Thu, 19 November 2015
Black-eyed peas and collards. Fried chicken and peach cobbler. Customers at Delicious Southern Cuisine in Los Angeles come for these soul food staples, a taste that reminds some of their Southern roots. But: there’s a different narrative going on in the kitchen… one with a Latino flavor.
When Southerners leave the South, their food comes too. Hence, the density of soul food restaurants in cities that were destinations for African Americans during the Great Migration, cities like Los Angeles. But there have been many other migrants to Southern California… And that makes for mash-ups of Southern food and other cuisines. In this episode of Gravy, Lena Nozizwe takes us to two restaurants that serve up an edible version of the demographic shifts of in their Los Angeles neighborhoods.
Direct download: South_by_South_of_the_Border_Soul_Food_Gravy_Ep._26.mp3
Category:general -- posted at: 7:29am EDT
Thu, 5 November 2015
How is a region of the far north—Canada—intimately connected to a region 2,000 miles away in the Deep South? It’s a story that begins 250 years ago, and involves both loss and reunification, the reconnection of a people with shared ancestry.
In this episode of Gravy, Simon Thibault looks at how a bunch of Acadians, the cousins of the Cajuns of Louisiana, came to understand their extended family through copious meals of gumbo, boudin, jambalaya and everything étouffé’d that they can eat.
This group of Acadians, some of whom have made a life in Lafayette, not only found a second home, but a second family in Louisiane. They’ve learned what it truly meant to be un bon cadien, and subsequently looked at their own Acadian identity, and how and where culture is transmitted through generations.