Gravy
A podcast by Southern Foodways Alliance - Wednesdays
Categories:
222 Episodes
-
ENCORE: Dinner at the Patel Motel (Gravy Ep. 33)
Published: 14/07/2016 -
Fish Camps: Fried Seafood and Family in a North Carolina Mill Town
Published: 30/06/2016 -
A Seafood Phenomenon: the Wonder of Alabama Jubilees (Gravy Ep. 40)
Published: 16/06/2016 -
The Middle East in Music City (Gravy Ep. 39)
Published: 02/06/2016 -
What’s Growing in Mossville? (Gravy Ep. 38)
Published: 19/05/2016 -
Halo Halo: Growing up “Mix Mix,” Filipino in the American South (Gravy Ep. 37)
Published: 05/05/2016 -
The New Old Country Store (Gravy Ep. 36)
Published: 21/04/2016 -
Wanting the Bourbon You Can’t Have (Gravy Ep. 35)
Published: 07/04/2016 -
Jell-O Makes the Modern (Mountain) Woman (Gravy Ep. 34)
Published: 24/03/2016 -
Dinner at the Patel Motel (Gravy Ep. 33)
Published: 09/03/2016 -
Mexican-ish: How Arkansas Came to Love Cheese Dip (Gravy Ep. 32)
Published: 25/02/2016 -
A Trailer, a Temple, a Feast: Making Laos in North Carolina (Gravy Ep. 31)
Published: 11/02/2016 -
The Pull of Pollo: How the Chicken Industry Transformed One Arkansas Town (Gravy Ep. 30)
Published: 28/01/2016 -
Hip Hop to Bibimbap: the Atlanta of Christiane Lauterbach (Gravy Ep. 11)
Published: 14/01/2016 -
Fighting for the Promised Land: A Story of Farming and Racism (Gravy Ep. 29)
Published: 31/12/2015 -
Southern Fried Baked Alaska (Gravy Ep. 28)
Published: 17/12/2015 -
Delta Jewels (Gravy Ep. 27)
Published: 03/12/2015 -
South by South of the Border Soul Food (Gravy Ep. 26)
Published: 19/11/2015 -
The Cajun Reconnection (Gravy Ep. 25)
Published: 05/11/2015 -
The Mason Jar Pickle (Gravy Ep. 24)
Published: 22/10/2015
Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.