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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

26:54

The Southern Genius of the Cuban Sandwich

Gravy ·

2025/05/07

The Cuban sandwich. If it’s made with ingredients different from someone else’s recipe, you might find yourself in an hours-long argument in the middle of Little Havana. In Miami and Tampa, Florida, restaurant owners, historians, and Cuban Americans recount their own memories of the Cuban sandwich, as well as the story of its origins. In this episode of Gravy, reporter Kayla Stewart explores the sandwich’s long-standing origin story, new research about the Cuban sandwich, and how the South

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23:17

A Muddy Future for Louisiana Crawfish

Gravy ·

2025/04/23

In “A Muddy Future for Louisiana Crawfish,” Gravy producer Eva Tesfaye traces the aftermath of the summer of 2023, when a severe drought in Louisiana devastated the 2024 crawfish season. The dry soil and extreme heat killed the crawfish while they were still burrowed underground, meaning when farmers flooded their fields in the fall, they found their harvest would be dismal for the spring. That caused both farmers and consumers to suffer. In Louisiana, where crawfish are normally around $3 per

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28:48

Fruitcake in Space

Gravy ·

2025/04/09

In “Fruitcake in Space,” Gravy producer Bronwen Wyatt explores a bizarre footnote in the annals of human space travel. In 1968, a scientist at a military research facility developed a very unusual recipe: a nutritionally-fortified fruitcake designed as an emergency ration for astronauts. It might be easy to dismiss this fruitcake, but we’re here to argue that it’s part of a larger story—one that takes us from the early days of NASA’s space program to our current quest for Mars. Wyatt investigates

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31:29

Got (Raw) Milk? The Small Family Dairy Farms Behind a...

Gravy ·

2025/03/26

In “Got (Raw) Milk? The Small Family Dairy Farms Behind a Big Controversy,” Gravy producer Bianca Garcia takes listeners to Milky Way Farm, the last dairy in Anderson County, South Carolina, where raw milk sales are keeping the Peeler family afloat.Their neighbors have succumbed to the pressures that have defined a generation of farmers. Between 2003 and 2022, South Carolina—where the state beverage is a glass of cold milk—lost 75 percent of licensed dairy operations. They have found their market

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29:04

What’s in Store for the Pawpaw Patch?

Gravy ·

2025/03/12

In “What’s in Store for the Pawpaw Patch?” Gravy producer Anya Groner examines the pawpaw, a long-overlooked fruit that’s now being domesticated, making its way into farmers’ markets, restaurants, and even beer.What plant has leaves that smell like green pepper, fruit that can taste like pineapple or turpentine, and bark that can be woven into baskets? Enter the poor man’s banana, also known as the pawpaw. Two decades ago, you’d be hard-pressed to find a nursery with a pawpaw tree for sale, but

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22:55

Flambéed! The Art & Theater of Bananas Foster

Gravy ·

2025/02/26

In “Flambéed! The Art & Theater of Bananas Foster,” Gravy producer Eve Troeh takes listeners to Brennan’s, the iconic restaurant in New Orleans’ French Quarter, where skilled servers pull off one sensational culinary feat, table after table and day after day—Bananas Foster, flambéed tableside.Brennan’s opened its doors more than seventy years ago, and its early years coincided with a hot trend in fine dining at the time: tableside dishes. Many know this practice, when a server wheels over a small

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29:00

Conch: Queen of the Florida Keys

Gravy ·

2025/02/12

In “Conch: Queen of the Florida Keys,” Gravy producer Adwoa Gyimah-Brempong takes listeners to the Keys, where queen conch is plastered across menus: conch fritters, conch salad, even conch chowder. The shells are a visual icon in Key West, even gracing its (semi-joking) flag as a sovereign nation: The Conch Republic. Which is fascinating… because conch hasn’t been fished on the island in fifty years. So where is it coming from, where is it going, and why is the culture so enduring?Conch is

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24:45

South Asian Food Makes Northwest Arkansas Taste Like...

Gravy ·

2025/01/29

In “South Asian Food Makes Northwest Arkansas Taste Like Home,” Gravy producer Mackenzie Martin heads back to Northwest Arkansas (NWA), where Walmart began, to look at the retail giant’s influence on the region’s demographics and culinary landscape—specifically, spurring a boom of South Asian restaurants and food shops.Walmart is seen by some as the king of genericness. Most of the products it sells don’t have much of a regional or local spirit. Yet, in NWA, Walmart (along with other big

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28:37

Cultivating Mexico in Northwest Arkansas

Gravy ·

2025/01/15

In “Cultivating Mexico in Northwest Arkansas,” Gravy producer Mackenzie Martin digs into the story of Yeyo’s, a vibrant family-run Mexican restaurant in Northwest Arkansas.Here, the once-rural Ozarks are now one of the fastest-growing metropolitan areas in the country. That’s partly thanks to major employers like Walmart, Tyson Foods, and J.B. Hunt, but there are also many amenities the region offers, like a surplus of hiking and mountain biking trails and Crystal Bridges Art Museum. And as the

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27:12

A Pea for the Past, a Pea for the Future

Gravy ·

2025/01/01

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 migration of the black-eyed pea from West Africa during the transatlantic slave trade came a superstition about good luck. This belief combines folklore from West Africa and Western Europe in the American South. Our episode follows the journey of the black-eyed pea, time traveling through the folklore of the past and an Afrofuturist

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26:43

What Makes Gumbo...Gumbo?

