Grits

When thinking of foods that are deeply rooted in the American South, Grits might immediately come to mind. City Lights Collective members and food contributors Akila McConnel and Chef Asata Reid have the story behind the creamy porridge's history, AND how grits became a classic Atlantan dish.See omnystudio.com/listener for privacy information.

Summertime is officially upon us, and there's nothing better to help cool you off on hot Atlanta days than ice cream. City Lights Collective food contributors Akila McConnel and Chef Asata Reid know this well, and they're taking us back to 1870 to learn the history of ice cream in our city.  See omnystudio.com/listener for privacy information.

In this episode of Savory Stories, we’re diving into all things brunch! Hosts Akila McConnell and Chef Asata Reid explore the rich culture of brunch in Atlanta, unpacking its social and culinary significance. Joining the conversation is Mike Jordan, Senior Editor on Black culture at the Atlanta Journal-Constitution, James Beard Award-winning journalist, and true Atlanta food aficionado. From classic hotspots like Breakfast at Barneys and Breakfast Boys to hidden gems like Auggies and Delbar, we trace the evolution of brunch in Atlanta—its roots, its reinvention, and its role as a communal ritual. Plus, Mike reflects on the complex intersection of food, culture, and community, sharing insights from his award-winning article on brunch culture. Get ready for a mouthwatering discussion that celebrates the joy of a perfectly timed mimosa, the stories behind your favorite brunch orders, and the magic of shared meals. Some of the highlighted restaurants in this episode: Auggies Breakfast at Barneys Breakfast Boys Delbar Murphy's Restaurant Tune in and bring your appetite! Article Mentioned: Atlanta’s a divided city. Could unity be found on Sunday at 11 a.m.? By Mike Jordan To support Savory Stories and other public media programing this Giving Season, visit wabe.org/give For information, head over to https://www.wabe.org/podcasts/savory-stories.See omnystudio.com/listener for privacy information.

Today, we dive into the rich exploration of Jewish holidays through the lens of food and culture in Atlanta. In this episode, we welcome Chef Shai Lavi, co-owner of Third Space, and Professor Marni Davis, a historian specializing in ethnicity and immigration at Georgia State University. Together, we uncover the deep connections between the diaspora, traditional holiday foods, cultural heritage, and the immigrant experience. From the symbolism of challah bread on Rosh Hashanah to the ways food fosters community among Jewish families and beyond, Chef Lavi and Professor Davis share their insights into the pivotal role cuisine plays in celebrating Jewish traditions.  We also explore Atlanta’s evolving Jewish culinary scene, offering a taste of how history and modernity blend in the city’s kitchens. Whether you're curious about the favorite holiday dishes or eager to learn how food builds bridges across cultures, this episode will leave you inspired—and hungry for more.  Learn more about our guests: Third Space: Chef Shai Lavi’s restaurant, where community and culinary tradition come together.  Professor Marni Davis: Historian of ethnicity, immigration, and Jewish culture at Georgia State University. To support Savory Stories and other public media programing amplifying Atlanta this Giving Tuesday, visit wabe.org/giveSee omnystudio.com/listener for privacy information.

With Thanksgiving and gratitude, we present a special episode of Savory Stories celebrating the rich flavors, history, and traditions behind one of America’s most cherished holidays. Starting with Thanksgiving's origins as a New England tradition, we explore the first feast between the Pilgrims and the Wampanoag and the complex relationship between the two, as well as George Washington’s 1789 proclamation that set the foundation for the holiday we celebrate today. We also highlight the profound existence of Native Americans, the unique history of Thanksgivings in Atlanta, and how these stories continue to shape the dishes we love. Plus, we’re serving up recipe inspiration, including: - Secrets for the perfect brine, sweet potato dishes, and creative cranberry recipes  - Chef Matthew Raiford’s Citrus Candied Sweet Potatoes from Bress ’n Yam - Toni Tipton-Martin’s decadent Sweet Potato Pie with Praline Topping from Jubilee - Chef Jennifer Booker’s delicious Sweet Potato Crepes from Dinner Déjà Vu: Southern Tonight, French Tomorrow Whether you're a history buff, a foodie, or simply looking for new ideas to elevate your Thanksgiving table, this episode is packed with inspiration and gratitude. For information, head over to https://www.wabe.org/podcasts/savory-stories.See omnystudio.com/listener for privacy information.

In this Savory Stories (Rewind), we revisit the powerful connections between soul food, activism, stereotypes, and the civil rights movement. From fried chicken sandwiches and black-eyed peas to the enduring symbolism of watermelon, they explore how food has fueled Black resistance and community building.  While icons like Rosa Parks and Dr. Martin Luther King, Jr. are well-known, we will spotlight the lesser-known heroes who championed civil rights through food entrepreneurship. From stories, such as Ransom Montgomery, who used his earnings to help build Big Bethel AME, a historic landmark in Atlanta’s Sweet Auburn district that played a pivotal role in the Civil Rights Movement. Other figures include Georgia Gilmore, who fed Montgomery Bus Boycotters; Robert and James Pascal, whose Paschal’s Restaurant became an activist hub; and Amiri Baraka, the writer who first coined the term "soul food."  The episode also highlights modern Atlanta food activists and organizations, including Party at the Polls, Georgia STAND-UP, and celebrated chef Deborah VanTrece, who continues this legacy of community support and resistance.  For more information about this episode visit:  https://www.wabe.org/atlantas-savory-stories-shares-history-of-food-as-a-form-of-nonviolent-black-resistance See omnystudio.com/listener for privacy information.

