Gravy
220 episodes - English - Latest episode: 9 days ago - ★★★★★ - 531 ratingsGravy 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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Episodes
Unshelled: George Washington Carver's Real Legacy
April 10, 2024 07:00 - 26 minutesIn “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, evange...
Yock Is for Lovers: Chinese Soul Food in Tidewater Virginia
March 27, 2024 07:00 - 31 minutesIn "Yock Is for Lovers: Chinese Soul Food in Tidewater Virginia," Gravy producer Nicole Hutcheson delves into the history of Yock-a-Mein, tracing its origins to the Tidewater region of Virginia and delving into its significant role in shaping the distinctive culinary tradition known as Chinese soul food. Originally created by a novice noodle maker and budding entrepreneur, Yock-a-Mein has evolved into an unofficial regional delicacy, gracing the tables of baby showers, rent parties, office po...
Catering: Behind the Pipe and Drape
March 13, 2024 07:00 - 26 minutesHave you ever been to a wedding and wondered how hundreds of plates of food arrive at the right destinations at the right time? Often without an on-site kitchen. This is high-concept cooking, done without a net. Cookbook authors Matt Lee and Ted Lee spent four years immersed in the catering industry and wrote a book about their experiences and revelations called Hotbox. In this episode, we step behind the scenes with the Lee Brothers as our guides. Sara Brooke Curtis is an award-winning radi...
California Dreams and Flossie’s Mississippi Tamales
February 28, 2024 08:00 - 35 minutesIn “California Dreams and Flossie’s Mississippi Tamales,” journalist and Gravy producer Eve Troeh joins businesswoman Sandra Miller Foster to tell the story of the restaurant Flossie’s, and the mother-daughter dream that fueled it. This story grew from a simple question: “Does anyone serve Mississippi-style hot tamales in Los Angeles?” The answer was clear, but complicated. There was just one documented place that sold the specialty, and it brought Troeh to Foster. The narrative of Sandra, h...
Gravy Travels Due South
February 26, 2024 06:01 - 50 minutesIf you're looking for a show that is a source for news, information, and perspectives from across North Carolina and the South, then you should really check out Due South from our public radio friends at WUNC—North Carolina Public Radio. Due South is a place to make sense of what’s happening in our community. The show takes deep dives into the news—while also providing a break from the news cycle with conversations on topics ranging from food and music to arts and culture. Gravy is excited to...
From Stuckey's to Buc-ee's
January 31, 2024 07:00 - 28 minutesFew companies have inspired more fanatical devotion among Texans than the convenience chain Buc-ee’s. Described by the New York Times as both a “Disneyland of roadside capitalism,” and the “through line of America’s second most sprawling state,” its iconic, buck-toothed beaver mascot has been spotted not just on billboards, but on wedding cakes and tattooed arms of its most loyal customers. Founded as a small-town gas station, today it boasts 47 locations across the South known for massive fl...
It's Hip To Be a Cube: Maggi Bouillon Unwrapped
January 03, 2024 08:00 - 26 minutesIn the episode “It’s Hip to Be a Cube: Maggie Bouillon Unwrapped,” Gravy producers Katie Jane Fernelius and Ishan Thakore take a deeper look at a humble but ubiquitous pantry staple—the bouillon cube. As many home cooks know, these dehydrated cubes of salty, umami flavor dissolve in water to create a makeshift broth. But the result is much more than soup. For immigrants to the American South, for example, bouillon cubes carry powerful sentiments of nostalgia and home. Approximately 120 millio...
Gravy Recommendation: Southern Songs and Stories
December 29, 2023 08:00 - 37 minutesIf you appreciate Gravy, you'll likely enjoy Southern Songs and Stories. The episode we're sharing with you today features Jake Xerxes Fussell, a musician whose music is well-known in Oxford, Mississippi, the town the Southern Foodways Alliance calls home. From Southern Songs and Stories: In this series, we often spend time with artists and styles of music that are not celebrated in the mainstream, and our guest here is no exception. With a focus on music that is from artists living in the So...
What's Next for the Women of Mama Dip's Kitchen?
