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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 submitting articles, please click here.

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Gravy 35 Download this issue

  • 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 Humes

Gravy 34 Download this issue

  • 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, by Greg Brownderville
  • I'm One of the Aces in the Business, by Francis Lam

Newly Designed ISSUE

Gravy 33 Download this issue

  • 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

Gravy 32 Download this issue

  • 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

Gravy 31 Download this issue

  • 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

Gravy 30 Download this issue

  • 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

Gravy 29 Download this issue

  • 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

Gravy 28 Download this issue

  • 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

Gravy 27 Download this issue

  • 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

Gravy 26 Download this issue

  • 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

Gravy 25  Download this issue

  • 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

Gravy 24  Download this issue

  • 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

Gravy 23  Download this issue

  • 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

Gravy 22  Download this issue

  • 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

Gravy 21  Download this issue

  • 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

Gravy 20  Download this issue

  • 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

Gravy 19  Dowload this issue

  • 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

Gravy 18  Download this issue

  • A Fine Romance: the former Ann Segrest writes from Athens, Georgia
  • Virginia Wine: Jefferson’s Dream Becomes Reality, by Jeff Siegel

Gravy 17  Download this issue

  • 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

Gravy 16  Download this issue

  • 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

Gravy 15  Download this issue

  • 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

Gravy 14  Download this issue

  • 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

Gravy 13  Download this issue

  • 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

Gravy 12  Download this issue

  • 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

Gravy 11  Download this issue

  • 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

Gravy 10  Download this issue

  • 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

Gravy 9 Download this issue

  • Atlanta History Center features Ice Cream: The Whole Scoop

Gravy 8  Download this issue

  • Damon Lee Fowler’s New Southern Cooking, by Damon Lee Fowler
  • BBQ Book Primer

Gravy 7  Download this issue

  • Soul of Southern Cooking, by Kathy Starr
  • Consider the Eel, by Richard Schweid

Gravy 6  Download this issue

  • It’s How You Pick the Crab: An Oral Portrait of Eastern Shore Crab Picking, by Kelly Feltault

Gravy 5  Download this issue

  • A Report from the SFA Board, by Toni Tipton Martin and Damon Fowler

Gravy 4  Download this issue

  • River Run Cookbook, by Jimmy and Maya Kennedy and Marialisa Calta

Gravy 3  Download this issue

  • First SFA Field Trip Announced

Gravy 2  Download this issue

  • Food for the Soul by Monique Wells
  • Third Annual Symposium a Success