About this episode
Corn is a ubiquitous part of Southern food—from bread to whiskey. But how did it get to be that way? In this episode of Gravy, we go on a hunt for the origins of corn, and how it came to be so fully embedded in the South. Stephen Satterfield is a fifth generation Atlantan who can trace his ancestors back to the plantations on which they were enslaved. His family has been eating corn for more than a century. In this story, Stephen takes us along in his quest for corn’s prehistory. On the way, he stumbles upon some delicious ideas about corn’s future too. Learn more about your ad choices. Visit megaphone.fm/adchoices