As Vivian tries to mass produce hand pies, she learns the historical ties between this convenience food, labor and migration.
At a dinner honoring Edna Lewis, Vivian gives porridge the royal treatment and honors African American contributions to Southern food.
Vivian quickly learns that while dumplings are hard to define, they stretch our ingredients and our imagination.
Vivian ponders how so many meals are brightened by pickles, including achaar, kimchi and escabeche.
Vivian travels from North Carolina to Georgia to learn the roots of Southern hospitality and the goodness greens provide.
Vivian knows North Carolina whole hog barbecue but trips to Florida and Texas expands her idea of what barbecue is and how it’s done.
