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.
Episodes
October 14, 2026 • 22 mins
In “A Taste of Mexico City In Memphis,” Gravy reporter Mackenzie Martin visits Las Tortugas Deli Mexicana, a Memphis restaurant run by a father and son duo: Jonathan and José “Pepe”Magallanes.
Every day at Las Tortugas starts the same way: at the markets. According to Pepe, he and Jonathan go daily to source the produce and proteins they need for the two locations. The idea is to repl...
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September 30, 2026 • 26 mins
In “Cultivating Korean Greens in North Texas,” Gravy reporter Elizabeth Myong explores how Korean American communities are gardening in North Texas. She reflects on her upbringing in the Richardson suburbs, where she grew up eating Korean herbs and plants from her family’s backyard.
Those fresh greens were made into dishes with “son-mat,” which directly translates to “han...
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September 16, 2026 • 21 mins
In “Brisket, Kugel, and Community in Birmingham,” Gravy reporter Olivia Ware Terenzio visits Birmingham, Alabama’s Levite Jewish Community Center (“The J”) for the Jewish Food and Culture Fest, a celebration of kugel and cabbage rolls for Jews and non-Jews alike. This episode explores what role the festival plays in a state where less than half of one percent of the population is Jewish&mdash...
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September 2, 2026 • 29 mins
In Texas and Louisiana, chefs, millers, and home bakers are increasingly turning to using whole-grain, stone-milled flour in their breads, cakes, and pastries. These flours are milled with the ancient process of stone milling: flour is produced by crushing the whole kernel of the wheat grain between enormous stones, versus the more modern process of roller milling, which produces the finely grained, snow-white flour ...
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August 19, 2026 • 22 mins
In “There’s No Business Like Hansen’s Sno Bliz-ness,” Gravy reporter Eve Troeh takes us to New Orleans, home of the sno-ball. In the South you need strategies to beat the summer heat, and ice plays a big role. Street vendors used to shave big blocks of ice by hand and add flavored syrup—a treat that became known as a sno-ball in the Big Easy.
In the late 1930s, a local man, Ernest Hans...
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August 5, 2026 • 25 mins
In "The Piggly Wiggly Way: A Memphis Story, "Gravy reporter Mackenzie Martin visits the Pink Palace Museum in Memphis to understand how Piggly Wiggly changed grocery shopping forever.
Meal kits. Instacart. Door Dash. At the turn of the 20th century, we didn’t have all of these options. You mostly showed up at a counter and told a clerk what you wanted, and they’d gather all the necessary items and package them up for y...
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July 22, 2026 • 26 mins
In “Making Groceries,” New Orleans-based Gravy journalist Katie Jane Fernelius travels to the frontlines of food insecurity in Louisiana—from the bustling warehouse floor of Second Harvest Food Bank in south Louisiana to a grocery aisle in rural Evangeline Parish—to examine the place of food stamps in fighting hunger.
The Supplemental Nutrition Assistance Program, or SNAP, is a federal food-assistance progr...
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July 8, 2026 • 23 mins
In “Spilling the Tea in the Mississippi Pine Belt” Gravy reporter Georgia Sparling explores the tea farms popping up in Mississippi’s Pine Belt, where the tannic soil is perfect for growing tea.
While many think of strong, syrupy sweet, ice-cold tea as quintessentially Southern, the only thing truly Southern about this ubiquitous beverage is how we drink it. Almost every tea leaf we consume in the United State...
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June 24, 2026 • 24 mins
In “Tasting Haiti in New Orleans,” Gravy reporter Eva Tesfaye gives listeners a taste of Haitian cuisine—and history—in New Orleans.
For Haitians living in the Big Easy, many things remind them of home, from Second Line parades to the architecture to the food. Red beans and rice, boudin, jambalaya… all these iconic Louisiana dishes have connections to Haiti.
That’s because Haitian migran...
