Somewhere South

Preview: Dumpling Dilemma

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.

Preview: Dumpling Dilemma

30s

  • 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.

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