Somewhere South with Chef Vivian Howard

Season 1

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.

Where to Watch Season 1

6 Episodes

  • American as Hand Pie
    E1
    American as Hand PieVivian'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.
  • Porridge for the Soul
    E2
    Porridge for the SoulAt 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.
  • Dumpling Dilemma
    E3
    Dumpling DilemmaA charity dinner and a trip to the Mississippi Delta and elsewhere reminds her that not all dumplings are the same. But whether filled with minced meat, chopped veggies, or nothing at all, dumplings stretch our ingredients and imagination.
  • What a Pickle
    E4
    What a PickleVivian is asked to lecture on chow chow, a quintessentially Southern relish, at Asheville's first ever Chow Chow Festival. From there, she dives into Indian and Sri Lankan pickles, Puerto Rican escabeche and Korean kimchi.
  • It's a Greens Thing
    E5
    It's a Greens ThingAt 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.
  • How Do You 'Cue?
    E6
    How Do You 'Cue?Southerners are particular about the way they cook and eat barbecue. No dish says eastern North Carolina more than the region's signature whole hog barbecue; however, the art of cooking meat over fire and smoke is one shared by all cultures. 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.

 

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