Podcast
Gravy
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 corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
Episodes
Nueva Acadiana
May 28 2020
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 tasted Venezuelan food before. Wanda’s opening week was one of the busiest they’ve had in the restaurant’s five-year history. She runs Patacon with her daughter, Maria, her son, Daniel, and her niece, Elimar. It’s no accident that the Lugos ended up in Lafayette. Wanda’s husband, Jose, is an electrical engineer at Halliburton,...more
The Miracle of Slaw and Fishes: Louisiana’s Lenten Fish Fries
May 21 2020
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 person’s sacrifice. The Catholic tradition of abstaining from meat during Fridays in Lent is alive and well in Southwest Louisiana, a region where more than a third identify as Catholic. Thanks to the long list of Catholic churches and restaurants that roll out an array of delectable seafood options on Lenten Fridays, it’s not muc...more
Ten Gallons and a Bag of Cracklins: Filling Up in Cajun Country
May 14 2020
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 common -- they’re found within gas stations. Acadiana’s roadside stops attract thousands of customers each day, whether they’re travelers making a pilgrimage across the state to fill their ice boxes with boudin, or oil and gas workers stopping for a bag of cracklins before heading out to the refinery or offshore rig. Cajun gas sta...more
Eat 'Em Till You Beat 'Em: Florida’s Lionfish Problem
Mar 19 2020
Poisonous, spiky, bug-eyed and edible: Lionfish are a prolific invasive species off the coast of Florida. Their voracious appetites are destroying native reef fish populations, leaving decimated reefs in their wake. Chefs and concerned eaters are attempting to eat their way through this problem. You can find items like lionfish sushi, poached and broiled lionfish, and lionfish dumplings on menus throughout South Florida. Reporter Wilson Sayre takes us to the Florida Keys to catch a few lionfish ...more
Grape Expectations for Virginia Wine
Mar 12 2020
Virginia is often heralded as the birthplace of American wine. But from colonial times through efforts made by Thomas Jefferson, those efforts were seen as a failure. The archetypical image of wine country—arid, rocky places—is not what one thinks of when conjuring images of wet, humid, Virginia summers. But a few pioneering grape growers and winemakers have made huge strides over the past few decades, giving wine enthusiasts a taste for Virginia terroir. Reporter Wilson Sayre explores this hi...more
Sorghum: Planting Possibilities
Mar 05 2020
For many people in the American South, sorghum is a condiment to be spread, like maple syrup, on top of warm, pillowy biscuits, pancakes, and cornbread. But for most of the world, particularly in West Africa, sorghum is a grain used much like rice or quinoa. There is a growing group of chefs, millers, plant breeders, and farmers that is trying to reconnect with the West African roots of sorghum and create gastronomic and growing opportunities in this region. Reporter Wilson Sayre explains how so...more
The Rise and Fall and Rise of Pitmaster Ed Mitchell
Feb 27 2020
Ed Mitchell’s name has come to be synonymous with Eastern North Carolina wood-smoked whole-hog barbecue. From Wilson, North Carolina, he grew up smoking hogs and has tried to continue that tradition, using old techniques and traditionally farm-raised pigs. But almost since the start, Ed Mitchell’s barbeque journey has not been a straight line—business relationships, racism, and smoke have all shaped his rollercoaster ride.
Greetings from Ham & Bacon High School
Feb 20 2020
How much is too much for bacon? $10 a pound? $20? What about $500 a pound? In New Martinsville, West Virginia someone actually paid $500 a pound at auction for bacon raised and butchered under pretty special circumstances. The bacon, along with ham and eggs, sold at this auction are raised and butchered by high schoolers as part of their school curriculum. Reporter Corey Knollinger tell us the story of what it takes to compete in the Wetzel County Ham, Bacon, and Egg show.
Harassment and the Service Economy
Dec 18 2019
In restaurants, economics and sexual harassment are intimately entwined. Restaurants, along with hotels, have the highest rates of sexual harassment of any industry. For a tipped worker, in particular, how and how much one gets paid can determine how empowered one feels to respond against harassment. We delve into why restaurants pay servers just $2.13 per hour and how that affects how they deal with bad clients. And we look at why money might not be the only culprit when it comes to harassment....more
Spinning Carolina Gold Rice into Sake
Dec 11 2019
For much of the 19th Century, Carolina Gold rice was a favorite of American rice growers, before disappearing in the early 20th Century. Brought back to life in the 1980s, it again occupies a much beloved, if niche, place in the South's canon of heirloom ingredients. Now, Hagood Coxe, a daughter of a Carolina Gold farmer, wants to make sake, a Japanese rice wine, out of the grain.
Are prison diets punitive? A report from behind bars
Dec 04 2019
Is prison food causing problems for public health? Gravy investigates.
Access Denied: Cooperative Extension and Tribal Lands
Nov 27 2019
Cooperative extension is a century-old government program that places agricultural agents in counties to educate and work with farmers. But for years, agents failed to show up for Native American communities.
Preserving Community Canneries
Nov 20 2019
Community canneries–facilities, often subsidized by local government, where people can in bulk–are closing. With groceries easily available even in rural communities, there's less need. And with busy schedules, people have less time for the labor-intensive process of canning their own food. But people who continue to use the still-operational canneries, like Arnold and Donna Lafon, find community and pride in the practice.
Mahalia Jackson's Glori-Fried Chicken
Sep 05 2019
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 Jackson’s Glori-fried Chicken. The fast food chain was more than a brand extension for the star; it was the first African American-owned franchise in the South. Producer Betsy Shepherd tells how Mahalia used the gospel bird to push for economic empowerment in the black community.
