
Insights from recent episode analysis
Audience Interest
Podcast Focus
Publishing Consistency
Platform Reach
Insights are generated by CastFox AI using publicly available data, episode content, and proprietary models.
Most discussed topics
Brands & references
Total monthly reach
Estimated from 6 chart positions in 6 markets.
By chart position
- 🇬🇧GB · Food#5830K to 100K
- 🇺🇸US · Food#9630K to 100K
- 🇨🇿CZ · Food#127500 to 3K
- 🇲🇾MY · Food#134500 to 3K
- 🇳🇿NZ · Food#186500 to 3K
- Per-Episode Audience
Est. listeners per new episode within ~30 days
31K to 106K🎙 ~2x weekly·286 episodes·Last published 3d ago - Monthly Reach
Unique listeners across all episodes (30 days)
62K to 212K🇬🇧47%🇺🇸47%🇨🇿1%+3 more - Active Followers
Loyal subscribers who consistently listen
25K to 85K
Market Insights
Platform Distribution
Reach across major podcast platforms, updated hourly
Total Followers
—
Total Plays
—
Total Reviews
—
* Data sourced directly from platform APIs and aggregated hourly across all major podcast directories.
On the show
From 13 epsHosts
Recent guests
Recent episodes
Tasting Haiti in New Orleans
Jun 24, 2026
24m 40s
Object Permanence: An Essay
Jun 10, 2026
18m 42s
American Barbecue’s European Adventure
May 27, 2026
24m 38s
Sap's Rising in Highland County, Virginia
May 13, 2026
20m 27s
Real Organic Podcast
Apr 29, 2026
57m 56s
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| Date | Episode | Topics | Guests | Brands | Places | Keywords | Sponsor | Length | |
|---|---|---|---|---|---|---|---|---|---|
| 6/24/26 | ![]() Tasting Haiti in New Orleans | In “Tasting Haiti in New Orleans,” Gravy reporter Eva Tesfaye gives listeners a taste of Haitian cuisine—and history—in New Orleans. For Haitians living in the Big Easy, many things remind them of home, from Second Line parades to the architecture to the food. Red beans and rice, boudin, jambalaya… all these iconic Louisiana dishes have connections to Haiti. That’s because Haitian migrants profoundly shaped New Orleans culture. At the turn of the nineteenth century, enslaved people on the island of St. Domingue broke free from their chains. Led by Toussaint L’Ouverture, they snatched their freedom from the French. They renamed the country Ayiti, the Indigenous Taino name for the land. This not only sparked the fire of freedom and Black liberation movements around the world, but also had huge consequences for other French territories. White people fleeing Haiti found familiarity in Louisiana’s French culture and the plantation economy. Large groups of Black people, enslaved and free, also arrived with them, boosting Louisiana’s sugarcane economy. New Orleans became one of the Blackest cities in the country. “63% of Crescent City inhabitants were now Black. Among the nation's major cities, only Charleston, with the 53% majority, was comparable,” said Zella Palmer, a food historian at Dillard University. The influx dramatically transformed New Orleans’ culture and especially its food, giving it a Haitian twist that you can still taste today. “Haitian cuisine is the most underrated and unappreciated cuisine in the Western Hemisphere,” said Palmer. In this episode, Tesfaye gives Haitian cuisine its flowers. She takes us through the history of how Haiti helped shaped New Orleans’ iconic cuisine and introduces us to the modern chefs in the city who are bringing Haitian food back to the forefront. Learn more about your ad choices. Visit megaphone.fm/adchoices | 24m 40s | ||||||
| 6/10/26 | ![]() Object Permanence: An Essay✨ | object permanenceessays+3 | — | Gravy QuarterlySouthern Foodways Alliance+1 | — | Object PermanenceMartin Padgett+3 | — | 18m 42s | |
| 5/27/26 | ![]() American Barbecue’s European Adventure✨ | American barbecueEuropean cuisine+3 | — | Southern Foodways AllianceBig Smokers+2 | PragueCzech Republic+2 | American barbecueEuropean cuisine+5 | — | 24m 38s | |
| 5/13/26 | ![]() Sap's Rising in Highland County, Virginia✨ | maple syrupHighland County+4 | — | Southern Foodways Alliance | Highland County, VirginiaVirginia | maple syrupHighland County+4 | — | 20m 27s | |
