The Value of Southern Food

by Kat Kinsman (Gravy, Spring 2017) What does your research tell you about the perception of the value of Southern food? I have data from 1986 to 2016 from the bigger markets on the coasts, and Chicago. I’ll start on a cautionary note on what I saw in terms of the data about New York … Continued

The Birmingham Greeks

From souvlaki to hot dogs, baklava to snapper throats, and barbecue to meat-and-threes, the South and Greece intertwine in Alabama.

Mobile’s Modern Soul

Would you call meatloaf, sandwiched with sautéed spinach and a fried egg, “soul food”? Or would you call okra, served as a side to soy-glazed grouper, “soul food”?

More Than Mere Mexicans

Most Mexican immigrants don’t consider themselves mexicanos. They’re more aligned by city, state, language, or even race.

Bottom of the Pot

We know we’re biased, but we think this project is a soaring, powerful contribution to the conversation about our ever-changing region, told through the narratives of the farmers and cooks and waiters who did the work.

The Landscape of my Ancestors

“Anytime you look into my work and you see a simple A-frame house with a porch on it, that’s my grandmother’s house. “

What Wealth Is

Wrap up National Poetry Month with this piece by Rebecca Gayle Howell, delivered at our 19th Southern Foodways Symposium.

The Harkers Island Watermen

On Harkers Island, a tight-knit community that holds fast to its traditions, Morales might have once been thought an outsider. Not now.