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