December 06, 2023 08:00 - 24 minutesIn "What's Next for the Women of Mama Dip's Kitchen?" Gravy producer Leoneda Inge takes listeners to Mama Dip’s Kitchen, known for its chicken and dumplings and scrumptious homemade desserts. The restaurant has fed tourists, celebrities, and steady customers for nearly fifty years in Chapel Hill, North Carolina—so the community was shocked when the Council family voted earlier this year to sell the restaurant and the land around it. Mildred “Mama Dip” Council was a celebrated entrepreneur. W...
Tasting the South in the San Fernando Valley
November 22, 2023 09:00 - 25 minutesIn “Tasting the South in the San Fernando Valley,” producer Rebecca Katz tells the story of how three black women created a soul food institution in one of the whitest parts of the San Fernando Valley that still thrives today. During the Second Great Migration in the 1940s, large numbers of Black Americans traveled west to Los Angeles, California. The Black population in Los Angeles increased nearly twelvefold from 1940 to 1970. In this episode, we learn about the racial history of the San F...
Adaptation, Survival, Gratitude: A Lumbee Thanksgiving Story
November 08, 2023 09:00 - 26 minutesAt this point, most of us know the Thanksgiving story about the Pilgrims and the Indians happily indulging in a joint feast is a vast oversimplification of what actually happened. But how many of us still have an idea of Native people that's stuck in the past? "People didn't believe that I was Native because I was from North Carolina," Lumbee Indian Malinda Maynor Lowery says. "The only thing they learned about Indians in school, maybe, was that we were removed from the Southeast." In this fi...
Czech Out Texas Kolaches
October 11, 2023 08:00 - 22 minutesIn “Czech Out Texas Kolaches,” Gravy producer Evan Stern invites listeners to join him on a return trip to his native Texas to explore the history, origins, and evolutions of kolaches through the voices of bakers of varying backgrounds and perspectives. This episode complements the oral history project Stern created for SFA, The Keepers of Kolaches: The Evolutions of Texas-Czech Baking. Few pastries are more intertwined with the fabric of Central Texas than kolaches. With roots in the Czech N...
North Carolina Pottery from Clay to Kiln
September 27, 2023 08:00 - 27 minutesIn “North Carolina Pottery from Clay to Kiln” Gravy producer Wilson Sayre invites us to consider the vehicles that our food sits on—plates. In this episode, she takes us to central North Carolina, where the story of the hand-thrown pottery and its relationship with food is told with gusto. If you eat with your eyes, then the “plating” of food is an essential component of a meal and the stories that surround it. In North Carolina, the history of baking clay into utilitarian—and beautiful—plat...
A Shrimp Boat Blessing with no Shrimp Boats
September 13, 2023 08:00 - 28 minutesIn “A Shrimp Boat Blessing with no Shrimp Boats,” Gravy producer Irina Zhorov takes listeners to Bayou La Batre, on Alabama's Gulf Coast. Long known as the seafood capital of Alabama, Bayou La Batre has hosted a Blessing of the Fleet – a festival to bless local commercial shrimp and fishing boats – since the 1940s. Fishing has long been a dangerous and capricious industry, where luck – in harvests, weather, accidents – has almost as much to do with a captain's success as his skill. The annua...
Annie Fisher’s Beaten Biscuits Meant Business
August 30, 2023 08:00 - 27 minutesIn “Annie Fisher’s Beaten Biscuits Meant Business,” Gravy producer Mackenzie Martin digs into beaten biscuits, the tender, flaky hardtack rolls that date back to the 1800s, when they were often served with ham and particularly popular in the South. Historically speaking, beaten biscuits were incredibly laborious to make—so they were viewed as a culinary delicacy. And at the turn of the 20th century, no beaten biscuits were as famous in Columbia, Missouri, as those made by Annie Fisher. Servin...
Tasting Kentucky in Tiananmen
August 16, 2023 08:00 - 25 minutesIn “Tasting Kentucky in Tiananmen,” Gravy producers Ishan Thakore and Katie Jane Fernelius explore how KFC became one of the most popular restaurant chains in China, and what its dominance reveals about other huge Southern firms. KFC is now part of the corporate conglomerate Yum! Brands, which includes chains like Taco Bell and Pizza Hut. But it has humble origins — Harland Sanders started the brand in Corbin, Kentucky, as a service station off the road. The chain grew through franchise agre...
