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
What if the place you’d lived your whole life started to disappear? For fishermen in coastal Louisiana, that’s not just a nightmare scenario. Meet one fisherman who’s persisting in spite of hurricanes, oil spills, and the gradual disappearance of the place he’s called home.
Charleston, South Carolina has become the center of discussions about race and violence in America these past few weeks. But a dinner party held in Charleston back in 1865 may have things to teach us about racial reconciliation today.
Fried chicken has both been the vehicle for the economic empowerment of a whole group of people—and the accessory to an ugly racial stereotype. How can something so delicious be both?
Lexington, North Carolina calls itself the “Barbecue Capital of the World.” (In fact, the state legislature got a little more specific about it, dubbing the city “the Hickory Smoked Barbecue Capital of North Carolina.”) For more than one hundred years, pitmasters there have been cooking pork shoulders slowly over coals from a wood fire, and slicking them … Continued
There has been a Jewish community in Natchez, Mississippi for 175 years—and Robin Amer’s family has been part of it for 160 of them. But now the number of Jews in Natchez has dwindled to only a handful. In this episode, Robin returns to learn what culinary culture might disappear when they’re gone.
Once you’ve left home in search of a better life, what might make you return? During the Great Migration, six million African Americans left the South for the North. Farmer Donnie “Pen” Travis was one of them. But that was just the start of his journey.
Most of us know the Kentucky Derby from the front side of the track: the fancy Derby hats, the mint juleps, the thrill of the race. But there’s a whole other world to racetracks in the South—and one with food that tells a story about who’s working there.