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Gravy

A production of the Southern Foodways Alliance, GRAVY tells new and complicated stories about the changing American South.

Mar 19, 2020

Poisonous, spiky, bug-eyed and edible: Lionfish are a prolific invasive species off the coast of Florida. Their voracious appetites are destroying native reef fish populations, leaving decimated reefs in their wake. Chefs and concerned eaters are attempting to eat their way through this problem. You can find items...


Mar 12, 2020

Virginia is often heralded as the birthplace of American wine. But from colonial times through efforts made by Thomas Jefferson, those efforts were seen as a failure. The archetypical image of wine country—arid, rocky places—is not what one thinks of when conjuring images of wet, humid, Virginia summers. 

But a few...


Mar 5, 2020

For many people in the American South, sorghum is a condiment to be spread, like maple syrup, on top of warm, pillowy biscuits, pancakes, and cornbread. But for most of the world, particularly in West Africa, sorghum is a grain used much like rice or quinoa. There is a growing group of chefs, millers, plant breeders,...


Feb 27, 2020

Ed Mitchell’s name has come to be synonymous with Eastern North Carolina wood-smoked whole-hog barbecue. From Wilson, North Carolina, he grew up smoking hogs and has tried to continue that tradition, using old techniques and traditionally farm-raised pigs. But almost since the start, Ed Mitchell’s barbeque journey...


Feb 20, 2020

How much is too much for bacon? $10 a pound? $20? What about $500 a pound? In New Martinsville, West Virginia someone actually paid $500 a pound at auction for bacon raised and butchered under pretty special circumstancesThe bacon, along with ham and eggs, sold at this auction are raised and butchered by high...