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. 
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Greetings from Ham & Bacon High School

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.

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In 2017, San Antonio, Texas, was officially designated a UNESCO Creative City of Gastronomy. One of only two American cities to receive this distinction, its culinary history spans centuries. It claims a dining scene flush with James Beard nominated chefs, old-world German delicatessens, and farm-to-table restaurants that source game and beef from area ranches.
Yet, for most, San Antonio is inextricably bound with the flavors of Texas-Mexican cooking. Few establishments can boast the fame and staying power of Mi Tierra. Founded over 80 years ago, it’s regularly listed in guidebooks and welcomes over 1 million patrons annually. For locals, it’s long provided an intersection for celebration and politics and a spiritual mooring for its surrounding neighborhood, Market Square.
In this episode, “How Mi Tierra Shaped Modern San Antonio,” join Gravy producer Evan Stern on a visit to this famed institution. Sit down to breakfast with San Antonio native and esteemed culinary historian Dr. Ellen Riojas Clark. Born in 1941, the same year Mi Tierra was founded, Clark believes the restaurant’s food and design physically represent the Mexican-American experience in San Antonio.
A conversation with Christine Ortega, VP of the Texas Indigenous Food Project, will touch on some of those aspects. Her heritage in Central Texas spans generations, and she explains how Market Square’s famed Chili Queens helped popularize Texas-Mexican cooking. She also describes the transitions the neighborhood has experienced over its roughly 125 years of existence.
As Mi Tierra has remained a constant on Market Square, third-generation owner Pete Cortez provides a personal account of the restaurant’s history. He shares how his grandfather, an immigrant from Guadalajara, grew Mi Tierra from a three-table café into a storied institution. He also advocated for the Market’s redevelopment when it and his business were threatened with demolition.
Mi Tierra not only reflects the culture of the community it serves but also shapes and maintains that culture.
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How Mi Tierra Shaped Modern San Antonio

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. 
Reporter Wilson Sayre is our guide in looking at those twists and turns.
We thank Danyell Irby for editing,
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The Rise and Fall and Rise of Pitmaster Ed Mitcehll

In “Wherefore art thou, ROMEO? At Jack’s!" Gravy producer Irina Zhorov takes listeners to a busy fast food restaurant in Jasper, Alabama, to sit at a round table with a group of friends who meet there daily. The group, who call themselves ROMEO—Retired Old Men Eating Out—are a fixture at this restaurant. Over coffee and biscuits they share stories, reminisce, discuss the day's news and, when it's necessary, offer up prayers for each other. They gather to fellowship, to joke, to relieve loneliness. Other groups like them meet at similar locations around the county.
Fast food restaurants have long been demonized for both the lack of nutrition in the food they tend to serve, as well as their potential to replace locally owned community spots. But at this Jack's, the ROMEOs have adapted the place to their needs, transforming a corporate space into a community one, where they are able to socialize on their own terms, bring in their own food, and build relationships with the staff. More than a third of older Americans are socially isolated, which leads to poor health outcomes, including increased risk of dementia, depression, and heart disease. In many places, particularly rural areas, so-called "third spaces," where people can meet outside of the home or work with friends and strangers alike, can be hard to find. Some researchers see fast food restaurants—with their affordable meals, accessible seating and restrooms, and ubiquity—as one potential outlet for older adults to meet their social needs.  
In this episode, Zhorov talks to the ROMEOs, including John Miller, a retired health inspector, and Dorman Grace, a farmer. Jessica Finlay, assistant professor at the University of Colorado Boulder, in the Department of Geography and the Institute of Behavioral Science, researches how older adults use fast food restaurants and talks about why they're appealing as meeting spaces.
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Wherefore art thou, ROMEO? At Jack’s!

