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Gravy

Southern Foodways Alliance

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Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corner...

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How Pineywoods Cattle Bucks Big Beef

In “How Pineywoods Cattle Bucks Big Beef,” Gravy producer Stephanie Burt takes listeners out to the rolling pastures of the South to meet Pineywoods cattle, a bree...

Unshelled: George Washington Carver's Real Legacy

In “Unshelled: George Washington Carver's Real Legacy," producers Ishan Thakore and Katie Jane Fernelius explore a lesser-known aspect of Dr. George Washington Carver’s leg...

Yock Is for Lovers: Chinese Soul Food in Tidewater Virginia

In "Yock Is for Lovers: Chinese Soul Food in Tidewater Virginia," Gravy producer Nicole Hutcheson delves into the history of Yock-a-Mein, tracing its origins to th...

Catering: Behind the Pipe and Drape

Have you ever been to a wedding and wondered how hundreds of plates of food arrive at the right destinations at the right time? Often without an on-site kitchen. This is hi...

California Dreams and Flossie’s Mississippi Tamales

In “California Dreams and Flossie’s Mississippi Tamales,” journalist and Gravy producer Eve Troeh joins businesswoman Sandra Miller Foster to tell the story of the...

Gravy Travels Due South

If you're looking for a show that is a source for news, information, and perspectives from across North Carolina and the South, then you should really check out <em...

The Miracle of Slaw and Fishes: Louisiana’s Lenten Fish Fries

Order a catfish po-boy or a few pounds of crawfish in Acadiana any Friday between Mardi Gras and Easter, and you may be surprised to learn that your delight is another pers...

From Stuckey's to Buc-ee's

Few companies have inspired more fanatical devotion among Texans than the convenience chain Buc-ee’s. Described by the New York Times as both a “Disneyland of roadside capi...

Mahalia Jackson's Glori-Fried Chicken

In addition to her work as an international recording artist and civil rights activist, the Queen of Gospel entered the restaurant business in the late 1960s with Mahalia J...

It's Hip To Be a Cube: Maggi Bouillon Unwrapped

In the episode “It’s Hip to Be a Cube: Maggie Bouillon Unwrapped,” Gravy producers Katie Jane Fernelius and Ishan Thakore take a deeper look at a humble but ubiqui...

Gravy Recommendation: Southern Songs and Stories

If you appreciate Gravy, you'll likely enjoy Southern Songs and Stories. The episode we're sharing with you today features Jake Xerxes Fussell, a musician...

Filipino Balikbayan is Homecoming in a Box

Christmas is the time of year when many people line up at the Post Office to ship gifts to far-flung loved ones across the country, maybe even the world. In the Philippines...

What's Next for the Women of Mama Dip's Kitchen?

In "What's Next for the Women of Mama Dip's Kitchen?" Gravy producer Leoneda Inge takes listeners to Mama Dip’s Kitchen, known for its chicken and dumplings and sc...

Tasting the South in the San Fernando Valley

In “Tasting the South in the San Fernando Valley,” producer Rebecca Katz tells the story of how three black women created a soul food institution in one of the whi...

Adaptation, Survival, Gratitude: A Lumbee Thanksgiving Story

At this point, most of us know the Thanksgiving story about the Pilgrims and the Indians happily indulging in a joint feast is a vast oversimplification of what actually ha...

The Swamp Witches

Winter mornings are serene in the cypress groves of the Mississippi Delta. There’s the glide of the canoe, and the gentle ripple of camouflage waders disappearing into wais...

Czech Out Texas Kolaches

In “Czech Out Texas Kolaches,” Gravy producer Evan Stern invites listeners to join him on a return trip to his native Texas to explore the history, origins, and evolutions ...

North Carolina Pottery from Clay to Kiln

In “North Carolina Pottery from Clay to Kiln” Gravy producer Wilson Sayre invites us to consider the vehicles that our food sits on—plates. In this episode, she ta...

A Shrimp Boat Blessing with no Shrimp Boats

In “A Shrimp Boat Blessing with no Shrimp Boats,” Gravy producer Irina Zhorov takes listeners to Bayou La Batre, on Alabama's Gulf Coast. Long known as the seafood...

