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info@southernfoodways.org

marybeth@southernfoodways.org

melissa@southernfoodways.org

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Brisket, Kugel, and Community in Birmingham

September 16, 2026

In “Brisket, Kugel, and Community in Birmingham,” Gravy reporter Olivia Ware Terenzio visits Birmingham, Alabama’s Levite Jewish Community Center (“The J”) for the Jewish Food and Culture Fest, a celebration of kugel and cabbage rolls for Jews and non-Jews alike. This episode explores what role the festival plays in a state where less than half of one percent of the population is Jewish—and what we really mean when we talk about Jewish Food.  The festival started more than two...

Stone-Milled Flour: Separating the Wheat from the Chaff

September 02, 2026

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 produces the finely grained, snow-white flour most of us are accustomed to. Stone-ground flour is coars...

There’s No Business Like Hansen’s Sno Bliz-ness

August 19, 2026

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 1930s, a local man, Ernest Hansen, invented a machine that changed the tradition. Sharp blades, encased in metal, turned ch...