Reynolds, an instructor in the Department of World Languages and Literatures, introduced Eating in Birmingham in spring 2024 as part of the Blazer Core Curriculum’s City as Classroom focus. It was a hit with students, and she ended up teaching two sections of the course in spring 2025. She will teach it in fall 2025 on Tuesdays and Thursdays at 11 a.m.

Students sample the nuts at Alabama Peanut Co. on Morris Avenue. “This is the starting location of my downtown Birmingham walking tour, which is an experiential learning activity we complete at the beginning of each semester,” Reynolds said. “We try different flavors of boiled and roasted peanuts, then walk around and learn the history of downtown Birmingham and the most important restaurants there.”

Reynolds at Gus’s Hot Dogs with the special dog. Other excursions in spring 2025 included Big Spoon Creamery, El Taco Loco, Super Oriental Market, Gus’s Hot Dogs, Blazer Kitchen, Santos Coffee, and Galley and Garden. “Gus’s Hot Dogs is always a top experience for students,” Reynolds said. “Birmingham has its own hot dog that it is famous for, the Birmingham special dog. This dog comes from Greek immigrants starting fruit stands that grew into hot dog stands. The special dog is a griddled dog in a steamed bun with sauerkraut, onions, yellow mustard and a beef sauce with Greek spices. Students are always nervous to try the hot dog with all of the different ingredients, but they love it when they do.”

Watch this Instagram video of Reynolds and students at Santos Coffee from the College of Arts and Sciences.

Alabama Peanut Co. is “a great community partner,” making space for all 30 students in her classes, Reynolds said. In addition to a history lesson, they also give students an opportunity to try some of their creative flavors, she says, including Cajun boiled peanuts, Chicken Noodle Soup boiled peanuts and Greek boiled peanuts.

While they walk, students listen for Reynolds to share answers on her Walking Tour Scavenger Hunt worksheet. “This helps students focus on the important cultural and historic elements of the walking tour,” Reynolds said. “The questions cover topics from historical landmarks to Miss Fancy and the Avondale Zoo to notable chefs and restaurants.”

“Most students have never been to the locations we visit,” Reynolds said. “Usually, for all 30 students in each section, the City as Classroom excursions are a first-time visit.” The walking tour “helps them situate important restaurants and historical moments relevant to the course throughout the semester,” she said.

During their visit to Super Oriental Market, “we do a linguistic analysis of each grocery aisle and spend time focusing on what defines an ethnic market,” Reynolds said. “Students enjoy exploring the market and learning about new dishes and ingredients.”

“My favorite part of teaching Eating in Birmingham is seeing the research projects that students carry out over the semester,” Reynolds said. “They consistently produce new knowledge through oral histories and interactive timelines, sharing valuable history and context for the Birmingham culinary and cultural scene.” This past semester, student projects included investigating the role of Greek restaurants and restaurateurs in the Civil Rights Movement; the impact of Mi Pueblo, a Hispanic ethnic market in Homewood; and a survey to gain a deeper understanding of on-campus food security. “My students complete such inspiring research connected to food,” Reynolds said. “It is also lovely to cultivate community partnerships and relationships with restaurants and food industry people throughout the city.”