Podcasts about deep run roots

Rekindle your love for timeless culinary classics as we leaf through the pages of beloved cookbooks that have seasoned our stovetop stories. From the ever-reliable "Joy of Cooking" to the delightful pie recipes in "Pie Every Day" by Pat Willard, this episode promises a hearty serving of nostalgia paired with practical kitchen wisdom. Discover how these cherished guides have not only been a foundation for cooking techniques but also a connection to a community that shares a passion for dependable and delectable dishes.Embark on a flavorful journey through the diverse landscapes of cultural cookbooks, where each recipe tells a tale as rich as its ingredients. We'll celebrate the way cookbooks like Danielle Walker's "Against All Grain" series artfully accommodate dietary needs without sacrificing the essence of cooking. From the narrative-driven "Deep Run Roots" by Vivian Howard to Melissa Martin's "Mosquito Supper Club," we'll reveal how these collections document culinary heritage. This episode is a tribute to the boundless inspiration found in the pages of both vintage and modern cookbooks—join us at the table for a feast of the senses.Support the show

Vivian Howard is an award-winning cookbook author, TV personality, chef and restaurateur. Her first cookbook Deep Run Roots: Stories & Recipes from My Corner of the South (2016), is a New York Times bestseller and was named “Cookbook of the Year” by the International Association of Culinary Professionals. She created and stars in public television shows, Somewhere South and A Chef's Life for which she has won Peabody, Emmy and James Beard awards. Vivian runs four restaurants: Chef & the Farmer in Kinston, N.C.; Benny's Big Time in Wilmington, N.C.; and, Handy & Hot and Lenoir in Charleston, S.C. In October 2020, Vivian released her second cookbook, This Will Make It Taste Good: A New Path to Simple Cooking. She talks about storytelling through food, her favorite food and beverage on her restaurants' menus right now, and how she gets it all done.HRN On Tour is powered by Simplecast.

"Food plays into the rural experience in a really interesting way. I think my personal experience is unique because I grew up in a very rural place. I felt shame around being from there, then I moved to a city. I've very much considered myself urban, and then I moved back and have made most of my adult life in this rural place. So I really kind of understand the sensibilities of both groups. … When we have pride in ourselves and our place, then we feel as if we want to invest in that more, whether it's emotionally or financially. Being rural really is a win-win for everyone, and food is so important here."This week, we're excited to welcome Vivian Howard to Salt + Spine, the podcast on stories behind cookbooks.Vivian wears many hats: mom, chef, storyteller, television personality—all of which you’ll hear more about it in our conversation. Most recently, Vivian is the author of her second cookbook, This Will Make It Taste Good: A New Path to Simple Cooking.‍Vivian was born in a rural town in North Carolina called Deep Run, which was the inspiration for her first cookbook: Deep Run Roots. She describes the first book as a love letter to a place—different from her latest book, which is focused on simple home cooking and easy tricks and ingredients to brighten up tried and true recipes. As a kid, Vivian says she couldn’t wait to leave Deep Run and dreamt of living in the city. She moved to New York after college to work in restaurants as a server and later a cook. Though Vivian moved to New York to become a writer, she ended up opening a soup delivery business with her now-husband. And even though she was offered investment to open a brick-and-mortar soup shop, Vivian returned to North Carolina to help her sister open a deli. It wasn’t long before Vivian switched gears: the town needed a restaurant with seasonal ingredients, an innovative menu, and one that paid homage to the beauty of Southern cooking. So, Vivian opened her restaurant, Chef and the Farmer. START COOKING TODAY: Omnivore Books | Bookshop | Hardcover Cook | IndieBound | AmazonVivian hosted five seasons of "A Chef’s Life" on PBS and launched a new show, "Somewhere South," in 2020, which dives deep into the culinary culture and tradition of the American South.Today, Vivian runs multiple restaurants: Chef and the Farmer is still running in Kinston, serving food inspired by the culinary traditions of the South; Benny’s Big Time, a pizzeria, in Wilmington that serves up pies, pasta, and risottos; her latest venture in Charleston, called Lenoir, focuses on bringing Southern food into the future, evolving the food of the agricultural, rural south. Vivian joined us remotely for this week’s show to #TalkCookbooks, including our signature culinary game. Plus, Kitchen Correspondent Sarah Varney cooks from Vivian's latest book with a friend across the globe. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