A Tale of Two Laredos
March 15, 2023 11:00 - 28 minutesIn “A Tale of Two Laredos,” Gravy producer Evan Stern visits Laredo, Texas, which shares history, culture, and memory with its sister city across the border, Nuevo Laredo. For decades, Mexican border towns were renowned for refined, white tablecloth restaurants where jacketed waiters served a café society that transcended international boundaries. Among the most celebrated was Nuevo Laredo’s Cadillac Bar, which opened in 1926 and grew famous for delicacies such as frog legs and Ramos Gin Fizz...
A Texas Cabrito Communion
March 08, 2023 11:00 - 24 minutesIn “A Texas Cabrito Communion,” Gravy producer Evan Stern invites us to ride along as he joins the Avila and Aguirre families for a celebratory reunion and cabrito cookout at their YY Ranch, which sits below the Nueces River in Texas. The river once served as the boundary between Texas and the Mexican states of Coahuila and Tamaulipas, and some advocate for viewing this region and Northern Mexico as a singular landscape, united by shared terroir and culture. As a beloved delicacy enjoyed on b...
Blessed Egg Rolls and the Evolution of Rockport, Texas
March 01, 2023 12:00 - 26 minutesIn “Blessed Egg Rolls and the Evolution of Rockport, Texas,” Gravy producer Evan Stern takes listeners to the small town of Rockport, Texas, which hugs the shores of Aransas Bay on the state’s Gulf Coast, about 35 miles northeast of Corpus Christi. There, he visits Saint Peter’s Catholic Church, founded by Vietnamese arrivals in the early 1980s, and whose congregants host a monthly fundraiser selling such dishes as bun, egg rolls, and shrimp. Following the collapse of Saigon, in the afterma...
A Taste of Sicily on Galveston Bay
February 22, 2023 12:00 - 24 minutesIn “A Taste of Sicily on Galveston Bay,” Gravy producer Evan Stern takes listeners to Galveston, Texas. Once perhaps the greatest town of significance between New Orleans and San Francisco, today its population doesn’t even crack the top fifty of Texas cities. But while Austin is often referred to as a small town with growing pains, some say Galveston is really a big city disguised as a small town. Much of this is owed to its immigrant history, as its port provided a point of entry for over 7...
Noodling with the Texas Wends
February 15, 2023 11:00 - 24 minutesIn “Noodling with the Texas Wends,” Gravy producer Evan Stern takes us to the small, Central Texas town of Serbin, which was last included in the Census more than 20 years ago, when the population was only 37. But its sign still proudly announces itself as the “Home of the Texas Wends”—and the locals take their noodles seriously. An ethnic minority, primarily concentrated in the region of Lusatia—which sits just between Germany and Poland—for generations the Wends wrestled with wars, povert...
The Gulf’s Last Generation of Black Oystermen?
December 14, 2022 12:00 - 29 minutesIn “The Gulf’s Last Generation of Black Oystermen?” Gravy producer Kayla Stewart takes listeners to south Louisiana, where Black men have played a key role in the region’s oyster industry—and where today, they are few and far between. Stewart speaks to one of the area’s last Black oystermen about how we got here, and what this means for the future of south Louisiana’s oystering culture. Black men have played a key role in Louisiana's oyster industry since the 18th century. During enslavemen...
Buying and Selling Food in the Black South
December 07, 2022 12:00 - 26 minutes“Buying and Selling Food in the Black South” is the fourth installment in reporter Kayla Stewart’s 2022 Gravy podcast season, where she explores Black foodways in the South and beyond. For this episode, she speaks to Black business owners who are trying to improve food access in Black communities. Stewart explores the history of Black-owned grocery stores and shops, and why these institutions matter in Black communities. For centuries, Black Americans have been finding their own ways to fee...
In Houston, Three Tastes of West Africa
November 30, 2022 12:00 - 30 minutesIn the episode “In Houston, Three Tastes of West Africa,” Gravy producer Kayla Stewart takes listeners to her hometown of Houston, Texas, which boasts one of the most vibrant international food scenes in the country. It’s a city where Black Americans have built their own communities and pathways to success, and where diversity is prized. It’s also where West African immigrants—from Ghana, Senegal, Nigeria, and beyond—have created their own stories, including through food. To find out why Ho...
