As "Cooking Up a Living in Alabama" reveals, culinary entrepreneurship, whether running barbecue stands, holding neighborhood fish fries, or selling sweets around town, has long enabled African Americans to earn income, stick together as a family, and express creativity. Georgia Gilmore of Montgomery is the quintessential model in Alabama.
In this episode of Gravy, we visit Thomas and Tommie Taylor of T-N-T BBQ in York and Martha Hawkins of Martha’s Place in Montgomery for a modern look at Black entrepreneurship in the Alabama Black Belt. We get a rural and an urban view of how Black entrepreneurs use innovation and hard work to generate real community impact.
This batch of Gravy is reported and produced by Jackie Clay, Executive Director at the Coleman Center for the Arts in rural Sumter County, Alabama; Matt Whitson; an award-winning production audio mixer and video editor at Alabama Public Television in Birmingham, Alabama; and Emily Blejwas, Executive Director of the Alabama Folklife Association and author of The Story of Alabama in Fourteen Foods (UA Press).
Native Strangers of the South
Where Kentucky Meets Somalia
A Message and a Verse
Subterranean Chop Suey
Hungry in the Mississippi Delta
Hostesses of the Movement
Dispatch from Duplin County
Home with the Armadillo: The Austin Sound, with a Side of Nachos
Hidden in Plain Sight: Las Pulgas of New Orleans
Baptism by Biryani
A Taste of Place: Whiskey as Food
A Most Civil Union: from Reconstruction to Restaurateur
Stories from the Hem of my Mother's Apron
Of Hunger and Humanity: Resilience on the Texas Coast
The Wise Family at Work: A Sound Portrait
Booze Legends
Kimchi and Cornbread
Shad Stories: The Ebb and Flow of the Founding Fish
Pie by Another Name: The Burekas of Or Ve Shalom
Hostesses of the Movement
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Gastropod
Dinner SOS by Bon Appétit
The Clever Cookstr’s Quick and Dirty Tips from the World’s Best Cooks
The Adventures of Sherlock Holmes
Great Expectations
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
The Menu