This week, we're excited to welcome Vivian Howard to Salt + Spine, the podcast on stories behind cookbooks.Vivian wears many hats: mom, chef, storyteller, television personality—all of which you'll hear more about it in our conversation. Most recently, Vivian is the author of her second cookbook, This Will Make It Taste Good: A New Path to Simple Cooking.‍Vivian was born in a rural town in North Carolina called Deep Run, which was the inspiration for her first cookbook: Deep Run Roots. She describes the first book as a love letter to a place—different from her latest book, which is focused on simple home cooking and easy tricks and ingredients to brighten up tried and true recipes. As a kid, Vivian says she couldn't wait to leave Deep Run and dreamt of living in the city. She moved to New York after college to work in restaurants as a server and later a cook. Though Vivian moved to New York to become a writer, she ended up opening a soup delivery business with her now-husband. And even though she was offered investment to open a brick-and-mortar soup shop, Vivian returned to North Carolina to help her sister open a deli. It wasn't long before Vivian switched gears: the town needed a restaurant with seasonal ingredients, an innovative menu, and one that paid homage to the beauty of Southern cooking. So, Vivian opened her restaurant, Chef and the Farmer. Vivian is the host of "A Chef's Life" on PBS (now in its 6th season) and launched a new show, "Somewhere South," in 2020, which dives deep into the culinary culture and tradition of the American South.Today, Vivian runs multiple restaurants: Chef and the Farmer is still running in Kinston, serving food inspired by the culinary traditions of the South; Benny's Big Time, a pizzeria, in Wilmington serves up pies, pastas and risottos; her latest venture in Charleston, called Lenoir, focuses on bringing Southern food into the future, evolving the food of the agricultural, rural south. Vivian joined us remotely for this week's show to #TalkCookbooks, including our signature culinary game. See acast.com/privacy for privacy and opt-out information.

Join us as we welcome award-winning cookbook author, TV personality, chef and restaurateur, Vivian Howard. Her first cookbook, DEEP RUN ROOTS, was a New York Times bestseller and was named “Cookbook of the Year” by the International Association of Culinary Professionals. Vivian created and stars in the public television shows Somewhere South and A Chef's Life, for which she has won Peabody, Emmy and James Beard awards. Vivian runs the restaurants Chef & the Farmer in Kinston, NC; Benny's Big Time in Wilmington, NC; and Handy & Hot and Lenoir, both in Charleston, SC. In October 2020, Vivian released her second cookbook, THIS WILL MAKE IT TASTE GOOD. She joins us one week out from Thanksgiving to talk about her blockbuster shows, southern food, her storytelling cookbooks and some cooking tips for the upcoming holidays.

NC State graduate Vivian Howard's empire includes 4 restaurants - Chef and the Farmer in Kinston NC, Benny's Big Time in Wilmington NC, Handy & Hot in Charleston SC, and the new Lenoir, also in Charleston SC. She's the author of two acclaimed books, This Will Make It Taste Good and Deep Run Roots. Her TV show, A Chef's Life, was a huge hit and an inside look into her family life. She has risen to become a celebrity chef and entrepreneur, but her passion and roots come from storytelling. Lewis Sheats is the Assistant Vice Provost for Entrepreneurship & Executive Director of the Entrepreneurship Clinic at NC State's Poole College of Management, where budding entrepreneurs have an opportunity to truly live the "think and do" spirit of NC State.The Poole Podcast is hosted by Jenny Hammond, and is a production of Earfluence.

Helpful links:For more about Vivian, click here.To order a copy of This Will Make it Taste Good, click here.For more about Julia, click here.To pre-order a signed copy of Simply Julia, click here.For more about OXO, click here. For their turntables, click here.

Vivian and I discuss the response to her “pickle” episode of Somewhere South in which she visited Kentucky. Also, when I spoke with Vivian in the spring the pandemic lockdowns were just beginning. She and I discuss the impact on her own restaurants, and what changes she believes will be here to stay.Plus, we discuss her new cookbook ‘This Will Make It Taste Good,’ out just in time for holiday gift buying…as well as holiday cooking. This new cookbook is a radical departure from her first cookbook ‘Deep Run Roots.’A special thank you to Luciana Salame and Andrea Weigl. This Will Make It Taste GoodHandy & HotVivian Howard Website | Instagram | FacebookA Chef's Life/Somewhere South Instagram | FacebookPBS Somewhere South Support Eat Kentucky on Patreon for bonuses and previewsFollow Eat Kentucky: Instagram | Facebook | TwitterEmail Alan with questionsIf you're looking to buy or sell a home in the Lexington area, download Alan Cornett's free real estate app.

