Gravy

Real Organic Podcast

29 Apr 2026

Contributed by Lukas

Today, Gravy shares with you the Real Organic Podcast, the award-winning “Best Sustainability, Environment & Climate Podcast” produced by the Real...

Sniffing Out American Truffles

15 Apr 2026

Contributed by Lukas

In “Sniffing Out American Truffles,” Gravy reporter Irina Zhorov explores truffle production in the U.S.—and how the South is emerging as a hub....

Virginia Has the Blue Catfish Blues

01 Apr 2026

Contributed by Lukas

In “Virginia Has the Blue Catfish Blues,”Gravy reporter Anya Groner takes listeners to the Chesapeake Bay, where, over the past decade, invasive b...

A Taste of the Other Georgia in Pensacola

18 Mar 2026

Contributed by Lukas

In “A Taste of the Other Georgia in Pensacola,” Gravy reporter Martin Padgett ventures to Pensacola to sample a bit of Georgia—a Georgia much fu...

Apalachicola Bay Reopens

04 Mar 2026

Contributed by Lukas

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 between th...

The Miracle of Slaw and Fishes: Louisiana’s Lenten Fish Fries

18 Feb 2026

Contributed by Lukas

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 that your d...

Trade, Taste, and the Evolving Tale of Texas Whiskey

04 Feb 2026

Contributed by Lukas

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 moveme...

Fruitcake in Space

21 Jan 2026

Contributed by Lukas

In “Fruitcake in Space,” Gravy producer Bronwen Wyatt explores a bizarre footnote in the annals of human space travel. In 1968, a scientist at a m...

How a Humble Crab Dish Became the Soul of Tampa

07 Jan 2026

Contributed by Lukas

In “How a Humble Crab Dish Became the Soul of Tampa,” Gravy producer Nicole Hutcheson travels across Tampa to trace the story of a lesser-known lo...

Southern caviar is wild, nutty, and...sustainable?

24 Dec 2025

Contributed by Lukas

In “Southern caviar is wild, nutty, and...sustainable?” Gravy producer Irina Zhorov takes us to the Tombigbee River, where valuable paddlefish swi...

Boars Gone Wild: Texans Hunt, Trap, and Cook a Piggy Pest

10 Dec 2025

Contributed by Lukas

In “Boars Gone Wild: Texans Hunt, Trap, and Cook a Piggy Pest,” Gravy producer Georgia Sparling takes a deep dive into the conundrum around Texas’...

Texas Pecans, A Thirsty Nut to Crack

26 Nov 2025

Contributed by Lukas

In “Texas Pecans, A Thirsty Nut to Crack,” Gravy producer Avery Thompson explores how a changing climate is impacting pecans in Texas, and introdu...

Tending Episode 6: What Next?

19 Nov 2025

Contributed by Lukas

In the sixth and final episode of her six-part Tending series, host Shirlette Ammons seeks insight on the future of Black farming and asks if there is...

Tending Episode 5: What Now?

12 Nov 2025

Contributed by Lukas

In this fifth installment of Gravy's Tending series, producer Shirlette Ammons examines the Discrimination Financial Assistance Program, comparing it...

Tending Episode 4: Texas

05 Nov 2025

Contributed by Lukas

The fourth installment of the six-part Tending series explores the power of the USDA's county committees, recounting a Black family’s tragic story o...

Tending Episode 3: Kansas

29 Oct 2025

Contributed by Lukas

In the third episode of her six-part Tending series, host Shirlette Ammons visits Nicodemus, Kansas, a historic Black settlement, to learn how one fam...

Tending Episode 2: Georgia

22 Oct 2025

Contributed by Lukas

In this second episode of Tending, Shirlette Ammons travels to Georgia, where she meets two Black farmers whose stories illustrate the emotional and p...

Tending Episode 1: North Carolina

15 Oct 2025

Contributed by Lukas

In the first episode of “Tending,” host Shirlette Ammons begins a journey to reclaim her family's legacy by exploring the largest civil rights law...

