Black-eyed peas and collards. Fried chicken and peach cobbler. Customers at Delicious Southern Cuisine in Los Angeles come for these soul food staples, a taste that reminds some of their Southern roots. But: there’s a different narrative going on in the kitchen… one with a Latino flavor. When Southerners leave the South, their food comes … Continued
How is a region of the far north—Canada—intimately connected to a region 2,000 miles away in the Deep South? In this episode of Gravy, the story of the Acadians and the Cajuns, and how they’re reconnecting… through gumbo.
They’re everywhere: in your fancy cocktail bar and your down home country restaurant. In the hands of farmer’s market shoppers and 7-Eleven Slurpee slurpers. In this episode of Gravy: a wrangling with the cultural politics of Mason Jar mania.
One of the more important places for the modern Southern (and American) diet may be… an obscure army base in Natick, Massachusetts. The Combat Feeding Directorate looks just like any other suburban office park, but it’s an origin point for many of the processed foods that find their way onto our grocery store shelves. In this episode of Gravy: the intertwined story of military rations and the food we eat.
While West Virginia may be known for resources like coal, the country once turned to this mountain state for a culinary staple: salt. In this episode, we have the story of a seventh generation salt-making family, and how they’re reckoning with the industry’s dark past in order to find a way forward.
What does *not* eating meat say about you? In one young biracial man’s family, his dietary change was construed as white, elite, even feminine. In this episode of Gravy: the cultural politics of going vegetarian.
Ten years after Hurricane Katrina devastated New Orleans, how does the city’s food reveal how the place has changed? This hour-long special episode of Gravy takes on that question, from what was eaten just after the storm to the stories of two restaurants that tap into the post-Katrina gentrification and marketing of New Orleans to … Continued
Gravy takes a road trip to the Shoals in northwest Alabama and visits two favorite hangouts in the small city of Florence. What do these places—one a century-old landmark, one a relative newcomer—tell us about public space and community-building?
How does a chef’s taste in things other than food wind up influencing what’s on the plate? For example, if they like rocking out to, say, the Butthole Surfers—is that relevant? If you were to meet Bill Smith riding his bike around town, you might not realize you’d encountered an avid rock fan. Bill is … Continued