Gravy
By Southern Foodways Alliance
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Category: Food
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Subscribers: 347
Reviews: 1
Episodes: 228
Mar 24, 2022
Description
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.
| Episode | Date |
|---|---|
|
How Pineywoods Cattle Bucks Big Beef
|
Apr 24, 2024 |
|
Unshelled: George Washington Carver's Real Legacy
|
Apr 10, 2024 |
|
Yock Is for Lovers: Chinese Soul Food in Tidewater Virginia
|
Mar 27, 2024 |
|
Catering: Behind the Pipe and Drape
|
Mar 13, 2024 |
|
California Dreams and Flossie’s Mississippi Tamales
|
Feb 28, 2024 |
|
Gravy Travels Due South
|
Feb 26, 2024 |
|
The Miracle of Slaw and Fishes: Louisiana’s Lenten Fish Fries
|
Feb 14, 2024 |
|
From Stuckey's to Buc-ee's
|
Jan 31, 2024 |
|
Mahalia Jackson's Glori-Fried Chicken
|
Jan 17, 2024 |
|
It's Hip To Be a Cube: Maggi Bouillon Unwrapped
|
Jan 03, 2024 |
|
Gravy Recommendation: Southern Songs and Stories
|
Dec 29, 2023 |
|
Filipino Balikbayan is Homecoming in a Box
|
Dec 20, 2023 |
|
What's Next for the Women of Mama Dip's Kitchen?
|
Dec 06, 2023 |
|
Tasting the South in the San Fernando Valley
|
Nov 22, 2023 |
|
Adaptation, Survival, Gratitude: A Lumbee Thanksgiving Story
|
Nov 08, 2023 |
|
The Swamp Witches
|
Oct 25, 2023 |
|
Czech Out Texas Kolaches
|
Oct 11, 2023 |
|
North Carolina Pottery from Clay to Kiln
|
Sep 27, 2023 |
|
A Shrimp Boat Blessing with no Shrimp Boats
|
Sep 13, 2023 |
|
Annie Fisher’s Beaten Biscuits Meant Business
|
Aug 30, 2023 |
|
Tasting Kentucky in Tiananmen
|
Aug 16, 2023 |
|
A Tale of Two Laredos
|
Mar 15, 2023 |
|
A Texas Cabrito Communion
|
Mar 08, 2023 |
|
Blessed Egg Rolls and the Evolution of Rockport, Texas
|
Mar 01, 2023 |
|
A Taste of Sicily on Galveston Bay
|
Feb 22, 2023 |
|
Noodling with the Texas Wends
|
Feb 15, 2023 |
|
The Gulf’s Last Generation of Black Oystermen?
|
Dec 14, 2022 |
|
Buying and Selling Food in the Black South
|
Dec 07, 2022 |
|
In Houston, Three Tastes of West Africa
|
Nov 30, 2022 |
|
The Joyful Black History of the Sweet Potato
|
Nov 23, 2022 |
|
Annie Laura Squalls and Her Mile High Pie
|
Nov 16, 2022 |
|
SFA Symposium and Spoonbread
|
Oct 12, 2022 |
|
A Symposium Memory
|
Sep 28, 2022 |
|
Rib Tips, Hot Links, and the Mississippi Roots of Chicago Barbecue
|
Sep 14, 2022 |
|
Father, Son, Fire: A Chat with Howard and Harrison Conyers
|
Sep 07, 2022 |
|
Southern Barbecue Goes West
|
Aug 31, 2022 |
|
Brisket Pho, a Viet Tex Story
|
Aug 24, 2022 |
|
Henry Perry, Kansas City's Barbecue King
|
Aug 17, 2022 |
|
Bread and Friends
|
Jun 15, 2022 |
|
Making that Dough
|
Jun 08, 2022 |
|
Fresh Flour to the People
|
Jun 01, 2022 |
|
Bread by Fire
|
May 25, 2022 |
|
Genealogy of a Bakery
|
May 18, 2022 |
|
Even After Those Roses Bloom
|
Apr 13, 2022 |
|
Can Co-Ops Fix a Broken Food Delivery Model?
