Gravy is a quarterly publication. The recent expansion and redesign of Gravy was made possible by a generous grant from Mountain Valley Spring Water. Gravy welcomes articles dealing with the diverse food cultures of the changing American South. For more information about the Gravy mission and ethic, and for submission guidelines and payment rates and logistics, please click here.
- Letter from the Editor by Sara Camp Arnold
- Should I Stay or Should I Go? by Makalé Faber-Cullen
- Where I Discovered Narrative Possibilities, Possibly by George Singleton
- Eating Salmon Croquettes with William Faulkner by John T Edge
- Immigration and Distillation by Katie Walsh
- Water into Port by Jack Pendarvis
- The Art of the Meat and Three by Jennifer Justus
- From Sicility to the Crescent City by Dana Logsdon
- Slow-Roasted Broad Beans: A recipe by Sheila and Matt Neal
- Praiseworthy Plate Lunches by Emily Wallace
- A Different Kind of Plane Food by Kat Kinsman
- Banana-Mayonnaise Meditation by Kate Medley
- Pigskin and Pork
- Have You Been Served? by Audrey Petty
- The Vanderbilt Fugitive: A recipe by Bobby Heugel
- A Land of Opportunity as told to Amy Evans Streeter by Jimmy Koikos
- Enough from the Peanut Gallery as told to Sara Camp Arnold by Mark Hersey
- True Grits by Jack Pendarvis
- The High Art of the Plate Lunch by Francis Lam
- For the Love of Okra as told to Sara Roahen by Brenda Placide
- Eggplant, Oyster, and Tasso Gratin by Susan Spicer
- A Philosophy of Boudin as told to Sara Roahen by Bubba Frey
- Lucullus Awaits by Nathalie Jordi
- Burke on Boudin by James Lee Burke
- Beluga, Ossetra, and—Paddlefish? by Joe York
- How to Get to Heaven Without Dying by Dana Shavin
- A Good Meal and a Story to Tell: An interview by Sara Camp Arnold
- Carlo Silvestrini on the Hog Slaughter: A poem by Greg Alan Brownderville
- Pimento Cheese in the North Carolina Piedmont by Emily Wallace
- Meet Calvin Head by Mary Margaret Miller
- Who's in the Kitchen by Ashley Hall
- Geechee Girl: An Interview with Valerie Erwin by Sara Camp Arnold
- Honeybee, Won't You Be My Bakery by Lisa Howorth
- Chingo Bing: "The Masa Messiah" by Robb Walsh
- My Call to the Coast
- Closures and Uncertainty Are "Worse than Katrina"
- A Family Business is Forced to Rely on "Somebody Else's Seafood"
- Why Healthy Oysters Go Unharvested
- A Creative Mind Full of Ideas for the Future
- A Gulf Coast Institution Struggles with Low Supply
- The Cooks Who Giggle by Bill Smith
- The Crown Prince of Gua Bao: An Interview with Eddie Huang by Sara Camp Arnold
- Café Maum: Fusing Cuisines and Communities by Ashley Hall
- Waiter, There's a Hair... by Gillian Clark
- Fabulous Fat by Gillian Clark
- Eatonville on the Potomac by Thomas Head
- Just Shoot Me by Hanna Raskin
- The Grits and Gravy Crossword Puzzle by Michele Hume
- A Plague of Cornbread by Linda Monk
- Indian Truck Stop Eats by Bill Addison
- Wednesday Greens and Sunday Greens by Eugene Walter
- The Cold Tile Blues: A poem by Greg Alan Brownderville
- I'm One of the Aces in the Business by Francis Lam
- A Late Encounter with Crucifers by Michelle Humes
- Tales of Swamp Cabbage and Coleslaw Wrestling by Hayley Downs and Julie Kahn
- In the Kitchen with Dinah by Timothy C. Davis
- Pardis Stitt Reads Upton Sinclair by Ashley Hall