Tending: A Preview

10 Oct 2025

Contributed by Lukas

Listen to Gravy's preview of “Tending,” a 6-part weekly narrative series debuting October 15, 2025. Hosted by award-winning musician and documenta...

The Long Recovery: Farmers and Hurricane Helene

08 Oct 2025

Contributed by Lukas

In “The Long Recovery: Farmers and Hurricane Helene,” Gravy producer Irina Zhorov looks at how North Carolina farmers are building back after Hurr...

An Orthodox Jewish Congregation Keeps on (Food) Truckin' in Birmingham

24 Sep 2025

Contributed by Lukas

In “An Orthodox Jewish Congregation Keeps on (Food) Truckin' in Birmingham,” Gravy producer Margaret Weinberg Norman documents the story of JJ’s...

Southern Cooking Comes to Portugal

10 Sep 2025

Contributed by Lukas

In “Southern Cooking Comes to Portugal,” Gravy producer Adwoa Gyimah-Brempong takes listeners to Porto, the second largest city in Portugal, which...

We Sure Eat Good When Someone Dies

27 Aug 2025

Contributed by Lukas

In “We Sure Eat Good When Someone Dies,” Gravy producer Caleb Johnson takes listeners back to August 2024, when his extended family gathered insid...

Virginia Public Schools Serve Indigenous Cuisine

13 Aug 2025

Contributed by Lukas

In “Virginia Public Schools Serve Indigenous Cuisine,” Gravy producer Anya Groner takes listeners to the second annual Indigenous Peoples Feast at...

Culinary Characters Unlocked: Marisa Baggett

06 Aug 2025

Contributed by Lukas

This week, Gravy is excited to share a special episode from a show we think you’ll love: Culinary Characters Unlocked. Hosted by David Page, the cre...

Planting it Forward in Houston

30 Jul 2025

Contributed by Lukas

While immigration is at the forefront of today’s news cycle, it’s hardly a new issue in Southeast Texas. Since the 1800s, Galveston has been a maj...

What's Brewing in Memphis?

16 Jul 2025

Contributed by Lukas

In “What's Brewing in Memphis?” Gravy producer and reporter Brandi Hunter takes listeners to Memphis to explore what it takes to build a craft bee...

There’s No Business Like Hansen’s Sno Bliz-ness

02 Jul 2025

Contributed by Lukas

In “There’s No Business Like Hansen’s Sno Bliz-ness,” Gravy producer Eve Troeh takes us to New Orleans, home of the sno-ball. In the South you...

From Stuckey's to Buc-ee's

18 Jun 2025

Contributed by Lukas

Few companies have inspired more fanatical devotion among Texans than the convenience chain Buc-ee’s. Described by the New York Times as both a “D...

Oh, Snapper! Mislabeled Mississippi Seafood

04 Jun 2025

Contributed by Lukas

In “Oh, Snapper! Mislabeled Mississippi Seafood,” Gravy producer Boyce Upholt takes listeners to Biloxi, Mississippi—a town that has long called...

Buzzkill: Save which bees?

21 May 2025

Contributed by Lukas

Gravy podcast is excited to share a special episode of a new podcast called Buzzkill, from our friends at FERN, the Food and Environmental Reporting N...

The Southern Genius of the Cuban Sandwich

07 May 2025

Contributed by Lukas

The Cuban sandwich. If it’s made with ingredients different from someone else’s recipe, you might find yourself in an hours-long argument in the m...

A Muddy Future for Louisiana Crawfish

23 Apr 2025

Contributed by Lukas

In “A Muddy Future for Louisiana Crawfish,” Gravy producer Eva Tesfaye traces the aftermath of the summer of 2023, when a severe drought in Louisi...

Fruitcake in Space

09 Apr 2025

Contributed by Lukas

In “Fruitcake in Space,” Gravy producer Bronwen Wyatt explores a bizarre footnote in the annals of human space travel. In 1968, a scientist at a m...

Got (Raw) Milk? The Small Family Dairy Farms Behind a Big Controversy

26 Mar 2025

Contributed by Lukas

In “Got (Raw) Milk? The Small Family Dairy Farms Behind a Big Controversy,” Gravy producer Bianca Garcia takes listeners to Milky Way Farm, the la...