The Joyful Black History of the Sweet Potato
November 23, 2022 12:00 - 30 minutesIn “The Joyful Black History of the Sweet Potato,” Kayla Stewart reports for Gravy on sweet potatoes, which Southern-born Black Americans have baked, roasted, fried, distilled—and long revered. Stewart takes listeners across the United States to learn how African Americans are finding new, interesting ways to enjoy sweet potatoes. Harvey and Donna Williams own and operate Delta Dirt Distillery in Helena, Arkansas. Both grew up in Arkansas, and Harvey was raised on a farm that has been in hi...
Annie Laura Squalls and Her Mile High Pie
November 16, 2022 12:00 - 27 minutesIn “Annie Laura Squalls and Her Mile High Pie,” Gravy producer Kayla Stewart tells the story of Annie Laura Squalls, who, in 1960, became head baker at the Caribbean Room, the popular in-house restaurant at New Orleans’ renowned Pontchartrain Hotel. It was there where Squalls created her “Seven Mile High Pie,” known colloquially as the “Mile High Pie.” But while many people know the legendary pie, most don’t know the baker behind it. Squalls was no ordinary baker. Though she never attended ...
SFA Symposium and Spoonbread
October 12, 2022 11:00 - 5 minutesA reflection on the 2004 Southern Foodways Symposium, by soul food scholar Adrian Miller. Learn more about your ad choices. Visit megaphone.fm/adchoices
A Symposium Memory
September 28, 2022 11:00 - 4 minutesA reflection on the first Southern Foodways Alliance Barbecue Symposium, by Founding Director John T. Edge. Learn more about your ad choices. Visit megaphone.fm/adchoices
Rib Tips, Hot Links, and the Mississippi Roots of Chicago Barbecue
September 14, 2022 11:00 - 26 minutesIn “Rib Tips, Hot Links, and the Mississippi Roots of Chicago Barbecue,” Gravy producer Courtney DeLong dives into the history of Chicago barbecue and its connection to the Great Migration. When people think about the best barbecue cities in America, they tend to think about places like Memphis, Kansas City, and Austin. In doing so, many neglect a unique and innovative barbecue hub: Southside Chicago. Melt-in-your mouth rib tips and seasoned hot links sitting on freshly-crisped french fries...
Father, Son, Fire: A Chat with Howard and Harrison Conyers
September 07, 2022 11:00 - 25 minutesIn “Father, Son, Fire: A Chat with Howard and Harrison Conyers,” the fourth episode in Gravy’s five-part series on barbecue, Howard Conyers—a barbecue expert and NASA rocket scientist—introduces listeners to a formative influence in his barbecue education and journey: his father, Harrison Conyers. Some people find barbecue, but the Conyers family was born into a barbecue tradition that survived in the community. Growing up in the small town of Paxville, South Carolina, Howard didn’t go to r...
Southern Barbecue Goes West
August 31, 2022 11:00 - 27 minutesIn “Grandpa’s Barbecue Blooms Out West,” Gravy producer Monica Gokey takes listeners to Idaho Falls, Idaho, to explore what happens when a Southerner leaves the South and opens a barbecue joint in the West. Grandpa’s Southern Bar-B-Q originally opened in the small town of Arco, Idaho, which is obscurely famous for being the first community in the U.S. powered by nuclear energy. At the time Grandpa’s opened, Arco’s population was about a thousand people. It was an unlikely location for any r...
Brisket Pho, a Viet Tex Story
August 24, 2022 11:00 - 22 minutesIn “Brisket Pho, a Viet Tex Story,” Gravy producer Jess Eng explores the emergence of Viet Tex, a cuisine created in recent years by contemporary Vietnamese-Texan chefs. These chefs grew up steeped in multicultural dining, eating Central Texas barbecue alongside family recipes. Now, in their own businesses, they marry smoked meats and barbecue spices with the flavorful broths and bright herbs that characterize Vietnamese dishes. Houston is ground zero for Viet Tex, and with good reason. Hou...