- Putting the "Fair" in Good, Clean & Fair by Judith Winfrey
- The Reach of Southern Foodways, by Angie Mosier
- Meet Alice Randall, Symposium Speaker, by Timothy C. Davis
- Food and Music at the Carter Fold, by Amy Evans
- Music and Food: What Goes with Widespread Panic, by Ashley Hall
- Jason Ringenberg: From Scorcher to Farmer, by Timothy Davis
- An SFA Potlikker Film Fest Primer, by Ashley Hall
- Letter from the President, by Angie Mosier
- Introducing the Craig Claiborne Lifetime Achievement Award, by Georgeanna Milam
- Outlaw Sunday: Celebrating Literary and Culinary Outlaws, by Timothy Davis
- SFA Feeds the Debate, by Henry Mencken
- Nicholas Herbemont: Pioneer of American Viticulture, by Ashley Hall
- Why We Study Food, by Marcie Cohen Ferris
- Meet Greg Best: Atlanta's Master Mixologist, by Ashley Hall
- Expansion of SFA's Oral History Initiative, by Amy Evans
- Out of the Frying Pan: A Chef's Memoirs of Hot Kitchens, Single Motherhood, and and the Family Meal, by Gillian Clark
- Inaugurating the Egerton Award, by Ashley Hall
- Meet Todd Richards: 2007 Glory Foods Chef Scholarship Recipient
- Vegetarian Soul Food?, by Timothy Davis
- Finding My Place at the New Orleans Table, by Sara Roahen
- Introducing the Fellowship of Southern Chefs, Farmers, and Artisans, by Angie Mosier
- Pork, Rice, and Crawfish: Donald Link Talks About Pigs, by Tom Head
- North Carolina Pool Room Food, by Mike Cavanaugh
- Farming in the Future, by Timothy C. Davis
- Camp Carolina, Preserving the Taste of Place, by Sheri Castle
- Symposium and Delta D Mark Milestones
- Southern Classics: Homage to the Duke, by Timothy Davis
- BBQ in the Lone Star State, by Amy Evans
- Rare Soul Food Tapas, by Angie Mosier
- Bowen's Island Oral History Project, by Amy Evans
- SFA Member Reid Mizell Continues the Discussion, by Angie Mosier
- Spotlight on Charleston: SFA Founder Louis O'Steen,
by Timothy Davis - Soup Beans, an Appalachian Tradition, by Mark Sohn
- Saving Willie Mae's Scotch House, One Weekend at a Time, by Mary Beth Lasseter
- Meet SFA Filmmaker Joe York, by Angie Mosier
- Recycling Oyster Shells, the South Carolina Story, by Timothy C. Davis
- Jefferson on Wine, by John R. Hailman
- Southern Cooking, by Mrs. R. S. Dull with forward by Damon Lee Fowler
- Channeling Eugene: Chef Linton Hopkins as Medium, by Angie Mosier
- Impressions from Camp Nashville, by Fred Sauceman
- Delectable Dishes and Dainty Gluttons: Eugene Walter’s Cookbooks, by Thomas Head
- Wish You Were There – A Postcard from Camp Athens, by Angie Mosier
- North Carolina Livermush: Strangest of Meats or the World’s Most Perfect Food?, by Timothy Davis
- The Place Setting: Timeless Tastes of the Mountain South, from Bright Hope to Frog Level, by Fred Sauceman
- The Blue Grass Cook Book, by Minnie C. Fox
- Glover Family Farms Begets Global Family Farms, by Angie Mosier
- Mary Land, Louisiana Cookery, by University Press of Mississippi
- Mama Dip’s Family Cookbook, by Mildred Council
- Matzoh Ball Gumbo: Culinary Tales of the Jewish South, by Marcie Ferris
- SFA Recognizes New Orleans Guardians of the Tradition
- Iconic Southern Restaurants: Blue Bonnet Café, Marble Falls, Texas, by Jeff Siegel
- The Encyclopedia of Cajun and Creole Cuisine, by Chef John D. Folse
