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.

Extras + Features

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

    Preview: How Do You ‘Cue?

    S1 E6 - 30s

    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.

  • BBQ for Breakfast: asset-mezzanine-16x9

    BBQ for Breakfast

    S1 E6 - 2m 1s

    When self-proclaimed "soul food scholar" Adrian Miller visits eastern North Carolina on a barbecue expedition for his new book, Vivian takes him to Sid's, a Saturday-only barbecue spot that does whole hog in the region's famous style.

  • Samurai Cowboys: asset-mezzanine-16x9

    Samurai Cowboys

    S1 E6 - 1m 1s

    Brothers and restaurateurs Tatsu and Shion Aikawa are self-proclaimed 'samurai cowboys.' They take Vivian on a tour of their favorite barbecue joints in Lockhart, the barbecue capital of the Lone Star State. The trio feast on a picnic spread reminiscent of the brothers' personal foodways inspired by the barbecue traditions of Japan and Texas.

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

    Preview: It's a Greens Thing

    S1 E5 - 30s

    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. Premieres April 24.

  • Real Deal Cornbread: asset-mezzanine-16x9

    Real Deal Cornbread

    S1 E5 - 2m 22s

    Glenn and Dorsey Hunt are known for their collard sandwiches, which makes them among the most popular food vendors at the annual Lumbee Homecoming in Pembroke, N.C. Desite being busy, they were happy to show their collard sandwich operation to Vivian Howard.

  • All the Greens: asset-mezzanine-16x9

    All the Greens

    S1 E5 - 2m 37s

    Cookbook author Von Diaz takes Vivian Howard to the Your Dekalb Farmers Market in Dekalb County, Ga., north of Atlanta. They explore all the greens at the market from raw in the produce aisle and to sauteed and cooked on the hot bar.

  • Preview: What a Pickle: asset-mezzanine-16x9

    Preview: What a Pickle

    S1 E4 - 30s

    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.

  • Pickle Game On: asset-mezzanine-16x9

    Pickle Game On

    S1 E4 - 2m 42s

    Chefs Meherwan Irani, Cheetie Kumar, Samantha Fore and Farhan Momin, along with Eater writer Sonia Chopra, explain Indian pickle traditions to Vivian Howard while sampling a variety at Irani's Chai Pani restaurant in Asheville, N.C.

  • Puerto Rican Pickle: asset-mezzanine-16x9

    Puerto Rican Pickle

    S1 E4 - 2m 9s

    Chef Anges Marrero, a Puerto Rican chef who now calls Lexington, Kentucky home, shows Vivian Howard how she makes catfish escabeche. Agnes Marrero is the executive chef at Smithtown Seafood in Lexington.

  • Preview: Dumpling Dilemma: asset-mezzanine-16x9

    Preview: Dumpling Dilemma

    S1 E3 - 30s

    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. Premieres April 10.

  • A Dumpling Debate Ensues: asset-mezzanine-16x9

    A Dumpling Debate Ensues

    S1 E3 - 56s

    At an East Meets West dinner in North Carolina, Chef Edward Lee and Vivian can't quite figure out how to define a dumpling. A debate ensues as they discuss the Asian dumplings of the royal courts versus the dumpling of Southern comfort food.

  • The Southern Chinese Americans of the Mississippi Delta: asset-mezzanine-16x9

    The Southern Chinese Americans of the Mississippi Delta

    S1 E3 - 51s

    In Clarksdale, Mississippi, Carol Chinn and Sally Chow share their "grocery stories" as the first generation of Southern Chinese American families in the Mississippi Delta. While dumplings are a huge labor of love, Carol recalls that her first American pot roast spurred a strong reaction out of her family.

Schedule

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