Where Mexico Meets Arkansas
Aug 29 2019
Menudo, sopes, gorditas, tortas, gringas, huaraches, mangonadas, and alambres are just some of the specialty dishes of De Queen, Arkansas, population 6,600. A majority of the town's residents are Latino. Many of them migrated from Mexico to southwest Arkansas for jobs in poultry processing plants. Producer Betsy Shepherd attends Fiesta Fest, the town’s Cinco de Mayo celebration, to sample local food and music and to hear stories from the men and women who make it.
A Taste of Dollywood
Aug 22 2019
Dollywood, Dolly Parton’s Appalachian-themed amusement park, draws millions of country fans and thrill seekers to Pigeon Forge, Tennessee, every year. The tourist attraction features roller coasters, live music, folk art demonstrations, and a Dolly museum in the foothills of the Smoky Mountains. Recently, the park has started marketing itself as a culinary destination. Producer Betsy Shepherd goes on a Dollywood tasting tour to gain insight on her musical idol and experience Dolly’s vision of th...more
Electric Tofu
Aug 15 2019
In the early 1970s, two hundred hippies from San Francisco’s Haight Ashbury neighborhood resettled in rural Tennessee. They founded a vegetarian commune and agricultural operation called The Farm. With help from their neighbors and a psychedelic soundtrack from their house band, the back-to-landers got their social experiment off the ground and produced some of the first vegan cookbooks and commercial soy products in the United States. The Farm outlived the Flower Power era to become a model of ...more
Biscuit Blues
Aug 08 2019
Delta blues found its voice and audience on the airwaves of KFFA’s King Biscuit Time, a daily broadcast out of Helena, Arkansas. Bluesmen like Sonny Boy Williamson and Robert Lockwood Jr., who would go on to become legends, interspersed their own songs with advertising jingles. King Biscuit Time, which launched in 1941, gave unprecedented exposure to African American musicians while selling everyday grocery staples like flour and cornmeal. And it's still on the air. Reporter-producer Betsy Sheph...more
The Magical, Meandering Life of Eugene Walter
May 30 2019
Eugene Walter (1921–1998) of Mobile, Alabama was a novelist, a poet, a playwright, an actor, a costume designer, and a food writer, among myriad vocations and avocations. He had a deep love for the Mobile of his youth, which nurtured his creativity and informed much of his writing. He spent thirty years in Europe, acting in and translating films, hosting and carousing with artists, actors, and literati. Mobile called him home for the last chapter of his life. His surviving friends agree: Walter ...more
When Menus Talk
May 23 2019
What do restaurant menus have to say about the identity of a restaurant or the point of view of the chef? It turns out, menus are more nuanced and revealing than we might suspect. They reveal narratives that extend far beyond the bill of fare. They are collectors' items and rich historical documents. They are highly curated and sometimes distinctly engineered texts. They may impact the dining experience more than you think. Reporter Sara Brooke Curtis explores menus as text and menus as literatu...more
Cooking Up Social Change with Julia Turshen
May 16 2019
Can cookbooks be a vehicle for social change? What can or should cookbook writers offer readers beyond recipes? Writer and cookbook author Julia Turshen takes her roles very seriously. She crafts accessible, affordable recipes and coaches readers via social media. She uses her platform to build community, foster equity, honor identity, and pay homage to the cooks and writers who came before her. Sara Brooke Curtis reported and produced this story.
Catering: Behind the Pipe and Drape
May 09 2019
Have you ever been to a wedding and wondered, how do hundreds of plates of food arrive at the right destinations at the right time—often without an on-site kitchen? This is high-concept cooking, done without a net. Cookbook authors Matt Lee and Ted Lee spent four years immersed in the catering industry and wrote a book about their experiences and revelations called Hotbox. In this episode, with the Lee Brothers as her guides, reporter-producer Sara Brooke Curtis steps behind the scenes.
JoAnn Clevenger: New Orleans’ Uptown Girl Scout
May 02 2019
JoAnn Clevenger is a hospitality archetype. She lives to serve and breathes life into every service encounter. For the past thirty-six years, she’s nurtured a haven for guests and staff at Upperline, her New Orleans restaurant. In an era where chef-driven, trend-surfing restaurants are the norm, how does an old-school institution thrive? Clevenger’s empathy and attitude are the keys to her own success. Reporter-producer Sara Brooke Curtis has the story.
Spring Season Trailer
Apr 22 2019
The spring season of Gravy, featuring 5 episodes reported and produced by Sara Brooke Curtis, begins on May 2. With John T. Edge and Melissa Hall as your cohosts, you'll: Sneak behind the pipe-and-drape with the Lee Brothers for a look at the catering industry. Monkey around Mobile with the ghost of Eugene Walter. Behold the quiet power of cookbooks with Julia Turshen. And more. Available at southernfoodways.org and wherever you get your podcasts.
A Table for All?
Feb 21 2019
At the FARM Café in Boone, North Carolina, diners can pay $10 for meal—or they can pay nothing. The restaurant, one of dozens of its kind, follows a pay-what-you-can model. Guests can dine regardless of their finances. It's an attempt to address food insecurity. While some have dismissed these restaurants as limited-scale, feel-good attempts to address serious hunger issues, the cafés do foster a sense of community. Irina Zhorov reported and produced this episode.
Pop-Up Identity
Feb 21 2019
Chefs stage pop-up dinners to tell stories, many of them focused on identity. Whether's it's to highlight African American chefs, develop a platform for Indian American chefs in the South, or focus on Appalachia's food history, the dinners weave identity into the courses. For chefs, pop-up dinners are opportunities to network and build camaraderie. For diners, they have the potential to educate. Ultimately, these events aim to shift identity narratives. This episode was reported and produced b...more
Home-Cooked Expectations
Feb 21 2019
In the United States, home cooked meals with the family are revered almost to the point of fetishization. Dinners are seen as moral imperatives for happy, healthy families. Women, in particular mothers, have been tasked with serving up meals rich with meaning. Yet, as authors Sarah Bowen, Joslyn Brenton, and Sinikka Elliott write in Pressure Cooker: Why Home Cooking Won't Solve Our Problems and What We Can Do About It, many American women are not happy with their cooking lives. Due to economics ...more
Bottled Myth
Feb 21 2019
Legal moonshine—funny as that sounds—has exploded in the South. Instead of on creek banks, it's now produced in gleaming distilleries. But it's the same old stuff: strong, unaged liquor. To sell it, the story is just as important as the hooch. Family-owned distilleries mine their histories to stand out in a market crowded by hillbilly nostalgia. Irina Zhorov reported and produced this episode.