Gravy ·

2024/12/18

In “What Makes Gumbo...Gumbo?” Gravy producer Katie Carter King takes us all the way to Northern California to understand what folklorist John Lauden meant when he said, “Gumbo is not a word, it’s a syntax, a way of putting something together.”Cooks and culinarians have long argued about gumbo. Is it Creole or Cajun in its roots and history? Is it a soup, a stew, or some mysterious third thing? But perhaps nothing gets Southerners more heated than conversations about how you make gumbo—from the

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30:32

The Joyful Black History of the Sweet Potato

Gravy ·

2024/12/04

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, fried, distilled—and long revered. Stewart takes listeners across the United States to learn how African Americans are finding new, interesting ways to enjoy sweet potatoes.Harvey and Donna Williams own and operate Delta Dirt Distillery in Helena, Arkansas. Both grew up in Arkansas, and Harvey was raised on a farm that has been in his family

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26:33

Eating at the End of the World

Gravy ·

2024/11/20

In “Eating at the End of the World,” Gravy producer Katie Jane Fernelius takes a close look at the culture of disaster prep, especially how people eat when disaster strikes. As it turns out, how people provision for disaster can differ wildly from how they actually feed themselves, and each other, once a storm blows through. After living without power for almost two weeks following Hurricane Ida, Fernelius fell down a rabbit hole of prepper content. She discovered cartons of shelf-stable water,

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27:13

Where There's (Southern) Smoke, There's Help for...

Gravy ·

2024/11/06

In “Where There's (Southern) Smoke, There's Help for Restaurant Workers,” Gravy producer Evan Stern introduces listeners to the Southern Smoke Foundation, a relief organization dedicated to providing a safety net for food and beverage workers. As the pandemic reminded us, restaurants aren’t just places where people go to satisfy hunger. The best ones reflect, anchor, and at times help define the communities they serve. From diners and drive-thrus to chophouses, maintaining them is a group effort

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26:18

Catch of the Day: Why Alabama Loves Red Snapper

Gravy ·

2024/10/23

In the episode “Catch of the Day: Why Alabama Loves Red Snapper,” Gravy producer Irina Zhorov takes listeners to the fisherman’s paradise of the Gulf of Mexico, where you’ll find tuna, amberjacks, mahi mahi, swordfish, and more. There’s a commercial fishery worth nearly $1 billion annually and the Gulf has the highest level of spending by recreational anglers, which includes charter trips, in the whole country: more than $5 billion annually. One of the most important fish driving this plenty is red

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25:52

The Deli Diaspora

Gravy ·

2024/10/09

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 European Jews to America and became synonymous with the deli, a beloved third place for Jewish communities across the country. In Jackson, Mississippi, that place was the Olde Tyme Deli, which Judy and Irv Feldman owned and operated from 1961 until 2000. In this episode, we’ll trace the migration of pastrami to the Deep South, where

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28:45

America's Lost Peanut and the Price of Bringing it Back

Gravy ·

2024/09/25

In “America’s Lost Peanut and the Price of Bringing it Back,” Gravy producer Otis Gray takes listeners on a journey through the history and revival of the Carolina African Runner Peanut, an heirloom crop thought to be extinct until 2013. Today, a contingency of heirloom enthusiasts and chefs are trying to bring the historic peanut back into the spotlight through farm-to-table dining. The question is: if not everyone can sit at the table, are we doing it the right way?In 2015, heirloom farmer and

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28:32

Apalachicola Oysters and the Battle for a Florida Bay

Gravy ·

2024/09/11

In “Apalachicola Oysters and the Battle for a Florida Bay,” Gravy producer Betsy Wallace takes listeners to Franklin County, Florida to find out if a new tourist development could be the biggest threat to a decades-long, $30 million investment in the Apalachicola Bay Oyster Fishery Restoration. Franklin County is tucked into Florida’s Forgotten Coast, a stretch of the panhandle known for white sand beaches, off-shore fishing, and the iconic Apalachicola Bay oyster. It is distinctly Old Florida;

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25:32

The Kitchen Electric: Selling Power to Rural America

Gravy ·

2024/08/21

When we think of the industrialization of America and the rise of electricity, we’re printed to think about people in cities and factories, where machines and assembly lines abound. We think of Charlie Chaplin tangled up in conveyor belts and cogs in the movie Modern Times. We think of electric motors, coal mining, steam engines. But electricity transformed another area almost as much as it transformed the city or the factory… and that area is the house. And because of that there’s one really key

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25:10

Bala’s Bistro: Where Mali Meets Memphis

Gravy ·

2024/08/14

In “Bala’s Bistro: Where Mali Meets Memphis,” Gravy producers Marie Cascione and Joshua Carlucci profile Malian chefs, cousins, and business partners Bala Tounkara and Mady Magassa. Their story takes us from West Africa to the casinos of Tunica, Mississippi, and finally to South Memphis, where their restaurant, Bala’s Bistro, has become an emblem of success and belonging for African immigrants in the South.Today, 21% of Black Americans are either immigrants themselves or children of immigrants

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276 results

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