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
  • How a Humble Crab Dish Became the Soul of Tampa

    How a Humble Crab Dish Became the Soul of Tampa
    Jan 7 2026
    In “How a Humble Crab Dish Became the Soul of Tampa,” Gravy producer 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 about the people who built it. In Tampa, that dish is crab chilau. Made with blue crabs and simmered in tomatoes, garlic, spices, and served over pasta, crab chilau is shaped by Sicilians, Cuban and Afro-Cuban families, and Tampa’s Black community—each group adding a twist to make it their own. Hutcheson’s journey travels from historic Ybor City to rapidly gentrifying corridors of the city, and even knee-deep into the marshy waters of Tampa Bay. Along the way, she meets the people carrying crab chilau forward today: Enzo Pardo, a Sicilian chef reimagining the dish through his own heritage; Jesus Puerto, a Tampa native who returned home after decades away to stake his claim; and Reggie Nelson, an enterprising businessman and chef building a name for himself while preserving a culinary legacy rooted in community. Listeners hear first-hand how crab chilau isn’t a single recipe. Instead it’s what happens when different cultures, customs, and lived experiences come together in the same pot and city. No one version is the same—some are spicier, some brown the sauce until it resembles a stew. Others keep it closer to a sofrito. Add-ins like ground beef, smoked sausage, and snow crab aren’t deviations; they're evidence of a dish built to evolve and feed a crowd. Through personal encounters in kitchens, restaurants, and the outdoors, Hutcheson shares how crab chilau reflects the way Tampa’s food culture itself was built: informally, collaboratively, and without a singular owner. From cooks freestyling the pot to meals designed to nourish entire neighborhoods, the dish tells a larger story about gathering, creativity, and culture. Crab chilau is a living record of how cultures meet and adapt. Listeners will walk away from this episode with a deeper sense of Tampa’s identity and place in the American South. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    22 m
  • Southern caviar is wild, nutty, and...sustainable?

    Southern caviar is wild, nutty, and...sustainable?
    Dec 24 2025
    In “Southern caviar is wild, nutty, and...sustainable?” Gravy producer Irina Zhorov takes us to the Tombigbee River, where valuable paddlefish swim, and makes a case for caviar as an ingredient with a Southern pedigree. Every mature female fish makes roe—that’s the term for their clusters of unfertilized eggs. But caviar, for purists, comes from an ancient fish called sturgeon. There are more than two dozen species of sturgeon, but the best-known caviars come from a handful of species native to Russia and Central Asia: Beluga, Sevruga, Kaluga and Osetra. These fish are diadromous, which means they can live in both rivers and seas. And historically they were caught in the wild, their roe processed into caviar, and eventually sent around the world. Though fish roe started out as poor people’s food in Russia, it evolved to be synonymous with luxury, royalty. However, sturgeon were so overfished that it is now illegal in most places to import their wild-harvested caviar. In the U.S., too, several species of sturgeon were once dense along the eastern coast, in the Great Lakes, in California, and elsewhere. Indigenous tribes and white settlers alike consumed Atlantic sturgeon before a caviar rush in the 1800s diminished their numbers. It’s illegal to fish for most domestic sturgeon. Today, more than 99 percent of caviar globally comes from farms, mostly in China. There are a few exceptions to this rule in the U.S. Small shovelnose sturgeon can still be harvested in some areas for caviar. And paddlefish—which is not a sturgeon, but its close cousin—is fair game in some states, too. The fish live in the Mississippi River and its tributaries. While the U.S. has an available supply of wild-caught, high-quality caviar, it lacks a clear cultural context for how to enjoy this decadent treat. In this episode, Zhorov speaks to Mike Kelley of Kelley’s Katch, a Tennessee caviar producer, and biologist Steve Rider, who studies paddlefish populations in Alabama, to learn about a food that’s from the South but, paradoxically, not at all associated with Southern cuisine. Some people and companies are trying to educate American consumers about caviar and to modernize the way domestic consumers eat the food. That can include parties with caviar tutorials and introducing new, American ways to indulge, like with a dollop of caviar on Doritos. Christine Lemieux, one-half of the company Caviar Dream, explains how this delicacy can be for everyone. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    26 m
  • Boars Gone Wild: Texans Hunt, Trap, and Cook a Piggy Pest

    Boars Gone Wild: Texans Hunt, Trap, and Cook a Piggy Pest
    Dec 10 2025
    In “Boars Gone Wild: Texans Hunt, Trap, and Cook a Piggy Pest,” Gravy producer Georgia Sparling takes a deep dive into the conundrum around Texas’ pig problem. They say everything’s bigger in Texas, and that is certainly true of the wild hog population. Millions of feral pigs roam the rural (and not so rural) areas of the Lone Star State — destroying farmland, pushing out native animals, obstructing roadways, and leaving behind billions of dollars in damage each year. And their numbers are growing at an astounding rate. Hunters and landowners in Texas have a green light to kill any and all wild pigs, be it on foot, from a helicopter, or even from a hot air balloon. But then these intelligent yet invasive animals are often left to rot in the fields because everyone knows they’re tough and gamey, right? Well, not according to chef, butcher, hunter, and “hog apologist” Jesse Griffiths. The author of the James Beard Award-winning The Hog Book and co-owner of Austin’s Dai Due restaurant, Griffiths is on a mission to revamp the reputation of feral pigs. In this episode of Gravy, Sparling explores the wild hog origin story and how the population has grown, not only in Texas but across more than thirty states. Armed with a mic, she travels from field to table. She joins Griffiths on a hunt for hogs, and then takes listeners into the kitchen to understand just how varied, versatile, and sustainable their meat is. She will also explore their slowly growing popularity as wild boar meat becomes more available. Along the way, she speaks with Mitch Hagney of the San Antonio Food Bank. As federal funding cuts erode SNAP benefits and food pantry budgets, Hagney and his colleagues are devising creative solutions to address the hunger problem. They’re hoping that by teaming up with hunters and trappers, wild pigs can be a creative solution to feeding thousands of low-income families in Texas and beyond. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    25 m
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