In this timely episode of Savory Stories, hosts Akila McConnell and Chef Asata Reld dive into the intriguing relationship between drinks and elections in the U.S., just in time for the 2024 election season. Whether it’s a cold beer, a sophisticated cocktail, or a refreshing non-alcoholic option, beverages have played an unexpected but important role in politics. Akila and Asata discuss everything from the well-known question, “Which candidate would you rather have a beer with?” to the way drinks have helped candidates connect with voters. They explore how our drink choices may influence political preferences and the way campaigns use this dynamic. The episode also uncovers the history of “treating” and “cooping” in elections, the favorite drinks of U.S. presidents, and the quirky beer laws of Georgia. From mocktails that go beyond simple sparkling juice to the rise of alcohol-free spirits, the hosts share their favorite places and trends for election night drinks, whether you're toasting a victory or anxiously awaiting results. Featured Restaurants and Breweries: ·       Southern Belle and Georgia Boy ·       Vesper in Glenwood Park ·       Monday Night Brewing, ·       Best End Brewery ·       Halfway Crooks: ·       Lucian Books and Wine: ·       Kimball House ·       Ticonderoga Club ·       Apres Diem ·       Cafe Intermezzo: ·       Manuel’s Tavern ·        Bacchanalia Other Mentions:White House Beer RecipeLibrary of Congress: Black & White Photo Tune in for a fun, informative episode filled with surprising stories, historical insights, and a celebration of the cultural role that drinks play during one of America's most important civic moments. For information, head over to https://www.wabe.org/podcasts/savory-stories.See omnystudio.com/listener for privacy information.

Does food play a part in political campaigns? Join us for an exciting episode of Savory Stories! Today, we explore the fascinating connection between food and politics. From George Washington’s 1758 House of Burgesses election barbecue to modern-day political stops at beloved food spots, we uncover how food has been used to influence voters. Learn how former President Trump and Vice President Harris made headlines with their visits to Chick-fil-A and Paschal’s, demonstrating that while politics may divide us, food has a unique way of bringing people together—especially in Atlanta. We also delve into other iconic food moments in political history, from the White House dinners of President George W. Bush to Anthony Bourdain’s famous meal with President Barack Obama on Parts Unknown. Join us as we explore how food continues to serve as a non-partisan bridge, connecting voters and leaders through shared meals. Links Mentioned: ·   President George W. Bush’s White House Dinners ·   Parts Unknown* with Anthony Bourdain and President Barack Obama: Director’s Cut ·   George Bingam's "The County Election” (1852) shows the effects of the campaigns' "treating" the voters with alcoholic beverages For more delicious stories and tips, head to https://www.wabe.org/podcasts/savory-stories.See omnystudio.com/listener for privacy information.

Does Atlanta have a customer service problem? Is fine dining the only way to experience top-tier service? Today, we’re diving into the hot topic of “tipping and customer service.” With recent social media buzz surrounding popular food bloggers, customer service, and hospitality in Atlanta’s food scene, we’re breaking it all down. From the history of tipping to the modern-day trend of auto-gratuity, and the infamous "grass wall" theories, we’ll explore what truly defines exceptional customer service. Joining us is special guest Mike Jordan, Senior Editor on Black culture at the Atlanta Journal-Constitution, co-host of “How Do You Atlanta,” freelance writer, and devoted Atlanta food lover. Be our guest and tune in for another tasty conversation! For more delicious stories and tips, head to https://www.wabe.org/podcasts/savory-stories.See omnystudio.com/listener for privacy information.

Welcome back to another episode of Savory Stories! We're continuing our deep dive into the world of barbecue with Part 2. If you haven’t already listened to Part 1, pause this episode and check that out first! In this episode, we explore the history of barbecue with a special focus on flavor, sauces, and regional profiles.   We revisit how barbecue originated with Indigenous people using barbacoas (wooden racks) and evolved into hand-dug pit barbecues by enslaved African Americans in the South. Now, we’re taking a deep dive into BBQ sauce—what makes a great one? What’s the preferred flavor in the South? And the age-old question: does great barbecue start with the perfect cut of meat, or is the sauce the star of the plate?   Sauces Mentioned:  - Boss Sauce  - AubSauce  - The Hog Mop  - Rodney Scott’s merch shop  - Bryan Furman, formerly of B's Cracklin' BBQ    For more delicious stories and tips, head to https://www.wabe.org/podcasts/savory-stories. See omnystudio.com/listener for privacy information.