| 4/29/26 | ![]() Real Organic Podcast✨ | organic foodsustainability+3 | Barbara Kingsolver | Real Organic ProjectEarth.org+1 | University of Mississippi | organicsustainability+5 | — | 57m 56s | |
| 4/15/26 | ![]() Sniffing Out American Truffles✨ | truffle productionagriculture+3 | — | Southern Foodways Alliance | North CarolinaU.S.+2 | trufflesNorth Carolina+5 | — | 27m 36s | |
| 4/1/26 | ![]() Virginia Has the Blue Catfish Blues✨ | invasive speciesseafood industry+4 | — | Virginia Tech's Seafood and Agricultural Research & Extension Center | Chesapeake BayVirginia+4 | blue catfishChesapeake Bay+5 | — | 27m 40s | |
| 3/18/26 | ![]() A Taste of the Other Georgia in Pensacola✨ | Georgian cuisineSouthern food+3 | Chef George Lazi | — | GeorgiaPensacola+3 | Georgian foodPensacola+3 | — | 22m 39s | |
| 3/4/26 | ![]() Apalachicola Bay Reopens✨ | oysterslegal battles+3 | — | Southern Foodways Alliance | Apalachicola BayFlorida+2 | oystersApalachicola Bay+5 | — | 28m 44s | |
| 2/18/26 | ![]() The Miracle of Slaw and Fishes: Louisiana’s Lenten Fish Fries✨ | Lenten fish friesCatholic tradition+4 | — | Southern Foodways AllianceSt. Francis of Assisi+2 | AcadianaSouthwest Louisiana+2 | Lenten fish friesCatholic tradition+4 | — | 18m 36s | |
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| 2/4/26 | ![]() Trade, Taste, and the Evolving Tale of Texas Whiskey✨ | Texas whiskeydistilleries+3 | Dan Garrison | Still AustinBalcones+1 | TexasHill Country | Texas whiskeydistilleries+6 | — | 26m 11s | |
| 1/21/26 | ![]() Fruitcake in Space✨ | space travelfood in space+5 | Vickie KloerisJennifer Levasseur+1 | Natick Laboratory Army Research, Development, and Engineering CenterNASA+1 | Johnson Space Center | fruitcakeNASA+6 | — | 27m 29s | |
| 1/7/26 | ![]() How a Humble Crab Dish Became the Soul of Tampa✨ | food culturelocal cuisine+3 | — | — | TampaYbor City+3 | crab chilauTampa+7 | — | 22m 15s | |
| 12/24/25 | ![]() Southern caviar is wild, nutty, and...sustainable?✨ | caviarsustainability+4 | — | caviarroe+6 | Tombigbee RiverRussia+5 | Southern caviarpaddlefish+5 | — | 25m 42s | |
| 12/10/25 | ![]() Boars Gone Wild: Texans Hunt, Trap, and Cook a Piggy Pest | In “Boars Gone Wild: Texans Hunt, Trap, and Cook a Piggy Pest,” Gravy reporter Georgia Sparling takes a deep dive into the conundrum around Texas’ pig problem. They say everything’s bigger in Texas, and that is certainly true of the wild hog population. Millions of feral pigs roam the rural (and not so rural) areas of the Lone Star State — destroying farmland, pushing out native animals, obstructing roadways, and leaving behind billions of dollars in damage each year. And their numbers are growing at an astounding rate. Hunters and landowners in Texas have a green light to kill any and all wild pigs, be it on foot, from a helicopter, or even from a hot air balloon. But then these intelligent yet invasive animals are often left to rot in the fields because everyone knows they’re tough and gamey, right? Well, not according to chef, butcher, hunter, and “hog apologist” Jesse Griffiths. The author of the James Beard Award-winning The Hog Book and co-owner of Austin’s Dai Due restaurant, Griffiths is on a mission to revamp the reputation of feral pigs. In this episode of Gravy, Sparling explores the wild hog origin story and how the population has grown, not only in Texas but across more than thirty states. Armed with a mic, she travels from field to table. She joins Griffiths on a hunt for hogs, and then takes listeners into the kitchen to understand just how varied, versatile, and sustainable their meat is. She will also explore their slowly growing popularity as wild boar meat becomes more available. Along the way, she speaks with Mitch Hagney of the San Antonio Food Bank. As federal funding cuts erode SNAP benefits and food pantry budgets, Hagney and his colleagues are devising creative solutions to address the hunger problem. They’re hoping that by teaming up with hunters and trappers, wild pigs can be a creative solution to feeding thousands of low-income families in Texas and beyond. Learn more about your ad choices. Visit megaphone.fm/adchoices | 25m 00s | ||||||
