In “There’s No Business Like Hansen’s Sno Bliz-ness,” Gravy producer 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 Hansen, invented a machine that changed the tradition. Sharp blades, encased in metal, turned chunks of ice into the...
Jul 02, 2025•23 min
Few companies have inspired more fanatical devotion among Texans than the convenience chain Buc-ee’s. Described by the New York Times as both a “Disneyland of roadside capitalism” and the “through line of America’s second most sprawling state,” its iconic, buck-toothed beaver mascot has been spotted not just on billboards, but on wedding cakes and tattooed arms of its most loyal customers. Founded as a small-town gas station, today it boasts 47 locations across the South known for massive floor ...
Jun 18, 2025•26 min
In “Oh, Snapper! Mislabeled Mississippi Seafood,” Gravy producer Boyce Upholt takes listeners to Biloxi, Mississippi—a town that has long called itself the Seafood Capital of the World. But in May 2024, shocking news hit the community: Mary Mahoney's Old French House, an iconic restaurant, pleaded guilty to conspiracy to misbrand fish and wire fraud. For years, the iconic 60-year-old establishment had been selling cheap imported fish as premium local Gulf seafood, defrauding more than 55,000 cus...
Jun 04, 2025•28 min
Gravy podcast is excited to share a special episode of a new podcast called Buzzkill, from our friends at FERN, the Food and Environmental Reporting Network. Buzzkill explores the dramatic decline of pollinators, including the American bumblebee, whose numbers have plummeted by 90% in just two decades. The series, hosted by Teresa Cotsilos, delves into how industrial monocultures, rampant chemical use, and unsustainable land practices threaten pollinators—and, by extension, three-fourths of the ...
May 21, 2025•33 min
The Cuban sandwich. If it’s made with ingredients different from someone else’s recipe, you might find yourself in an hours-long argument in the middle of Little Havana. In Miami and Tampa, Florida, restaurant owners, historians, and Cuban Americans recount their own memories of the Cuban sandwich, as well as the story of its origins. In this episode of Gravy, reporter Kayla Stewart explores the sandwich’s long-standing origin story, new research about the Cuban sandwich, and how the South influ...
May 07, 2025•27 min
In “A Muddy Future for Louisiana Crawfish,” Gravy producer Eva Tesfaye traces the aftermath of the summer of 2023, when a severe drought in Louisiana devastated the 2024 crawfish season. The dry soil and extreme heat killed the crawfish while they were still burrowed underground, meaning when farmers flooded their fields in the fall, they found their harvest would be dismal for the spring. That caused both farmers and consumers to suffer. In Louisiana, where crawfish are normally around $3 per p...
Apr 23, 2025•23 min
In “Fruitcake in Space,” Gravy producer 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 us from the early days of NASA’s space program to our current quest for Mars. Wyatt investigate...
Apr 09, 2025•29 min
In “Got (Raw) Milk? The Small Family Dairy Farms Behind a Big Controversy,” Gravy producer Bianca Garcia takes listeners to Milky Way Farm, the last dairy in Anderson County, South Carolina, where raw milk sales are keeping the Peeler family afloat. Their neighbors have succumbed to the pressures that have defined a generation of farmers. Between 2003 and 2022, South Carolina—where the state beverage is a glass of cold milk—lost 75 percent of licensed dairy operations. They have found their mark...
Mar 26, 2025•31 min
In “What’s in Store for the Pawpaw Patch?” Gravy producer Anya Groner examines the pawpaw, a long-overlooked fruit that’s now being domesticated, making its way into farmers’ markets, restaurants, and even beer. What plant has leaves that smell like green pepper, fruit that can taste like pineapple or turpentine, and bark that can be woven into baskets? Enter the poor man’s banana, also known as the pawpaw. Two decades ago, you’d be hard-pressed to find a nursery with a pawpaw tree for sale, but...
Mar 12, 2025•29 min
In “Flambéed! The Art & Theater of Bananas Foster,” Gravy producer Eve Troeh takes listeners to Brennan’s, the iconic restaurant in New Orleans’ French Quarter, where skilled servers pull off one sensational culinary feat, table after table and day after day—Bananas Foster, flambéed tableside. Brennan’s opened its doors more than seventy years ago, and its early years coincided with a hot trend in fine dining at the time: tableside dishes. Many know this practice, when a server wheels over a...
Feb 26, 2025•23 min
In “Conch: Queen of the Florida Keys,” Gravy producer Adwoa Gyimah-Brempong takes listeners to the Keys, where queen conch is plastered across menus: conch fritters, conch salad, even conch chowder. The shells are a visual icon in Key West, even gracing its (semi-joking) flag as a sovereign nation: The Conch Republic. Which is fascinating… because conch hasn’t been fished on the island in fifty years. So where is it coming from, where is it going, and why is the culture so enduring? Conch is bel...
