Gravy Podcast Por Southern Foodways Alliance arte de portada

Gravy

Gravy

De: Southern Foodways Alliance
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 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. Arte Ciencias Sociales Comida y Vino
Episodios
  • Buzzkill: Save which bees?

    Buzzkill: Save which bees?
    May 21 2025
    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 food crops we grow. This show is the first episode in the six-part series. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    33 m
  • The Southern Genius of the Cuban Sandwich

    The Southern Genius of the Cuban Sandwich
    May 7 2025
    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 influenced the sandwich’s popularity and the current identity of Floridian Cuban Americans. Gravy thanks La Segunda Bakery, Sanguich de Miami, and Ana Sofia Pelaez, author of The Cuban Table, for contributions to this episode. Kayla Stewart is a James Beard Award-winning food and travel journalist, cookbook author, and a Senior Editor at Eater. Her work has been featured in Eater, The New York Times, The Washington Post, Travel + Leisure, Food & Wine, and others. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    27 m
  • A Muddy Future for Louisiana Crawfish

    A Muddy Future for Louisiana Crawfish
    Apr 23 2025
    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 pound, prices reached as high as $9 a pound. In Texas, it was even higher, around $12 a pound. Tesfaye followed this story while it was happening, and it left her with a new question: With climate change bringing more extreme weather, are there ways to protect the state’s beloved mudbugs? To answer that question, she talked to Michael Moreaux, a crawfish farmer experimenting with different agricultural practices to attempt to produce healthy crawfish that can weather anything. By focusing on the health of his female crawfish, using native grasses to feed them and filtering the water in his ponds, Michael seems to be producing tasty, resilient crawfish. He wants farmers and academics alike to take a look at his work, but the way the crawfish industry is set up makes it difficult for farmers to innovate, and academia doesn’t have enough crawfish specialists to solve all the problems threatening the state’s harvest. One person interested in Michael’s methods is the young farmer Bruno Sagrera, who is struggling to break into the crawfish industry. Having grown up on a crawfish farm, he believes there are dire problems with the way crawfish are farmed today, but can’t get his family to buy into the practices he wants to try—so he’s on his own. Both Michael and Bruno want to improve crawfish farming practices so that Louisianans can continue to eat the beloved mudbugs for generations to come. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    23 m
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