x

75% of people globally want unbiased news (Pew Research) but are concerned they're not getting that.

Get balanced coverage with Symby. See how stories are covered across diverse outlets and spot when one side covers a story the other skips.

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

28:33

The New Old Country Store (Gravy Ep. 36)

Gravy ·

2016/04/21

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. Learn more about your ad choices

en

29:20

Wanting the Bourbon You Can’t Have (Gravy Ep. 35)

Gravy ·

2016/04/07

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. Learn more about your

en

24:11

Jell-O Makes the Modern (Mountain) Woman (Gravy Ep. 34)

Gravy ·

2016/03/24

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-Jell-O

en

31:19

Dinner at the Patel Motel (Gravy Ep. 33)

Gravy ·

2016/03/09

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 going

en

29:04

Mexican-ish: How Arkansas Came to Love Cheese Dip...

Gravy ·

2016/02/25

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

en

32:14

A Trailer, a Temple, a Feast: Making Laos in North...

Gravy ·

2016/02/11

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, to

en

23:45

The Pull of Pollo: How the Chicken Industry...

Gravy ·

2016/01/28

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

en

33:05

Hip Hop to Bibimbap: the Atlanta of Christiane...

Gravy ·

2016/01/14

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

en

52:44

Fighting for the Promised Land: A Story of Farming...

Gravy ·

2015/12/31

Shirley Sherrod’s introduction to the intermingling of agriculture and racism came when she was 17 years old, with an incident that changed the course of her life. And, after that moment, her life has been one defined by the fight for black-owned farmland. It’s a fight that has included devastating racism, the biggest class action lawsuit in the history of the United States, and a high-profile firing from the USDA. But Shirley’s story taps into a much bigger one; she and her family are just some

en

30:32

Southern Fried Baked Alaska (Gravy Ep. 28)

Gravy ·

2015/12/17

What do the restaurants of your childhood say about the place you grew up? In Jack Hitt’s case, the Oysters Mornay and Escargots Bourguignonne of his Charleston, South Carolina home revealed a South attempting to be less… Southern. This was the 1970s, an era in which serving shrimp & grits in a fine dining restaurant was about as chic as wearing your bathrobe out on the town. Fine for home, not for going out. Bu the fancy fake French food of that period tells us plenty about Southern identity—then

en

27:46

Delta Jewels (Gravy Ep. 27)

Gravy ·

2015/12/03

When Alysia Burton Steele moved to Mississippi, she found herself drawn to the Delta. Something about it reminded her of her grandmother, who’d grown up in rural South Carolina. That observation would lead Alysia on a journey of discovery, seeking out the stories of elderly women of her grandmother’s generation. Their memories often focused on food. And they painted a portrait of the Mississippi Delta that is usually missed by an outside world that focuses on the poverty, the racism, the hardship

en

29:38

South by South of the Border Soul Food (Gravy Ep. 26)

Gravy ·

2015/11/19

Black-eyed peas and collards. Fried chicken and peach cobbler. Customers at Delicious Southern Cuisine in Los Angeles come for these soul food staples, a taste that reminds some of their Southern roots. But: there’s a different narrative going on in the kitchen… one with a Latino flavor. When Southerners leave the South, their food comes too. Hence, the density of soul food restaurants in cities that were destinations for African Americans during the Great Migration, cities like Los Angeles. But

en

28:25

The Cajun Reconnection (Gravy Ep. 25)

Gravy ·

2015/11/05

How is a region of the far north—Canada—intimately connected to a region 2,000 miles away in the Deep South? It’s a story that begins 250 years ago, and involves both loss and reunification, the reconnection of a people with shared ancestry. In this episode of Gravy, Simon Thibault looks at how a bunch of Acadians, the cousins of the Cajuns of Louisiana, came to understand their extended family through copious meals of gumbo, boudin, jambalaya and everything étouffé’d that they can eat. This

en

28:16

The Mason Jar Pickle (Gravy Ep. 24)

