At the Lumbee tribe’s annual homecoming, Vivian samples their famous collard sandwich and learns the roots of Southern hospitality. On a trip to Clarkston, Ga., Vivian meets a group of refugee farmers who grows greens that remind them of home.
Vivian's trips to Florida and Texas expand her idea of what barbecue is and how it’s done.
Vivian ponders how so many meals are brightened by pickles, including achaar and kimchi.
While dumplings are hard to define, they stretch ingredients and imagination.
