Bøger af Sara Camp Milam

The Spring 2024 issue of Gravy centers food and movement, following dishes, rituals, and ingredients as they cross borders both geographic and symbolic.Chef and author Adán Medrano asks: what are the possibilities for identity, memory, and community when we treat cooking as an art? Omme Salma Rahemtullah, a scholar and community organizer, highlights the foodways of people of Indian descent whose families lived a generation or more in Uganda. Writer Mercedes Kane tells how jesa, a Korean food ritual held to honor and remember a deceased family member, helped her grieve the loss of her father after she learned it from her husband's family.Poet Beth Ann Fennelly pens an "Epistle to My Lord Concerning My Son's Future Spouses." Columnist Gustavo Arellano writes of a Salvadoran-owned mercadito in Bowling Green, Kentucky, highlighting a successful business that caters to a diverse clientele. Minh-Y Tran maps her father's journey from Vietnam to the American South.Katie King takes readers to California, where invasive crawfish provide expat Southerners with a taste of home. Jarrett van Meter visits a blues club that serves fried fish in his hometown of Lexington. J. Drew Lanham shares an excerpt from his poetry collection, Joy is the Justice We Give Ourselves, forthcoming from Hub City Press.

In a year when the Southern Foodways Alliance asks, “Where is the South?”, the Fall 2023 issue of Gravy examines Southern food inside and outside the region. Readers will follow traditional Southern foods as they transcend the region’s historic geographic borders. Meanwhile, newcomers to the South adapt to regional tastes and introduce new flavors to the canon.Mackenzie Martin tells of culinary entrepreneur Annie Fisher, who built a booming catering business at the turn of the twentieth century with her signature beaten biscuits—all without investors or access to a bank loan, as a Black woman in Jim Crow Missouri. In a story by Mikeie Reiland, two professional soccer players of African Muslim ancestry find a taste of home in Nashville, at iftar, the fast-breaking meal of Ramadan. Chris Jay serves up Shreveport stuffed shrimp, a dish perfected by a network of Black chefs in Shreveport, Louisiana, through five generations of restaurant ownership.Gravy columnist Hanna Raskin tracks Bojangles’ expansion into the Midwest, asking: does a fast food biscuit lose its fluff outside the South? Adrian Miller digs into the menu archives at the Carter Center to find out exactly how “Southern” the First Family ate in the White House. SFA oral historian Sarah Rodriguez shares excerpts from the new oral history project, Tapping into Richmond Beer, which chronicles craft brewing in Richmond, Virginia, through the city’s vibrant and diverse beer scene. Poet Reyes Ramirez explores Latino foodways in Texas in verse from his debut collection El Rey of Gold Teeth, forthcoming from Hub City Press. Erika Council talks biscuits and business in a Q&A about her new book, Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes.

Nearly one hundred easy-to-follow recipes for the home bartender create memorable drinks from everyday ingredients. Milam and Slater share tips on essential tools and glassware and how to stock the home bar, as well as mixing and garnishing techniques.