| 11/26/25 | ![]() Texas Pecans, A Thirsty Nut to Crack | In “Texas Pecans, A Thirsty Nut to Crack,” Gravy reporter Avery Thompson explores how a changing climate is impacting pecans in Texas, and introduces listeners to the innovative Texans using both age-old techniques and twenty-first-century adaptations to ensure Texas pecans make it to the grocery shelves—and into a Thanksgiving pie near you. For about as long as there have been humans in what we now know as Texas, they have likely found sustenance in the land’s native pecans. For many years, Texas supplied the world with the bulk of its pecans—but in recent years, the state has seen unprecedented heat waves and droughts, which have stressed not only its residents, but one of its most vital and revered crops. Exacerbating the climate problem is an explosion in population across the state, particularly in central Texas, where urban sprawl from the growing cities of Austin and San Antonio not only puts pressure on the water table, but also offers a tempting cash-out for struggling pecan farmers. Between drought-affected trees and the sale of farms, Texas is seeing a statewide decline in annual pecan yields. And climate scientists predict that these rough recent years are likely not an exception, but a new normal. Still, Texans are finding creative ways to adapt and preserve their trees and a way of life. For this episode, Thompson talks to pecan growers, including Troy Swift of Swift River Pecans, who has turned to regenerative agriculture and biodiversity. She also speaks to Mark Walls of 38 Pecans, who has invented creative new pecan products to boost his business. Jennifer Wammack of Berdolls, a commercial bakery, tells how her family ships pies all over the world and distributes them through vending machines. And Thompson also visits the Lamar Senior Center in Austin, one of the last remaining nut-cracking facilities open to the public, where people come after gathering pecans on their own property each autumn. Hopefully, for many holidays to come, we can all enjoy a big slice of Texas’s state dessert. Learn more about your ad choices. Visit megaphone.fm/adchoices | 28m 57s | ||||||
| 11/19/25 | ![]() Tending Episode 6: What Next? | In the sixth and final episode of her six-part Tending series, host Shirlette Ammons seeks insight on the future of Black farming and asks if there is a world in which farmers are not dependent on the USDA. About Tending Hosted by award-winning musician and documentary producer Shirlette Ammons, Tending is a six-part narrative series that explores the ongoing struggles of Black farmers through the lens of Pigford v. Glickman—once the largest civil rights class-action lawsuit in U.S. history. Ammons—an eastern North Carolina native with deep farming roots—travels across seven Southern states to meet Pigford claimants and their descendants. Their stories paint a vivid picture of injustice and an ongoing fight for restitution. Learn more about your ad choices. Visit megaphone.fm/adchoices | 22m 25s | ||||||
| 11/12/25 | ![]() Tending Episode 5: What Now? | In this fifth installment of Gravy's Tending series, producer Shirlette Ammons examines the Discrimination Financial Assistance Program, comparing it to the Pigford settlement and assessing whether this new federal program represents a genuine step toward justice for Black farmers. Learn more about your ad choices. Visit megaphone.fm/adchoices | 23m 04s | ||||||
| 11/5/25 | ![]() Tending Episode 4: Texas | The fourth installment of the six-part Tending series explores the power of the USDA's county committees, recounting a Black family’s tragic story of land loss and harassment and examining why these local committees are often called "the last plantation." Learn more about your ad choices. Visit megaphone.fm/adchoices | 25m 20s | ||||||