Feb 12, 2025•29 min
In “South Asian Food Makes Northwest Arkansas Taste Like Home,” Gravy producer Mackenzie Martin heads back to Northwest Arkansas (NWA), where Walmart began, to look at the retail giant’s influence on the region’s demographics and culinary landscape—specifically, spurring a boom of South Asian restaurants and food shops. Walmart is seen by some as the king of genericness. Most of the products it sells don’t have much of a regional or local spirit. Yet, in NWA, Walmart (along with other big employ...
Jan 29, 2025•25 min
In “Cultivating Mexico in Northwest Arkansas,” Gravy producer Mackenzie Martin digs into the story of Yeyo’s, a vibrant family-run Mexican restaurant in Northwest Arkansas. Here, the once-rural Ozarks are now one of the fastest-growing metropolitan areas in the country. That’s partly thanks to major employers like Walmart, Tyson Foods, and J.B. Hunt, but there are also many amenities the region offers, like a surplus of hiking and mountain biking trails and Crystal Bridges Art Museum. And as the...
Jan 15, 2025•29 min
The black-eyed pea is not your average bean. Like many staple foods of the African Diaspora, it’s become a powerful symbol of food sovereignty and survival. With the migration of the black-eyed pea from West Africa during the transatlantic slave trade came a superstition about good luck. This belief combines folklore from West Africa and Western Europe in the American South. Our episode follows the journey of the black-eyed pea, time traveling through the folklore of the past and an Afrofuturist...
Jan 01, 2025•27 min
In “What Makes Gumbo...Gumbo?” Gravy producer Katie Carter King takes us all the way to Northern California to understand what folklorist John Lauden meant when he said, “Gumbo is not a word, it’s a syntax, a way of putting something together.” Cooks and culinarians have long argued about gumbo. Is it Creole or Cajun in its roots and history? Is it a soup, a stew, or some mysterious third thing? But perhaps nothing gets Southerners more heated than conversations about how you make gumbo—from the...
Dec 18, 2024•27 min
In “The Joyful Black History of the Sweet Potato,” Kayla Stewart reports for Gravy on sweet potatoes, which Southern-born Black Americans have baked, roasted, fried, distilled—and long revered. Stewart takes listeners across the United States to learn how African Americans are finding new, interesting ways to enjoy sweet potatoes. Harvey and Donna Williams own and operate Delta Dirt Distillery in Helena, Arkansas. Both grew up in Arkansas, and Harvey was raised on a farm that has been in his fam...
Dec 04, 2024•31 min
In “Eating at the End of the World,” Gravy producer Katie Jane Fernelius takes a close look at the culture of disaster prep, especially how people eat when disaster strikes. As it turns out, how people provision for disaster can differ wildly from how they actually feed themselves, and each other, once a storm blows through. After living without power for almost two weeks following Hurricane Ida, Fernelius fell down a rabbit hole of prepper content. She discovered cartons of shelf-stable water, ...
Nov 20, 2024•27 min
In “Where There's (Southern) Smoke, There's Help for Restaurant Workers,” Gravy producer Evan Stern introduces listeners to the Southern Smoke Foundation, a relief organization dedicated to providing a safety net for food and beverage workers. As the pandemic reminded us, restaurants aren’t just places where people go to satisfy hunger. The best ones reflect, anchor, and at times help define the communities they serve. From diners and drive-thrus to chophouses, maintaining them is a group effort...
Nov 06, 2024•27 min
In the episode “Catch of the Day: Why Alabama Loves Red Snapper,” Gravy producer Irina Zhorov takes listeners to the fisherman’s paradise of the Gulf of Mexico, where you’ll find tuna, amberjacks, mahi mahi, swordfish, and more. There’s a commercial fishery worth nearly $1 billion annually and the Gulf has the highest level of spending by recreational anglers, which includes charter trips, in the whole country: more than $5 billion annually. One of the most important fish driving this plenty is ...
Oct 23, 2024•26 min
Order a hot pastrami on rye at any delicatessen and you’ll taste the briny terroir of the Jewish Diaspora. Pastrami is an iconic cured meat that migrated with Eastern European Jews to America and became synonymous with the deli, a beloved third place for Jewish communities across the country. In Jackson, Mississippi, that place was the Olde Tyme Deli, which Judy and Irv Feldman owned and operated from 1961 until 2000. In this episode, we’ll trace the migration of pastrami to the Deep South, wher...
