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Gravy

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

Dec 14, 2022

In “The Gulf’s Last Generation of Black Oystermen?” Gravy producer Kayla Stewart takes listeners to south Louisiana, where Black men have played a key role in the region’s oyster industry—and where today, they are few and far between. Stewart speaks to one of the area’s last Black oystermen about how we got...


Dec 7, 2022

“Buying and Selling Food in the Black South” is the fourth installment in reporter Kayla Stewart’s 2022 Gravy podcast season, where she explores Black foodways in the South and beyond. For this episode, she speaks to Black business owners who are trying to improve food access in Black communities. Stewart explores...


Nov 30, 2022

In the episode “In Houston, Three Tastes of West Africa,” Gravy producer Kayla Stewart takes listeners to her hometown of Houston, Texas, which boasts one of the most vibrant international food scenes in the country. It’s a city where Black Americans have built their own communities and pathways to success, and...


Nov 23, 2022

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...


Nov 16, 2022

In “Annie Laura Squalls and Her Mile High Pie,” Gravy producer Kayla Stewart tells the story of Annie Laura Squalls, who, in 1960, became head baker at the Caribbean Room, the popular in-house restaurant at New Orleans’ renowned Pontchartrain Hotel. It was there where Squalls created her “Seven Mile High Pie,”...