| 10/29/25 | ![]() Tending Episode 3: Kansas | In the third episode of her six-part Tending series, host Shirlette Ammons visits Nicodemus, Kansas, a historic Black settlement, to learn how one family’s decades-long battle against the USDA’s discrimination began and how their case became a foundation for the Pigford v. Glickman lawsuit. Learn more about your ad choices. Visit megaphone.fm/adchoices | 22m 22s | ||||||
| 10/22/25 | ![]() Tending Episode 2: Georgia | In this second episode of Tending, Shirlette Ammons travels to Georgia, where she meets two Black farmers whose stories illustrate the emotional and physical toll of fighting the USDA's discrimination. About Tending Hosted by award-winning musician and documentary producer Shirlette Ammons, Tending is a six-part narrative series that explores the ongoing struggles of Black farmers through the lens of Pigford v. Glickman—once the largest civil rights class-action lawsuit in U.S. history. Ammons—an eastern North Carolina native with deep farming roots—travels across seven Southern states to meet Pigford claimants and their descendants. Their stories paint a vivid picture of injustice and an ongoing fight for restitution. Visit the “Tending” website here to learn more. The first episode in this series profiles North Carolina. Learn more about your ad choices. Visit megaphone.fm/adchoices | 29m 05s | ||||||
| 10/15/25 | ![]() Tending Episode 1: North Carolina | In the first episode of “Tending,” host Shirlette Ammons begins a journey to reclaim her family's legacy by exploring the largest civil rights lawsuit in U.S. history, Pigford v. Glickman, in which Black farmers fought against discrimination by the U.S. Department of Agriculture to save their family land. About “Tending” Hosted by award-winning musician and documentary producer Shirlette Ammons, “Tending” is a six-part narrative series that explores the ongoing struggles of Black farmers through the lens of Pigford v. Glickman—once the largest civil rights class-action lawsuit in U.S. history. Ammons—an eastern North Carolina native with deep farming roots—travels across seven Southern states to meet Pigford claimants and their descendants. Their stories paint a vivid picture of injustice and an ongoing fight for restitution. Visit the “Tending” website here to learn more. Learn more about your ad choices. Visit megaphone.fm/adchoices | 23m 43s | ||||||
| 10/10/25 | ![]() Tending: A Preview | Listen to Gravy's preview of “Tending,” a 6-part weekly narrative series debuting October 15, 2025. Hosted by award-winning musician and documentary producer Shirlette Ammons, “Tending” explores the ongoing struggles of Black farmers through the lens of Pigford v. Glickman—the largest civil rights class-action lawsuit in U.S. history. Learn more about your ad choices. Visit megaphone.fm/adchoices | 3m 44s | ||||||
| 10/8/25 | ![]() The Long Recovery: Farmers and Hurricane Helene | In “The Long Recovery: Farmers and Hurricane Helene,” Gravy reporter Irina Zhorov looks at how North Carolina farmers are building back after Hurricane Helene and finds that many still have a long way to go. The storm hit in late September, 2024. It killed at least 250 people and left nearly $80 billion worth of damage, the majority of that in mountainous western North Carolina. Farmers, who work flood-prone bottomlands and steep slopes in the high country, suffered catastrophic losses. There are thousands of farms in the region, which prides itself on its local foodways and strong network of producers. On many of these farms the floodwaters either deposited feet of sand on fields or washed away topsoil, sometimes to the bedrock—it just depended on where in a creek’s bend their land lay. Soil takes hundreds of years to form and is a farmer's most important asset, but it's not yet clear how to address the effects of such dramatic land shifts. Extension agents are recommending farmers try planting special crops that help pump nutrients back into the dirt, but these cover crops can take years to show results. Many farmers would have a hard time financially taking fields out of production for extended periods. They