Description

In Somewhere South host and award-winning chef Vivian Howard takes viewers on a culinary tour of the South through cross-cultural dishes that appear on every neighbor’s table.

    • $14.99

Description

In Somewhere South host and award-winning chef Vivian Howard takes viewers on a culinary tour of the South through cross-cultural dishes that appear on every neighbor’s table.

    • EPISODE 1

    American As Hand Pie

    Vivian’s 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.

    • HD
    • CC
    • 52 Minutes

    Vivian’s 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.

    • HD
    • CC
    • 52 Minutes
    • EPISODE 2

    Porridge for the Soul

    At a dinner honoring 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.

    • HD
    • CC
    • 52 Minutes

    At a dinner honoring 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.

    • HD
    • CC
    • 52 Minutes
    • EPISODE 3

    Dumpling Dilemma

    A charity dinner and a trip to the Mississippi Delta 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.

    • HD
    • CC
    • 52 Minutes

    A charity dinner and a trip to the Mississippi Delta 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.

    • HD
    • CC
    • 52 Minutes
    • EPISODE 4

    What a Pickle

    Vivian is asked to lecture on chow chow, a quintessentially Southern relish, at Asheville’s Chow Chow Festival. From there, her preservation education dives into Indian and Sri Lankan pickles, Puerto Rican escabeche and Korean kimchi.

    • HD
    • CC
    • 52 Minutes

    Vivian is asked to lecture on chow chow, a quintessentially Southern relish, at Asheville’s Chow Chow Festival. From there, her preservation education dives into Indian and Sri Lankan pickles, Puerto Rican escabeche and Korean kimchi.

    • HD
    • CC
    • 52 Minutes
    • EPISODE 5

    It’s a Greens Thing

    At the Lumbee tribe’s annual homecoming, Vivian samples their famous collard sandwich and learns the roots of Southern hospitality. On a trip to Georgia, Vivian meets a group of refugee farmers who grows greens that remind them of home.

    • HD
    • CC
    • 52 Minutes

    At the Lumbee tribe’s annual homecoming, Vivian samples their famous collard sandwich and learns the roots of Southern hospitality. On a trip to Georgia, Vivian meets a group of refugee farmers who grows greens that remind them of home.

    • HD
    • CC
    • 52 Minutes
    • EPISODE 6

    How Do You ‘Cue?

    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.

    • HD
    • CC
    • 52 Minutes

    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.

    • HD
    • CC
    • 52 Minutes
© 2020

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