In this episode of Gravy, Caroline Leland explores the challenges of finding and affording farmland, along with some of the keen individuals and organizations working to overcome them.
Chicken shawarma might not be the first food that comes to mind when you think of Memphis. This episode of Gravy takes us inside Ali Baba Mediterranean Grill to meet Mahmoud al-Hazaz, who made his home in the U.S. South after being forced to leave his native Syria.
Wayne Curtis reflects on what’s lost and gained as cocktail and spirits writers—as well as curious consumers—seek out well-supported history over well-spun stories behind the bar.
It’s the season for communal meals, like Easter dinners and Passover Seders. In the Mississippi Delta town of Greenville, members of the Hebrew Union Congregation synagogue have been hosting a community meal on the past 130 years. It brings together hundreds of Jews and gentiles from all over the Delta to share a corned beef on rye.
Texas: the land of BBQ, breakfast tacos…and of course Tex-Mex. But what if we told you Tex-Mex wasn’t created by a Texan or Mexican, but a German immigrant? On this episode of Gravy, we tell you the story of William Gebhardt, the inventor of chili powder.
Lolis Eric Elie recounts his own discovery of the South and explores how Southern culture currently risks being subsumed into a generic national norm.
What happens when Korean barbecue goes from suburban strip malls to restaurant rows in cities like Atlanta, New Orleans, and Memphis? On the latest Gravy, new host (and old SFA director) John T Edge reports from DWJ Korean BBQ in Memphis, Tennessee, where kalbi (grilled beef short ribs) is the money dish.
For centuries, the bayous and lowlands of coastal Louisiana have fed the Pointe-au-Chien Indian Tribe. From cattle to crabs, oranges to okra, the fertile landscape provided almost everything they needed to eat. But now, the land is disappearing, and the Pointe-au-Chien are joining together with other tribes to figure out what to do next. [Watch … Continued
If you know and love the Vidalia onion—an onion sweet enough, its fans say, to eat like an apple—you likely also know it as a product of Georgia, as proudly claimed as the peach. But the story of the Vidalia’s popularity is far more complex than just one of a local onion made good.