Dana Bialek reports from Huntsville, Alabama on the moon landing, Nazi use of forced labor in concentration camps, and schnitzel in the Deep South.
Found in small restaurants hugging railroads tracks that crisscross the counties of northeast Mississippi, northwestern Alabama, and lower Tennessee, these hamburgers defy hunger and solitude in a region where many workers worry over their next paycheck.
Foodways professor Catarina Passidomo explains the importance of studying food justice in America.
“Food service is intimate work, and very much about engaging community and creating dialogue around food,” says Gravy intern, Dana Bialek.
The Welcome Table serves as many as 600 meals a week, in six seatings, to one of the most diverse groups of people I have ever seen at table. An older man with an expensive haircut and black-framed glasses. Couples with babies. Young men carrying backpacks, neatly loaded, ready for another night of camping in the woods along the river.
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.