A New Recipe for Charlotte
Feb 21 2019
Charlotte, North Carolina, has long been a banking town. These days, its dining scene is booming as well. As the city works to rebrand itself as a destination for food and drink, it has to choose which stories to tell in order to sell the place. In highlighting local, chef-driven restaurants, what is gained...and what's lost? Irina Zhorov reported and produced this episode.
Y'all Have Chilaquiles?
Dec 20 2018
With its vibrant take on Mexican breakfast, Con Huevos restaurant is bringing Louisville, Kentucky, brand-new answers to the question of what to eat for breakfast. Answers like tortas, chilaquiles, huevos rancheros, and poached eggs with chipotle gravy. Con Huevos, which opened in 2015, has quickly become one of the most popular breakfast spots in Louisville. On this episode of Gravy, reporter-producer Parker Hobson bellies up to the counter to find out why, to meet the Mexican-Americans that ma...more
Smoking on the South Side
Dec 06 2018
Barbecue purists from the Carolinas to Texas might balk at the notion that Chicago, Illinois, has a barbecue tradition all its own. But owing to the Great Migration, and to a special piece of equipment called the aquarium smoker, reporter-producer Ambriehl Crutchfield finds that Chicago barbecue has evolved into a style unto itself.
Vinegar & Char
Nov 15 2018
Vinegar & Char: Verse from the Southern Foodways Alliance, edited by poet Sandra Beasley, is SFA's latest book, available now from University of Georgia Press. In this special episode, you'll hear half a dozen of the poems in the collection, read by their authors. This is just a taste of the fifty-plus poems collected in the volume. Find the collection wherever you buy books.
Visible Yam
Nov 01 2018
“For me, the hallmark of food in literature, raised to the level of art, is food interacting with character. Food as character. Food doing stuff. Food being stuff. Just as it happens with our flesh and blood, our mouths and our bellies and our memories. The best writers, the better writers, know that food is identity. Food is alive. Food is us.” Randall Kenan first delivered this talk at the 2018 Southern Foodways Symposium on food and literature in Oxford, Mississippi. A professor of creative w...more
The Swamp Witches
Oct 18 2018
The Swamp Witches, as this group of friends call themselves, have been duck hunting together for nearly 20 years. Men are often surprised to stumble upon a half-dozen women—not in the company of fathers or husbands or brothers—out hunting. In this episode of Gravy, reporter-producer Dana Bialek goes hunting with the Swamp Witches and explores the rise in women hunters, how hunter recruitment is connected to the conservation of waterfowl habitat, and what it means to celebrate hunted game around ...more
Comfort Food
Aug 09 2018
This week, we bring you Gravy's first foray into fiction. It's a story of macaroni and cheese and maternal love, set in the fictional Canard County, Kentucky. Robert Gipe is the author of the novels Trampoline and Weedeater. He teaches and coordinates the Appalachian Program at Southeast Kentucky Community College. This is the last episode of our summer season. After a short hiatus, Gravy will return with new episodes in the fall.
Agave Diplomacy
Jul 26 2018
Bars mean different things to different people. For some, they are places to find community and discover new ingredients and flavors. They can serve as a gateway for cultural understanding. A group of bar operators in Houston, Texas, use their establishments as vehicles to foster conversation and educate their guests about our neighbors to the south in Mexico. Sean Beck, Bobby Heugel, and Alba Huerta use agave spirits to bridge gaps in divided times. Producer Shanna Farrell explores how their wo...more
What Is Latino Enough?
Jul 12 2018
Mine is a slightly funky ancestry: a Colombian mother, a Cuban father, a combination that leads many Latinos to say, “¡Que mezcla tan rara!” But even in saying the phrase myself, it’s clear that neither tongue works comfortably for me. My Spanish is passable, sure, but it is also glaringly self-conscious, mainly because it is a first language that began to fade during a boyhood in the South, despite my parents’ best efforts to preserve it. The fact that it evolved from a first language to a seco...more
Catfish Dream
Jun 28 2018
When he was shut out of the industry during the 1980s catfish boom, Scott turned 160 acres of arable farmland into catfish ponds and built a processing plant of concrete and stainless steel atop the bones of an old tractor shed. In doing so, he marched into history. Scott used food as a weapon and a megaphone: feeding civil rights workers, employing dozens of his friends and neighbors, joining a class action suit against the federal government, and providing an example of perseverance for future...more
The Price of Cheap Milk
Jun 14 2018
When we pour a glass of milk, most of us don’t consider the economics that brought that milk from a cow to our kitchen. Reporter-producer Allison Salerno visited two women, friends and neighbors in southeast Georgia, who both grew up and spent their working lives on dairy farms. One woman watched this spring as auctioneers sold her family's cows and farm equipment. The other dairy woman has changed her business model to stay afloat. Their way of life is rapidly disappearing in Georgia and throug...more
Native Strangers of the South
May 31 2018
Writer Naben Ruthnum compares outsiders' expectations and assumptions about the South Asian diaspora to those about the American South. This week's episode is adapted from a lecture Ruthnum gave at SFA's Taste of the South at Blackberry Farm in Walland, TN.