Henry Perry, Kansas City's Barbecue King
August 17, 2022 11:00 - 26 minutesIn “Henry Perry, Kansas City’s 'Barbecue King,'” Gravy producer Mackenzie Martin tells the story of Henry Perry, the first person to really make a living selling barbecue in Kansas City. He even coined the local style. But, until recently, most people in KC didn’t know his name. Perry was born in Shelby County, Tennessee, and started learning how to barbecue when he was just seven. By fifteen, he was cooking professionally on a steamboat that traveled up and down the Mississippi River—takin...
Bread and Friends
June 15, 2022 11:00 - 30 minutesIn “Bread and Friends,” the final episode in her five-part series for Gravy, producer Irina Zhorov meets Camille Cogswell and Drew DiTomo in the final stages of preparation to open their new bakery. They hope that Walnut Family Bakery will be a special space in its Marshall, North Carolina community, where people run into friends, meet new acquaintances, and generally feel good entering. But how does such a place get created? Marshall was once a thriving town, where people went from the sur...
Making that Dough
June 08, 2022 11:00 - 27 minutesIn “Making That Dough,” the fourth episode in her five-part series for Gravy, producer Irina Zhorov explores the business of cottage bakeries—and how small-scale bakers make amazing loaves out of home kitchens and converted garages. “Cottage” bakeries refer to those in which people sell baked goods out of their homes. For much of the twentieth century, selling food made at home was largely prohibited, but that changed in the 1990s and early 2000s, when a small number of states passed laws all...
Fresh Flour to the People
June 01, 2022 11:00 - 30 minutesIn “Fresh Flour to the People,” the third episode in her five-part series for Gravy, producer Irina Zhorov talks to bakers who have started demanding more from a key element in their craft—flour. When we talk about ingredients, there’s a lot to consider: how fresh the fruit, how local the meat, how wild the fish. But for some reason, these are not questions most of us have been asking about flour—until more recently. In the South, much of the work to bring local, quality flours started in ...
Bread by Fire
May 25, 2022 11:00 - 25 minutesIn “Bread by Fire,” the second episode in her five-part season for Gravy, producer Irina Zhorov takes listeners to the little house in Marshall, North Carolina, whose residents have produced some of the most exciting baking in the South. The property is a hotbed for baking specifically because of the ovens. Two large, wood-fired ovens anchor the space and attract a very specific kind of baker to their side. Here’s how the ovens work. You build a fire inside the oven’s chamber and let the hea...
Genealogy of a Bakery
May 18, 2022 11:00 - 33 minutesIn “Genealogy of a Bakery,” Gravy producer Irina Zhorov takes listeners up into the mountains of western North Carolina, to a town called Marshall and a property that’s been used as a bakery for more than two decades. The little building with a metal roof and ovens with more than sixty square feet of stone hearth has been home to some of the most exciting baking in the country. It’s one of the places where naturally leavened, rustic breads gained a foothold in the South, where two artisanal ...
Even After Those Roses Bloom
April 13, 2022 11:00 - 6 minutesLucien Darjeun Meadows is an English, German, and Cherokee writer born and raised in the Appalachian Mountains. His debut poetry collection, In the Hands of the River, is forthcoming from Hub City Press in September 2022. Learn more about your ad choices. Visit megaphone.fm/adchoices
Can Co-Ops Fix a Broken Food Delivery Model?
March 16, 2022 11:00 - 19 minutesCan Co-Ops Fix a Broken Food Delivery Model? Gravy producer Sarah Holtz introduces listeners to food industry veterans in Lexington, Kentucky, who launched a food delivery co-op during the COVID era as an alternative to Big Delivery (think DoorDash, GrubHub, Postmates, or UberEats). It aimed to put drivers, restaurants, and take-out customers all on the same team. Listen to learn more about the promise of a more equitable system during a time when takeout can make or break a restaurant. Learn...
The Bare Minimum
March 09, 2022 12:00 - 24 minutes“The Bare Minimum,” producer Sarah Holtz follows Florida’s Fight for 15, a labor campaign aimed at raising the minimum wage to $15 per hour. Though there are countless labor issues associated with restaurant work, from wage theft to sexual harassment, the minimum wage is a concrete area to affect change, because it improves material conditions for hourly workers in every industry. Historically, it’s also a difficult thing to change. To understand why, Holtz interviews experts to explore the...
