September 7, 2013 • 30m
Chef Vivian Howard and her husband Ben leave New York to open a restaurant in her small North Carolina hometown. Vivian revisits t...Read more
September 14, 2013 • 30m
Vivian and Ben rebuild their restaurant against the backdrop of the Southern harbinger of spring, the strawberry. Their twins go o...Read more
October 1, 2013 • 30m
The restaurant gears up for a practice service when the new equipment and new menu will be tested in real time - but nothing is go...Read more
October 8, 2013 • 30m
Vivian goes about christening the restaurant's new "whole animal, no waste" program with two little pigs from Warren Brothers' far...Read more
October 15, 2013 • 30m
Vivian preps for a Southern Foodways Alliance luncheon. Food enthusiasts from around the country are coming to study BBQ & Vivian ...Read more
October 22, 2013 • 30m
Vivian goes to Cedar Island to explore the new culture of farm-raised oysters in the Southeast. She and Ben share plans of opening...Read more
October 29, 2013 • 30m
Ben, Vivian and the twins pick muscadine grapes at a small local vineyard while learning the history of this native grape. Vivian ...Read more
November 5, 2013 • 30m
Vivian travels to Columbia, South Carolina, to meet with Glenn Roberts of Anson Mills and learns about Carolina heirloom rice grow...Read more
November 12, 2013 • 30m
Vivian visits neighbor Marty Harper's peanut farm just before and during harvest. Vivian's dad introduces Ben and Vivian to the ol...Read more
November 19, 2013 • 30m
Vivian introduces us to Rob and Amy Hill, proprietors of one of the largest sweet potato farms in the country and two of the resta...Read more
November 21, 2013 • 30m
Vivian spends the morning with her neighbors, the Mills brothers, participating in their 100-year-old, all-male family tradition o...Read more
November 28, 2013 • 30m
Vivian and Ben go to Maple View Dairy to pick up product for the restaurant. They talk buttermilk with the dairy’s manager, and th...Read more
December 5, 2013 • 30m
Vivian visits Broad Slab Distillery, where they talk about the art and soul of white lightning. The restaurant’s mixologist works ...Read more