Gravy

In Texas and Louisiana, chefs, millers, and home bakers are increasingly turning to using whole-grain, stone-milled flour in their breads, cakes, and pastries. These flours are milled with the ancient process of stone milling: flour is produced by crushing the whole kernel of the wheat grain between enormous stones, versus the more modern process of roller milling, which prod...

In “There’s No Business Like Hansen’s Sno Bliz-ness,” Gravy reporter Eve Troeh takes us to New Orleans, home of the sno-ball. In the South you need strategies to beat the summer heat, and ice plays a big role. Street vendors used to shave big blocks of ice by hand and add flavored syrup—a treat that became known as a sno-ball in the Big Easy.

In the late 1930...

In "The Piggly Wiggly Way: A Memphis Story, "Gravy reporter Mackenzie Martin visits the Pink Palace Museum in Memphis to understand how Piggly Wiggly changed grocery shopping forever.

Meal kits. Instacart. Door Dash. At the turn of the 20th century, we didn’t have all of these options. You mostly showed up at a counter and told a clerk what you wanted, and the...

In “Making Groceries,” New Orleans-based Gravy journalist Katie Jane Fernelius travels to the frontlines of food insecurity in Louisiana—from the bustling warehouse floor of Second Harvest Food Bank in south Louisiana to a grocery aisle in rural Evangeline Parish—to examine the place of food stamps in fighting hunger.

The Supplemental Nutrition Assistance Prog...

In “Spilling the Tea in the Mississippi Pine Belt” Gravy reporter Georgia Sparling explores the tea farms popping up in Mississippi’s Pine Belt, where the tannic soil is perfect for growing tea.

While many think of strong, syrupy sweet, ice-cold tea as quintessentially Southern, the only thing truly Southern about this ubiquitous bevera...