Chef Vivian Howard and her husband Ben leave New York to open a restaurant in her small North Carolina hometown. Vivi...

Vivian and Ben rebuild their restaurant against the backdrop of the Southern harbinger of spring, the strawberry. The...

The restaurant gears up for a practice service when the new equipment and new menu will be tested in real time - but ...

Vivian goes about christening the restaurant's new "whole animal, no waste" program with two little pigs from Warren ...

Vivian preps for a Southern Foodways Alliance luncheon. Food enthusiasts from around the country are coming to study ...

Vivian goes to Cedar Island to explore the new culture of farm-raised oysters in the Southeast. She and Ben share pla...

Ben, Vivian and the twins pick muscadine grapes at a small local vineyard while learning the history of this native g...

Vivian travels to Columbia, South Carolina, to meet with Glenn Roberts of Anson Mills and learns about Carolina heirl...

Vivian visits neighbor Marty Harper's peanut farm just before and during harvest. Vivian's dad introduces Ben and Viv...

Vivian introduces us to Rob and Amy Hill, proprietors of one of the largest sweet potato farms in the country and two...

Vivian spends the morning with her neighbors, the Mills brothers, participating in their 100-year-old, all-male famil...

Vivian and Ben go to Maple View Dairy to pick up product for the restaurant. They talk buttermilk with the dairy’s ma...

Vivian visits Broad Slab Distillery, where they talk about the art and soul of white lightning. The restaurant’s mixo...