What’s in Store for the Pawpaw Patch?

12 Mar 2025

Contributed by Lukas

In “What’s in Store for the Pawpaw Patch?” Gravy producer Anya Groner examines the pawpaw, a long-overlooked fruit that’s now being domesticat...

Flambéed! The Art & Theater of Bananas Foster

26 Feb 2025

Contributed by Lukas

In “Flambéed! The Art & Theater of Bananas Foster,” Gravy producer Eve Troeh takes listeners to Brennan’s, the iconic restaurant in New Orleans...

Conch: Queen of the Florida Keys

12 Feb 2025

Contributed by Lukas

In “Conch: Queen of the Florida Keys,” Gravy producer Adwoa Gyimah-Brempong takes listeners to the Keys, where queen conch is plastered across men...

South Asian Food Makes Northwest Arkansas Taste Like Home

29 Jan 2025

Contributed by Lukas

In “South Asian Food Makes Northwest Arkansas Taste Like Home,” Gravy producer Mackenzie Martin heads back to Northwest Arkansas (NWA), where Walm...

Cultivating Mexico in Northwest Arkansas

15 Jan 2025

Contributed by Lukas

In “Cultivating Mexico in Northwest Arkansas,” Gravy producer Mackenzie Martin digs into the story of Yeyo’s, a vibrant family-run Mexican resta...

A Pea for the Past, a Pea for the Future

01 Jan 2025

Contributed by Lukas

The black-eyed pea is not your average bean. Like many staple foods of the African Diaspora, it’s become a powerful symbol of food sovereignty and s...

What Makes Gumbo...Gumbo?

18 Dec 2024

Contributed by Lukas

In “What Makes Gumbo...Gumbo?” Gravy producer Katie Carter King takes us all the way to Northern California to understand what folklorist John Lau...

The Joyful Black History of the Sweet Potato

04 Dec 2024

Contributed by Lukas

In “The Joyful Black History of the Sweet Potato,” Kayla Stewart reports for Gravy on sweet potatoes, which Southern-born Black Americans have bak...

Eating at the End of the World

20 Nov 2024

Contributed by Lukas

In “Eating at the End of the World,” Gravy producer Katie Jane Fernelius takes a close look at the culture of disaster prep, especially how people...

Where There's (Southern) Smoke, There's Help for Restaurant Workers

06 Nov 2024

Contributed by Lukas

In “Where There's (Southern) Smoke, There's Help for Restaurant Workers,” Gravy producer Evan Stern introduces listeners to the Southern Smoke Fou...

Catch of the Day: Why Alabama Loves Red Snapper

23 Oct 2024

Contributed by Lukas

In the episode “Catch of the Day: Why Alabama Loves Red Snapper,” Gravy producer Irina Zhorov takes listeners to the fisherman’s paradise of the...

The Deli Diaspora

09 Oct 2024

Contributed by Lukas

Order a hot pastrami on rye at any delicatessen and you’ll taste the briny terroir of the Jewish Diaspora. Pastrami is an iconic cured meat that mig...

America's Lost Peanut and the Price of Bringing it Back

25 Sep 2024

Contributed by Lukas

In “America’s Lost Peanut and the Price of Bringing it Back,” Gravy producer Otis Gray takes listeners on a journey through the history and revi...

Apalachicola Oysters and the Battle for a Florida Bay

11 Sep 2024

Contributed by Lukas

In “Apalachicola Oysters and the Battle for a Florida Bay,” Gravy producer Betsy Wallace takes listeners to Franklin County, Florida to find out i...

The Kitchen Electric: Selling Power to Rural America

21 Aug 2024

Contributed by Lukas

When we think of the industrialization of America and the rise of electricity, we’re printed to think about people in cities and factories, where ma...

Bala’s Bistro: Where Mali Meets Memphis

14 Aug 2024

Contributed by Lukas

In “Bala’s Bistro: Where Mali Meets Memphis,” Gravy producers Marie Cascione and Joshua Carlucci profile Malian chefs, cousins, and business par...

