Seasons & Episodes
Sweet Corn & Expensive Tea
Chef Vivian Howard and her husband Ben leave New York to open a restaurant in her small North Carolina hometown. Vivian
Strawberry Stay at Home
Vivian and Ben rebuild their restaurant against the backdrop of the Southern harbinger of spring, the strawberry. Their
Pimp My Grits
The restaurant gears up for a practice service when the new equipment and new menu will be tested in real time - but not
Cracklin' Kitchen
Vivian goes about christening the restaurant's new "whole animal, no waste" program with two little pigs from Warren Bro
Tomatoes: You Say Heirloom, I Say Old Timey
Vivian preps for a Southern Foodways Alliance luncheon. Food enthusiasts from around the country are coming to study BBQ
The World is Your Oyster
Vivian goes to Cedar Island to explore the new culture of farm-raised oysters in the Southeast. She and Ben share plans
Muscadine Time
Ben, Vivian and the twins pick muscadine grapes at a small local vineyard while learning the history of this native grap
Amber Waves of Grain
Vivian travels to Columbia, South Carolina, to meet with Glenn Roberts of Anson Mills and learns about Carolina heirloom
A Peanut Pastime
Vivian visits neighbor Marty Harper's peanut farm just before and during harvest. Vivian's dad introduces Ben and Vivian
Love Me Some Candied Yams!
Vivian introduces us to Rob and Amy Hill, proprietors of one of the largest sweet potato farms in the country and two of
Collard Green Queen
Vivian spends the morning with her neighbors, the Mills brothers, participating in their 100-year-old, all-male family t
The Buttermilk Belt
Vivian and Ben go to Maple View Dairy to pick up product for the restaurant. They talk buttermilk with the dairy’s man
Have Yourself Some Moonshine
Vivian visits Broad Slab Distillery, where they talk about the art and soul of white lightning. The restaurant’s mixol
Blueberries and Boiling Over
After a year recovering from a restaurant fire and re-opening Chef and the Farmer, Vivian and Ben go all-in to open a bu
Shrimp Sells
Vivian and Ben head to the beach for their annual summer vacation with the Howard family. Vivian turns up the heat with
R-E-S-P-E-C-T the Butterbean
Burgers. Oysters. Beer. Hallelujah! Vivian and Ben are on the cusp of opening their new restaurant, the Boiler Room, and
Don't Tom Thumb Your Nose at Me! (Part 1)
Vivian, Ben and the entire Chef and the Farmer staff hustle to complete the mammoth preparations necessary for her big l
Don't Tom Thumb Your Nose at Me! (Part 2)
Excitement turns into heightened emotion and real nerves for Vivian as she faces one challenge after another in the prep
Apples
As Vivian returns from her Mississippi road trip to the fall harvest, she confronts her long absence from the dinner ser
The Fish Episode, Y'all
Vivian presents a few of the many ways fish makes its appearance in Southern cooking, from dried mullet roe to a friendl
Obviously, It's Pecans
It’s November ya’ll and that means it’s busy at Chef and the Farmer. Vivian is feeling the stress of both work and
Turnips: The Roots
The heady heyday of hot Summer vegetables are over and rainy winters can bring some dull varieties. Few are more unglamo
Turnips: The Greens
Late winter brings “run-up” turnip greens, which Vivian sees as central to her approach to southern food, capturing
Chicken Lickin'
As Vivian waits for Spring’s vegetables to appear, she pauses to appreciate chicken’s endless capacity as an ingredi
Ramp-ing up to Spring
Vivian hunts for ramps—an Appalachian wild leek—with renowned bacon purveyor Alan Benton near his home in the Tennes
Eggs A Dozen Ways
Vivian finally makes good on a promise to cook for a friend’s supper club, and she seizes the moment to experiment wit
Eggs Two Dozen Ways
Ben and the kitchen team pack up the van and hit the road for New York. A month of planning and preparation peak as Vivi
Stop, Squash and Roll
With squash season in full effect, trouble with the twins, staffing issues at the Boiler Room, and a new cookbook overlo
Pretty In Peach
Vivian's mother shares the secrets of Gramma Hill's canned peaches as well as memories from her childhood. Vivian also s
Gettin' Figgy With It
Vivian has three days to write a book chapter on figs. The resulting stress leads to a fig-honey-bourbon slushie tasting
Pickle Perfect
Vivian visits a friend, who serves homemade pickles, chicken salad and chocolate cake. Ben and Vivian also audition a ne
Prickly Business
Vivian learns that picking okra is a prickly business and receives a crash course in food styling during a photo session
If You Can't Beet 'Em...
