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Egg varieties; boiling an egg; the perfect deviled egg; Vivian prepares for the James Beard Foundation dinner.

A Chef's Life

Eggs a Dozen Ways

Hunting for ramps -- Appalachian wild leeks; Theo and Flo show off a piglet and a baby goat at the county agriculture show; compound butter and pimped grits; grilled ramps, pickled ramps and sauteed ramps.

Ramp-ing Up to Spring

Buying and cooking good turnips; Vivian awaits the arrival of Ben and Karen Barker.

Turnips -- The Greens

Vivian presents her winter rolls with pickled turnips at a charity dinner with James Beard Award-winner Ashley Christensen and other chefs.

Turnips -- The Roots

Sourcing pecans; Ben and Vivian host Thanksgiving dinner at their Deep Run home.

Obviously, It's Pecans

The rules of Eastern North Carolina fish stew; a fishing trip on Emerald Isle, N.C.

The Fish Episode, Y'all

Vivian, Ben, Theo and Flo plant their own Southern apple tree.

Apples

Vivian faces one challenge after another as she prepares for the SFA Luncheon.

Don't Tom Thumb Your Nose at Me! Part 2

Preparations are made for a 1,600-plate luncheon for food writers and Southern food enthusiasts at the Southern Foodways Alliance symposium.

Don't Tom Thumb Your Nose at Me! Part 1

Frogmore stew; a fish camp; fresh shrimp.

Shrimp Sells

The opening of a burger/oyster bar called the Boiler Room; blueberry barbecue sauce; growler cocktail; blueberry barbecue.

Blueberries and Boiling Over

Chef Vivian Howard explores farm-fresh cooking in North Carolina.

S2 E5 | Don't Tom Thumb Your Nose at Me! Part 2

E13 | Eggs a Dozen Ways

E12 | Ramp-ing Up to Spring

E10 | Turnips -- The Greens

E9 | Turnips -- The Roots

E8 | Obviously, It's Pecans

E7 | The Fish Episode, Y'all

E6 | Apples

E5 | Don't Tom Thumb Your Nose at Me! Part 2

E4 | Don't Tom Thumb Your Nose at Me! Part 1

E2 | Shrimp Sells

E1 | Blueberries and Boiling Over