Annie Fisher’s Beaten Biscuits Meant Business

In “Annie Fisher’s Beaten Biscuits Meant Business,” Gravy producer Mackenzie Martin digs into beaten biscuits, the tender, flaky hardtack rolls that date back to t...

Tasting Kentucky in Tiananmen

In “Tasting Kentucky in Tiananmen,” Gravy producers Ishan Thakore and Katie Jane Fernelius explore how KFC became one of the most popular restaurant chain...

A Tale of Two Laredos

In “A Tale of Two Laredos,” Gravy producer Evan Stern visits Laredo, Texas, which shares history, culture, and memory with its sister city across the border, Nuevo Laredo. ...

A Texas Cabrito Communion

In “A Texas Cabrito Communion,” Gravy producer Evan Stern invites us to ride along as he joins the Avila and Aguirre families for a celebratory reunion and cabrito...

Blessed Egg Rolls and the Evolution of Rockport, Texas

In “Blessed Egg Rolls and the Evolution of Rockport, Texas,” Gravy producer Evan Stern takes listeners to the small town of Rockport, Texas, which hugs the shores of Aransa...

A Taste of Sicily on Galveston Bay

In “A Taste of Sicily on Galveston Bay,” Gravy producer Evan Stern takes listeners to Galveston, Texas. Once perhaps the greatest town of significance between New Orleans a...

Noodling with the Texas Wends

In “Noodling with the Texas Wends,” Gravy producer Evan Stern takes us to the small, Central Texas town of Serbin, which was last included in the Census more than ...

The Gulf’s Last Generation of Black Oystermen?

In “The Gulf’s Last Generation of Black Oystermen?” Gravy producer Kayla Stewart takes listeners to south Louisiana, where Black men have played a key role in the ...

Buying and Selling Food in the Black South

“Buying and Selling Food in the Black South” is the fourth installment in reporter Kayla Stewart’s 2022 Gravy podcast season, where she explores Black foodways in the South...

In Houston, Three Tastes of West Africa

In the episode “In Houston, Three Tastes of West Africa,” Gravy producer Kayla Stewart takes listeners to her hometown of Houston, Texas, which boasts one of the m...

The Joyful Black History of the Sweet Potato

In “The Joyful Black History of the Sweet Potato,” Kayla Stewart reports for Gravy on sweet potatoes, which Southern-born Black Americans have baked, roasted, frie...

Annie Laura Squalls and Her Mile High Pie

In “Annie Laura Squalls and Her Mile High Pie,” Gravy producer Kayla Stewart tells the story of Annie Laura Squalls, who, in 1960, became head baker at the Caribbe...

SFA Symposium and Spoonbread

A reflection on the 2004 Southern Foodways Symposium, by soul food scholar Adrian Miller. Learn more about your ad choices. Visit <a href="https://megaphone.f...

A Symposium Memory

A reflection on the first Southern Foodways Alliance Barbecue Symposium, by Founding Director John T. Edge. Learn more about your ad choices. Visit <a href="h...

Rib Tips, Hot Links, and the Mississippi Roots of Chicago Barbecue

In “Rib Tips, Hot Links, and the Mississippi Roots of Chicago Barbecue,” Gravy producer Courtney DeLong dives into the history of Chicago barbecue and its connecti...

Father, Son, Fire: A Chat with Howard and Harrison Conyers

In “Father, Son, Fire: A Chat with Howard and Harrison Conyers,” the fourth episode in Gravy’s five-part series on barbecue, Howard Conyers—a barbecue expert and N...

Southern Barbecue Goes West

In “Grandpa’s Barbecue Blooms Out West,” Gravy producer Monica Gokey takes listeners to Idaho Falls, Idaho, to explore what happens when a Southerner leaves the So...

Brisket Pho, a Viet Tex Story

In “Brisket Pho, a Viet Tex Story,” Gravy producer Jess Eng explores the emergence of Viet Tex, a cuisine created in recent years by contemporary Vietnamese-Texan ...

Henry Perry, Kansas City's Barbecue King

In “Henry Perry, Kansas City’s 'Barbecue King,'” Gravy producer Mackenzie Martin tells the story of Henry Perry, the first person to really make a living selling b...

