What happens when Korean barbecue goes from suburban strip malls to restaurant rows in cities like Atlanta, New Orleans, and Memphis? On the latest Gravy, new host (and old SFA director) John T Edge reports from DWJ Korean BBQ in Memphis, Tennessee, where kalbi (grilled beef short ribs) is the money dish.
For centuries, the bayous and lowlands of coastal Louisiana have fed the Pointe-au-Chien Indian Tribe. From cattle to crabs, oranges to okra, the fertile landscape provided almost everything they needed to eat. But now, the land is disappearing, and the Pointe-au-Chien are joining together with other tribes to figure out what to do next. [Watch … Continued
If you know and love the Vidalia onion—an onion sweet enough, its fans say, to eat like an apple—you likely also know it as a product of Georgia, as proudly claimed as the peach. But the story of the Vidalia’s popularity is far more complex than just one of a local onion made good.
The summer of 1964 in Mississippi was Freedom Summer, a huge campaign to register black Americans to vote. Among the students teachers who traveled to Mississippi for the movement were doctors and nurses and medical students. While they moved around the state, patching up civil rights workers, they saw a poverty they could never have … Continued
Today on Gravy: personal stories around food that aren’t so sweet.
Sarah Reynolds takes us into the kitchens of Louise Frazier and Sandor Katz to learn how fermenting vegetables has helped them both carry on through illness and aging.
You might think of Coca Cola as an iconic American brand… but it was born in the South. How did Coke’s Atlanta birthplace shape what the soft drink became? And how has Coke shaped the South?
For generations, farmers in western North Carolina have relied on tobacco as a core crop, their lifeblood. It was more than just income, though: tobacco supplied these families with a cultural backbone, a way of ordering their year—and their meals. So: what’s happening to that culture as the tobacco industry has changed?
Corn is a ubiquitous part of Southern food—from bread to whiskey. But how did it get to be that way? In this episode of Gravy, we go on a hunt for the origins of corn, and how it came to be so fully embedded in the South.