Auburn Speaks
Office of the Vice President for Research and Economic Development

Student Profile: Devin Yeomans

Written by Karen Hunley

Making a difference in her community

People going hungry is often not something you expect or worry about in your own community – in your schools, churches, or just a few houses down. Food seems to be everywhere, so how could it be that your neighbors go to bed hungry?

In reality, hunger is not an issue in only poverty-stricken, third-world countries. There are people deprived of wholesome food throughout the U.S. as well, and that’s something Auburn University senior Devin Yeomans tuned into after she transferred to Auburn in 2011. She took a Hunger Studies Introduction class taught by professor Kate Thornton her first semester, and it “completely changed her life,” Yeomans said.

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Gulf Coast Foodways

Written by Emily Blejwas

Classic Southern Foods Reflect Rich Cultural History

Ever since Hernando De Soto brought thirteen pigs to the Florida shore in 1539, European, African, and Native Americans have blended and shaped each other’s food traditions to create a food identity that is uniquely Southern. To fully understand Southern food, then, requires us to examine the culture and environment surrounding the food, with all of its nuances and complexities.

The term “foodways” signifies all the cultural and historic meanings attached to food itself. The term recognizes that each food tradition is a singular mix of converging factors, including geography, economy, social structure, trade, religion, and politics, and that food traditions can act as gateways for exploring local culture and history.

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Reaching and Teaching

Written By Jan Kavookjian

Auburn and Tuskegee Universities, Local Hospital Collaborate on Diabetes Education Project

No Southern celebration is complete without food, from holiday parties with hundreds of people to families simply celebrating the end of a long day by gathering around the dinner table. However, when that food includes Southern staples like fried chicken, vegetables swimming in butter, and sugar-laden desserts, health problems such as diabetes can cast a shadow over fun traditions.

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As Organic as it Gets

Written by Stephen S. Ditchkoff and Mark D. Smith

Wildlife as a Source of Food

Hunting stirs up mixed emotions in today’s society, yet we often forget that hunting serves as a significant source of food for many families in Alabama, the Southeast, and across North America. White-tailed deer, squirrels, quail, turkey, cottontail rabbits, and other game species provide a significant source of meat to families that choose to take advantage of nature’s bounty.

Game birds such as turkey and quail make outstanding table fare for the fowl lover. Waterfowl (ducks and geese), doves, and other migratory species are high-dollar delicacies in many five-star restaurants, and rabbits and squirrels have traditionally been incorporated into recipes that are passed down from generation to generation in rural America.

Auburn leads the way in research on the management, economics, and preservation of wild game. Here we explore some of the historic, economic, and nutritional aspects of hunting in the state.

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Quail and Plantations

Written by Mark D. Smith, Associate Professor/Extension Specialist, School of Forestry and Wildlife Sciences

Holding on to the Golden Era of Southern Quail Hunting

A mule-drawn wagon meandering through towering longleaf pines, a handler on horseback signaling a dog on point, the thunderous explosion of a flushing covey of bobwhites, and the pungent smell of burnt gunpowder in the air all conjure up the nostalgia of Southern quail hunting. Indeed, the historic hunting plantations of Alabama contributed greatly to the golden era of this gentleman’s sport. Unfortunately, the quail and quail hunting that most old timers knew so well is all but gone.

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