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Gravy Podcast

Series produced by Southern Foodways Alliance

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Gravy is the SFA’s collection of original stories—fresh, unexpected, and thought-provoking. Like all of the SFA’s work, 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. Gravy the print journal lands in the mailboxes of SFA members four times per year. Gravy the podcast releases a new episode every other week.


65 Pieces

Order by: Newest First | Oldest First
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Every Tuesday a group of women gets together at Or Ve Shalom Synagogue in Atlanta to bake hundreds of savory hand-held pies. They are called bureka...

  • Added: Aug 24, 2017
  • Length: 26:05
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At the crux of any diaspora is food – the familiar flavor of the old home mixing with a new one. In the case of Lexington, Kentucky, tacos express ...

  • Added: Jul 14, 2017
  • Length: 27:22
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Writer T Cooper heads to Knoxville, Tennessee, to learn about a new trend making its way across the South: devout Christians are opening coffeeshop...

  • Added: Jun 29, 2017
  • Length: 27:50
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On this episode of Gravy, we go global to explore the spread of a prolific Southern food to an unlikely place: pork barbecue in the Israeli city of...

  • Added: Jun 15, 2017
  • Length: 28:06
Caption: Hearty Texas Munson vines and Ross Hull at the vineyard., Credit: Photo by Ross Hull
The story of T.V. Munson and how his obsession with grape vines saved old world wine.

  • Added: Jun 01, 2017
  • Length: 58:14
Caption: Heather Sevcik harvests greens on her farm with an intern., Credit: Caroline Leland
In this episode of Gravy, Caroline Leland explores the challenges of finding and affording farmland, along with some of the keen individuals and or...

Bought by West Virginia Public Broadcasting


  • Added: May 31, 2017
  • Length: 22:06
  • Purchases: 1
Caption: Chicken shawarma at Ali Baba Mediterranean Grill, Credit: Rose Reid
Chicken shawarma might not be the first food that comes to mind when you think of Memphis. This episode of Gravy takes us inside Ali Baba Mediterra...

  • Added: May 31, 2017
  • Length: 27:59
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Striking up a conversation with a stranger in a bar is accepted, even expected. And storytelling is a big part of that engagement. But what happens...

  • Added: Apr 20, 2017
  • Length: 26:35
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It’s the season for communal meals, like Easter dinners and Passover Seders. In the Mississippi Delta town of Greenville, members of the Hebrew Uni...

  • Added: Apr 06, 2017
  • Length: 20:26
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Texas: the land of BBQ, breakfast tacos…and of course Tex-Mex. But what if we told you Tex-Mex wasn’t created by a Texan or Mexican, but a German i...

  • Added: Mar 23, 2017
  • Length: 29:39
Caption: Kalbi lunch at DWJ., Credit: John T Edge
What happens when Korean barbecue goes from suburban strip malls to restaurant rows in cities like Atlanta, New Orleans, and Memphis? On the latest...

  • Added: Feb 23, 2017
  • Length: 20:41
Caption: Island Road connects Pointe-Aux-Chenes with Isle de Jean Charles. At high tide, the road can be completely covered with water making it impassable for school buses., Credit: Edmund D. Fountain
For centuries, the bayous and lowlands of coastal Louisiana have fed the Point-au-Chien Indian Tribe. From cattle to crabs, oranges to okra, the fe...

  • Added: Feb 09, 2017
  • Length: 29:02
Caption: The Vidalia Onion Museum in Vidalia, Georgia. , Credit: Photo by Tyler Pratt.
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, a...

Bought by West Virginia Public Broadcasting


  • Added: Jan 26, 2017
  • Length: 28:42
  • Purchases: 1
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Civil Rights workers in the Mississippi Delta saw a poverty they could never have imagined. This Gravy episode tells the story of how hunger in the...

  • Added: Jan 12, 2017
  • Length: 01:15:38
Caption: Sandor Katz holds up a whole head of Napa Cabbage that’s been fermenting in a clay crock., Credit: Sarah Reynolds
Sarah Reynolds takes us into the kitchens of Louise Frazier and Sandor Katz to learn how fermenting vegetables has helped them both carry on throug...

  • Added: May 31, 2017
  • Length: 29:41
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You might think of Coca Cola as an iconic American brand… but it was born in the South. How did Coke’s Atlanta birthplace shape what the soft drink...

  • Added: Dec 01, 2016
  • Length: 25:24
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For generations, farmers in western North Carolina have relied on tobacco as a core crop, their lifeblood. It was more than just income, though: to...

  • Added: Nov 17, 2016
  • Length: 26:01
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Corn is a ubiquitous part of Southern food—from bread to whiskey. But how did it get to be that way? In this episode of Gravy, we go on a hunt for ...

Bought by West Virginia Public Broadcasting


  • Added: Nov 03, 2016
  • Length: 25:21
  • Purchases: 1
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In Chapel Hill, there’s a farm that’s much more than just a spot to grow food: it’s a gathering place for refugees, including a group of Karen teen...

  • Added: Oct 20, 2016
  • Length: 27:14
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In 1986, Ernest Matthew Mickler of Palm Valley, Florida, published White Trash Cooking. It was a loving ode to his people—rural, white, working-cla...

  • Added: Oct 11, 2016
  • Length: 27:31