Gravy is our journal and podcast duo of original narratives that are fresh, unexpected, and thought-provoking. Click here to learn how to pitch for Gravy.
Gravy Podcast
For nearly a century and a half, Louisianans have migrated to the San Francisco Bay area. If there's a portal between these two worlds, it's built on a base of the culinary Holy Trinity: onion, celery, and bell pepper.
Pasteles mean Christmas to many Puerto Ricans, both on and off the island. Why is this beloved, labor-intensive dish popping up at plate sales in suburban Orlando—and what does climate change have to do with this phenomenon?
Horchata, a refreshing drink originally made from tiger nuts, made its way to present-day Texas and Mexico via the Islamic conquest of Spain and the Spanish conquest of the Americas. How do indigenous populations reckon with colonialism in their diets?
The story of the West African diaspora in the American South is the story of the Transatlantic slave trade. But one of its staple foods, black-eyed peas, can be read as a symbol of resilience and hope.
Follow pastrami, the signature dish of the Jewish-American delicatessen, to the Olde Tyme Deli in Jackson, Mississippi.
Food is the number one category of waste going to landfills. Composting can be an answer, but Charlotte, NC's experience reveals difficulties.
Southern religious leaders increasingly see food security and climate change as intrinsically Christian issues, with representation and instruction present in scripture. What are they doing about it?
Conservation easements are one way to protect farmland and help the environment.
Restaurants are starting to wake up to the issues around climate change, food, and the role chefs can play in driving change.
