Food

Somewhere South

Host and award-winning chef Vivian Howard digs deeper into the lesser-known roots of Southern food, Southern cooking, and Southern living. Each episode of “Somewhere South” explores the connectivity of a single dish, and the ways people of different backgrounds interpret that dish while expressing the complex values, identities, and histories that make up the American South.

How Do You ‘Cue?

52m 41s

Every Southerner has a particular way they cook and eat barbecue. While Vivian knows North Carolina’s tradition of whole hog barbecue, she travels to Florida for smoked mullet and Texas for barbecue with Japanese and Mexican twists.

Episodes

  • How Do You ‘Cue?: asset-mezzanine-16x9

    How Do You ‘Cue?

    S1 E6 - 52m 41s

    Every Southerner has a particular way they cook and eat barbecue. While Vivian knows North Carolina’s tradition of whole hog barbecue, she travels to Florida for smoked mullet and Texas for barbecue with Japanese and Mexican twists.

  • It’s a Greens Thing: asset-mezzanine-16x9

    It’s a Greens Thing

    S1 E5 - 52m 41s

    At the Lumbee tribe’s annual homecoming, Vivian samples their famous collard sandwich and learns the roots of Southern hospitality. On a trip to Clarkston, Ga., Vivian meets a group of refugee farmers who grows greens that remind them of home.

  • What a Pickle: asset-mezzanine-16x9

    What a Pickle

    S1 E4 - 52m 41s

    Vivian is asked to lecture on chow chow, a quintessentially Southern relish, at Asheville’s first ever Chow Chow Festival. From there, her preservation education dives into Indian and Sri Lankan pickles, Puerto Rican escabeche and Korean kimchi.

  • Dumpling Dilemma: asset-mezzanine-16x9

    Dumpling Dilemma

    S1 E3 - 52m 41s

    A charity dinner and a trip to the Mississippi Delta and farther south reminds Vivian that not all dumplings are the same. But whether filled with minced meat, chopped veggies, or nothing at all, dumplings stretch our ingredients and our imagination.

  • Porridge for the Soul: asset-mezzanine-16x9

    Porridge for the Soul

    S1 E2 - 52m 41s

    At a dinner honoring pioneering chef Edna Lewis, Vivian gives porridge the royal treatment and learns about African American contributions to Southern cuisine. While in the port city, Vivian learns how rice holds the key to slavery’s sordid history.

  • American as Hand Pie: asset-mezzanine-16x9

    American as Hand Pie

    S1 E1 - 52m 41s

    Vivian’s crash course in mass producing hand pies inspires her to revisit the applejacks of her youth. Her journey includes a trip to West Virginia for a taste of their signature pepperoni rolls and a look at the world’s most popular hand pie — the empanada.

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