On this episode of Gravy, we go global to explore the spread of a prolific Southern food to an unlikely place: pork barbecue in the Israeli city of Tel Aviv.
From souvlaki to hot dogs, baklava to snapper throats, and barbecue to meat-and-threes, the South and Greece intertwine in Alabama.
“If you’re looking in that fire… them flames blazing, opens up your mind… gives your mind time enough to catch up.”
This new documentary from Joe York celebrates the craft and work of Zach Parker, owner and pitmaster of Scott’s-Parker’s Bar-B-Que in Lexington, Tennessee.
Lolis Eric Elie recounts his own discovery of the South and explores how Southern culture currently risks being subsumed into a generic national norm.
What happens when Korean barbecue goes from suburban strip malls to restaurant rows in cities like Atlanta, New Orleans, and Memphis?
On weeknights, Lannie’s Bar-B-Q Spot is one of the few non-chain businesses near downtown Selma where locals can grab a quick meal.
These articles out of the Carolinas caught our attention last week.
The hushpuppy originated as a scrap of cornmeal dough, fried quickly and fed to dogs to silence whining or begging. The identity of the puppy-hushers varies.