Virginia Public Schools Serve Indigenous Cuisine
In “Virginia Public Schools Serve Indigenous Cuisine,” Gravy reporter Anya Groner takes listeners to the second annual Indigenous Peoples Fe...
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Gravy
Gravy is a biweekly podcast that tells stories of the changing American South through the foods we eat.
Episodes
20 of 300 episodesA Taste of Mexico City In Memphis
In “A Taste of Mexico City In Memphis,” Gravy reporter Mackenzie Martin visits Las Tortugas Deli Mexicana, a Memphis restaurant run by a fat...
Cultivating Korean Greens in North Texas
In “Cultivating Korean Greens in North Texas,” Gravy reporter Elizabeth Myong explores how Korean American communities are gardening in Nort...
Brisket, Kugel, and Community in Birmingham
In “Brisket, Kugel, and Community in Birmingham,” Gravy reporter Olivia Ware Terenzio visits Birmingham, Alabama’s Levite Jewish Community C...
Stone-Milled Flour: Separating the Wheat from the Chaff
In Texas and Louisiana, chefs, millers, and home bakers are increasingly turning to using whole-grain, stone-milled flour in their breads, c...
There’s No Business Like Hansen’s Sno Bliz-ness
In “There’s No Business Like Hansen’s Sno Bliz-ness,” Gravy reporter Eve Troeh takes us to New Orleans, home of the sno-ball. In the South y...
The Piggly Wiggly Way: A Memphis Story
In "The Piggly Wiggly Way: A Memphis Story, "Gravy reporter Mackenzie Martin visits the Pink Palace Museum in Memphis to understand how Pigg...
Making Groceries in Louisiana
In “Making Groceries,” New Orleans-based Gravy journalist Katie Jane Fernelius travels to the frontlines of food insecurity in Louisiana—fro...
Spilling the Tea in the Mississippi Pine Belt
In “Spilling the Tea in the Mississippi Pine Belt” Gravy reporter Georgia Sparling explores the tea farms popping up in Mississippi’s Pine B...
Tasting Haiti in New Orleans
In “Tasting Haiti in New Orleans,” Gravy reporter Eva Tesfaye gives listeners a taste of Haitian cuisine—and history—in New Orleans. For Hai...
Object Permanence: An Essay
Martin Padgett wrote the feature essay “Object Permanence” for the fall 2025 issue of Gravy Quarterly, our sister publication. In the piece,...
American Barbecue’s European Adventure
In “American Barbecue’s European Adventure,” Gravy reporter Eve Troeh takes us to meet restaurateurs in Prague, Czech Republic (Big Smokers)...
Sap's Rising in Highland County, Virginia
In Highland County, Virginia, there are more trees than people. Specifically, the County is rich in sugar maples, the trees whose sap produc...
Real Organic Podcast
Today, Gravy shares with you the Real Organic Podcast, the award-winning “Best Sustainability, Environment & Climate Podcast” produced by th...
Sniffing Out American Truffles
In “Sniffing Out American Truffles,” Gravy reporter Irina Zhorov explores truffle production in the U.S.—and how the South is emerging as a...
Virginia Has the Blue Catfish Blues
In “Virginia Has the Blue Catfish Blues,”Gravy reporter Anya Groner takes listeners to the Chesapeake Bay, where, over the past decade, inva...
A Taste of the Other Georgia in Pensacola
In “A Taste of the Other Georgia in Pensacola,” Gravy reporter Martin Padgett ventures to Pensacola to sample a bit of Georgia—a Georgia muc...
Apalachicola Bay Reopens
Atlanta can seem like it’s a very long way from the oystering communities in Florida’s Panhandle. There are, in fact, hundreds of miles betw...
The Miracle of Slaw and Fishes: Louisiana’s Lenten Fish Fries
Order a catfish po-boy or a few pounds of crawfish in Acadiana any Friday between Mardi Gras and Easter, and you may be surprised to learn t...
Trade, Taste, and the Evolving Tale of Texas Whiskey
In “Trade, Taste, and the Evolving Tale of Texas Whiskey,” Gravy reporter Evan Stern visits the Lone Star State to get a taste of a growing...