The Bitter and the Sweet of Craft Chocolate in the Global South
March 02, 2022 12:00 - 25 minutesIn “The Bitter and the Sweet of Craft Chocolate in the Global South” episode of Gravy, producer Sarah Holtz engages important voices in the complex conversation about ethical chocolate, from central Ghana to southern Missouri. In the chocolate world, terms like corporate sustainability and ethical sourcing are gradually entering the mainstream, but they remain a little vague. Holtz explores how direct trade and profit-sharing models offer alternatives to the practices of the largest chocola...
Memphis Restaurant Workers Unite!
February 23, 2022 12:00 - 24 minutesIn "Memphis Restaurant Workers Unite," Gravy follows a group of restaurant workers that’s slated to become the first formal union of food and beverage workers in Memphis, Tennessee. Led by Lily Nicholson, the group, Memphis Restaurant Workers United (MRWU), organized a petition that resulted in $2.5 million in pandemic support grants from the county government and has begun negotiating contracts with local restaurants so that workers can make a living wage with benefits. At the average resta...
What's in the Fridge?
February 16, 2022 12:00 - 24 minutesWhat’s in the fridge? In New Orleans, solidarity means a stocked fridge. In this episode of Gravy, producer Sarah Holtz takes listeners inside a mutual aid society called New Orleans Community Fridges, which formed during the pandemic to help feed people in need. Since its start, the group has been gifted around 20 fridges. They sit on neighborhood sidewalks, plugged into power strips, some powered by generators—filled with food that’s free for the taking. In this episode, Holtz talks to N...
"Married," by Jo McDougall
February 09, 2022 12:00 - 4 minutes"Married," by Jo McDougall. Featured in Vinegar & Char: Verse from the Southern Foodways Alliance. University of Georgia Press, 2018. Learn more about your ad choices. Visit megaphone.fm/adchoices
Thresh & Hold
January 26, 2022 12:00 - 5 minutesMarlanda Dekine is a poet and author obsessed with ancestry, memory, and the process of staying within one’s own body. This poem appears in their collection Thresh & Hold, forthcoming from Hub City Press on March 29, 2022. Learn more about your ad choices. Visit megaphone.fm/adchoices
"Carlo Flunks the Seventh Grade," by Greg Brownderville
January 05, 2022 12:00 - 6 minutes"Carlo Flunk the Seventh Grade," by Greg Brownderville. Featured in Vinegar & Char: Verse from the Southern Foodways Alliance. University of Georgia Press, 2018. Learn more about your ad choices. Visit megaphone.fm/adchoices
Filipino Balikbayan is Homecoming in a Box
December 15, 2021 12:00 - 28 minutesIn "Filipino Balikbayan is Homecoming in a Box," Gravy explores the histories underlying the balikbayan box—a large box filled with everything from tubes of toothpaste to cassette tapes to cans of Spam—that Filipinos in the United States customarily send home to family in the Philippines. There is an entire industry in Filipino enclaves across the United States dedicated to the logistics of shipping these boxes, which have been popular since the Philippines established the Balikbayan Program ...
New Orleans Street Vendors, Then and Now
December 08, 2021 12:00 - 28 minutesIn "New Orleans Street Vendors, Old and New," Gravy explores the history of street food vendors in New Orleans, from Mr. Okra to the pralinière, or praline vendor. A conversation with urbanist Amy Stelly, who grew up in Tremé and remembers when street vendors populated her neighborhood, reveals that there is a fraught line between cultural appreciation and cultural appropriation. What is the legacy of street vendors today? Learn more about your ad choices. Visit megaphone.fm/adchoices
The Skinny on the South Beach Diet
December 01, 2021 12:00 - 26 minutesIn "The Skinny on the South Beach Diet" producer Katie Jane Fernelius speaks with Adrienne Bitar, author of Diet and the Disease of Civilization, all about diet books and why they capture the American imagination. They discuss the South Beach Diet, in particular, and the ways it answered a specific moral panic over obesity in the early 2000s. But who and what are the inheritors of the diet book industry’s values today? Learn more about your ad choices. Visit megaphone.fm/adchoices