Season 12 Episode 27 | 26m 59s | Video has closed captioning.
Chef John Folse discusses how slaves celebrated Christmas on the plantation with Jessica Harris, an African-American studies expert and food historian. In the kitchen, he cooks Roasted Wild Boar Ham as he discusses the African influence on Southern and Louisiana food with Harris. Chef Folse and Harris then prepare “Possum and Taters” at the LSU Rural Life Museum in Baton Rouge.
Problems Playing Video? | Closed Captioning