How does a city become known for good food?
“If the Luna settlement had succeeded, the southeast might have become part of New Spain.”
O’Steens, a landmark seafood joint in St. Augustine, Florida, opened in 1964 or 1965—no one can quite remember when.
In 1986, Ernest Matthew Mickler of Palm Valley, Florida, published White Trash Cooking. It was a loving ode to his people—rural, white, working-class and poor Southerners—and their recipes: tuna casserole, baked possum, white-bread tomato sandwiches.
Next Thursday, Gravy interim producer Sarah Reynolds tells the story of White Trash Cooking, Ernie Mickler’s 1986 collection of stories and recipes from his North Florida home.
Filipino food is not easily comparable to Chinese or Japanese food. Because the Spanish colonized the Philippines, we share dishes with Latin cultures—adobo, menudo, flan. Rice, always white, is a hallmark.
At the Annual Interstate Mullet Toss, participants compete to throw a dead mullet the farthest across the Alabama-Florida state line.
Alexis Diao brings us a personal story of how her family and others made room for Filipino cooking in their corner of the Florida panhandle.
The Apalachicola Bay area is often referred to as Florida’s Forgotten Coast. In anticipation of next week’s Gravy podcast, tour the place and meet people in this beautiful fishing community.