Sweet Corn & Expensive Tea

Recent Episodes

Don’t Tom Thumb Your Nose at Me! (Part 2)

Don’t Tom Thumb Your Nose at Me! (Part 2)

A Chef's Life

View preparations for Vivian’s 1,600-plate luncheon at the Southern Foodways Alliance symposium.

Don't Tom Thumb Your Nose at Me! (Part One)

Don't Tom Thumb Your Nose at Me! (Part One)

A Chef's Life

Vivian, Ben and the entire Chef and the Farmer staff hustle to complete the mammoth preparations necessary for her big luncheon at the Southern Foodways Alliance symposium in Oxford, Mississippi.

30 min.

R-E-S-P-E-C-T the Butterbean

R-E-S-P-E-C-T the Butterbean

A Chef's Life

See how Vivian creates a stand-out vegetarian burger for her new restaurant.

30 min.

Shrimp Sells

Shrimp Sells

A Chef's Life

Visit a fish camp with Vivian and learn the heads and tails of fresh shrimp.

30 min.

Blueberries and Boiling Over

Blueberries and Boiling Over

A Chef's Life

Watch as Vivian stresses over the task of putting 500 pounds of blueberries to good use.

30 min.

Have Yourself Some Moonshine

Have Yourself Some Moonshine

A Chef's Life

See how moonshine is incorporated into new drinks.

30 min.

Schedule

Sunday
11/23/14 2:30 PM
WGBX 44
Sunday
11/23/14 8:00 PM
WGBH Create
Sunday
11/23/14 11:30 PM
WGBH Create
Monday
11/24/14 2:00 AM
WGBH Create
Don't Tom Thumb Your Nose at Me! (Part One) A Peanut Pastime A Peanut Pastime A Peanut Pastime

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Related Content

Chef Vivian and her husband, Ben, leave New York to open a restaurant in her small North Carolina hometown. Vivian revisits the Southern tradition of “putting up” corn and shares her method for making smoked corn relish. As the episode concludes, a devastating setback threatens their new life.

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