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Somewhere South
Preview: What a Pickle
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.
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52:41
Vivian's trips to Florida and Texas expand her idea of what barbecue is and how it’s done.
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52:41
Vivian travels to Georgia to learn the roots of Southern hospitality.
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Vivian ponders how so many meals are brightened by pickles, including achaar and kimchi.
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While dumplings are hard to define, they stretch ingredients and imagination.
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At a dinner honoring pioneering chef Edna Lewis, Vivian gives porridge the royal treatment
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52:41
As Vivian tries to mass produce hand pies, she learns the history of this food.