Southern Foodways Alliance
Mar 19, 2020 20 min
Eat 'Em Till You Beat 'Em: Florida’s Lionfish Problem
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. Reporter Wilson Sayre takes us to the Florida Keys to catch a few lionfish and see how much of a bite diners are taking out of the problem.
Mar 12, 2020 24 min
Grape Expectations for Virginia Wine
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. But a few pioneering grape growers and winemakers have made huge strides over the past few decades, giving wine enthusiasts a taste for Virginia terroir.
Mar 05, 2020 23 min
Sorghum: Planting Possibilities
Gravy explores how sorghum might again become a grain of the American South.
Feb 27, 2020 24 min
The Rise and Fall and Rise of Pitmaster Ed Mitchell
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 has not been a straight line—business relationships, racism, and smoke have all shaped his rollercoaster ride.
Feb 20, 2020 23 min
Greetings from Ham & Bacon High School
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 circumstances. The bacon, along with ham and eggs, sold at this auction are raised and butchered by high schoolers as part of their school curriculum. Reporter Corey Knollinger tell us the story of what it takes to compete in the Wetzel County Ham, Bacon, and Egg show.
Dec 18, 2019 20 min
Harassment and the Service Economy
In restaurants, economics and sexual harassment are intimately entwined. Restaurants, along with hotels, have the highest rates of sexual harassment of any industry. For a tipped worker, in particular, how and how much one gets paid can determine how empowered one feels to respond against harassment. We delve into why restaurants pay servers just $2.13 per hour and how that affects how they deal with bad clients. And we look at why money might not be the only culprit when it comes to harassment.
Dec 11, 2019 20 min
Spinning Carolina Gold Rice into Sake
For much of the 19th Century, Carolina Gold rice was a favorite of American rice growers, before disappearing in the early 20th Century. Brought back to life in the 1980s, it again occupies a much beloved, if niche, place in the South's canon of heirloom ingredients. Now, Hagood Coxe, a daughter of a Carolina Gold farmer, wants to make sake, a Japanese rice wine, out of the grain.
Dec 04, 2019 23 min
Are prison diets punitive? A report from behind bars
Prison food often leads to poor health for the incarcerated. That's a public health problem everyone should care about because 95% of inmates return to their communities.
Nov 27, 2019 23 min
Access Denied: Cooperative Extension and Tribal Lands
Cooperative extension is a century-old government program that places agricultural agents in counties to educate and work with farmers. But for years, agents failed to show up for Native American communities.
Nov 20, 2019 19 min
Preserving Community Canneries
Community canneries–facilities, often subsidized by local government, where people can in bulk–are closing. With groceries easily available even in rural communities, there's less need. And with busy schedules, people have less time for the labor-intensive process of canning their own food. But people who continue to use the still-operational canneries, like Arnold and Donna Lafon, find community and pride in the practice.