Vivian is asked to lecture on chow chow, a quintessentially Southern relish, at Asheville’s first ever Chow Chow Festival. From there, her preservation education dives into Indian and Sri Lankan pickles, Puerto Rican escabeche and Korean kimchi.
Vivian's trips to Florida and Texas expand her idea of what barbecue is and how it’s done.
Vivian travels to Georgia to learn the roots of Southern hospitality.
While dumplings are hard to define, they stretch ingredients and imagination.
