Gravy is our journal and podcast duo of original narratives that are fresh, unexpected, and thought-provoking.
Gravy Podcast
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.
At the FARM Café in Boone, North Carolina, diners can pay $10 for meal—or they can pay nothing. The restaurant, one of dozens of its kind, follows a pay-what-you-can model.
In the United States, home-cooked meals with family are revered almost to the point of fetishization. Dinners are seen as moral imperatives for happy, healthy families.
