Tina JBF 2015

Two years, two Beards. Last night Gravy, hosted by Tina Antolini, accepted its second consecutive James Beard Foundation Award, this time in the Podcast category.

We are deeply indebted to the people who have shared their stories with us—stories of an American South that is evolving, accommodating new immigrants, adopting new traditions, and maintaining old ones.

We’re thrilled to lead nearly 50,000 listeners into the lesser-known corners of the region as we complicate stereotypes, document new dynamics, and sing the unsung who grow, cook, and serve our daily meals.

We’re inspired by the cadre of talented producers, writers, and technicians that contribute to Gravy’s depth and diversity.

And we’re so grateful for the donors who support our work.

For more stories of beloved New Orleans businesses returning, and changing, post-Katrina, listen to last week's Gravy podcast.

We also congratulate the many SFA faithful who took home their own medals last night:

  • SFA founder and 2014 John Egerton Prize winner Toni Tipton Martin, won the Reference and Scholarship award for The Jemima Code: Two Centuries of African American Cookbooks. 
  • Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome, by longtime member and donor Virginia Willis, carried the category for Focus on Health.
  • For Food-related Columns, the Beard Foundation recognized SFA board member Francis Lam‘s “Eat” in New York Times Magazine.
  • Todd Kliman, who spoke at our 2014 summer and fall symposia, received the MFK Fisher Distinguished Writing Award for “Pork Life,” published in Lucky Peach magazine.
  • Symposium chef Vivian Howard was named Outstanding Personality/Host.
  • Wendell Brock’s Bitter Southerner piece on SFA’s Craig Claiborne Lifetime Achievement Award winner Christiane Lauterbach—produced in collaboration with SFA—won the Profile category.

Cheers to these vibrant minds who continue to demonstrate the value of serious food journalism and inquiry. Join Team SFA as we raise a glass to those who raise the bar.