Most of us know the Kentucky Derby from the front side of the track: the fancy Derby hats, the mint juleps, the thrill of the race. But there’s a whole other world to racetracks in the South—and one with food that tells a story about who’s working there.
Christiane Lauterbach 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. Let’s eat with her.
Bourbon Street is a place some people love to hate, dismissing it as pure hedonism of the sleaziest kind. But what if Bourbon Street tells us something important about New Orleans—its history and its present?
This is a story about one chef’s t-shirt collection. But it’s also a story about rock n’roll, Southern food, and the North Carolina bohemia that’s proven a fertile home to both.
Derby Pie is a Kentucky staple. But the nut-and-chocolate-filled dessert has also been a source of controversy, one that has Kentuckians laying claim to their culinary history with passion—and lawsuits.
There are more military veterans in the South than any other part of the United States. This region has also been losing farmers at an astonishing rate. Those two things sound disconnected? Not if two brothers in Kentucky have any say about it.
There’s a whole lot more than recipes in Toni Tipton Martin’s cookbook collection… It contains a surprising culinary history of African Americans in the United States.
Many of the stories we hear and tell about food are positive—food’s power to nourish, to comfort, to bring people together. But it also has the potential to cause shame, fear, disgust and a whole host of other uncomfortable emotions. Today on Gravy: personal stories around food that aren’t so sweet.
Fred’s Lounge in Mamou, Louisiana, is a dancing and drinking destination… on Saturday mornings only. That’s the only time it’s open. For years, Saturdays have featured live traditional Cajun music, a live radio show, a devoted community of Cajun dancers, and visitors from around the region—and the world. How does Fred’s maintain this mix of locals and outsiders?