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PODCAST

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

22:13

Preserving Community Canneries

Gravy ·

2019/11/20

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

en

27:26

Mahalia Jackson's Glori-Fried Chicken

Gravy ·

2019/09/05

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. Learn more about your ad choices. Visit

en

25:35

Where Mexico Meets Arkansas

Gravy ·

2019/08/29

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. Learn more about your ad choices

en

27:21

A Taste of Dollywood

Gravy ·

2019/08/22

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 the

en

29:02

Electric Tofu

Gravy ·

2019/08/15

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

en

26:59

Biscuit Blues

Gravy ·

2019/08/08

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 Shepherd

en

28:07

The Magical, Meandering Life of Eugene Walter

Gravy ·

2019/05/30

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

en

23:14

When Menus Talk

Gravy ·

2019/05/23

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

en

21:06

Cooking Up Social Change with Julia Turshen

Gravy ·

2019/05/16

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. Learn more about your ad choices. Visit

en

25:56

Catering: Behind the Pipe and Drape

Gravy ·

2019/05/09

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. Learn more

en

27:35

JoAnn Clevenger: New Orleans’ Uptown Girl Scout

Gravy ·

2019/05/02

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. Learn more about your ad choices. Visit

en

3:56

Spring Season Trailer

Gravy ·

2019/04/22

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. Learn more about your ad choices. Visit

en

21:50

A Table for All?

Gravy ·

2019/02/21

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. Learn more about your ad

en

23:14

Pop-Up Identity

Gravy ·

2019/02/21

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 by

en

26:31

Home-Cooked Expectations

Gravy ·

2019/02/21

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 and

en

23:40

Bottled Myth

Gravy ·

2019/02/21

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

en

25:32

A New Recipe for Charlotte

Gravy ·

2019/02/21

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

en

28:13

Y'all Have Chilaquiles?

Gravy ·

2018/12/20

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 make

en

18:56

Smoking on the South Side

Gravy ·

2018/12/06

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

en

18:05

Vinegar & Char

Gravy ·

2018/11/15

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

en

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