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

  • The Many Wonders of Schmaltz: asset-mezzanine-16x9

    The Many Wonders of Schmaltz

    S1 E3 - 1m 22s

    The many wonders of schmaltz render Vivian speechless. In Jackson, Mississippi, home cooks Petra Kay, Susan Hart and Alli Parshall discuss the history of Jewish ingredients and why they're so healing.

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

    Preview: Porridge for the Soul

    S1 E2 - 30s

    At a dinner honoring Edna Lewis, Vivian gives porridge the royal treatment and honors African American contributions to Southern food.

  • A Lil TeeTee: asset-mezzanine-16x9

    A Lil TeeTee

    S1 E2 - 2m 32s

    Gullah chef BJ Dennis takes Vivian to Hannibal's a Black-owned restaurant in Charleston. While there, Vivian samples a variety of grits dishes and talks with owner Saphia Huger about how gentrification has influenced her clientel.

  • Soul Food with Mashama: asset-mezzanine-16x9

    Soul Food with Mashama

    S1 E2 - 2m 27s

    Vivian heads down to Savannah, GA to visit friend and award-winning chef Mashama Bailey. While there, she samples Mashama's decadent grits and foie gras as Mashama shares her definition of soul food.

  • The Historic Journey of the Hand Pie: asset-mezzanine-16x9

    The Historic Journey of the Hand Pie

    S1 E1 - 2m 29s

    Vivian joins Sandra Gutierrez, author of "The Hand-Held Pies of Latin America," for lunch at Sarah's Empanadas in Durham, North Carolina. Over classic empanadas and new 'Southern-Latino' versions, Sandra details the historic journey of the hand pie from the Middle East to the Americas.

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

    Preview: American as Hand Pie

    S1 E1 - 30s

    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. Premieres March 27, 2020.

  • Mexico Meets the South at the North Carolina Farmers Market: asset-mezzanine-16x9

    Mexico Meets the South at the North Carolina Farmers Market

    S1 E1 - 2m 23s

    At the North Carolina State Farmers Market, up-and-coming chef Oscar Diaz shops for his favorite ingredients. He shares the seasonal ingredients that inspire him, and how his version of authentic cuisine is rooted in both Mexico and the South.

  • West Virginia's Famed Pepperoni Roll: asset-mezzanine-16x9

    West Virginia's Famed Pepperoni Roll

    S1 E1 - 2m 59s

    In Fairmont, West Virginia, Vivian learns just how significant the pepperoni roll is to the state's history. She's joined by food writer Courtney Balestier.

Schedule

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