Where Kentucky Meets Somalia
May 17 2018
Many Muslims in the United States feel the stings of xenophobia and anti-immigrant sentiment on a daily basis. For them, safe public spaces are essential. As many lament the death of the American mall, the International Mall on 8th and York Streets in downtown Louisville, Kentucky, provides a lifeline to thousands of resettled refugees from Somalia. But this mall is more than a place to buy food, or a place where teenagers hang out. From playing dominoes, to watching soccer to catching up with...more
A Message and a Verse
Apr 19 2018
Gravy listeners, we invite you to join us in Lexington, Kentucky, June 21–23, for our annual SFA Summer Symposium. Today, listen to Kentucky poet—and Summer Symposium presenter—Rebecca Gayle Howell reading her poem "What Wealth Is." Visit southernfoodways.org to learn more about the Summer Symposium and to purchase tickets. Tune in on May 17 when we return from hiatus with a new episode.
Subterranean Chop Suey
Mar 22 2018
In the early 20th century, an Arkansan real estate developer named C.A. Linebarger had an idea. American was in the throes of the Great Depression, and the worst drought in recorded history gripped the heartland. Times were tough. But like many folks on the Ozark Plateau, Linebarger owned a cave. And like many folks with caves in their possession during Prohibition, he was going to make good with it. Thus, the Wonderland Underground Nightclub came to be. It wasn’t uncommon to find booze or danci...more
Hungry in the Mississippi Delta
Mar 08 2018
While civil rights activists worked in Mississippi in 1964, they encountered a poverty they could never have imagined. People were hungry, starving to death from malnutrition, particularly in the Mississippi Delta. Doctors and medical professionals, including Dr. Jack Geiger, joined together to form the Medical Committee for Human Rights. Geiger founded a community health center in Mound Bayou, Mississippi where he and his medical team wrote prescriptions for food, started a farm cooperative, ta...more
Hostesses of the Movement
Feb 22 2018
The hostesses of the Civil Rights Movement: They were school teachers, church ladies, and club women. Their subtle contributions played a vital role in the change that was to come. While others hit the streets, marching, singing protest songs, and risking arrest, these women made their contributions to the Civil Rights Movement in their kitchens. They opened their homes to the architects and strategists of the Movement, providing home cooked meals, places to rest, and safe rooms for plotting att...more
Dispatch from Duplin County
Feb 08 2018
By the end of the twentieth century, hog farming had replaced tobacco as the backbone of eastern North Carolina's economy. Today, the hog industry is a source of both contention and pride in the area. In rural Duplin County, the home of Smithfield Foods, hogs outnumber people 40 to 1. Open-air lagoons store massive amounts of hog waste, which is then sprayed over the surrounding fields as fertilizer. For decades, residents have claimed that these waste management practices cause a host of health...more
Home with the Armadillo: The Austin Sound, with a Side of Nachos
Jan 25 2018
Austin, Texas, calls itself the Live Music Capital of the World. Back in the 1970s, country music mixed with rock-and-roll to create the "Austin sound." Its cradle was the Armadillo World Headquarters, where the so-called hippies and rednecks came together over cold beer, cheap nachos, and cosmic cowboy sounds. Reporter Ryan Katz looks at the history of the Dillo and its legacy in Austin today.
Hidden in Plain Sight: Las Pulgas of New Orleans
Jan 11 2018
When people think of New Orleans food, jambalayas, gumbos, and beignets usually come to mind. But with the arrival of thousands of Central American and Mexican immigrants after Hurricane Katrina in 2005, Latin foods are increasingly present across the city…if you look in the right places. In 2011, Dix Jazz Market, part of a vending space colloquially called La Pulga, opened in the Algiers neighborhood of New Orleans. With over sixty individual vendors and booths, you can find anything from knock...more
Baptism by Biryani
Dec 28 2017
If you want to see the American future, visit Greater Houston, the nation's most diverse major metropolitan area and home to the South's biggest city. Since the 1982 collapse of the oil boom, the city's sprawling and overbuilt subdivisions have attracted newcomers, and their food traditions, from around the world. Reporter Barry Yeoman spent time with one of those families—and particularly with John Marthand, an immigrant from Hyderabad, India, and his 14-year-old, U.S.-born son, Joshua. The Ma...more
A Taste of Place: Whiskey as Food
Dec 14 2017
When most people sit down to enjoy a pour of whiskey, they aren't thinking about where the grain that it is made with comes from, nor do they think much about how it's produced agriculturally. Though spirits are distilled from wheat, potatoes, rice, and even quinoa, many don’t view the end result as an agricultural product. The discussion about composition of whiskey’s mashbill is usually where the conversation about the grain begins and ends, creating a disconnect between the way in which we pe...more
A Most Civil Union: from Reconstruction to Restaurateur
Nov 30 2017
Brunswick, Georgia's The Farmer & The Larder restaurant is forward-facing with its menu, while paying homage to an agricultural legacy that reaches back to days of Reconstruction. Rose Reid reports the story of self-described "CheFarmer" Matthew Raiford's family connection to the land, and how he and his partner, Jovan Sage, navigate a dual venture on the Georgia coast. Please note: The Farmer & The Larder's hours have changed since this story was reported. For details, please visit the resta...more
Stories from the Hem of my Mother's Apron
Nov 16 2017
For Hannah Drake, it all started with a trip to Dakar, Senegal. The author, poet, mother, and native Kentuckian was transformed by the communal experience of simply preparing and eating food with other women. So occasionally she gathers a group of women for dinner. All the women have to do is bring a dish, along with their mother or sister. The goal: To cook and eat a meal with loved ones, and share stories and recipes. Reporter and producer Roxanne Scott brings us today's story.
