Meet Irina Zhorov , who produced the latest #Gravy episode about the changing Blessing of the Fleet in Bayou La Batre, AL. Her first novel, Lost Believers, was published in August 2023. Listen wherever you get your podcasts. southernfoodways.org/gravy/a-shrimp…

Today’s episode shifts focus to the plates underneath our food—specifically, the hand-thrown pottery of central North Carolina. Producer Wilson Sayre travels from kiln to studio, asking: who cares about old plates? Listen wherever you get your podcasts. southernfoodways.org/gravy/north-ca…

Meet Wilson Sayre, producer of this week’s episode, "North Carolina Pottery from Clay to Kiln." Her work has aired on NPR's Planet Money, @npr, Reveal + more, and she enjoys playing banjo + gardening. Listen wherever you get your podcasts.

A new #Gravy episode is out today! @EvanCStern digs in to the origins + evolutions of kolaches, the pillowy, filled pastries with roots in the Czech Nation. They aren’t easily found outside Central Texas—and even there, you’ll hear a range of definitions. southernfoodways.org/gravy/czech-ou…

10 years ago we aired the first-ever episode of #Gravy, a different kind of Thanksgiving story—because Thanksgiving is complicated, especially for some Native Americans. Hear “Adaptation, Survival, Gratitude: A Lumbee Thanksgiving Story,” by Tina Antolini. southernfoodways.org/gravy/lumbeeth…

Today on #Gravy Rebecca Katz takes us to California’s San Fernando Valley, where 3 Black women created a thriving soul food institution in one of the area’s whitest suburbs. Listen wherever you get your podcasts. southernfoodways.org/gravy/tasting-…

Meet Leoneda Inge, who produced the new #Gravy episode all about Mama Dips Kitchen. Inge co-hosts Due South WUNC, where she was formerly the race + Southern culture reporter, the first public radio journalist in the South to hold such a position. southernfoodways.org/gravy/whats-ne…

For many Filipinos living abroad, Christmas is a 3x3 balikbayan box filled with foods like spam, Vienna sausages & imported chocolate. Today’s episode by katie jane fernelius is a story for everyone, especially those who can’t be home for Christmas. southernfoodways.org/gravy/filipino…

Consider the bouillon cube, that humble, ubiquitous, just-add-water shortcut to a savory broth. Today, #Gravy explores how Maggi, the leading bouillon brand, became both a global juggernaut and a hometown hero. southernfoodways.org/gravy/hip-to-b…

Few brands have inspired more fanatical devotion among Texans than Buc-ee's SuperStore | The Fun Store Lampoon, but you could say the brand stands on the shoulders of Stuckey's. Today on #Gravy, Evan Stern explores the past, present, and future of road snacks through both chains. southernfoodways.org/gravy/from-stu…

During the 40 days of Lent, practicing Catholics the world over abstain from meat on Fridays. On that day, many eat fish instead—and that translates as a LOT of fish. On #Gravy, Sarah Holtz visits Louisiana Cajun Country for a Lenten fish fry. southernfoodways.org/gravy/the-mira…

Today’s episode grew from a question: Does anyone serve Mississippi-style tamales in Los Angeles? It brought Eve Troeh to Sandra Miller Foster + her restaurant, Flossie’s—and raises bigger questions about opportunity + success in the restaurant business. southernfoodways.org/gravy/californ…

George Washington Carver. Today, many people might only recall him as “the peanut guy," but there’s a lot more to his story. As Ishan Thakore + katie jane fernelius report for #Gravy, his real legacy is his work as a conservationist. Listen at the link. 📷: AP Photo southernfoodways.org/gravy/unshelle…

There's a group of men of advanced age who rise early every morning and ride the few miles to Jack's in Jasper, AL—for community, friendship & love. Irina Zhorov pulls up a seat with the ROMEOs (Retired Old Men Eating Out) in a new #Gravy episode. southernfoodways.org/gravy/wherefor…

Among NC's many BBQ legends, one stands out: Ed Mitchell. The pitmaster and entrepreneur is synonymous with wood-smoked whole-hog BBQ, and his journey has been shaped by business relationships, racism, and smoke. Wilson Sayre has the story for #Gravy. southernfoodways.org/gravy/the-rise…

One of the busiest restaurants in the US, San Antonio’s Mi Tierra is a living document of the city's political + cultural history. On today's episode, Evan Stern tells how Mi Tierra provides a spiritual mooring for the neighborhood of Market Square. southernfoodways.org/gravy/how-mi-t…

At Brennan's Restaurant, one dish in the pantheon of the tableside tradition is rum-laden, flambéed Bananas Foster,. What is it like to put on this “show,” service after service? Today on #Gravy, Eve Troeh reports from Brennan's. Photo courtesy of Brennan’s. southernfoodways.org/gravy/flambeed…

Today on #Gravy: the story of the Vidalia onion’s popularity, born of clever marketing, government wrangling, technological innovation + global trade. southernfoodways.org/gravy/ironies-… Photograph by Tyler Pratt.

Today on #Gravy, Irina Zhorov looks for fresh fish in shops along the Gulf of Mexico, where it's surprisingly hard to find. 80-90% of seafood in the US is imported, but in Fairhope, AL, Fairhope Fish House wanted something different. southernfoodways.org/gravy/reel-it-…

Fernay McPherson’s family came to San Francisco’s Fillmore District from Texas in the 1960s as part of the 2nd Great Migration. When her restaurant Minnie Bell’s Soul Movement opened in The Fillmore, Fernay & her food finally came home. southernfoodways.org/gravy/minnie-b… 📷: Citizen Film