If you’ve never heard of a fish camp, don’t let the name fool you.
Imagine: crabs, fish, eels—a whole team of sea creatures—rushing towards the shore, and then sitting there, as if waiting to be caught. This isn’t some fisherman’s daydream. It really happens in Alabama’s Mobile Bay. In this episode of Gravy, we tell the story of the Jubilee, a rare natural phenomenon that provides local residents with … Continued
The pride of Nashville: honky tonks and… Halal lamb? The area of the city known as Little Kurdistan contains a whole culinary universe that many people—even those who live in the city—are unaware of. In this episode of Gravy, we tour the Kurdish part of Nashville with a resident who’s made it his mission to make his corner of the city better known by everyone.
The residents of Mossville, Louisiana have long prized self-sufficiency. Founded by freed slaves in the 1700s, Mossville was a place where everyone grew their own fruits and vegetables, caught fish, and hunted. And then: the petrochemical industry moved in.
When Alexis Diao’s father arrived in Tallahassee, Florida, he couldn’t even find coconut milk—let alone many other ingredients to make the Filipino food of his home. But there was an even bigger problem: he didn’t know how to cook.
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 … Continued
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.
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.
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. Hint: it involves curry.