Minnie Bell’s Feeds the Fillmore’s Soul

31 Jul 2024

Contributed by Lukas

In “Minnie Bell’s Feeds the Fillmore’s Soul,” Gravy producer Sarah Jessee takes listeners to the spring 2024 opening of Minnie Bell’s Soul M...

Reel It In: Building Local Markets for Fresh Fish

17 Jul 2024

Contributed by Lukas

In “Reel It In: Building Local Markets for Fresh Fish" Gravy producer Irina Zhorov looks for fresh fish in shops along the Gulf of Mexico, where it ...

Ironies and Onion Rings: The Layered Story of the Vidalia Onion

03 Jul 2024

Contributed by Lukas

If you know and love the Vidalia onion—an onion sweet enough, its fans say, to eat like an apple—you likely also know it as a product of Georgia, ...

Gravy Recommends the Podcast Sea Change

28 Jun 2024

Contributed by Lukas

If you're looking for a taste of something new (and Southern) in your podcast playlist, then you should really check out Sea Change, produced by our f...

Flambéed! The Art & Theater of Bananas Foster

19 Jun 2024

Contributed by Lukas

In “Flambéed! The Art & Theater of Banana’s Foster” Gravy producer Eve Troeh takes listeners to Brennan’s, the iconic restaurant in New Orlea...

How Mi Tierra Shaped Modern San Antonio

05 Jun 2024

Contributed by Lukas

In 2017, San Antonio, Texas, was officially designated a UNESCO Creative City of Gastronomy. One of only two American cities to receive this distincti...

The Rise and Fall and Rise of Pitmaster Ed Mitcehll

22 May 2024

Contributed by Lukas

Ed Mitchell’s name has come to be synonymous with Eastern North Carolina wood-smoked whole-hog barbecue. From Wilson, North Carolina, he grew up smo...

Wherefore art thou, ROMEO? At Jack’s!

08 May 2024

Contributed by Lukas

In “Wherefore art thou, ROMEO? At Jack’s!" Gravy producer Irina Zhorov takes listeners to a busy fast food restaurant in Jasper, Alabama, to sit ...

How Pineywoods Cattle Bucks Big Beef

24 Apr 2024

Contributed by Lukas

In “How Pineywoods Cattle Bucks Big Beef,” Gravy producer Stephanie Burt takes listeners out to the rolling pastures of the South to meet Pineywoo...

Unshelled: George Washington Carver's Real Legacy

10 Apr 2024

Contributed by Lukas

In “Unshelled: George Washington Carver's Real Legacy," producers Ishan Thakore and Katie Jane Fernelius explore a lesser-known aspect of Dr. George...

Yock Is for Lovers: Chinese Soul Food in Tidewater Virginia

27 Mar 2024

Contributed by Lukas

In "Yock Is for Lovers: Chinese Soul Food in Tidewater Virginia," Gravy producer Nicole Hutcheson delves into the history of Yock-a-Mein, tracing its ...

Catering: Behind the Pipe and Drape

13 Mar 2024

Contributed by Lukas

Have you ever been to a wedding and wondered how hundreds of plates of food arrive at the right destinations at the right time? Often without an on-si...

California Dreams and Flossie’s Mississippi Tamales

28 Feb 2024

Contributed by Lukas

In “California Dreams and Flossie’s Mississippi Tamales,” journalist and Gravy producer Eve Troeh joins businesswoman Sandra Miller Foster to te...

Gravy Travels Due South

26 Feb 2024

Contributed by Lukas

If you're looking for a show that is a source for news, information, and perspectives from across North Carolina and the South, then you should really...

The Miracle of Slaw and Fishes: Louisiana’s Lenten Fish Fries

14 Feb 2024

Contributed by Lukas

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 that your d...

From Stuckey's to Buc-ee's

31 Jan 2024

Contributed by Lukas

Few companies have inspired more fanatical devotion among Texans than the convenience chain Buc-ee’s. Described by the New York Times as both a “D...