|
Mar 16, 2022 |
|
The Bare Minimum
|
Mar 09, 2022 |
|
The Bitter and the Sweet of Craft Chocolate in the Global South
|
Mar 02, 2022 |
|
Memphis Restaurant Workers Unite!
|
Feb 23, 2022 |
|
What's in the Fridge?
|
Feb 16, 2022 |
|
"Married," by Jo McDougall
|
Feb 09, 2022 |
|
Thresh & Hold
|
Jan 26, 2022 |
|
"Carlo Flunks the Seventh Grade," by Greg Brownderville
|
Jan 05, 2022 |
|
Filipino Balikbayan is Homecoming in a Box
|
Dec 15, 2021 |
|
New Orleans Street Vendors, Then and Now
|
Dec 08, 2021 |
|
The Skinny on the South Beach Diet
|
Dec 01, 2021 |
|
The Kitchen Electric: Selling Power to Rural America
|
Nov 24, 2021 |
|
Pulp Fact: How Orange Juice Created the Sunshine State
|
Nov 17, 2021 |
|
"Easy," by Ed Madden
|
Oct 13, 2021 |
|
Take the Woods Ballistic! Black Belt Nightlife
|
Sep 22, 2021 |
|
Migration: Making Meals and Homes in Alabama
|
Sep 15, 2021 |
|
Alabama Hunters: Pretty Don't Tree No Coon
|
Sep 08, 2021 |
|
Cooking Up a Living in Alabama
|
Sep 01, 2021 |
|
New Stewards on Old Homesteads in Alabama
|
Aug 25, 2021 |
|
"Pesach in Blacksburg," by Erika Meitner
|
Aug 04, 2021 |
|
"Grace," by Jake Adam York
|
Jul 14, 2021 |
|
The Mithai Life of North Carolina
|
Jun 23, 2021 |
|
The Southern Genius of the Cuban Sandwich
|
Jun 16, 2021 |
|
Syrian-ish: Damascus Meets Little Rock at Layla's Restaurant
|
Jun 09, 2021 |
|
Ethiopian Atlanta: A Tale of Three Restaurants
|
Jun 02, 2021 |
|
Tempeh Brings Indonesia to Houston
|
May 26, 2021 |
|
"Drill," by Atsuro Riley
|
May 05, 2021 |
|
"Because Men Do What They Want to Do," by TJ Jarrett
|
Apr 14, 2021 |
|
The Holy Trinity: From the Bayou to the Bay
|
Mar 24, 2021 |
|
Puerto Rican Pasteles: Unwrapping the Diaspora
|
Mar 17, 2021 |
|
Horchata: An Ancient Drink that Crossed the Globe
|
Mar 10, 2021 |
|
A Pea for the Past, A Pea for the Future
|
Mar 03, 2021 |
|
The Deli Diaspora
|
Feb 24, 2021 |
|
Eating a Muffaletta in Des Moines, by Brian Spears
|
Feb 10, 2021 |
|
It is Simple, by Jon Pineda
|
Jan 20, 2021 |
|
Scrap That: Charlotte's attempt to compost food waste
|
Dec 30, 2020 |
|
Christians Take Up Climate Change
|
Dec 23, 2020 |
|
Take it Easement: Save a farm to save the future?
|
Dec 16, 2020 |
|
Low-Carbon Dining: How much can restaurants do?