Gravy ·

2015/10/22

They’re everywhere: in your fancy cocktail bar and your down home country restaurant. In the hands of farmer’s market shoppers and 7-Eleven Slurpee slurpers. How did mason jars get to be so ubiquitous? How did they come to be embraced by the DIY canner and the hipster chicken & waffles restaurant? And what does their omnipresence tell us about the cultural cache of the South? In this episode of Gravy, Gabe Bullard takes on the cultural politics of the Mason Jar: how it became hip, and what that

en

30:51

Combat Ready Kitchen (Gravy Ep. 23)

Gravy ·

2015/10/08

One of the more important places for the modern Southern (and American) diet may be... an obscure army base in Natick, Massachusetts. The Combat Feeding Directorate looks just like any other suburban office park, but it’s an origin point for many of the processed foods that find their way onto our grocery store shelves. In this episode of Gravy, Anastacia Marx de Salcedo, author of "Combat Ready Kitchen: How the U.S. Military Shapes the Way You Eat," takes host Tina Antolini along on an

en

25:51

A Salt Story: West Virginia Siblings Mine the Past to...

Gravy ·

2015/09/24

While West Virginia may be known for resources like coal, the country once turned to this mountain state for a culinary staple: salt. Salt production started in this part of the Appalachian mountains in the late 1700s. It was an industry built on the backs of slaves, and one that proved destructive to the region’s environment. Now, a seventh generation salt-making family is reviving the business. In this week’s episode of Gravy, Caleb Johnson and Irina Zhorov bring us the story of one family's

en

24:39

Coming Out Meatless (Gravy Ep. 21)

Gravy ·

2015/09/10

What does *not* eating meat say about you? In one young biracial man’s family, his dietary change was construed as white, elite, even feminine. In the new episode of Gravy, radio producer Renee Gross tells us Choya Webb’s story, and how he has navigated the cultural politics of going vegetarian. For Choya, it has to do with more than food—it has to do with race and sexual orientation. Learn more about your ad choices. Visit megaphone.fm/adchoices

en

63:59

Red Beans, Red Wine, & Rebuilds: a Katrina...

Gravy ·

2015/08/27

Ten years after Hurricane Katrina devastated New Orleans, how does the city’s food reveal how the place has changed? This hour-long special episode of Gravy takes on that question, from what was eaten just after the storm to the stories of two restaurants that tap into the post-Katrina gentrification and marketing of New Orleans to the outside world. In part one, we hear the personal stories of three New Orleanians, taken from blogs they kept in the immediate aftermath of Katrina. Food figures

en

24:23

Ice Cream, Coffee, and Community in Alabama: A Gravy...

Gravy ·

2015/08/13

The Shoals is a community in Northwest Alabama made up of four towns: Muscle Shoals, Florence, Sheffield, and Tuscumbia. Tucked in the foothills of the Tennessee River Valley, the Shoals is an hour from any interstate, and at least a two-hour drive from the nearest big cities—Nashville to the north and Birmingham to the south. The Shoals is one of the most documented places in the world of music. The Rolling Stones, Wilson Pickett, the Allman Brothers, Bobbie Gentry, even the Osmond Brothers --

en

26:30

Bill Smith Turns Up the Volume (Gravy Ep. 9)

Gravy ·

2015/07/30

How does a chef’s taste in things other than food wind up influencing what’s on the plate? For example, if they like rocking out to, say, the Butthole Surfers—is that relevant? If you were to meet Bill Smith riding his bike around town, you might not realize you’d encountered an avid rock fan. Bill is 66, bespectacled, usually wearing a baseball cap over his white hair. He’s the chef at Crook’s Corner, the James Beard Award-winning Southern restaurant. The giveaway as to his musical predilections

en

279 results

Similar Podcasts

Start The Breakthrough Full Audiobook Now, Thriller Fans!

thebookvoice.com

Get Hooked On The Life-Enhancing Full Audiobook Experience!

thebookvoice.com

西四五条

主播郑捕头

Podcast Patapoe

0d0a

On Mic Podcast

Jordan Rich