What kind of view of a city can you have through its restaurants? Or—more specifically—through its strip mall restaurants?
Shirley Sherrod’s introduction to the intermingling of agriculture and racism came when she was 17 years old, with an incident that changed the course of her life. And, after that moment, her life has been one defined by the fight for black-owned farmland. In this episode of Gravy, one woman’s story of farming and race, which taps into the dramatic decline of African American farmers in the U.S., and how the USDA was complicit in the loss of millions of acres of their land.
What do the restaurants of your childhood say about the place you grew up? In Jack Hitt’s case, the Oysters Mornay and Escargots Bourguignonne of his Charleston, South Carolina home revealed a South attempting to be less… Southern.
The image of the Mississippi Delta the public usually gets is one of poverty– or of cotton fields. But, on a search for women like her grandmother, Alysia Burton Steele found a different Delta in the food stories of church mothers.
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.