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1-32 of 32
- Vivian visits neighbor Marty Harper's peanut farm just before and during harvest. Vivian's dad introduces Ben and Vivian to the old school break snack, a pack of salted peanuts dumped into a Pepsi in a glass bottle. At the restaurant, Vivian translates the snack into Pepsi glazed pork belly with country ham braised peanuts. Vivian reinvents the popular Southern snack, boiled peanuts, for the local farmer's market.
- Vivian travels to Columbia, South Carolina, to meet with Glenn Roberts of Anson Mills and learns about Carolina Heirloom Rice growing in fields on the Savannah River. Glenn explains Anson Mills' efforts to save heirloom grains and discusses the importance of ingredient biodiversity. Glenn's passion inspires Vivian to host a "rice dinner" at Chef & the Farmer, where each course centers around this grain. Scarlett, Vivian's mom, schools her daughter on how to make the Chicken and Rice she grew up eating.
- As Vivian returns from her Mississippi road trip to the fall harvest, she confronts her long absence from the dinner service at Chef and the Farmer. She travels to an heirloom apple tree collector, Creighton Leigh, the Johnny Appleseed of the Southern apple, who grows 800 varieties in the rolling hills of North Carolina's Piedmont. Savory and sweet heirloom apples are in grits with cheddar and ham and triple-decker apple pie with a crust made from fresh-rendered lard makes an appearance on the menu. Vivian tries her hand at drying apples and her neighbor schools her on a sweet Southern snack called Applejack. Vivian, Ben, Theo and Flo don boots and shovels to plant their very own Southern apple tree on their Deep Run property.
- After a year recovering from a restaurant fire and re-opening Chef and the Farmer, Vivian and Ben go all-in to open a burger/oyster bar called The Boiler Room. Vivian boils over with the stress of staffing adjustments, testing new menu concepts, and the enormous task of putting 500 pounds of blueberries to good use.
- Big Apple's founder and its newly installed artistic director embark on their annual trip to the renowned Monte Carlo circus festival - a kind of international circus family reunion - to scout fresh talent. Back in the U.S., the performers and the crew put on two shows a day and travel from Georgia to New Jersey, Massachusetts and New York. The Anastasinis, a seventh-generation circus family, wonder if their young sons will be content to carry on the family legacy.
- Traveling by trailer caravan, the circus arrives in Virginia and pitches the tent for its first tour stop. On the eve of the first performance, a pivotal act is cut and there's a mad scramble to rework the show. Making matters worse, a seasoned company regular is diagnosed with cancer and must relinquish his act. Lackluster ticket sales only ratchet up the pressure.
- A report by the Grand Canyon Institute says that financial failure is inevitable for charters in the bad financial position, Genetic counseling may be recommended for families with a pattern of certain cancers to see if the cancer is hereditary, Phoenix photographer saw Gorraiz's photos at Arizona's Museum of Casa Grande and embarked on a project to put the photos in book form.
- As Vivian waits for Spring's vegetables to appear, she pauses to appreciate chicken's endless capacity as an ingredient. The restaurant's new best-seller is a whole chicken, pounded and stuffed with broccoli salad, a method that takes a free-range bird much further than it can ordinarily go. Meanwhile, her effort to deconstruct chicken salad, a Southern favorite, turns out better in theory.
- Vivian spends the morning with her neighbors, the Mills brothers, participating in their 100-year-old, all-male family tradition of making collard kraut. Vivian visits Warren at Brother's farm to talk about the Eastern Carolina ingredient with a cult following, the Cabbage Collard. Vivian prepares for an event called Terra Vita, where she will serve three courses to 100 people and make collards the star they deserve to be.
- Cuba may have been restricted politically and economically for the past 50 years. but at the same time, the island became a safe haven for rare and intriguing animals. What will the future bring to this untouched wilderness?
- 2013–201825mTV-G8.0 (7)TV EpisodeVivian, Ben and the entire Chef and the Farmer staff hustle to complete the mammoth preparations necessary for her big luncheon at the Southern Foodways Alliance symposium in Oxford, Mississippi. Vivian take the women in her life as inspiration for her menu, honoring those who have made her the woman she has become.
- Excitement turns into heightened emotion and real nerves for Vivian as she faces one challenge after another in the prep kitchen before her big SFA luncheon. Vivian is glad to have Chef Jason Vincent to lend some street cred. Rice almost brings Vivian to her breaking point but everyone pulls together for the big event and her parents join her on stage for an emotional and watershed moment for her.
- Emotions run high as the circus season winds down. Many members of the cast and crew won't be going back to Big Apple next season - some are heading to Europe; others are still trying to figure out what's next. Some of the younger performers who have grown up in the circus consider leaving circus life. The night before the final shows, the crew puts on a traditional spoof called "Midnight Clowns" for the performers. The laughter is infectious and the partings bittersweet. As the trailers pull out of the lot and the tent comes down for the last time, we join in the time-honored circus farewell: not "goodbye," but "see you down the road."
- Ben and the kitchen team pack up the van and hit the road for New York. A month of planning and preparation peak as Vivian's invitation to cook at the prestigious James Beard House becomes a reality. Back in New York, she reflects on the beginning of her journey as a professional chef. Warren Brothers, his wife Jane, and other friends for Kinston bring their particular brand of Eastern NC charm.
- Vivian finally makes good on a promise to cook for a friend's supper club, and she seizes the moment to experiment with an egg dish that she hopes to wow New York City's James Beard House crowd in a few weeks. She visits with her egg producer and learns the ins and outs of egg varieties, from chickens to ducks to guineas to partridges.
- The life and career of American playwright Eugene O'Neill.