In “How Pineywoods Cattle Bucks Big Beef,” Gravy producer Stephanie Burt takes listeners out to the rolling pastures of the South to meet Pineywoods cattle, a breed that’s been grazing in the Southern region of the United States since the 1500s. The cow that some see as old fashioned is being considered in new ways when it comes to farming in the twenty-first century.
Beef is big business in the U.S. In 2022, the country’s beef consumption was the highest it's been since 2010, and the industry prizes big cows for efficient processing and big bottom lines. And this is despite the rise in what overall is termed “plant-based meat alternatives,” a response to the argument that raising cattle the way most American ranchers do, with mass production methods that don’t take into account the health of the land, is a contributor to climate change.
But not all cows are built the same, and one rare breed is gaining attention for its adaptability to the Southern environment. Pineywoods is well suited to the growing use of regenerative farming methods that are aiming to address beef-raising climate questions. It can positively impact a farm’s ecosystem instead of harming it. Plus, it has an ability to withstand hot summers. And it tastes delicious. 
In this episode, Burt talks to D. Phillip Sponenberg, professor of Pathology and Genetics in the Virginia-Maryland College of Veterinary Medicine at Virginia Tech, to find out what makes Pineywoods perfectly suited to the American South. She also introduces listeners to three cattle ranchers experienced with the breed: Cristiaan Steenkamp of BDA Farms in Uniontown, Alabama; Will Harris of White Oak Pastures in Bluffton, Georgia; and Mike Hansen of Ozark Akerz, a small farm in Coleridge, North Carolina. Together, they explain how Pineywoods contributes to the larger ecosystem of the South and how industry norms present barriers to its growth. Finally, chef Scott Peacock of Marion, Alabama, describes the distinctive flavor of Pineywoods beef on the plate.
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How Pineywoods Cattle Bucks Big Beef

In “Unshelled: George Washington Carver's Real Legacy," producers Ishan Thakore and Katie Jane Fernelius explore a lesser-known aspect of Dr. George Washington Carver’s legacy: his role as a conservationist and a practitioner of sustainable agriculture.
Carver’s life defies easy explanation. He was born enslaved and rose to the heights of American academia. Long a painter before he became a botanist, Carver’s art was even accepted into the 1893 World’s Fair in Chicago. After his death, evangelicals, the LGBTQ community, and the NAACP all heralded him as a pioneer. The military even named a ship after him during World War II. But today, most listeners might only vaguely recall him as “the peanut guy,” who makes a recurring, albeit one-dimensional appearance during Black History Month.
Mark Hersey, an environmental historian and author of My Work is that of Conservation: An Environmental Biography of George Washington Carver, argues that most people have considered Carver in the wrong light for years. Carver advocated for seeing connections between animals and the land, and articulated tenets of organic and sustainable agriculture well before they entered the mainstream. Carver’s deep Christian convictions informed his conservationist thinking. He saw the world as something to be revered, studied, and protected from degradation. And ultimately, he thought his life’s work was to uplift the lot of Black farmers in the South.
But, it was his peanut work which ultimately catapulted him to fame. For years, Carver worked at Tuskegee Institute (now University), under the direction of Booker T. Washington. At Tuskegee, Carver headed up an experimental agriculture station, where he wrote research bulletins and brought demonstrations to the countryside to help impoverished Black sharecroppers and tenant farmers in Macon County, Alabama. In an effort to find a low-cost, high-calorie plant which could be grown for food by sharecroppers, Carver began to promote peanuts. He collated recipes and uses, and enthusiastically espoused the hardy legume. And in Carver, the peanut lobby found a perfect spokesperson to testify in front of the House Ways and Means Committee in 1921, to push for a protective tariff.
Carver’s role as an expert witness brought fame and stardom, but distorted his impact for generations. Hersey argues that Carver’s other work, as a conservationist, should be at the forefront of his legacy. In examining Carver’s legacy today in practice, farmers like Nick Speed are reacquainting people with Carver’s relationship with the land. Speed runs the nonprofit Ujima and its related entity, the George Washington Carver Farms in St. Louis, Missouri. GWC Farms aims to honor Carver’s legacy as a farmer who thought holistically about the land he tended. In understanding Carver as a pioneering Black conservationist, listeners might finally be able to move beyond Carver and the peanut.
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Greetings from Ham & Bacon High School

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