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.
In Chapel Hill, there’s a farm that’s much more than just a spot to grow food: it’s a gathering place for refugees, including a group of Karen teenagers from Burma. In this episode of Gravy, those teens report on the farm, their lives, and the ups and downs of trying to be both Karen and American.
In 1986, Ernest Matthew Mickler of Palm Valley, Florida, published White Trash Cooking. It was a loving ode to his people—rural, white, working-class and poor Southerners—and their recipes: tuna casserole, baked possum, white-bread tomato sandwiches.
One spring day in 1965, a waiter in Greenwood, Mississippi gave an interview for an NBC television documentary. What he said has made him an unlikely Civil Rights hero… and the subject of an opera oratorio.
Imagine this: deep in the Louisiana wetlands, a wooden platform the size of three football fields, covered in shrimp, drying in the sun… which are being danced on by Chinese immigrants. On this episode of Gravy: how dried shrimp globalized Louisiana’s seafood industry.