t aware of the kind of influence enslaved Africans had on Southern cuisine.
He believes that food can help cross culture lines and bring people together.
He’ll have a chance to do just that at his “From the Low Country to the Bayou” dinner on Sept. 4th at the Southern Food and Beverage Museum in New Orleans. Guests will have the opportunity to try a number of dishes, including goat that Nigerian chef Tunde Wey will roast whole. Other dishes include pig, okra, maque choux, cala and boudin.