Of Hunger and Humanity: Resilience on the Texas Coast
Nov 02 2017
When Hurricane Harvey unleashed 30 trillion gallons of rain on Texas last summer, thousands of evacuees and first responders needed to be fed. Restaurants and commercial kitchens were turned into relief operations, and residents hauled their grills to rescue staging grounds. The response was extraordinary. Reporting this episode of Gravy, Barry Yeoman followed two Texans-chef Bryan Caswell and his wife and business partner Jennifer Caswell-as they coordinated a food caravan from their Houston r...more
The Wise Family at Work: A Sound Portrait
Oct 19 2017
Historically, African Americans played a central role in the nation’s agriculture system, and, through their labor and know-how on farms and plantations, in the very building of the American economy – particularly in the South. Of course, black people did much of that work in bondage, over more than two hundred years, followed by a century of sharecropping and tenant farming. Remarkably, in the early 20th century, black families owned 15 million acres, one-seventh of the nation’s farmland. Today...more
Booze Legends
Oct 05 2017
Striking up a conversation with a stranger in a bar is accepted, even expected. And storytelling is a big part of that engagement. But when it comes to origin stories behind cocktails, Wayne Curtis has noticed a shift in focus over the last ten years. Hand in hand with the recent cocktail revival and the increased professionalization of bartending, an obsession with fact over fancy has emerged. “I started hearing a phrase in bars that I don’t think had ever been uttered before inside a bar: ‘Wha...more
Kimchi and Cornbread
Sep 21 2017
When you sit down for a meat and three in Montgomery, Alabama, say at the Davis Café, you choose from the menu and you get one plate all for you, but at a Korean table in Montgomery – or anywhere – your plates are all shared. And there are many of them. Meat and six or seven, you might say. Since the Hyundai plant opened in Montgomery in 2005, Koreans have been moving there, some for work at the plant, but others because they see the growing community of Koreans and Korean businesses in this s...more
Shad Stories: The Ebb and Flow of the Founding Fish
Sep 07 2017
The American shad were once as plentiful in the water along the east coast as the buffalo were in the west. But after decades of overfishing and pollution, their numbers plummeted and Virginia outlawed commercial fishing of shad in the 1970s. Now, shad are returning to the Chesapeake Bay, due in part to scientists and waterman who have worked on a restoration project for the fish over the last twenty years. Shad are a keystone in the Chesapeake Bay ecosystem, a food source for animals as varied ...more
Pie by Another Name: The Burekas of Or Ve Shalom
Aug 24 2017
Every Tuesday a group of women gets together at Or Ve Shalom Synagogue in Atlanta to bake hundreds of savory hand-held pies. They're called burekas, from the Turkish word Burek, which means pie. Sephardic Jews trace their heritage to the countries around the Mediterranean including Turkey and medieval Spain; the Spanish Inquisition of 1492 forced Sephardic Jews to leave Spain and settle in other countries. The weekly ritual of baking Burekas at the Or Ve Shalom Synagogue is a testament to the pr...more
Hostesses of the Movement
Aug 10 2017
This week’s Gravy podcast looks at hostesses of the Civil Rights Movement. They were school teachers, church ladies and club women who were not direct in their assault of segregation, but nonetheless played a vital role in the change that was to come. While others hit the streets, marching, singing protest songs, and risking arrest, these women made their contributions to the Civil Rights Movement in their kitchens. They opened their homes to the architects and strategists of the Movement, provi...more
The Mala Project: Chinese Flavors, Tennessee Family
Jul 27 2017
What happens when a white family in the American South adopts an 11-year-old Chinese girl who’s never eaten a meal other than Chinese in her entire life and has no intention of starting now? Fear and frustration on all sides give way to a solution in this fiery story of creating a family from strangers by cooking Sichuan food. Fongchong steers clear of traditional American food both inside and outside her new home, but eventually finds her place in the New Nashville by befriending other immigran...more
Bluegrass Tacos
Jul 13 2017
In the northwestern part of Lexington, Kentucky, just inside the city’s loop road, there is a little bit of Mexico. In all directions, there are signs in Spanish – a bakery, a restaurant, a grocery store, a daycare, a church. And just down the road more of the same, including a bilingual public library. But at the crux of any diaspora is food – the familiar flavor of the old home mixing with a new one – tacos, in this case. And Lexington, Kentucky is expressing just that. At Tortilleria and Ta...more
Separation of Church and Coffee
Jun 29 2017
How many of us would be lost without our regular coffeeshop? In the age of wifi and telecommuting, cafes have become more than purveyors of lattes and cappuccinos. They’re the office, the community hub, and the conference room as much as the provider of our caffeine fix. And now—are they also a surrogate for the church? In cities and towns across the South, an increasing number of the folks offering up latte art and high-end pourovers are devout Christians. Is it an unlikely and subtle tool for ...more
Going Whole Hog in Israel
Jun 15 2017
When you think about Israeli cuisine there are a few things that may come to mind; hummus or shawarma, shakshuka and baba ganoush. What probably doesn’t come to mind is pork. After all, Israel is the self-proclaimed home for Jews in the Middle East. A large portion of the population follows kosher law, which outlaws pork, shellfish, and mixtures of meat and milk. On this episode of Gravy we go global to explore the spread of a prolific Southern food to an unlikely place: pork barbecue in the I...more
How A Texas Vine Saved European Wine
May 31 2017
Thanks to Texan viticulturist Thomas Volney Munson, you should probably think of Texas when you think of that French wine you're drinking. During an agricultural crisis in France in the late 1800's, his tough grafted Texan vines saved the industry from total collapse. And many of the vines in Europe are still growing strong from that rootstock today. This week's episode tells this story of T.V. Munson and how his obsession with grape vines saved old world wine.
Farmer's Blues
May 18 2017
Imagine you’re a young person wanting to be a farmer. If you don’t inherit land from your family, the challenges of finding and affording farmland might make your dream a non-starter. The average farmer in the United States is in her late 50s, and much of this country’s farmland is at risk of development or buy-out for intensive monoculture. In this episode of Gravy, Caroline Leland explores these challenges along with some of the keen individuals and organizations working to overcome them.