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June 10, 2026 • 18 mins
Martin Padgett wrote the feature essay “Object Permanence” for the fall 2025 issue of Gravy Quarterly, our sister publication. In the piece, he catalogs the objects we live with actively, those we tolerate like inanimate roommates, and those we give away, sometimes to make room for the new. We liked it so much that we asked them to read it for Gravy podcast listeners.
To read other engaging essays in Gravy, have it shi...
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May 27, 2026 • 24 mins
In “American Barbecue’s European Adventure,” Gravy reporter Eve Troeh takes us to meet restaurateurs in Prague, Czech Republic (Big Smokers) and Berlin, Germany (Big Stuff Smoked BBQ) who have gone to great lengths to import the techniques and equipment needed to bring American barbecue to their communities. Along with developing their own recipes, working closely with suppliers to select the right breeds and cuts...
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May 13, 2026 • 20 mins
In Highland County, Virginia, there are more trees than people. Specifically, the County is rich in sugar maples, the trees whose sap produces maple syrup.
Better known as a “northern” sweetener, maple syrup is something that Highland County residents have been producing for decades—likely as early as the County was first settled in the mid-1700s. They learned the practice from local Indigenous tribes, who took...
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April 15, 2026 • 27 mins
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.
Truffle production in the U.S. is a young industry. Commercial cultivation started in the 1980s. Truffles are a complicated business. When you’re farming truffles, what you’re really growing is trees. The truffles are fungi that grow on tree root...
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April 1, 2026 • 27 mins
In “Virginia Has the Blue Catfish Blues,”Gravy reporter Anya Groner takes listeners to the Chesapeake Bay, where, over the past decade, invasive blue catfish have derailed the ecosystem in the East Coast’s largest fish nursery.
Native to the Mississippi, Missouri, and Ohio River basins, blue catfish were first stocked in the bay’s tributary rivers in the 1970s to provide a new trophy fish for recreational ...
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March 18, 2026 • 22 mins
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 further away than the five-hour car ride to Atlanta.
Florida’s Gulf Coast brings to mind pictures of crystal-sand beaches and the Navy’s Blue Angels, but until recently, it hasn’t been known as a haven for global food. That’s begun to change, and as ...
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March 4, 2026 • 28 mins
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 them. But there are ways even distant places are intimately connected, perhaps more intimately than you’d guess. And when one of those places is in trouble, those connections get revealed.
This is the story of what’s happening to the oysters in Apalachicola Bay, and...
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February 18, 2026 • 18 mins
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 delight is another person’s sacrifice. The Catholic tradition of abstaining from meat on Fridays in Lent is alive and well in Southwest Louisiana, a region where more than a third identify as Catholic. Thanks to the long list of Catholic churches and restaurants that roll out an ...
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February 4, 2026 • 26 mins
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 movement: Texas whiskey.
Given the importance of saloons in cowboy culture and western mythology, one might think Texas whiskey has a long and storied history. But though Texans have always had a fondness for the demon drink, as a legal industry, Texas whiskey is barely even twen...
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January 21, 2026 • 27 mins
In “Fruitcake in Space,” Gravy reporter Bronwen Wyatt explores a bizarre footnote in the annals of human space travel. In 1968, a scientist at a military research facility developed a very unusual recipe: a nutritionally-fortified fruitcake designed as an emergency ration for astronauts. It might be easy to dismiss this fruitcake, but we’re here to argue that it’s part of a larger story—one that takes ...
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January 7, 2026 • 22 mins
In “How a Humble Crab Dish Became the Soul of Tampa,” Gravy reporter Nicole Hutcheson travels across Tampa to trace the story of a
lesser-known local dish—crab chilau.
Every city has a dish that says something true about the people who built it. In Tampa, that dish is crab chilau. Made with blue crabs and simmered in tomatoes, garlic, spices, and served over pasta, crab chilau is shaped by Sicilians, Cuban and A...
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