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Gravy

Southern Foodways Alliance

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.

arts food

All Episodes

21:01

Visible Yam

Gravy ·

2020/09/03

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 at the 2018 Southern Foodways Symposium, which studied food and literature. Learn more about your ad choices. Visit megaphone.fm/adchoices

en

23:15

We the People are Larger Than We Used to Be

Gravy ·

2020/08/27

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 the questions writer Tommy Tomlinson of Charlotte has been asking himself. And he's asking them in a really interesting way. We are accustomed to hearing that question asked about something like education. If your parents went to college, you have a greater chance of going to college. But how does the life and work of your people

en

26:52

Magic City Poetry

Gravy ·

2020/08/20

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 in Poetry from Florida International University, and she is the author of Magic City Gospel (Hub City Press 2017), dark / / thing (Pleiades Press 2019), and Reparations Now! (Hub City Press 2021). Her work has earned several awards, including the Silver Medal in the Independent Publishers Book Awards and the Lucille Clifton Legacy

en

19:57

Punchin' the Dough: Singing about Food Labor

Gravy ·

2020/08/13

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 magazine, shares songs about food labor in folk, blues, and country music traditions. Learn more about your ad choices. Visit megaphone.fm/adchoices

en

22:26

Food Festival Financials

Gravy ·

2020/08/06

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 too seldom. They're celebrations of what a community values. And food festivals can democratize access to artisan goods and artisan producers by offering a bite, a taste, a glimpse, and a sip of the rarefied world of white-tablecloth dining. But that access comes with costs. Most festival-goers likely think their ticket price

en

6:19

Shucking, by Elton Glaser

Gravy ·

2020/07/16

"Shucking" by Elton Glaser Featured in Vinegar & Char: Verses from the Southern Foodways Alliance. University of Georgia Press, 2018. Learn more about your ad choices. Visit megaphone.fm/adchoices

en

24:54

Cajun Kibbe: Eating Lebanese in Louisiana

Gravy ·

2020/06/18

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 staples were less familiar recipes like fattoush and something called Sittee’s Lentil Salad. Bootsie was part of a large Lebanese family and a greater community that began emigrating from Lebanon to Louisiana as early as the 1880s. Her cousins are the Reggie family, who for the past century have been cooking up traditional Lebanese comfort

en

27:07

Two Tales of Donaldsonville: True Friends & The...

Gravy ·

2020/06/11

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 families—the Quezaires and the Savoia-Guillots—unearthed time capsules of local history within family keepsakes. These two archives tell the story of a town with a complicated past, unraveling a timeline of slavery, emancipation, immigration, and mutual aid. Roy Quezaire, Jr. shares his memories of the True Friends Benevolent

en

26:20

Nueva Acadiana

Gravy ·

2020/05/28

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, and

en

21:42

The Miracle of Slaw and Fishes: Louisiana’s Lenten...

Gravy ·

2020/05/21

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 much of

en

22:11

Ten Gallons and a Bag of Cracklins: Filling Up in...

Gravy ·

2020/05/14

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 station

en

23:05

Eat 'Em Till You Beat 'Em: Florida’s Lionfish Problem

Gravy ·

2020/03/19

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 and

en

26:31

Grape Expectations for Virginia Wine

Gravy ·

2020/03/12

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

en

26:01

Sorghum: Planting Possibilities

Gravy ·

2020/03/05

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

en

27:05

The Rise and Fall and Rise of Pitmaster Ed Mitchell

Gravy ·

2020/02/27

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. Learn more about your ad choices. Visit megaphone.fm/adchoices

en

25:31

Greetings from Ham & Bacon High School

Gravy ·

2020/02/20

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. Learn more about your ad

en

23:29

Harassment and the Service Economy

Gravy ·

2019/12/18

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

en

22:36

Spinning Carolina Gold Rice into Sake

Gravy ·

2019/12/11

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. Learn more about your ad choices. Visit megaphone.fm/adchoices

en

26:10

Are prison diets punitive? A report from behind bars

Gravy ·

2019/12/04

Is prison food causing problems for public health? Gravy investigates. Learn more about your ad choices. Visit megaphone.fm/adchoices

en

26:04

Access Denied: Cooperative Extension and Tribal Lands

Gravy ·

2019/11/27

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. Learn more about your ad choices. Visit megaphone.fm/adchoices

en

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