Skip to main content
Available to Passport members only Play
52m 41s

How Do You ‘Cue?

TV-G

Every Southerner has a particular way they cook and eat barbecue. While Vivian knows North Carolina’s tradition of whole hog barbecue, she travels to Florida for smoked mullet and Texas for barbecue with Japanese and Mexican twists.

Available to Passport members only Play
52m 41s

It’s a Greens Thing

TV-G

At the Lumbee tribe’s annual homecoming, Vivian samples their famous collard sandwich and learns the roots of Southern hospitality. On a trip to Clarkston, Ga., Vivian meets a group of refugee farmers who grows greens that remind them of home.

Available to Passport members only Play
52m 41s

What a Pickle

TV-G

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.

Available to Passport members only Play
52m 41s

Porridge for the Soul

TV-G

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.

Available to Passport members only Play
52m 41s

American as Hand Pie

Vivian’s crash course in mass producing hand pies inspires her to revisit the applejacks of her youth. Her journey includes a trip to West Virginia for a taste of their signature pepperoni rolls and a look at the world’s most popular hand pie — the empanada.

Supported by

Join KCTS 9 on October 5th to help raise $100,000 and Fund 50 More!

Give early! Your gift before October 5th will be matched dollar-for-dollar up to $30,000 by a generous KCTS 9 donor.