We’re always thankful for Vivian Howard, the chef, restaurateur, author, and Emmy and Peabody-award winning television host. She just published another great cookbook, This Will Make It Taste Good, a unique series of recipes built around key flavor “heroes,” as she describes them. Vivian also has two new eateries in Charleston: the Handy & Hot coffee shop, now open, and Lenore restaurant, scheduled to open in December. She walks host Kerry Diamond through the particulars of the spaces and the menus. Vivian also shares what her Thanksgiving 2020 menu will include, from a deep-fried turkey to her mom’s pecan pie. Thank you to the folks at Kerrygold for supporting today’s shows. Plus, stick around to hear who Rani Cheema, culinary travel specialist at Cheema’s Travel, thinks is the Bombe. 

Chef Vivian Howard returns home to rural NC to cook her roots. Plus a computer designs the ultimate chocolate chip cookie; our tip for transforming stale bread; Pork and Kimchi Stew; and what’s on Adam Gopnik’s weekly menu.

Noreen from the YouTube Channel Noreen's Kitchen joins Eric to discuss using sugar in cornbread, and what went wrong with Eric's Cornbread. Noreen and Eric also talk about their mutual admiration for Vivian Howard and her cookbook, Deep Run Roots, and her PBS show, A Chef's Life. Noreen's YouTube Channel: https://www.youtube.com/user/atticus9799 Noreen on Instagram: https://www.instagram.com/noreenskitchen/ Check out the GardenFork Amazon Shop: http://amazon.com/shop/gardenfork Support GardenFork, become a monthly supporter on Patreon, via PayPal. Get our email newsletter, sign up: http://gardenfork.tv/news Watch us on YouTube: www.youtube.com/gardenfork GardenFork’s Facebook Discussion group: https://www.facebook.com/groups/1692616594342396/ Visit our website, http://gardenfork.tv

Chef Vivian Howard started working in restaurant kitchens because she was interested in food writing. Her first cookbook, 'Deep Run Roots,' is the culmination of that pursuit. This book won the Cookbook of the Year Award and the Julia Child First Book Award. In addition, she is the Peabody Award- Winning Cocreator of the PBS series, 'A Chef’s Life.' In this interview, she tells us about the foods that define her, the recipe that made her feel like a professional, the unusual tools and ingredients that she must have in her kitchen, and about her new restaurant in Wilmington, North Carolina.

Rick and Eric cover a broad range of topics today Goya food products Do not use the GF link to the Amazon Home Page anymore. Info about our Amazon Shop Here. Yogurt making in the instant pot. Rick uses Cultures of Health (mild version) plus probiotic capsules We like the Science vs podcast Rick got an Apple watch More about the Near Field communications chip Eric likes the Deep Run Roots cookbook. Kathlean will be talking about acorn flour on the show soon. Ricks dual wall green house works great. Watch Curtis Stone's vid on double wall greenhouses here: https://www.youtube.com/watch?v=1fw-_yGhJAE Support GardenFork, become a monthly supporter on Patreon, via PayPal. Get our email newsletter, sign up: http://gardenfork.tv/news Watch us on YouTube: www.youtube.com/gardenfork GardenFork’s Facebook Discussion group: https://www.facebook.com/groups/1692616594342396/ Visit our website, http://gardenfork.tv  

Vivian Howard brings viewers into her life, and restaurants, every week on A Chef’s Life, the award-winning television series that runs on PBS stations across the country. Vivian and her husband Ben are opening their first restaurant in Wilmington called “Benny’s Big Time Pizzeria”. She is also thinking about a follow-up to Deep Run Roots, the best-selling cookbook published in 2016. This mom, wife, daughter and entrepreneur has a lot on her plate.