Halal Memphis
May 04 2017
Chicken shawarma might not be the first food that comes to mind when you think of Memphis. This episode of Gravy takes us inside Ali Baba Mediterranean Grill to meet Mahmoud al-Hazaz, who made his home in the U.S. South after being forced to leave his native Syria. Syria shares borders with Turkey, Iraq, Israel, Jordan, and Lebanon. Those countries also share a history and—equally important for us—they share a larder. By peeling back the layers on Mahmoud’s story, producer Rose Reid get a pictur...more
Booze Legends
Apr 19 2017
Striking up a conversation with a stranger in a bar is accepted, even expected. And storytelling is a big part of that engagement. But when it comes to origin stories behind cocktails, Wayne Curtis has noticed a shift in focus over the last ten years. Hand in hand with the recent cocktail revival and the increased professionalization of bartending, an obsession with fact over fancy has emerged. “I started hearing a phrase in bars that I don’t think had ever been uttered before inside a bar: ‘Wha...more
Corned Beef Sandwiches in the Delta
Apr 06 2017
It’s the season for communal meals, like Easter dinners and Passover Seders. In the Mississippi Delta town of Greenville, members of the Hebrew Union Congregation synagogue have been hosting a community meal on the past 130 years. It brings together hundreds of Jews and gentiles from all over the Delta to share a corned beef on rye. In the past twenty years, Greenville’s once thriving Jewish population has dwindled to just a few dozen, and there wasn’t enough synagogue members to make the 1,500...more
The Chili Powder Cheat: A Tex-Mex Story
Mar 22 2017
Texas: the land of BBQ, breakfast tacos…and of course Tex-Mex. But what if we told you Tex-Mex wasn’t created by a Texan or Mexican, but a German immigrant? On this episode of Gravy, we tell you the story of William Gebhardt, the inventor of chili powder. Gebhardt loved the chili con carne of the streetfood sold in the plazas of San Antonio. He adapted it back at his café, but quickly ran into a problem: chili peppers proved expensive and difficult to import. So he devised a solution. Gebhardt...more
Southern Food Gets Christopher Columbus-ed
Mar 09 2017
So much of our national culture—food, music, dance—has come from the South. Where would American dance be without Jane Brown? Where would American music be without Robert Johnson, the Delta blues player? Where would American modern food be now if you didn't have grits and fried chicken and biscuits on every menu around the country, from fine dining restaurants to fast food establishments? But what happens if these cultural expressions become so generic as to no longer be associated with anywhere...more
Korean BBQ in Coolsville: A Memphis Report
Feb 23 2017
What happens when Korean barbecue goes from suburban strip malls to restaurant rows in cities like Atlanta, New Orleans, and Memphis? On the latest Gravy, new host (and old SFA director) John T Edge reports from DWJ Korean BBQ in Memphis, Tennessee, where kalbi (grilled beef short ribs) is the money dish. Looking back to his grad school days, when he wrote a paper about the Italian-inspired Memphis dishes barbecue pizza and barbecue spaghetti, Edge argues that this traditional-seeming barbecue t...more
Reclaiming Native Ground
Feb 09 2017
For centuries, the bayous and lowlands of coastal Louisiana have fed the Point-au-Chien Indian Tribe. From cattle to crabs, oranges to okra, the fertile landscape provided almost everything they needed to eat. But now, the land is disappearing, and the Point-au-Chien are joining together with other tribes to figure out what to do next. In this episode of Gravy, Barry Yeoman reports on the rich food traditions of tribes in South Louisiana, the threat to them posed by coastal land loss, and inter...more
Ironies and Onion Rings: The Layered Story of the Vidalia Onion
Jan 26 2017
If you know and love the Vidalia onion—an onion sweet enough, its fans say, to eat like an apple—you likely also know it as a product of Georgia, as proudly claimed as the peach. But the story of the Vidalia’s popularity is far more complex than just one of a local onion made good. In this episode of Gravy: an onion’s success story, born of clever marketing, government wrangling, technological innovation and global trade.
Hungry in the Mississippi Delta
Jan 12 2017
While civil rights activists worked in Mississippi in 1964, they encountered a poverty they could never have imagined. People were hungry, starving to death from malnutrition, particularly in the Mississippi Delta. Doctors and medical professionals, including Dr. Jack Geiger, joined together to form the Medical Committee for Human Rights. Geiger founded a community health center in Mound Bayou, Mississippi where he and his medical team wrote prescriptions for food, started a farm cooperative, ta...more
ENCORE: The Emotional Life of Eating
Dec 29 2016
Many of the stories we hear and tell about food are positive—food’s power to nourish, to comfort, to bring people together. But it also has the potential to cause shame, fear, disgust and a whole host of other uncomfortable emotions. Today on Gravy: personal stories around food that aren’t so sweet. These are the kinds of stories Francis Lam wanted to explore for a presentation he gave at the Southern Foodways Alliance’s annual Symposium. Francis is an editor at large at Clarkson Potter Publishe...more
A Tale of Two Krauts
Dec 15 2016
Sarah Reynolds takes us into the kitchens of Louise Frazier and Sandor Katz to learn how fermenting vegetables has helped them both carry on through illness and aging. Frazier learned to ferment from her mother in the 1920s, while Katz studied the the practice after moving to rural Tennessee from New York City.
The Southern Story of Coca Cola (Gravy Ep. 51)
Dec 01 2016
You might think of Coca Cola as an iconic American brand… and you’d be right. But: it was born in the South. How did Coke’s Atlanta birthplace shape what the soft drink became? And how has Coke shaped the South? It’s a story that includes many surprising twists turns, from Civil War wounds to temperance movements, racist fears to philanthropy, small town soda jerks to Peruvian coca farmers.