|
Dec 09, 2020 |
|
A Peach for a Warming South
|
Dec 02, 2020 |
|
Goat is the Future: An Interview with Tom Rankin
|
Oct 29, 2020 |
|
Praising Fireflies with Aimee Nezhukumatathil
|
Oct 22, 2020 |
|
Pondering the Fate of Food: An Interview with Amanda Little
|
Oct 15, 2020 |
|
Mapping the Green Book: An Interview with Candacy Taylor
|
Oct 08, 2020 |
|
Such As, by Wo Chan
|
Sep 17, 2020 |
|
Visible Yam
|
Sep 03, 2020 |
|
We the People are Larger Than We Used to Be
|
Aug 27, 2020 |
|
Magic City Poetry
|
Aug 20, 2020 |
|
Punchin' the Dough: Singing about Food Labor
|
Aug 13, 2020 |
|
Food Festival Financials
|
Aug 06, 2020 |
|
Shucking, by Elton Glaser
|
Jul 16, 2020 |
|
Cajun Kibbe: Eating Lebanese in Louisiana
|
Jun 18, 2020 |
|
Two Tales of Donaldsonville: True Friends & The Chance Café
|
Jun 11, 2020 |
|
Nueva Acadiana
|
May 28, 2020 |
|
The Miracle of Slaw and Fishes: Louisiana’s Lenten Fish Fries
|
May 21, 2020 |
|
Ten Gallons and a Bag of Cracklins: Filling Up in Cajun Country
|
May 14, 2020 |
|
Eat 'Em Till You Beat 'Em: Florida’s Lionfish Problem
|
Mar 19, 2020 |
|
Grape Expectations for Virginia Wine
|
Mar 12, 2020 |
|
Sorghum: Planting Possibilities
|
Mar 05, 2020 |
|
The Rise and Fall and Rise of Pitmaster Ed Mitchell
|
Feb 27, 2020 |
|
Greetings from Ham & Bacon High School
|
Feb 20, 2020 |
|
Harassment and the Service Economy
|
Dec 18, 2019 |
|
Spinning Carolina Gold Rice into Sake
|
Dec 11, 2019 |
|
Are prison diets punitive? A report from behind bars
|
Dec 04, 2019 |
|
Access Denied: Cooperative Extension and Tribal Lands
|
Nov 27, 2019 |
|
Preserving Community Canneries
|
Nov 20, 2019 |
|
Mahalia Jackson's Glori-Fried Chicken
|
Sep 05, 2019 |
|
Where Mexico Meets Arkansas
|
Aug 29, 2019 |
|
A Taste of Dollywood
|
Aug 22, 2019 |
|
Electric Tofu
|
Aug 15, 2019 |
|
Biscuit Blues
|
Aug 08, 2019 |
|
The Magical, Meandering Life of Eugene Walter
|
May 30, 2019 |
|
When Menus Talk
|
May 23, 2019 |
|
Cooking Up Social Change with Julia Turshen
|
May 16, 2019 |
|
Catering: Behind the Pipe and Drape
|
May 09, 2019 |
|
JoAnn Clevenger: New Orleans’ Uptown Girl Scout
|
May 02, 2019 |
|
Spring Season Trailer
|
Apr 22, 2019 |
|
A Table for All?
|
Feb 21, 2019 |
|
Pop-Up Identity
|
Feb 21, 2019 |
|
Home-Cooked Expectations
|
Feb 21, 2019 |
|
Bottled Myth
|
Feb 21, 2019 |
|
A New Recipe for Charlotte
|
Feb 21, 2019 |
|
Y'all Have Chilaquiles?
|
Dec 20, 2018 |
|
Smoking on the South Side
|
Dec 06, 2018 |
|
Vinegar & Char
|
Nov 15, 2018 |
|
Visible Yam
|
Nov 01, 2018 |
|
The Swamp Witches
|
Oct 18, 2018 |
|
Comfort Food
|
Aug 09, 2018 |
|
Agave Diplomacy
|
Jul 26, 2018 |
|
What Is Latino Enough?