Writing Work. Rhubarb Love. And Hustle. Welcome to the first in a series of FOUR podcasts celebrating the Virginia Festival of the Book! In the next four days you will hear from the country's best and brightest when it comes to food writing. Today's episode? Food writer Sheri Castle, whose newest creation, Rhubarb, presents this misunderstood vegetable in a way it's never been discussed before. Sheri will be appearing at two events as part of the festival, including a talk I'm moderating, "Save Room! Cookbooks With a Sweet Tooth!" Event details are listed below. Sheri wrote her first original recipe at the tender age of four, mailing it off to a television show. But never once did she consider food as a job. Her goal was similar to that of most writers: get a PhD in English, write stories, become a professor. Instead she headed into the corporate world. But her bosses always had her writing. Then suggesting she bring in her delicious food for potlucks. So when she was offered a severance package she headed to culinary school, intending to become a teacher. Writing was something she left behind. It wasn't until a woman approached her during class with a food column offer that she reconsidered. It didn't pay much, but here she was writing again. The rest is chocolate gravy!  As she says, "In hindsight everything was inevitable, but naivete got me a lot farther than the ambition. If I had known how hard this was going to be, I never would have attempted it...I'm a writer. And my cooking is in support of that." It's a story I've heard many times. Food writers who wear several different hats, doing two to five jobs in order to make a living. Food writers who fall into the profession backwards from other careers. Hustling to succeed. "In hindsight everything was inevitable, but naivete got me a lot farther than the ambition. If I had known how hard this was going to be, I never would have attempted it...I'm a writer. And my cooking is in support of that." Do you need culinary training to be a good food writer? Not necessarily, according to Sheri. Just as a doctor doesn't need to know every disease, a writer doesn't have to be a chef. By the same token, there is a clear difference between a food writer and a food typist, someone with only an interest and a blog. You've got to have a clear, profound STORY, not just an anecdote. Rhubarb, part of the ever-popular Short Stack series, is definitely that, a compendium of recipes and stories. Lots of stories about her connection, and ours, to this tart and tangy item. Each Short Stack volume is a love letter to an ingredient. Rhubarb is no exception and Sheri was thrilled to be asked to write about this misjudged vegetable which isn't just for pies! It has the same flavor profile as citrus, is very high in vitamin C, and works incredibly well in savory dishes. "An anecdote or a memoir helps a writer understand what they think about a topic. Good food writing helps the reader understand what they think about a topic." In Rhubarb she shares all of this, as well as its long history going back to the Victorian era. We discuss how to grow it, tips for storage, the differences between fresh and frozen, its medicinal properties, and her fond memories of dipping fresh-cut stalks into Tang as a snack. Yes, Tang! Did you know you can purchase hothouse rhubarb year-round? That's what Sheri did while doing research for this book. At one point she guesstimates she had 90 pounds of the stuff in her fridge. Lordy be! Nigella Lawson, yes THAT Nigella, counts herself as a fan of this book and talks about it often on her website. It was during Rhubarb's launch party that a Short Stack editor showed Sheri a text. From Nigella. Praising the book. So, there's that. True Rhubarb Love from across the pond! "Stories happen only to those who can tell them." Food writing is a rich style of narrative that informs and entertains. Hemingway, Dickens, and Proust all wrote about food although it wasn't sold as such. As Sheri says, "The vehicle of a food memory was the most effective vehicle to convey a thought." We are both such champions for the genre which covers politics, history, culture, memoir, comedy, fiction, philosophy, health, and many many stories. It's never just cookbooks. How do you make recipes into stories? Sheri knows and talks at great length about her process. Folks seem to be catching on, with many recent award-winning cookbooks adding narrative to their recipes. Backstory which gives the reader context, heft, and authority to the food they are making. Way better than just Googling a recipe for brownies. "Food writing is good writing. The topic just happens to be about food." Sheri also talks about her lengthy process for recipe testing. Often cookbook recipes never turn out at home. Why is that? Sheri explains, and she should know, having tested ones for Bill Smith's Seasoned in the South as well as Vivian Howard's award-winning cookbook, Deep Run Roots among many many others. Sheri has also appeared on Vivian's show, A Chef's Life, talking about her love of casseroles. As I've said, she wears many hats. Her favorite topper? To get up in front of a group of people and tell food stories. Which is why you should definitely get your butt down to ALL of her events. After you listen to this episode of course. Cheers! "I'm interested more in how the field peas got on the plate, rather than what the field peas taste like on the plate." Save Room! Cookbooks with a Sweet Tooth Wed. March 22, 4:00 PM - 5:30 PM Barnes & Noble, Barracks Road Shopping Center, Charlottesville, Virginia Cookbook authors Sheri Castle (Rhubarb) and Ronni Lundy (Sorghum’s Savor) will discuss their work. Cooking Demos Thu. March 23, 12:00 PM - 3:00 PM The Charlottesville Cooking School, Meadowbrook Shopping Center, Charlottesville, Virginia Join Sheri Castle (Rhubarb), Shane Mitchell (Far Afield), and Ronni Lundy (Victuals), as they each give a cooking demonstration of recipes from their cookbooks. SHOW NOTES – Links to resources talked about during the podcast: Rally for Ally - help out one of our own, a chef who recently suffered a debilitating accident. Help Polina Recover - help out one of our own, a baker, who recently suffered a debilitating accident. Help Scotty Recover - my best friend has Stage 3B Colorectal cancer. Bills are piling up. He can't work. Can you help? Will Write for Food - Dianne Jacobs wrote the seminal work on how to be a food writer. My bible. Nigella Lawson - She's a fan of Sheri's book, Rhubarb! And her website is pretty great too. Stir - The best piece of food writing I read last year. It should've won a James Beard award. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to ;) Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve sustainable income. Thank you.