Bread and Friends

In “Bread and Friends,” the final episode in her five-part series for Gravy, producer Irina Zhorov meets Camille Cogswell and Drew DiTomo in the final stages of pr...

Making that Dough

In “Making That Dough,” the fourth episode in her five-part series for Gravy, producer Irina Zhorov explores the business of cottage bakeries—and how small-scale bake...

Fresh Flour to the People

In “Fresh Flour to the People,” the third episode in her five-part series for Gravy, producer Irina Zhorov talks to bakers who have started demanding more from a k...

Bread by Fire

In “Bread by Fire,” the second episode in her five-part season for Gravy, producer Irina Zhorov takes listeners to the little house in Marshall, North Carolina, whose...

Genealogy of a Bakery

In “Genealogy of a Bakery,” Gravy producer Irina Zhorov takes listeners up into the mountains of western North Carolina, to a town called Marshall and a property that...

Even After Those Roses Bloom

Lucien Darjeun Meadows is an English, German, and Cherokee writer born and raised in the Appalachian Mountains. His debut poetry collection, In the Hands of the River</...

Can Co-Ops Fix a Broken Food Delivery Model?

Can Co-Ops Fix a Broken Food Delivery Model? Gravy producer Sarah Holtz introduces listeners to food industry veterans in Lexington, Kentucky, who launched a food delivery ...

The Bare Minimum

“The Bare Minimum,” producer Sarah Holtz follows Florida’s Fight for 15, a labor campaign aimed at raising the minimum wage to $15 per hour. Though there are countless labo...

The Bitter and the Sweet of Craft Chocolate in the Global South

In “The Bitter and the Sweet of Craft Chocolate in the Global South” episode of Gravy, producer Sarah Holtz engages important voices in the complex conversation about ethic...

Memphis Restaurant Workers Unite!

In "Memphis Restaurant Workers Unite," Gravy follows a group of restaurant workers that’s slated to become the first formal union of food and beverage workers in M...

What's in the Fridge?

What’s in the fridge? In New Orleans, solidarity means a stocked fridge. In this episode of Gravy, producer Sarah Holtz takes listeners inside a mutual aid society...

"Married," by Jo McDougall

"Married," by Jo McDougall. Featured in Vinegar & Char: Verse from the Southern Foodways Alliance. University of Georgia Press, 2018. Learn more ...

Thresh & Hold

Marlanda Dekine is a poet and author obsessed with ancestry, memory, and the process of staying within one’s own body. This poem appears in their collection Thresh &amp...

"Carlo Flunks the Seventh Grade," by Greg Brownderville

"Carlo Flunk the Seventh Grade," by Greg Brownderville. Featured in Vinegar & Char: Verse from the Southern Foodways Alliance. University of Georgia Press, 201...

Filipino Balikbayan is Homecoming in a Box

In "Filipino Balikbayan is Homecoming in a Box," Gravy explores the histories underlying the balikbayan box—a large box filled with everything from tubes of toothpaste to c...

New Orleans Street Vendors, Then and Now

In "New Orleans Street Vendors, Old and New," Gravy explores the history of street food vendors in New Orleans, from Mr. Okra to the pralinière, or praline vendor. A conver...

The Skinny on the South Beach Diet

In "The Skinny on the South Beach Diet" producer Katie Jane Fernelius speaks with Adrienne Bitar, author of Diet and the Disease of Civilization, all about diet bo...

The Kitchen Electric: Selling Power to Rural America

In this episode of Gravy, "The Kitchen Electric: Selling Power to Rural America," producer Katie Jane Fernelius looks at the role of women in campaigns for electri...

Pulp Fact: How Orange Juice Created the Sunshine State

In this episode of the Gravy podcast, “Orange Juice and the Making of the Sunshine State,” producer Katie Jane Fernelius examines how, for decades, the Florida Citrus Commi...

"Easy," by Ed Madden

"Easy," by Ed Madden. Featured in Vinegar & Char: Verse from the Southern Foodways Alliance. University of Georgia Press, 2018. Learn more about your ad c...

Take the Woods Ballistic! Black Belt Nightlife

"Take the Woods Ballistic! Black Belt Nightlife" disrupts the sleepy picture of rural life by taking you into its nightlife. In <a href="http://encyclopediaofalabama.org/ar...

