Gravy
En podcast af Southern Foodways Alliance - Onsdage
231 Episoder
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Rib Tips, Hot Links, and the Mississippi Roots of Chicago Barbecue
Udgivet: 14.9.2022 -
Father, Son, Fire: A Chat with Howard and Harrison Conyers
Udgivet: 7.9.2022 -
Southern Barbecue Goes West
Udgivet: 31.8.2022 -
Brisket Pho, a Viet Tex Story
Udgivet: 24.8.2022 -
Henry Perry, Kansas City's Barbecue King
Udgivet: 17.8.2022 -
Bread and Friends
Udgivet: 15.6.2022 -
Making that Dough
Udgivet: 8.6.2022 -
Fresh Flour to the People
Udgivet: 1.6.2022 -
Bread by Fire
Udgivet: 25.5.2022 -
Genealogy of a Bakery
Udgivet: 18.5.2022 -
Even After Those Roses Bloom
Udgivet: 13.4.2022 -
Can Co-Ops Fix a Broken Food Delivery Model?
Udgivet: 16.3.2022 -
The Bare Minimum
Udgivet: 9.3.2022 -
The Bitter and the Sweet of Craft Chocolate in the Global South
Udgivet: 2.3.2022 -
Memphis Restaurant Workers Unite!
Udgivet: 23.2.2022 -
What's in the Fridge?
Udgivet: 16.2.2022 -
"Married," by Jo McDougall
Udgivet: 9.2.2022 -
Thresh & Hold
Udgivet: 26.1.2022 -
"Carlo Flunks the Seventh Grade," by Greg Brownderville
Udgivet: 5.1.2022 -
Filipino Balikbayan is Homecoming in a Box
Udgivet: 15.12.2021
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.
