Gravy is our journal and podcast duo of original narratives that are fresh, unexpected, and thought-provoking.
Gravy Podcast
In the early 1970s, two hundred hippies from San Francisco’s Haight Ashbury neighborhood resettled in rural Tennessee.
King Biscuit Time sold flour—and the Delta blues.
Twenty-one years after Eugene Walter's death, why don’t more people know about Mobile's consummate character?
What do restaurant menus have to say about the identity of a restaurant or the point of view of the chef? It turns out, menus are more nuanced and revealing than we might suspect.
Can cookbooks be a vehicle for social change? With Julia Turshen, the answer is yes.
With the Lee Brothers as our guides, we step behind the scenes of the catering world.
In an era where chef-driven, trend-surfing restaurants are the norm, how does an old-school institution like Upperline thrive? Owner JoAnn Clevenger’s empathy and attitude are the keys to her success.
As Charlotte works to rebrand itself as a destination for food and drink, it has to choose which stories to tell.
Chefs stage pop-up dinners to tell stories, many of them focused on identity.