On today's episode of THE FOOD SEEN, Vivian Howard returns to her roots, literally and figuratively. Raised in Deep Run, NC, amongst tobacco plants and hog farms, it was a move to NYC, prompted by a job in advertising, that lead her to the cooking. Kitchen tutelage from the likes of Wylie Dufrense and Jean Georges Vongerichten, she took this newfound knowledge back south to open her progressive eatery, Chef & The Farmer, to a town hit by recession in need of real, good food. Howard focused on developing a menu based in rural abundance surrounding her (e.g. blueberries, peanuts, sweet corn, okra, collards, watermelon, peaches, pecans, sweet potatoes). Devoted to her area of Eastern North Carolina, Howard began filming a documentary of the farmers behind this produce, which became the Peabody and Daytime Emmy award winning "A Chef's Life" on PBS. In her bible of a cookbook Deep Run Roots, hear the stories behind Blueberry BBQ Chicken and Pecan-Chewy Pie!

Vivian Howard’s new cookbook Deep Run Roots weighs as much as a newborn, but if you think you’ll find a fried chicken recipe on one of its nearly 600 pages, you are gravely mistaken. The eastern North Carolina-based chef, restaurant owner, and Peabody Award-winning co-creator and star of A Chef’s Life on PBS, swung by the Eater Upsell studios to chat with Helen and special guest host Amanda Kludt (Eater's editor-in-chief) about homemade ketchup, the price of tea, and Hollywood's eye roll-inducing portrayal of chefs. Learn more about your ad choices. Visit megaphone.fm/adchoices