Mahalia Jackson's Glori-Fried Chicken

17 Jan 2024

Contributed by Lukas

In addition to her work as an international recording artist and civil rights activist, the Queen of Gospel entered the restaurant business in the lat...

It's Hip To Be a Cube: Maggi Bouillon Unwrapped

03 Jan 2024

Contributed by Lukas

In the episode “It’s Hip to Be a Cube: Maggie Bouillon Unwrapped,” Gravy producers Katie Jane Fernelius and Ishan Thakore take a deeper look at ...

Gravy Recommendation: Southern Songs and Stories

29 Dec 2023

Contributed by Lukas

If you appreciate Gravy, you'll likely enjoy Southern Songs and Stories. The episode we're sharing with you today features Jake Xerxes Fussell, a musi...

Filipino Balikbayan is Homecoming in a Box

20 Dec 2023

Contributed by Lukas

Christmas is the time of year when many people line up at the Post Office to ship gifts to far-flung loved ones across the country, maybe even the wor...

What's Next for the Women of Mama Dip's Kitchen?

06 Dec 2023

Contributed by Lukas

In "What's Next for the Women of Mama Dip's Kitchen?" Gravy producer Leoneda Inge takes listeners to Mama Dip’s Kitchen, known for its chicken and d...

Tasting the South in the San Fernando Valley

22 Nov 2023

Contributed by Lukas

In “Tasting the South in the San Fernando Valley,” producer Rebecca Katz tells the story of how three black women created a soul food institution ...

Adaptation, Survival, Gratitude: A Lumbee Thanksgiving Story

08 Nov 2023

Contributed by Lukas

At this point, most of us know the Thanksgiving story about the Pilgrims and the Indians happily indulging in a joint feast is a vast oversimplificati...

The Swamp Witches

25 Oct 2023

Contributed by Lukas

Winter mornings are serene in the cypress groves of the Mississippi Delta. There’s the glide of the canoe, and the gentle ripple of camouflage wader...

Czech Out Texas Kolaches

11 Oct 2023

Contributed by Lukas

In “Czech Out Texas Kolaches,” Gravy producer Evan Stern invites listeners to join him on a return trip to his native Texas to explore the history...

North Carolina Pottery from Clay to Kiln

27 Sep 2023

Contributed by Lukas

In “North Carolina Pottery from Clay to Kiln” Gravy producer Wilson Sayre invites us to consider the vehicles that our food sits on—plates. In t...

A Shrimp Boat Blessing with no Shrimp Boats

13 Sep 2023

Contributed by Lukas

In “A Shrimp Boat Blessing with no Shrimp Boats,” Gravy producer Irina Zhorov takes listeners to Bayou La Batre, on Alabama's Gulf Coast. Long kno...

Annie Fisher’s Beaten Biscuits Meant Business

30 Aug 2023

Contributed by Lukas

In “Annie Fisher’s Beaten Biscuits Meant Business,” Gravy producer Mackenzie Martin digs into beaten biscuits, the tender, flaky hardtack rolls ...

Tasting Kentucky in Tiananmen

16 Aug 2023

Contributed by Lukas

In “Tasting Kentucky in Tiananmen,” Gravy producers Ishan Thakore and Katie Jane Fernelius explore how KFC became one of the most popular restaura...

A Tale of Two Laredos

15 Mar 2023

Contributed by Lukas

In “A Tale of Two Laredos,” Gravy producer Evan Stern visits Laredo, Texas, which shares history, culture, and memory with its sister city across ...

A Texas Cabrito Communion

08 Mar 2023

Contributed by Lukas

In “A Texas Cabrito Communion,” Gravy producer Evan Stern invites us to ride along as he joins the Avila and Aguirre families for a celebratory re...

Blessed Egg Rolls and the Evolution of Rockport, Texas

01 Mar 2023

Contributed by Lukas

In “Blessed Egg Rolls and the Evolution of Rockport, Texas,” Gravy producer Evan Stern takes listeners to the small town of Rockport, Texas, which...

