arts
Hosted by Southern Foodways Alliance · arts · EN
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.
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Contact path
Verified email
Booking probability
37%
Guest openness
Selective
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Signup to Generate a PitchGravy 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.
Gravy is hosted by Southern Foodways Alliance. The show has published 297 episodes to date.
Recent episodes include "Virginia Public Schools Serve Indigenous Cuisine" (28 October 2026, 32 minutes), "A Taste of Mexico City In Memphis" (14 October 2026, 22 minutes), and "Cultivating Korean Greens in North Texas" (30 September 2026, 27 minutes).
Gravy publishes roughly every two weeks, with episodes averaging 25 minutes across 297 episodes.
Booking probability for Gravy is 37%, and the host is rated Selective on guests. Gravy requires a Pod Score of 80 or higher. Gravy's contact route on record: verified email.
The strongest fits for Gravy are Specialty Food Stores. Gravy has an arts audience.
Southern Foodways Alliance hosts Gravy, an arts podcast with 297 episodes published.
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Gravy
In “Virginia Public Schools Serve Indigenous Cuisine,” Gravy reporter Anya Groner takes listeners to the second annual Indigenous Peoples Feast at the College of William & Mary. The evening’s menu showcases indigenous...
Gravy
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.  ...
Gravy
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...
Gravy
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...
Gravy
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...
Gravy
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...
Gravy
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...
Gravy
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...
Gravy
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...
Gravy
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...
Gravy
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...
Gravy
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...
Gravy
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...
Gravy
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...
Gravy
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...
Gravy
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...
Gravy
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...
Gravy
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...
Gravy
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...
Gravy
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...
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