also worry that their buyers may not wait that long before seeking produce from other farms. Still, it's not all bad. The storm did such dramatic damage that some farmers are starting almost from scratch and using that as an opportunity to build back better. Maybe that means putting in modern apple varieties, updating trellis systems, or changing the crops they grow. One farmer we spoke to is refocusing her farm on agribusiness and increasing her flower plantings. Another farmer is working to develop a method of growing raspberries that would use an annual rotation, like with tomatoes, rather than maintaining shrubs for a decade, which requires labor-intensive pruning and would leave them susceptible to potential future storms. This year, farmers have largely been cleaning up, evaluating, and figuring out how to proceed. The longer work of rebuilding could stretch for years to come. Learn more about your ad choices. Visit megaphone.fm/adchoices | 26m 01s | ||||||
| 9/24/25 | ![]() An Orthodox Jewish Congregation Keeps on (Food) Truckin' in Birmingham | In “An Orthodox Jewish Congregation Keeps on (Food) Truckin' in Birmingham,” Gravy reporter Margaret Weinberg Norman documents the story of JJ’s Sandwich Shop, a glatt kosher deli on wheels operated by the oldest Orthodox Jewish congregation in Birmingham, Alabama. In the Magic City, food trucks are familiar, but both kosher restaurants and authentic delis are rare. Knesseth Israel, founded in 1889, is filling both gaps while exploring a surprising new way to sustain its historic congregation. Like many small Southern synagogues, Knesseth Israel faced dwindling membership, financial pressures, and questions about its future. After selling their synagogue building and parting ways with their Rabbi, the congregation chose a bold new path: to open a business. Knesseth Israel’s restaurant venture began with a vegetarian crepe enterprise called Holy Crepe, and through experimentation evolved into JJ’s, which specializes today in homemade corned beef and pastrami. On our listening journey we meet Beth Scherer Smokey, a longtime member and volunteer who led the congregation through this transformation. We also meet chef Nathan Lichenstein. Raised in an Orthodox Hasidic family in New York, Nathan once ran a glatt kosher food truck in the city and cooked for thousands of pilgrims annually in Ukraine. His move to Birmingham brought not only culinary expertise but also new energy to Knesseth Israel. His passion for good, kosher food has made JJ’s both a crowd-pleaser and a point of pride. This episode places JJ’s within the wider history of Birmingham’s Jewish foodscape, once clustered along Fourth Avenue, overlapping with the heart of the historic Black commercial district and the old Jewish neighborhood. Community historian Barbara Bonfield recalls memories of borscht, kosher butchers, and the neighborhood life that sustained Jewish Birmingham in the early to mid-20th century. This story also speaks to larger trends. In 2022, a Pew Study projected that by 2070, “nones” (those unaffiliated with organized religion) would outnumber Christians, who made up 64% of the national population at the time. Against this backdrop, Knesseth Israel’s story offers lessons for other small faith communities seeking to adapt their models to demographic realities. JJ’s isn’t just a source of revenue; it’s also a form of outreach, connecting across Birmingham’s Jewish and broader communities alike. Though they’ve reduced their footprint, JJ’s has helped Knesseth Israel gain visibility both within and beyond the Birmingham Jewish community. This is a story at the intersection of tradition and innovation, faith and food—one that shows how a small but mighty congregation found its future not by clinging to the past, but by rolling it out on a food truck. Learn more about your ad choices. Visit megaphone.fm/adchoices | 23m 34s | ||||||
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Chart Positions
6 placements across 6 markets.
Chart Positions
6 placements across 6 markets.