Oct 09, 2024•26 min
In “America’s Lost Peanut and the Price of Bringing it Back,” Gravy producer Otis Gray takes listeners on a journey through the history and revival of the Carolina African Runner Peanut, an heirloom crop thought to be extinct until 2013. Today, a contingency of heirloom enthusiasts and chefs are trying to bring the historic peanut back into the spotlight through farm-to-table dining. The question is: if not everyone can sit at the table, are we doing it the right way? In 2015, heirloom farmer an...
Sep 25, 2024•29 min
In “Apalachicola Oysters and the Battle for a Florida Bay,” Gravy producer Betsy Wallace takes listeners to Franklin County, Florida to find out if a new tourist development could be the biggest threat to a decades-long, $30 million investment in the Apalachicola Bay Oyster Fishery Restoration. Franklin County is tucked into Florida’s Forgotten Coast, a stretch of the panhandle known for white sand beaches, off-shore fishing, and the iconic Apalachicola Bay oyster. It is distinctly Old Florida; ...
Sep 11, 2024•29 min
When we think of the industrialization of America and the rise of electricity, we’re printed to think about people in cities and factories, where machines and assembly lines abound. We think of Charlie Chaplin tangled up in conveyor belts and cogs in the movie Modern Times. We think of electric motors, coal mining, steam engines. But electricity transformed another area almost as much as it transformed the city or the factory… and that area is the house. And because of that there’s one really ke...
Aug 21, 2024•26 min
In “Bala’s Bistro: Where Mali Meets Memphis,” Gravy producers Marie Cascione and Joshua Carlucci profile Malian chefs, cousins, and business partners Bala Tounkara and Mady Magassa. Their story takes us from West Africa to the casinos of Tunica, Mississippi, and finally to South Memphis, where their restaurant, Bala’s Bistro, has become an emblem of success and belonging for African immigrants in the South. Today, 21% of Black Americans are either immigrants themselves or children of immigrants....
Aug 14, 2024•25 min
In “Minnie Bell’s Feeds the Fillmore’s Soul,” Gravy producer Sarah Jessee takes listeners to the spring 2024 opening of Minnie Bell’s Soul Movement in San Francisco’s Fillmore District, where chef Fernay McPherson—and her food—have come home. McPherson’s family came to the Fillmore from Texas in the 1960s, as part of the Second Great Migration that brought African Americans from the South to cities across the U.S. When those families migrated, their recipes did, too. McPherson learned to cook fr...
Jul 31, 2024•20 min
In “Reel It In: Building Local Markets for Fresh Fish" Gravy producer Irina Zhorov looks for fresh fish in shops along the Gulf of Mexico, where it should be plentiful but can be surprisingly difficult to find. Between 80 to 90% of seafood in the U.S. is imported, despite the country’s generous coasts and well-managed fisheries. Even in seaside communities where the promise of a fresh catch draws tourists to eat out, many restaurants serve thawed imports. In Fairhope, Alabama, Fairhope Fish Hous...
Jul 17, 2024•25 min
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, as proudly claimed as the peach. But the story of the Vidalia’s popularity is far more complex than just one of a local onion made good. In this episode of Gravy: an onion’s success story, born of clever marketing, government wrangling, technological innovation and global trade. This episode was co-produced by Tyler Pratt. Learn more about your ad choi...
Jul 03, 2024•32 min
If you're looking for a taste of something new (and Southern) in your podcast playlist, then you should really check out Sea Change, produced by our friends over at WWNO New Orleans Public Radio and distributed by PRX. Nominated for “Best Green” Podcast at the 2024 iHeart Podcast Awards, Sea Change brings you stories that illuminate, inspire, and sometimes enrage, but above all, remind us why we must work together to solve the issues facing our warming world… and across our region. We are thrill...
Jun 28, 2024•34 min
In “Flambéed! The Art & Theater of Banana’s Foster” Gravy producer Eve Troeh takes listeners to Brennan’s, the iconic restaurant in New Orleans’ French Quarter, where skilled servers pull off one sensational culinary feat, table after table and day after day—Bananas Foster, flambéed tableside. Brennan’s opened its doors more than seventy years ago, and its early years coincided with a hot trend in fine dining at the time: tableside dishes. Many know this practice, when a server wheels over a...
Jun 19, 2024•23 min
In 2017, San Antonio, Texas, was officially designated a UNESCO Creative City of Gastronomy. One of only two American cities to receive this distinction, its culinary history spans centuries. It claims a dining scene flush with James Beard nominated chefs, old-world German delicatessens, and farm-to-table restaurants that source game and beef from area ranches. Yet, for most, San Antonio is inextricably bound with the flavors of Texas-Mexican cooking. Few establishments can boast the fame and st...
Jun 05, 2024•28 min
