Gravy Blog Posts

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A Hamburger by Any Other Name

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.

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Meet Gravy Intern Dana Bialek

“Food service is intimate work, and very much about engaging community and creating dialogue around food,” says Gravy intern, Dana Bialek.

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Half That Tater by Mark Essig

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.

Vimal Patel cooks inside -- and outside -- a room in the Day's Inn he operates in North Charleston. Photo by Wade Spees for the Post & Courier.

ENCORE! Dinner at the Patel Motel in Gravy Episode 33

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.