Season 1 Episode 4 | 24m 40s
Vivian goes about christening the restaurant’s new “whole animal, no waste” program with two little pigs from Warren Brothers’ farm. She uses everything — including the skin — and shows us, upon her father’s recommendation, how to make her version of sweet potatoes with cracklins.
Aired: 10/07/13
Expires: 05/29/20
Video has closed captioning.Chef Vivian and her husband leave NYC to open a restaurant in her North Carolina hometown.
Vivian and Ben rebuild their restaurant against the Southern harbinger of Spring.
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Vivian launches the restaurant’s new “whole animal, no waste” program with two pigs.
You Say Heirloom, I Say Old Timey
Vivian preps for a Southern Foodways Alliance luncheon with the ultimate tomato sandwich.
Vivian travels to meet with Glenn Roberts to learn about Carolina Heirloom Rice.
Sweet Potatoes with Spiced Cracklins and Maple Vinegar
Vivian demonstrates her updated version of pork cracklins featuring sweet potatoes.
