Vivian introduces us to Rob and Amy Hill, proprietors of one of the largest sweet potato farms in the country and two of the restaurant’s best customers. Vivian and her mom, Scarlett, make her grandmother’s candied yams and Vivian later re-imagines these for the restaurant with texture, sorghum and pecans.
Vivian visits Broad Slab Distillery, and talks about the art and soul of white lightning.
Vivian and Ben go to Maple View Dairy to pick up buttermilk for the restaurant.
Vivian gets a lesson in a 100-year-old tradition of making collard kraut.