|
Jul 12, 2018 |
|
Catfish Dream
|
Jun 28, 2018 |
|
The Price of Cheap Milk
|
Jun 14, 2018 |
|
Native Strangers of the South
|
May 31, 2018 |
|
Where Kentucky Meets Somalia
|
May 17, 2018 |
|
A Message and a Verse
|
Apr 19, 2018 |
|
Subterranean Chop Suey
|
Mar 22, 2018 |
|
Hungry in the Mississippi Delta
|
Mar 08, 2018 |
|
Hostesses of the Movement
|
Feb 22, 2018 |
|
Dispatch from Duplin County
|
Feb 08, 2018 |
|
Home with the Armadillo: The Austin Sound, with a Side of Nachos
|
Jan 25, 2018 |
|
Hidden in Plain Sight: Las Pulgas of New Orleans
|
Jan 11, 2018 |
|
Baptism by Biryani
|
Dec 28, 2017 |
|
A Taste of Place: Whiskey as Food
|
Dec 14, 2017 |
|
A Most Civil Union: from Reconstruction to Restaurateur
|
Nov 30, 2017 |
|
Stories from the Hem of my Mother's Apron
|
Nov 16, 2017 |
|
Of Hunger and Humanity: Resilience on the Texas Coast
|
Nov 02, 2017 |
|
The Wise Family at Work: A Sound Portrait
|
Oct 19, 2017 |
|
Booze Legends
|
Oct 05, 2017 |
|
Kimchi and Cornbread
|
Sep 21, 2017 |
|
Shad Stories: The Ebb and Flow of the Founding Fish
|
Sep 07, 2017 |
|
Pie by Another Name: The Burekas of Or Ve Shalom
|
Aug 24, 2017 |
|
Hostesses of the Movement
|
Aug 10, 2017 |
|
The Mala Project: Chinese Flavors, Tennessee Family
|
Jul 27, 2017 |
|
Bluegrass Tacos
|
Jul 13, 2017 |
|
Separation of Church and Coffee
|
Jun 29, 2017 |
|
Going Whole Hog in Israel
|
Jun 15, 2017 |
|
How A Texas Vine Saved European Wine
|
May 31, 2017 |
|
Farmer's Blues
|
May 18, 2017 |
|
Halal Memphis
|
May 04, 2017 |
|
Booze Legends
|
Apr 19, 2017 |
|
Corned Beef Sandwiches in the Delta
|
Apr 06, 2017 |
|
The Chili Powder Cheat: A Tex-Mex Story
|
Mar 22, 2017 |
|
Southern Food Gets Christopher Columbus-ed
|
Mar 09, 2017 |
|
Korean BBQ in Coolsville: A Memphis Report
|
Feb 23, 2017 |
|
Reclaiming Native Ground
|
Feb 09, 2017 |
|
Ironies and Onion Rings: The Layered Story of the Vidalia Onion
|
Jan 26, 2017 |
|
Hungry in the Mississippi Delta
|
Jan 12, 2017 |
|
ENCORE: The Emotional Life of Eating
|
Dec 29, 2016 |
|
A Tale of Two Krauts
|
Dec 15, 2016 |
|
The Southern Story of Coca Cola (Gravy Ep. 51)
|
Dec 01, 2016 |
|
Beyond the Golden Leaf (Gravy Ep. 50)
|
Nov 17, 2016 |
|
Maize Migrations (Gravy Ep. 49)
|
Nov 03, 2016 |
|
Transplanted Traditions: From Southeast Asia to North Carolina (Gravy Ep. 48)
|
Oct 20, 2016 |
|
What Is White Trash Cooking? (Gravy ep. 47)
|
Oct 06, 2016 |
|
Repast (Gravy Ep. 46)
|
Sep 22, 2016 |
|
Dancing the Shrimp Dry: How Chinese Immigrants Drove Louisiana Seafood (Gravy Ep. 45)
|
Sep 08, 2016 |
|
The Leftovers In A Coal Miner's Lunchbox (Gravy Ep. 44)
|
Aug 25, 2016 |
|
An Apple Quest (Gravy Ep. 43)
|
Aug 11, 2016 |
|
Schnitzel and the Saturn V (Gravy Ep. 42)
|
Jul 28, 2016 |
|
ENCORE: Dinner at the Patel Motel (Gravy Ep. 33)
|
Jul 14, 2016 |
|
Fish Camps: Fried Seafood and Family in a North Carolina Mill Town
|
Jun 30, 2016 |
|
A Seafood Phenomenon: the Wonder of Alabama Jubilees (Gravy Ep. 40)
|
Jun 16, 2016 |
|
