Yes, it's happening. The first phase of the Southern Food and Beverage Museum's new home, its Culinary Library, will open this October.
But before that, check out President Liz Williams' latest entry in her saga, The Meat of the Matter: Making a Food Museum, exclusive to The FOOD Museum, right here on the Home page.
And, please note that the first Farm to Table International Symposium August 2 in NOLA, will include a panel discussing the legal points involved in writing a cookbook.