Real Life Chef Work. "I'm Vivian. And I'm a chef." This is how Chef Vivian Howard starts off every episode of her Peabody award-winning PBS show, A Chef's Life. Being a chef is not glamorous. She wants you to know that. In each episode of the show she presents the real-life triumphs and tragedies behind what it takes to run a successful restaurant. That restaurant being Chef and the Farmer in Kinston, North Carolina which she owns with her husband artist Ben Knight. Owning a restaurant is hard work. A fire breaks out mere months after opening. A customer leaves a scathing review. A beloved sous chef leaves after being part of the kitchen family for years. Ingredients run out. People call in sick. You're cooking for 500 people and the organizers bring you a fryer the size of a saucepan. This is the "glamorous" life of a chef. Not everybody becomes a celebrity. As she says during the interview, "There are more of us than there are of them." Although lately, after four years of an award-winning television program and 11 years of running a restaurant, she is quickly becoming one of them. What happens then? For one thing, a cookbook. Her first book Deep Run Roots is only going to increase her spotlight in my opinion. It's a terrific, ingredient-driven, phonebook-sized tome celebrating the many regional ingredients from her home of Deep Run in Eastern North Carolina. Ingredients like field peas and grease-alls a rediscovered heirloom bean. Or tom thumb a type of sausage made from stuffing a pig appendix. Or turnip run-ups a plant similar to broccoli rabe that "runs up" in the spring after the turnip has been harvested. Foods Eastern North Carolinians eat often out of resourcefulness but not always well known outside the region. Vivian celebrates these foodways with old authentic recipes but also tweaks them with other ingredients to create something entirely new and different. How does she convince locals that "new and different" is just as tasty as the steak and baked potato they crave? That's one of the challenges presented on the show, a theme which relates to the restaurant's origins. Vivian got her start cooking in New York, but when her parents told her they'd help open a restaurant but only if she came back home she couldn't resist. This prevalent theme of "country versus city" makes for compelling viewing and relates so well to the current trend of cityfolk rediscovering old "lost" Southern foodways. No need to create drama in this show of reality, it's built in. When she presented rabbit as a future food solution in a recent episode people took sides. Some agreed, others not so much. You can't argue the fact it's much easier to raise one rabbit producing multiple litters per year resulting in 315 pounds. of edible meat. Compare that with the cost of raising one cow producing only 175 pounds. So why did the rabbit episode cause so much uproar? Watch and decide for yourself. Her show and book present the South not as one homogenous region where only fried chicken and barbecue exist but a diverse collection of smaller areas with their own culinary traditions. I learn something with every episode, every chapter. I read the one about rutabagas twice. Finally! Something to do with the behemoths I get in my CSA share! Vivian is traveling throughout the South promoting Deep Run Roots with a food truck! An overhauled, sometimes ornery Sara Lee truck is bringing Vivian's book and food right to you. Here are tour dates. Get your book signed, then sample some of her delicious food, including mother Scarlett's famous chicken and rice featured on the show. A culinary rock concert complete with posters and tee shirts. Her many fans line up for it all. The day I visited Chapel Hill felt like a foodie version of the Beatles. Vivimaniacs everywhere! Including this one. It's so much better than those hoity-toity dinners where the ticket is hundreds of dollars and seats are limited to 50 people. Much more down to earth and inclusive and something I hope other chefs will consider. I applaud her courage and tenacity to hit the road and congratulate her road crew, an entire village of  "food roadies" making sure this culinary concert hits every venue. And I can't wait for next season to see what road stories she shows us. Her dedication to her region runs deep. Not only has she single-handedly revitalized Kinston with her restaurants (The Boiler Room opened in 2013), but when Hurricane Matthew put thousands in Eastern North Carolina under water for two weeks, including many hog and chicken farmers, she developed a Fish Stew Rescue while on tour! Although national news wasn't covering this tragedy befalling an already depressed economic region, dozens of restaurants participated by serving up this Eastern North Carolina specialty, including Mas and The Whiskey Jar here in Charlottesville. Of course, there is a recipe in Deep Run Roots as well. I find it all so inspiring. Just like she is. Vivian Howard is walking the walk, celebrating her region and handing out seasoning meat to confused Brooklynites like she did on her latest episode. I howled at their confusion. Get on board people! That's gold in your hand. Get excited. Because Eastern North Carolina is the next trending foodway. Chef Howard will be appearing for two events during Fire, Flour, Fork in Richmond next week. Sadly, they're both sold out. But you can get her book right now. Then listen to this episode. I was nervous, giddy, and honored to talk with her in equal measure. And when word got around Charlottesville? Dozens of food folks came forward offering her gifts of gratitude. Thank you SO MUCH to the many folks who brought gifts for Vivian. I honestly can't thank you enough. You should've seen her eyes go big as saucers when I walked in positively LADEN with them. It made me emotional. And so proud to be a part of my own regional food community. Maybe it will convince her to bring Sara Lee to our neck of the woods? I hope so. SHOW NOTES – Links to resources talked about during the podcast: Keevil & Keevil Grocery and Kitchen - Harrison and Jennfer Keevil donated a boat-load of gifts! Including items from: Our Local Commons, Albemarle Baking Company, Blanc Creatives, East Bali Cashews, Manakintowne Hot Sauce, Pollak Vineyards, Thibault-Jaisson champagne, Gearharts Fine Chocolates, Little Things shortbread, MV's Best Virginia Peanuts, La Vache Microcreamery, Leslie Boden Jewelry, and even Jennifer's own pepper jelly. Thanks guys! The Spice Diva - Phyllis Hunter came through with Castle Hill Cider Vinegar, Brava Spanish Seasoning, Wil's Bacon Rub, Harissa Paste, Ferret Industries Chutney, Peg's Salt, Melissa's Junction Rub, and Simon's Sunday Morning Spice. Thank so much Phyllis!

"Food with a story tastes better." Hear the story behind award-winning chef Vivian Howard's success, from her Deep Run Roots, to New York, to exploring farm-to-table eats in her restaurants and on her show, A Chef's Life. Follow Vivian's work on vivianhoward.com