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.
- 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
- 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
- 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