Gullah chef BJ Dennis takes Vivian to Hannibal's a Black-owned restaurant in Charleston. While there, Vivian samples a variety of grits dishes and talks with owner Saphia Huger about how gentrification has influenced her clientel.
Vivian heads down to Savannah, GA to visit friend and award-winning chef Mashama Bailey.
While dumplings are hard to define, they stretch ingredients and imagination.
Vivian ponders how so many meals are brightened by pickles, including achaar and kimchi.
Vivian travels to Georgia to learn the roots of Southern hospitality.
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