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Somewhere South
Join chef Vivian Howard as she digs deeper into the lesser-known roots of Southern food, cooking and living, and strives to better understand her neighbors in the contemporary South, one dish at a time.
Distributed by: The Public Broadcasting Service (PBS)
Vivian Howard
Vivian Howard originally made a name for herself in the Manhattan restaurant world and with her own gourmet delivery service.
American As Hand Pie #101# See how 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 pepperoni rolls and a look at the world's most popular hand pie - the empanada. |
American As Hand Pie #101 See how 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 pepperoni rolls and a look at the world's most popular hand pie - the empanada. |
Porridge for the Soul #102# Join Vivian at a dinner honoring pioneering chef Edna Lewis. Vivian gives porridge the royal treatment and learns about African American contributions to Southern cuisine. |
Porridge for the Soul #102 Join Vivian at a dinner honoring pioneering chef Edna Lewis. Vivian gives porridge the royal treatment and learns about African American contributions to Southern cuisine. |
Dumpling Dilemma #103# Accompany Vivian on a trip to the Mississippi Delta and farther south to learn that not all dumplings are the same. But whether filled with minced meat, chopped veggies or nothing at all, they stretch our ingredients and our imaginations. |
Dumpling Dilemma #103 Accompany Vivian on a trip to the Mississippi Delta and farther south to learn that not all dumplings are the same. But whether filled with minced meat, chopped veggies or nothing at all, they stretch our ingredients and our imaginations. |
What A Pickle #104# Hear Vivian's lecture on chow chow, a quintessentially Southern relish, at Asheville's first ever Chow Chow Festival. Her preservation education dives into Indian and Sri Lankan pickles, Puerto Rican escabeche, and Korean kimchi. |
What A Pickle #104 Hear Vivian's lecture on chow chow, a quintessentially Southern relish, at Asheville's first ever Chow Chow Festival. Her preservation education dives into Indian and Sri Lankan pickles, Puerto Rican escabeche, and Korean kimchi. |
It's A Greens Thing #105# Travel with Vivian to the Lumbee tribe's annual homecoming, where she samples their famous collard sandwich. On a trip to Georgia, Vivian meets a group of refugee farmers growing greens that remind them of home. |
It's A Greens Thing #105 Travel with Vivian to the Lumbee tribe's annual homecoming, where she samples their famous collard sandwich. On a trip to Georgia, Vivian meets a group of refugee farmers growing greens that remind them of home. |
How Do You Cue? #106# Follow Vivian on a journey to learn how other Southerners cook and eat barbecue. She travels to Florida for smoked mullet and Texas for barbecue with Japanese and Mexican twists. |
How Do You Cue? #106 Follow Vivian on a journey to learn how other Southerners cook and eat barbecue. She travels to Florida for smoked mullet and Texas for barbecue with Japanese and Mexican twists. |
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