Gravy
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.
Latest Episode
Southern caviar is wild, nutty, and...sustainable? (24.12.2025)
Previous Episodes
- Boars Gone Wild: Texans Hunt, Trap, and Cook a Piggy Pest
- Texas Pecans, A Thirsty Nut to Crack
- Tending Episode 6: What Next?
- Tending Episode 5: What Now?
- Tending Episode 4: Texas
- Tending Episode 3: Kansas
- Tending Episode 2: Georgia
- Tending Episode 1: North Carolina
- Tending: A Preview
- The Long Recovery: Farmers and Hurricane Helene
- An Orthodox Jewish Congregation Keeps on (Food) Truckin' in Birmingham
- Southern Cooking Comes to Portugal
- We Sure Eat Good When Someone Dies
- Virginia Public Schools Serve Indigenous Cuisine
- Culinary Characters Unlocked: Marisa Baggett
- Planting it Forward in Houston
- What's Brewing in Memphis?
- There’s No Business Like Hansen’s Sno Bliz-ness
- From Stuckey's to Buc-ee's
- Oh, Snapper! Mislabeled Mississippi Seafood
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