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Porridge for the Soul

At a dinner honoring pioneering 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.

Episode Clips

A Lil TeeTee

Gullah chef BJ Dennis takes Vivian to Hannibal's a Black-owned restaurant in Charleston.

Soul Food with Mashama

Vivian heads down to Savannah, GA to visit friend and award-winning chef Mashama Bailey.

More Episodes

Dumpling Dilemma

While dumplings are hard to define, they stretch ingredients and imagination.

What a Pickle

Vivian ponders how so many meals are brightened by pickles, including achaar and kimchi.

It’s a Greens Thing

Vivian travels to Georgia to learn the roots of Southern hospitality.

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