Access to this video is a benefit for WQED members.
Sign in now
Become a member
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.
Chefs explain Indian pickle traditions to Vivian Howard while sampling a variety.
Chef Anges Marrero shows Vivian Howard how she makes escabeche with southern ingredients.
Vivian travels to Georgia to learn the roots of Southern hospitality.
Vivian's trips to Florida and Texas expand her idea of what barbecue is and how it’s done.
While dumplings are hard to define, they stretch ingredients and imagination.
View all episodes
Browse all shows