- Dining at Monticello: In Good Taste and Abundance, edited by Damon Lee Fowler
- A Fine Romance: the former Ann Segrest writes from Athens, Georgia
- Virginia Wine: Jefferson’s Dream Becomes Reality, by Jeff Siegel
- In Memorial: Laron Morgan, by Virginia Wood
- Iconic Southern Restaurants: Blue & White, Tunica, Mississippi, by Jeff Siegel
- The Pat Conroy Cookbook: Recipes of My Life, by Pat Conroy with Suzanne Williamson Pollack
- East Texas Yamboree, by Jeff Siege
- Spinning Spider Creamery, by Fred Sauceman
- Grainger County Tomato Festival, by Krista Reese
- Cornbread 2: The United States of Barbecue, by Lolis Eric Elie
- Remembering Bill Neal: Favorite Recipes from a Life in Cooking, by Moreton Neal
- First in War, First in Peace, First in Whiskey: George Washington as Distiller, by Thomas Head
- Moonshine: Distillation of a Spirit, by Krista Reese
- The Soul of Southern Cooking: Mi Tierra Café and Bakery, San Antonio, by Jeff Siegel
- Grocery Shopping in the Big Easy, by Jeff Siegel
- New Southern Cooking: Nathalie Dupree’s Southern Memories, by Nathalie Dupree
- Sweet Stuff: Karen Barker’s American Desserts, by Karen Barker
- Two Southern Restaurants: Harold’s Cue and Vern’s Place, by Krista Reese and Jeff Siegel
- Jambalaya: Eating the Real Thing in the Jambalaya Capital of the World, by Jeff Siegel
- Spoonbread and Strawberry Wine: Recipes and Reminiscences of a Family, by Norma Jean and Carole Darden
- New Soul Cooking, by Tanya Holland
- Hunger Overcome, by Andrew Warnes
- Rainbow Trout and Southern Caviar: A Tale of Southern Persistence, by Fred Sauceman
- The Best of Virginia Farms Cookbook and Tour Book, by Cici Williamson
- A Taste for War: The Culinary History of the Blue and the Gray, by William C. Davis
- Lamb Barbecue: Cultural Codicil, Baa-aad to the Bone, by Krista Reese
- Chicken-Fried Steak: In Texas, It’s Not Just for Dinner, by Jeff Siegel
- Brown Sugar: Soul Food Desserts from Family and Friends, by Joyce White
- Pickled: Vegetables, Fruits, Roots, More – Preserving a World of Tastes and Traditions, by Lucy Norris
- P’minnuh Cheese: the Pate of the South, by Kendra Myers
- Arkansas Wine: Making Do and Doing Well, by Jeff Siegel
South Georgia Cheese: A Story of Love and the Internet, by Krista Reese - The Cornbread Book: A Love Story with Recipes, by Jeremy Jackson
- The Kentucky Mint Julep, by Col. Joe Nickell
- Gullah Home Cooking the Daufuskie Way, by Sallie Ann Robinson
- The Ultimate Gullah Cookbook, by Jesse Eward Gantt, Jr. and Veronica Davis
- Imported Crawfish: They Just Don’t Taste Good, by Jeff Siegel J.C. Hardaway 1924-2002, by Lolis Eric Elie
- The Gift of Southern Cooking, by Edna Lewis and Scott Peacock
- Beyond Gumbo, by Jessica Harris
- Atlanta History Center features Ice Cream: The Whole Scoop
- Damon Lee Fowler’s New Southern Cooking, by Damon Lee Fowler
- BBQ Book Primer
- Soul of Southern Cooking, by Kathy Starr
- Consider the Eel, by Richard Schweid
- It’s How You Pick the Crab: An Oral Portrait of Eastern Shore Crab Picking, by Kelly Feltault
- A Report from the SFA Board, by Toni Tipton Martin and Damon Fowler
- River Run Cookbook, by Jimmy and Maya Kennedy and Marialisa Calta
- First SFA Field Trip Announced
- Food for the Soul by Monique Wells
- Third Annual Symposium a Success
