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.
S4 Ep10: Mayo -- The Mother SauceS4 Ep9: Heavenly HocksS4 Ep8: All Sunchoked UpS4 Ep7: More Than One Way to Skin a CatfishS4 Ep6: RabbitS4 Ep5: Cabbage’s Last StandS4 Ep4: Stand By Your CabbageS4 Ep3: Peas, PleaseS4 Ep2: My Watermelon BabyS4 Ep1: Onions and AvettsS3 Ep13: One Potato, New PotatoS3 Ep12: What’s Your Beef?S3 Ep11: Gone Clamming, Part IIS3 Ep10: Gone Clamming, Part IS3 Ep9: They Call ‘em ‘BagasS3 Ep8: Honey, I’m Home!S3 Ep7: A Casserole Says PlentyS3 Ep6: If You Can’t Beet Em ...S3 Ep5: Prickly BusinessS3 Ep4: Pickle Perfect
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