Beyond the Golden Leaf (Gravy Ep. 50)
Nov 17 2016
For generations, farmers in western North Carolina have relied on tobacco as a core crop, their lifeblood. It was more than just income, though: tobacco supplied these families with a cultural backbone, a way of ordering their year—and their meals. So: what’s happening to that culture as the tobacco industry has changed? In this episode of Gravy, radio producer Jen Nathan Orris tells the story of two farmers following different paths, and how food is part of the solution for each.
Maize Migrations (Gravy Ep. 49)
Nov 03 2016
Corn is a ubiquitous part of Southern food—from bread to whiskey. But how did it get to be that way? In this episode of Gravy, we go on a hunt for the origins of corn, and how it came to be so fully embedded in the South. Stephen Satterfield is a fifth generation Atlantan who can trace his ancestors back to the plantations on which they were enslaved. His family has been eating corn for more than a century. In this story, Stephen takes us along in his quest for corn’s prehistory. On the way, he ...more
Transplanted Traditions: From Southeast Asia to North Carolina (Gravy Ep. 48)
Oct 20 2016
In Chapel Hill, there’s a farm that’s much more than just a spot to grow food: it’s a gathering place for refugees, including a group of Karen teenagers from Burma. In this episode of Gravy, those teens report on the farm, their lives, and the ups and downs of trying to be both Karen and American. Radio producer Alix Blair spent a week teaching Ree Ree Wei, Hla Win Tway, Talar Hso, Aw Kaw Joon, Eh Paw (who goes by Tatha), Kawla Htee, and Hickrihay Htee about the basics of radio recording. She se...more
What Is White Trash Cooking? (Gravy ep. 47)
Oct 06 2016
In 1986, Ernest Matthew Mickler of Palm Valley, Florida, published White Trash Cooking. It was a loving ode to his people—rural, white, working-class and poor Southerners—and their recipes: tuna casserole, baked possum, white-bread tomato sandwiches. Mickler died of AIDS in 1988 at age 48, but White Trash Cooking continues to sell. In this episode, Sarah Reynolds explores its lasting influence.
Repast (Gravy Ep. 46)
Sep 22 2016
One spring day in 1965, a waiter in Greenwood, Mississippi gave an interview for an NBC television documentary. What he said has made him an unlikely Civil Rights hero… and the subject of an opera oratorio. In this episode of Gravy, the story of that waiter, Booker Wright, put to the music written about him.
Dancing the Shrimp Dry: How Chinese Immigrants Drove Louisiana Seafood (Gravy Ep. 45)
Sep 08 2016
Imagine this: deep in the Louisiana wetlands, a wooden platform the size of three football fields, covered in shrimp, drying in the sun… which are being danced on by Chinese immigrants, to rid them of their brittle shrimp shells. Now multiply that vision by a hundred, and you have some idea of the vast dried shrimp industry that existed in South Louisiana in the late 19th century. In the new episode of Gravy, Laine Kaplan Levenson, host of Tripod, brings us a story of Chinese immigration, family...more
The Leftovers In A Coal Miner's Lunchbox (Gravy Ep. 44)
Aug 25 2016
For decades, Ronnie Johnson woke up in the late afternoon, and fixed a lunch to bring with him 2,000 feet underground, as he worked all night in a coal mine. In this episode of Gravy, his son, Caleb, tells the story of the evolution of his father’s lunchtime ritual, as the mining industry in Alabama has changed. Caleb tells a personal narrative of his dad’s lunches and the logistics of eating a meal so far underground, but it’s also one of a family reckoning with a changing economy, and the stor...more
An Apple Quest (Gravy Ep. 43)
Aug 11 2016
You’ve heard of explorers discovering new lands, but new… fruits? Fruit exploring has a long and abundant history, including in the American South, a region once rich in apple orchards. In this episode of Gravy, a couple of young fruit explorers scour the South on a hunt for the perfect cider apple. Reporter Mary Helen Montgomery takes us on their search, and along the way delves into the little-known story of apple-growing and cider-making in this region.
Schnitzel and the Saturn V (Gravy Ep. 42)
Jul 28 2016
How did Huntsville, Alabama become home to a whole host of German restaurants? It has more to do with rocket science, than with Southerners’ love of spaetzle. In this episode of Gravy: a story of space exploration, World War II, nationalism—and the food that emigrated to Alabama along with a rocket scientist named Werner von Braun. Reporter Dana Bialek explains how his arrival in the South not only led America into the space race; it led Huntsville into an ongoing fondness for schnitzel.
ENCORE: Dinner at the Patel Motel (Gravy Ep. 33)
Jul 14 2016
We stay at them around the South and across the United States: Day’s Inn. Best Western. Quality Inn. But there is a food world behind the scenes at some motels that most people are unaware of. In this episode of Gravy, a partnership with the Post & Courier in Charleston, South Carolina, we delve into that world. Hanna Raskin brings us the story of how so many motels came to be owned by families from the Gujarat region of India, and the secret cooking they do to keep their culinary traditions goi...more
Fish Camps: Fried Seafood and Family in a North Carolina Mill Town
Jun 30 2016
For years in Gaston County, North Carolina, just west of Charlotte, there was a local tradition on Friday or Saturday night: Get the whole family in the car, and head to the fish camp. A fish camp is not what it sounds like. You don't fish there. You don't camp there. Instead, it's a place to eat—a simple, family-owned seafood restaurant. For much of the twentieth century, these restaurants were a centerpiece of family life and social life. Nowadays, though, they're hard to come by. Mary Helen M...more
A Seafood Phenomenon: the Wonder of Alabama Jubilees (Gravy Ep. 40)
Jun 16 2016
Imagine: crabs, fish, eels—a whole team of sea creatures—rushing towards the shore, and then sitting there, as if waiting to be caught. This isn’t some fisherman’s daydream. It really happens in Alabama’s Mobile Bay. In this episode of Gravy, we tell the story of the Jubilee, a rare natural phenomenon that provides local residents with a bounty of seafood.