The Middle East in Music City (Gravy Ep. 39)
|
Jun 02, 2016 |
|
What’s Growing in Mossville? (Gravy Ep. 38)
|
May 19, 2016 |
|
Halo Halo: Growing up “Mix Mix,” Filipino in the American South (Gravy Ep. 37)
|
May 05, 2016 |
|
The New Old Country Store (Gravy Ep. 36)
|
Apr 21, 2016 |
|
Wanting the Bourbon You Can’t Have (Gravy Ep. 35)
|
Apr 07, 2016 |
|
Jell-O Makes the Modern (Mountain) Woman (Gravy Ep. 34)
|
Mar 24, 2016 |
|
Dinner at the Patel Motel (Gravy Ep. 33)
|
Mar 09, 2016 |
|
Mexican-ish: How Arkansas Came to Love Cheese Dip (Gravy Ep. 32)
|
Feb 25, 2016 |
|
A Trailer, a Temple, a Feast: Making Laos in North Carolina (Gravy Ep. 31)
|
Feb 11, 2016 |
|
The Pull of Pollo: How the Chicken Industry Transformed One Arkansas Town (Gravy Ep. 30)
|
Jan 28, 2016 |
|
Hip Hop to Bibimbap: the Atlanta of Christiane Lauterbach (Gravy Ep. 11)
|
Jan 14, 2016 |
|
Fighting for the Promised Land: A Story of Farming and Racism (Gravy Ep. 29)
|
Dec 31, 2015 |
|
Southern Fried Baked Alaska (Gravy Ep. 28)
|
Dec 17, 2015 |
|
Delta Jewels (Gravy Ep. 27)
|
Dec 03, 2015 |
|
South by South of the Border Soul Food (Gravy Ep. 26)
|
Nov 19, 2015 |
|
The Cajun Reconnection (Gravy Ep. 25)
|
Nov 05, 2015 |
|
The Mason Jar Pickle (Gravy Ep. 24)
|
Oct 22, 2015 |
|
Combat Ready Kitchen (Gravy Ep. 23)
|
Oct 08, 2015 |
|
A Salt Story: West Virginia Siblings Mine the Past to Build a Future (Gravy Ep. 22)
|
Sep 24, 2015 |
|
Coming Out Meatless (Gravy Ep. 21)
|
Sep 10, 2015 |
|
Red Beans, Red Wine, & Rebuilds: a Katrina Anniversary Special (Gravy Ep. 20)
|
Aug 27, 2015 |
|
Ice Cream, Coffee, and Community in Alabama: A Gravy Road Trip (Gravy Ep. 19)
|
Aug 13, 2015 |
|
Bill Smith Turns Up the Volume (Gravy Ep. 9)
|
Jul 30, 2015 |
|
Holding Onto the Bayou (Gravy Ep. 18)
|
Jul 16, 2015 |
|
A Charleston Feast for Reconciliation (Gravy Ep. 17)
|
Jul 02, 2015 |
|
Fried Chicken: A Complicated Comfort Food (Gravy Ep. 16)
|
Jun 18, 2015 |
|
A City Built on Barbecue (Gravy Ep. 15)
|
Jun 04, 2015 |
|
The Last Jews of Natchez (Gravy Ep. 14)
|
May 21, 2015 |
|
A Migration Reversed (Gravy Ep. 13)
|
May 07, 2015 |
|
Tamales for the Derby (Gravy Ep. 12)
|
Apr 23, 2015 |
|
Hip Hop to Bibimbap: the Atlanta of Christiane Lauterbach (Gravy Ep. 11)
|
Apr 09, 2015 |
|
Our Bourbon Street or: How I Learned to Stop Worrying & Love the Hand Grenade (Gravy Ep. 10)
|
Mar 26, 2015 |
|
Bill Smith Turns Up the Volume (Gravy Ep. 9)
|
Mar 12, 2015 |
|
The Pie Formerly Known as Derby (Gravy Ep. 8)
|
Feb 26, 2015 |
|
Brothers, Soldiers, Farmers (Gravy Ep. 7)
|
Feb 12, 2015 |
|
The Jemima Code (Gravy Ep. 6)
|
Jan 29, 2015 |
|
Sweet, Sour, Bitter, Salty: The Emotional Life of Eating (Gravy Ep. 5)
|
Jan 15, 2015 |
|
Live at Fred's Lounge (Gravy Ep. 4)
|
Jan 01, 2015 |
|
The Fight for Water and Oysters (Gravy Ep. 3)
|
Dec 18, 2014 |
|
Separation of Church and Coffee (Gravy Ep. 2)
|
Dec 04, 2014 |
|
Adaptation, Survival, Gratitude: a Lumbee Thanksgiving Story (Gravy Ep. 1)
|
Nov 20, 2014 |
|
Welcome to Gravy
|
Nov 17, 2014 |