Migration: Making Meals and Homes in Alabama

Alabama’s <a href="http://encyclopediaofalabama.org/article/h-2458">Black Belt</a> has always been a place of migration: the site of both forced and elective movement. Toda...

Alabama Hunters: Pretty Don't Tree No Coon

For generations, rural families in the <a href="http://encyclopediaofalabama.org/article/h-2458">Alabama Black Belt</a> grew and hunted what they needed to sustain themselv...

Cooking Up a Living in Alabama

As "Cooking Up a Living in Alabama" reveals, culinary entrepreneurship, whether running barbecue stands, holding neighborhood fish fries, or selling sweets around town, has...

New Stewards on Old Homesteads in Alabama

Alabama’s <a href="http://encyclopediaofalabama.org/article/h-2458">Black Belt</a> stretches in a strip 25 miles wide across the center of the state. Named for the rich soi...

"Pesach in Blacksburg," by Erika Meitner

"Pesach in Blacksburg," by Erika Meitner. Featured in Vinegar & Char: Verse from the Southern Foodways Alliance. University of Georgia Press, 2018. ...

"Grace," by Jake Adam York

"Grace," by Jake Adam York. Featured in Vinegar & Char: Verse from the Southern Foodways Alliance. University of Georgia Press, 2018. Learn more ...

The Mithai Life of North Carolina

You’d be hard-pressed to find a major city in the United States that doesn’t have Indian food. Despite some of the nation’s limited ideas about what American food is, India...

The Southern Genius of the Cuban Sandwich

The Cuban sandwich. If it’s made with ingredients someone else doesn’t like, you might find yourself in an hours-long argument in the middle of Little Havana. In Miami and ...

Syrian-ish: Damascus Meets Little Rock at Layla's Restaurant

Arab American and Middle Eastern immigrants have had a unique experience in the U.S. With a history that dates back more than 100 years, Arab Americans of every generation ...

Ethiopian Atlanta: A Tale of Three Restaurants

The home of Civil Rights leaders like John Lewis and Martin Luther King, Jr., Atlanta has a remarkably storied Black history. It’s birthed the musical careers of legends li...

Tempeh Brings Indonesia to Houston

The largest city in Texas doesn’t disappoint when it comes to food. Houston is one of the most diverse cities in the United States. There is a bustling and ever-growing imm...

"Drill," by Atsuro Riley

"Drill," by Atsuro Riley. Featured in Vinegar & Char: Verse from the Southern Foodways Alliance. University of Georgia Press, 2018. Learn more ab...

"Because Men Do What They Want to Do," by TJ Jarrett

"Because Men Do What They Want To Do," by TJ Jarrett. Featured in Vinegar & Char: Verse from the Southern Foodways Alliance. University of Georgia Press, 2018....

The Holy Trinity: From the Bayou to the Bay

Nearly every cuisine has its own flavor base. In Louisiana, this technique has become doctrine. The Holy Trinity, a base of finely chopped and sautéed onion, celery, and gr...

Puerto Rican Pasteles: Unwrapping the Diaspora

Pasteles mean Christmas to many Puerto Ricans, both on and off the island. Why is this beloved, labor-intensive dish popping up at plate sales in suburban Orlando—and what ...

Horchata: An Ancient Drink that Crossed the Globe

Horchata, a refreshing drink originally made from tiger nuts, made its way to present-day Texas and Mexico via the Islamic conquest of Spain and the Spanish conquest of the...

A Pea for the Past, A Pea for the Future

The black-eyed pea is not your average bean. Like many staple foods of the African Diaspora, it’s become a powerful symbol of food sovereignty and survival. With the migrat...

The Deli Diaspora

Order a hot pastrami on rye at any delicatessen and you’ll taste the briny terroir of the Jewish Diaspora. Pastrami is an iconic cured meat that migrated with Eastern Europ...

Eating a Muffaletta in Des Moines, by Brian Spears

"Eating a Muffaletta in Des Moines," by Brian Spears. Featured in Vinegar & Char: Verse from the Southern Foodways Alliance. University of Georgia Press, 2018....

It is Simple, by Jon Pineda

"It is Simple," by Jon Pineda. Featured in Vinegar & Char: Verse from the Southern Foodways Alliance. University of Georgia Press, 2018. Learn mo...