The Middle East in Music City (Gravy Ep. 39)
Jun 02 2016
The pride of Nashville: honky tonks and… Halal lamb? The area of the city known as Little Kurdistan contains a whole culinary universe that many people—even those who live in the city—are unaware of. In this episode of Gravy, we partner with Jakob Lewis of the podcast Neighbors from Nashville Public Radio. Jakob takes us on a tour of the Kurdish part of Nashville with Shirzad Tayyar, a resident who’s made it his mission to make his corner of the city better known by everyone.
What’s Growing in Mossville? (Gravy Ep. 38)
May 19 2016
The residents of Mossville, Louisiana have long prized self-sufficiency. Founded by freed slaves in the 1700s, Mossville was a place where everyone grew their own fruits and vegetables, caught fish, and hunted. African American families built the town from the ground up, and the land provided so well for them that, even into the 20th century, many didn’t realize they were technically “poor.” And then: the petrochemical industry moved in. In this episode of Gravy, we tell the story of Mossville, ...more
Halo Halo: Growing up “Mix Mix,” Filipino in the American South (Gravy Ep. 37)
May 05 2016
When Alexis Diao’s father arrived in Tallahassee, Florida, he couldn’t even find coconut milk—let alone many other ingredients to make the Filipino food of his home. But there was an even bigger problem: he didn’t know how to cook. His feeling of remove from everything familiar was intensified; he was in a new land with unfamiliar foods, and not a clue how to cook them. In this episode of Gravy, Alexis ponders how her family and others made a culinary home for Filipinos in the Florida panhandle,...more
The New Old Country Store (Gravy Ep. 36)
Apr 21 2016
Every week, Cracker Barrel provides 4 million Americans with a studied version of down-home Southern food and hospitality. The dumplins and the chicken-fried steak. The country knick-knacks and the rocking chairs. What are we really consuming, culturally, along with the hashbrown casserole? In this episode of Gravy, Besha Rodell ponders the restaurant chain, the trickiness of Southern nostalgia, and how all of that has ended up informing her understanding of family.
Wanting the Bourbon You Can’t Have (Gravy Ep. 35)
Apr 07 2016
When it comes to a certain kind of bourbon, it doesn’t matter who you are or how much money you have—you can’t get it unless you’re exceptionally lucky or you’re willing to break the law. In this episode of Gravy, we teamed up with the podcast Criminal to bring you the story of the cult of popularity surrounding Pappy Van Winkle… and how it’s driven some to crime. The Pappy frenzy has law enforcement, bartenders, and even the Van Winkle family themselves wringing their hands.
Jell-O Makes the Modern (Mountain) Woman (Gravy Ep. 34)
Mar 24 2016
Jell-O could seem like a trivial food. It’s brightly colored-- vibrantly orange, electric green or unsettlingly blue—nutritionally void, and, hey, it jiggles. But in Appalachia, Jell-O marked a transformation in the lives of rural residents. In this episode of Gravy, Kentucky writer Lora Smith sifts through a trove of oral histories that demonstrate the sea change in culinary that Jell-O represented. It served, for these communities, as a benchmark in a time. Life could be sorted into a pre-Jel...more
Dinner at the Patel Motel (Gravy Ep. 33)
Mar 09 2016
We stay at them around the South and across the United States: Day’s Inn. Best Western. Quality Inn. But there is a food world behind the scenes at some motels that most people are unaware of. In this episode of Gravy, a partnership with the Post & Courier in Charleston, South Carolina, we delve into that world. Hanna Raskin brings us the story of how so many motels came to be owned by families from the Gujarat region of India, and the secret cooking they do to keep their culinary traditions goi...more
Mexican-ish: How Arkansas Came to Love Cheese Dip (Gravy Ep. 32)
Feb 25 2016
There’s a dish you’ll find at every kind of restaurant in Little Rock, from the pizza places to the burger joints: cheese dip. How did it become so beloved in Arkansas? And what does it reveal about the state’s past—and present? In this episode of Gravy, Dana Bialek and host Tina Antolini investigate this story of highways, demographic changes, and a food’s shifting identity over time.
A Trailer, a Temple, a Feast: Making Laos in North Carolina (Gravy Ep. 31)
Feb 11 2016
Sticky rice. It may not be the first dish you expect to be served in a double-wide trailer in the mountain South, but in Morganton, North Carolina, you will find it in abundance. In this episode of Gravy, Katy Clune brings us the story of one Laotian family that’s introducing their community to their food and faith, and working to make themselves a home in the South. Food weaves in and around this story, from the solitary egg that fed a whole family fleeing Laos to become refugees in Thailand, t...more
The Pull of Pollo: How the Chicken Industry Transformed One Arkansas Town (Gravy Ep. 30)
Jan 28 2016
When you think of Southern food, especially if you're not from the South, fried chicken might be the first dish that comes to mind. Chicken is a Southern staple, and the biggest chicken companies in the world are all based in the South. The second-largest poultry state is Arkansas, and the northwest region—home to the Walmart empire—is also home to Tyson, Cargill, and George's, among others. Twenty years ago, it was more than 80% white, but today—because of big chicken—there's a ballooning pop...more
Hip Hop to Bibimbap: the Atlanta of Christiane Lauterbach (Gravy Ep. 11)
Jan 14 2016
What kind of view of a city can you have through its restaurants? Or—more specifically—through its strip mall restaurants? Christiane Lauterbach’s multi-decade career proves: a whole lot. Christiane is a woman full of contradictions. A loner who is unfailingly gregarious. A self-described hermit who loves to ramble around her adopted city of Atlanta, Georgia. A French transplant who refuses to claim a Southern identity, but has changed the way Atlantans think about their restaurants. In this ep...more