The Southern Foodways Alliance documents, studies, and explores the diverse food cultures of the changing American South.
Gravy
“We’re hoping you would make potato salad for the dinner. That’s like, a soul food specialty, right?”
This piece first appeared in Issue #52 of our Gravy quarterly. Cajun Steak Archer Cooking with Sambo Mockbee by Carol…
This article first appeared in issue #53 of our Gravy quarterly. Photo by Al Clayton, courtesy of Clayton family Will…
This piece originally appeared in issue #51 of our Gravy quarterly. The author, Sheri Castle, is a native of Watauga…
This article first appeared in issue #49 of our Gravy quarterly. You can read previous issues of Gravy here. Do you…
Wil Richey cooked and served the best peas I’ve ever eaten in a life of eating peas. When I wrote him to ask how he did…