Vivian learns to make pickled beets. She also incorporates beets into an unconventional chocolate cake for Ms. Mary's 89
A Casserole Says Plenty
A new manager signs on at the Boiler Room; and a family reunion features an impressive spread of home-cooked casseroles.
Honey, I'm Home!
Vivian makes chicken livers drizzled with hot honey. Ben preps for his art show in Durham, N.C. and Vivian checks out th
They Call 'Em 'Bagas
Vivian learns to bring out the bitter and sweet in rutabagas. She also showers her team with gifts while they prepare a
Gone Clamming, Part I
Vivian heads to the Charleston’s Wine and Food Festival, the South’s premiere gathering of world-class chefs and foo
Gone Clamming, Part II
Conclusion. Charleston, S.C., is visited. Included: the Waffle House Smackdown; the proper way to open a clam; and clam
What's Your Beef?
After some initial hiccups, Vivian’s whole cow program finds its groove. Mrs. Scarlett shows her how to make a classic
One Potato, New Potato
Vivian judges the Southern Sides competition at the annual BBQ Festival alongside Mrs. Scarlett and Ms. Lillie, who prov
Onions and Avetts
Spring onions kick off the season in high gear as Vivian takes a break from penning her first cookbook to prepare a bene
My Watermelon Baby
After a summer away, Vivian returns to the restaurant and a staff of new faces. She also asks a favor of an avid home ch
Peas, Please
As a visit from her editor accelerates book preparations, Vivian reckons with handing over the restaurant reins to John
Stand by Your Cabbage
Vivian’s summer itinerary picks up with a 14-day photoshoot as she preps for a first-time trip to Feast Portland. Sam
Cabbage's Last Stand
Vivian explores Portland, Ore., prior to preparing the BBQ cabbage for Feast Portland.
Rabbit
Vivian demonstrates rabbit processing during a visit to the Carolina Meat Conference; and is depressed at the prospect o
More Than One Way to Skin a Catfish
Vivian learns about farm-raised catfish; and a staff member's last day at the restaurant arrives.
All Sunchoked Up
Flo and Theo's pre-school class visits the restaurant, but slow service makes everyone antsy. In other events, Vivian tu
Heavenly Hocks
A view behind-the-scenes reveals the hot and cold of curing ham. At a New York dinner party hosted in her honor, Vivian
Mayo - The Mother Sauce
Vivian holds a mayo blind taste test and a surprise brand takes top prize. After a new chef takes the reins, her diminis
Two-Mato
Vivian’s plate is full of everything. Except tomatoes. As Chef & the Farmer turns 10 years old, Vivian embarks on a fr
Shake, Rattle and Pole (Beans)
With Summer heat high and rain levels low, Vivian struggles to scrounge up enough green beans to add to the menu at Chef
Prolific Peppers
Vivian preps peppers for a trip to Lambstock, a party where chefs, food, and music converge. Even with Warren behind the
A Food Truck and a Pear Tree
Vivian, her parents, and Flo pluck pears from a tree that’s been in the family for 100 years. The arrival of Vivian's
WANTED: Broccoli
Vivian heads to NYC where her book launch means a full itinerary. A celebration dinner at Bon Appétit Kitchen follows h
Bourbon Country
What begins as a dinner at Maker’s Mark in Vivian’s honor ends as an American history lesson. A tour of Maker’s Ma
Persimmon Style
On a short hiatus from the book tour, Vivian takes the twins to pick persimmons off Mrs. Betty's tree and learns about t
Chasing Trout
Vivian plans a respite from the road during the holidays, but finds herself equally busy at home. She volunteers at a so
Liver Lover
Vivian visits one of her favorite farmers and an eastern North Carolina restaurant known for its fried livers. She learn
King Cornbread
While enjoying some time at home, Vivian films a segment for a morning TV show where cornbread takes center stage. She t
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