Scrap That: Charlotte's attempt to compost food waste

In 2018, Beverlee Sanders launched a novel pilot project in Charlotte, North Carolina: collecting food scraps from a small number of homes and sending them to a composting ...

Christians Take Up Climate Change

Anna Shine is an Episcopal parish priest in Boone, North Carolina. Her focus, both during her education and now in her work, has been 'creation care,' which is theologicall...

Take it Easement: Save a farm to save the future?

The U.S. is losing agricultural land to commercial, industrial, and residential development. Every state is converting ag acres to other uses, but the South is losing more ...

Low-Carbon Dining: How much can restaurants do?

Restaurants—and not just those working with Zero Foodprint—are starting to wake up to the issues around climate change, food, and the role chefs can play in driving change....

A Peach for a Warming South

Lawton Pearson grows more than 30 peach varieties in his Georgia orchard. Among them is a special new cultivar, the Crimson Joy peach, designed to thrive in the warmer temp...

Goat is the Future: An Interview with Tom Rankin

Goat Light provides focused reflections by Tom Rankin and Jill McCorkle upon their home and farm northwest of Hillsborough in rural Orange County, North C...

Praising Fireflies with Aimee Nezhukumatathil

Gravy host John T Edge talks with poet Aimee Nezhukumatathil about her book, World of Wonders. The poetry collection integrates everyday life, family history, and ...

Pondering the Fate of Food: An Interview with Amanda Little

In her book The Fate Of Food: What We'll Eat In A Bigger, Hotter, Smarter World, Amanda Little considers the sustainable food revolution in light of growing global...

Mapping the Green Book: An Interview with Candacy Taylor

Author, photographer, and cultural documentarian Candacy Taylor's most recent project is Overground Railroad: The Green Book and the Roots of Black Travel in America</e...

Such As, by Wo Chan

"Such As," by Wo Chan. Featured in Vinegar & Char: Verse from the Southern Foodways Alliance. University of Georgia Press, 2018. Learn more about...

Visible Yam

The SFA mourns the passing of Randall Kenan, a long-time member and frequent presenter at SFA events. This Gravy episode is a re-broadcast of Randall Kenan's presentation a...

We the People are Larger Than We Used to Be

What are the legacies of our pasts? How does the past shape our today? How do the lives our parents and grandparents led affect the lives we lead today? Those are some of t...

Magic City Poetry

In this episode of Gravy, Ashley M. Jones and Lee Bains III share verses about food labor. Jones is an award-winning poet from Birmingham, Alabama. She holds an MFA ...

Punchin' the Dough: Singing about Food Labor

From Punchin' the Dough to Peach Pickin' Time in Georgia, music has long included songs about labor. Scott Barretta, who once served as editor of Living Blues maga...

Food Festival Financials

Festivals are terrific ways to celebrate place and food, to showcase community and culture. At their best, festivals are gathering spots for people who see each other all t...

Shucking, by Elton Glaser

"Shucking" by Elton Glaser Featured in Vinegar & Char: Verses from the Southern Foodways Alliance. University of Georgia Press, 2018. Lear...

Cajun Kibbe: Eating Lebanese in Louisiana

In 1983, a Lafayette housewife named Bootsie John Landry self-published a cookbook called The Best of South Louisiana Cooking. Sprinkled among the expected Cajun s...

Two Tales of Donaldsonville: True Friends & The Chance Café

This is a story about a briefcase and a cracker box. It’s a story about finding extraordinary things in ordinary places. In the South Louisiana town of Donaldsonville, two ...

Nueva Acadiana

When Wanda Lugo opened her Venezuelan restaurant, Patacon Latin Cuisine, in 2015, she wasn’t sure how the city of Lafayette would react. Many Lafayette residents had never ...

The Miracle of Slaw and Fishes: Louisiana’s Lenten Fish Fries

Order a catfish po-boy or a few pounds of crawfish in Acadiana any Friday between Mardi Gras and Easter, and you may be surprised to learn that your delight is another pers...

Ten Gallons and a Bag of Cracklins: Filling Up in Cajun Country

Along the highways and rural byways of South Louisiana, there’s great boudin, cracklins, and plenty more to be found. Many of these food destinations have one thing in comm...