A Taste of Sicily on Galveston Bay

22 Feb 2023

Contributed by Lukas

In “A Taste of Sicily on Galveston Bay,” Gravy producer Evan Stern takes listeners to Galveston, Texas. Once perhaps the greatest town of signific...

Noodling with the Texas Wends

15 Feb 2023

Contributed by Lukas

In “Noodling with the Texas Wends,” Gravy producer Evan Stern takes us to the small, Central Texas town of Serbin, which was last included in the ...

The Gulf’s Last Generation of Black Oystermen?

14 Dec 2022

Contributed by Lukas

In “The Gulf’s Last Generation of Black Oystermen?” Gravy producer Kayla Stewart takes listeners to south Louisiana, where Black men have played...

Buying and Selling Food in the Black South

07 Dec 2022

Contributed by Lukas

“Buying and Selling Food in the Black South” is the fourth installment in reporter Kayla Stewart’s 2022 Gravy podcast season, where she explores...

In Houston, Three Tastes of West Africa

30 Nov 2022

Contributed by Lukas

In the episode “In Houston, Three Tastes of West Africa,” Gravy producer Kayla Stewart takes listeners to her hometown of Houston, Texas, which bo...

The Joyful Black History of the Sweet Potato

23 Nov 2022

Contributed by Lukas

In “The Joyful Black History of the Sweet Potato,” Kayla Stewart reports for Gravy on sweet potatoes, which Southern-born Black Americans have bak...

Annie Laura Squalls and Her Mile High Pie

16 Nov 2022

Contributed by Lukas

In “Annie Laura Squalls and Her Mile High Pie,” Gravy producer Kayla Stewart tells the story of Annie Laura Squalls, who, in 1960, became head bak...

SFA Symposium and Spoonbread

12 Oct 2022

Contributed by Lukas

A reflection on the 2004 Southern Foodways Symposium, by soul food scholar Adrian Miller. Learn more about your ad choices. Visit megaphone.fm/adchoic...

A Symposium Memory

28 Sep 2022

Contributed by Lukas

A reflection on the first Southern Foodways Alliance Barbecue Symposium, by Founding Director John T. Edge. Learn more about your ad choices. Visit me...

Rib Tips, Hot Links, and the Mississippi Roots of Chicago Barbecue

14 Sep 2022

Contributed by Lukas

In “Rib Tips, Hot Links, and the Mississippi Roots of Chicago Barbecue,” Gravy producer Courtney DeLong dives into the history of Chicago barbecue...

Father, Son, Fire: A Chat with Howard and Harrison Conyers

07 Sep 2022

Contributed by Lukas

In “Father, Son, Fire: A Chat with Howard and Harrison Conyers,” the fourth episode in Gravy’s five-part series on barbecue, Howard Conyers—a ...

Southern Barbecue Goes West

31 Aug 2022

Contributed by Lukas

In “Grandpa’s Barbecue Blooms Out West,” Gravy producer Monica Gokey takes listeners to Idaho Falls, Idaho, to explore what happens when a South...

Brisket Pho, a Viet Tex Story

24 Aug 2022

Contributed by Lukas

In “Brisket Pho, a Viet Tex Story,” Gravy producer Jess Eng explores the emergence of Viet Tex, a cuisine created in recent years by contemporary ...

Henry Perry, Kansas City's Barbecue King

17 Aug 2022

Contributed by Lukas

In “Henry Perry, Kansas City’s 'Barbecue King,'” Gravy producer Mackenzie Martin tells the story of Henry Perry, the first person to really make...

Bread and Friends

15 Jun 2022

Contributed by Lukas

In “Bread and Friends,” the final episode in her five-part series for Gravy, producer Irina Zhorov meets Camille Cogswell and Drew DiTomo in the f...

Making that Dough

08 Jun 2022

Contributed by Lukas

In “Making That Dough,” the fourth episode in her five-part series for Gravy, producer Irina Zhorov explores the business of cottage bakeries—an...

Fresh Flour to the People

01 Jun 2022

Contributed by Lukas

In “Fresh Flour to the People,” the third episode in her five-part series for Gravy, producer Irina Zhorov talks to bakers who have started demand...