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March 24, 2020
Working Lunch with Donald Link, Facebook Live, 2 p.m. ET
March 25, 2020
Working Lunch with Ashley Christensen, Facebook Live, 2 p.m. ET
March 26, 2020
Working Lunch with the Giving Kitchen, Facebook Live, 2 p.m. ET
March 27, 2020
Working Lunch with Joe Stinchcomb, Facebook Live, 2 p.m. ET
March 28, 2020
2020 SFA Spring Symposium, Birmingham—POSTPONED ⟶ May 14–17, 2020
SFA Writing Workshop ⟶
July 13–16, 2020
Beginner Oral History Workshop
July 20–23, 2020
Advanced Oral History Workshop
Oct. 8-10, 2020
2020 SFA Fall Symposium, Oxford
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March 24, 2020
Working Lunch with Donald Link, Facebook Live, 2 p.m. ET
March 25, 2020
Working Lunch with Ashley Christensen, Facebook Live, 2 p.m. ET
March 26, 2020
Working Lunch with the Giving Kitchen, Facebook Live, 2 p.m. ET
March 27, 2020
Working Lunch with Joe Stinchcomb, Facebook Live, 2 p.m. ET
March 28, 2020
2020 SFA Spring Symposium, Birmingham—POSTPONED ⟶ May 14–17, 2020
SFA Writing Workshop ⟶
July 13–16, 2020
Beginner Oral History Workshop
July 20–23, 2020
Advanced Oral History Workshop
Oct. 8-10, 2020
2020 SFA Fall Symposium, Oxford

Gravy

Gravy is our journal and podcast duo of original narratives that are fresh, unexpected, and thought-provoking.

gravy podcast

Eat ‘Em Till You Beat ‘Em: Florida’s Lionfish Problem

March 19, 2020

Wilson Sayre explores how chefs and concerned eaters are attempting to eat their way through the problem of invasive…

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ALL GRAVY PODCASTS

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The Last Waiter

April 3, 2020

Today, we see clearly the grace and sacrifice of those who serve. Can we carry that clarity forward?

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GRAVY QUARTERLY ARCHIVES

Most Recent

Gravy

The Last Waiter

Today, we see clearly the grace and sacrifice of those who serve. Can we carry that clarity forward?

Gravy

How to Make Tamales in Prison

It all depends on community—and a complicated supply chain.

Gravy

Love Grows in Asheville

"Our world will be different on the other side of this."

Gravy

I’ll Take My Chances

Life is too short to be doctrinaire about my cocktails or deliberately set myself up for disappointment. At least not…

Gravy

Finding Hope in a Dark Week

John T. Edge reflects on one of the most tumultuous weeks in restaurant history.

Gravy Podcast

Eat ‘Em Till You Beat ‘Em: Florida’s Lionfish Problem

Wilson Sayre explores how chefs and concerned eaters are attempting to eat their way through the problem of invasive lionfish.

Gravy

Restaurant Futures in the Time of COVID-19

In previous times of crisis, Southerners gathered in restaurants to hatch recoveries or mourn losses. This crisis is…

Gravy Podcast

Grape Expectations for Virginia Wine

Learn why connoisseurs have developed a taste for Virginia terroir.

Gravy

Where to Drink and Eat in Birmingham

Feizal Valli and Jose Camacho share their favorite Birmingham spots.

Gravy Podcast

Sorghum: Planting Possibilities

In the American South, sorghum is a condiment mean to be spread like maple syrup. But for most of the world, sorghum is a grain used much like rice or quinoa.

Gravy Podcast

The Rise and Fall and Rise of Pitmaster Ed Mitchell

Ed Mitchell’s name is synonymous with Eastern North Carolina wood-smoked whole-hog barbecue.

Gravy

The Spirit and the Food Feeds Them

Methodist camp meetings are a centuries-old tradition for black and white worshippers in South Carolina.

Gravy Podcast

Greetings from Ham & Bacon High

Gravy tells the story of what it takes to compete in the Wetzel County Ham, Bacon, and Egg show. 

Gravy

Serving and Being Served

If you’re in the weeds, ask for help.

Gravy

Cooking For His Life

Jason Hernandez thought he’d be in prison for the rest of his days. Cooking became his outlet—and his business.

Gravy

Gravy 74 (Winter 2019)

Editor’s Note: Cooking for His Life—Cynthia Greenlee Director’s Cut: Future of the Restaurant—John T. Edge…

Gravy

The Strawberry Patch

When I first met Farmer Lee, he talked about his bees...

Gravy

When Food Service Means Food Stamps

A job feeding college students means few benefits for contract laborers.

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