- Our American Stories exploring the dynamic and shifting relationship America had with her new immigrants in the 20th century. Becoming American - exploring the many journeys to becoming American that defined the "Century of Immigration" (1820s - 1924) and transformed the United States from a sleepy agrarian country into a booming industrial power. Making America - tells the story of the peopling of the New World, of how land came to define the settling and identity of America, and of how the guests' ancestors were part of this history. Know Thyself - takes up the search for the guests' ancestries where the historical record leaves off and links their distinctive family histories to the broader history of "the family of man."
- Vivian visits Broad Slab Distillery where they talk about the art and soul of white lightning. The restaurant's mixologist works moonshine into several new drinks while the restaurant staff struggle through the holiday party season. They end the season with a party of their own at Ben and Vivian's new house with AppleJack Moonshine Cocktails making a guest appearance.
- Having spent most of her adult life in the kitchens of highly-lauded restaurants, Vivian has rarely celebrated the holidays during busy Decembers. This year, she and her husband Ben Knight are determined to give their toddler twins a traditional holiday experience, cooking, laughing, and yes, crying their way through Southern traditions new and old. In this holiday special, Vivian discovers that mistletoe is traditionally shot out of a pecan tree, experiences her first hog killing, and leads a "tacky Christmas sweater" night with the restaurant staff at Chef and the Farmer.
- Vivian introduces us to Rob and Amy Hill, proprietors of one of the largest sweet potato farms in the country and two of the restaurant's best customers. Vivian and her mom, Scarlett, make her grandmother's candied yams and Vivian later re-imagines these for the restaurant with texture, sorghum and pecans. Mother Earth Brewery and Chef & the Farmer team up for a beer dinner featuring first-of-the-season sweet potatoes.
- It's November ya'll and that means it's busy at Chef and the Farmer. Vivian is feeling the stress of both work and home as she juggles running the restaurant after suspending her sous chef and preparing for her own Thanksgiving feast. She and Ms. Scarlett head to Ms. Scarlett's family farm where they source their pecans and have a run in with Uncle Dwight's wild boar.
- Feel the tension mount as rivalries and romances blossom and the circus' first dress rehearsal approaches.
- Burgers. Oysters. Beer. Hallelujah! Vivian and Ben are on the cusp of opening their new restaurant, the Boiler Room, and they are facing a new challenge: how to make a veggie burger stand out. Vivian waxes romantic about the beloved butter bean and chooses it as the star of her new burger, but quickly learns that the butter bean is a straight up diva when it comes to growing conditions.
- Vivian hunts for ramps-an Appalachian wild leek-with renowned bacon purveyor Alan Benton near his home in the Tennessee countryside. The restaurant world goes wild over ramps, after a winter of few fresh vegetables. Vivian's "ramp dealer" brings her his freshest stash, foraged from the North Carolina mountains. Theo and Flo show off a piglet and a baby goat at the ag show.
- Vivian and Ben head to the beach for their annual summer vacation with the Howard family. Vivian turns up the heat with a bit of friendly competition with her older sisters. Frogmore Stew, cooked outside at the beach of course. She visits a fish camp and learns the heads and tails of fresh shrimp. Back in Kinston, the devil is in the details as Vivian and Ben prepare to open a second restaurant.
- Vivian and Ben rebuild their restaurant against the backdrop of the Southern harbinger of spring, the strawberry. Their twins go on their first strawberry picking excursion and Vivian and a friend develop a recipe for Coconut Cornbread Strawberry Shortcake with Basil Whipped Cream.
- Squeeze into a tiny lot at New York's Lincoln Center with the entire Big Apple Circus -- tent, trailers, performers, crew and animals. It's the holiday season and shows are packed, but snow and ice are collecting on the big top and the hoses that run water to the trailers are frozen solid. A beloved miniature pony dies suddenly from colic. Cast and crew are sick and exhausted, but the show goes on. Some members of the Big Apple family -- a crewman, a trapeze artist, even the artistic director -- contemplate leaving the circus world behind.
- Chef Vivian Howard and her husband Ben leave New York to open a restaurant in her small North Carolina hometown. Vivian revisits the Southern tradition of "putting up" corn and shares her method for making smoked corn relish. As the episode concludes, a devastating setback threatens their new life.
- Vivian and Ben go to Maple View Dairy to pick up product for the restaurant. They talk buttermilk with the dairy's manager and the noise Ben makes while savoring his cup of the thick liquid annoys his wife. The couple attempt to shoot the twin's Christmas card picture in the family's in-ground pool turned turnip patch while Vivian's nieces and nephews desperately try to make buttermilk with their great-grandmother's butter churn.
- Vivian presents a few of the many ways fish makes its appearance in Southern cooking, from dried mullet roe to a friendly fish stew competition with Warren Brothers' buddies. Vivian gets schooled on the rules of a good Eastern NC fish stew: Make it a social event. Use whole hog bacon. Resist your urge to stir! And most importantly, start crackin' eggs and don't forget a side of white bread.
- Late winter brings "run-up" turnip greens, which Vivian sees as central to her approach to southern food, capturing both the spirit and the letter of what Chef and the Farmer is all about. Miss Scarlett helps out by procuring greens from a local produce stand, washing them four times, and discussing the how-to of buying and cooking good turnips to satisfy her "southern people."
- The heady heyday of hot Summer vegetables are over and rainy winters can bring some dull varieties. Few are more unglamorous than the turnip. Nevertheless, Vivian is determined to showcase the sexiness of this seemingly vanilla root vegetable. Unlike the bitter, earthy purple-top variety, Warren and Lilly show Vivian how to cook the tender, silky Hakurei turnip.