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TrueSouth
S1, EP2 "Athens"
Pablo Rivadeneyra rotisserie-cooks lime-marinated chicken. Larry and Betty Jean Scott work a smoke-belching pit at Scott's BBQ. In these two places, we get a glimpse of the hard work that defines life in the South.
S1, EP3 "Nashville"
Sands, the soul food café, cooks oxtails and cabbage and ropy okra; Arnold's Country Kitchen, Kahlil Arnold dishes created corn, hashed turnip greens, and fried green tomatoes; the differences between black and white cooking come into focus.
S1, EP4 "Shreveport"
Herby K's is a 1936 vintage beer garden and fry house. Lucky Palace serves wol-fried-t-bones and pork egg foo young. Both of these restaurants are survivors, like Shreveport itself.
S2, EP1 "New Orleans"
If you're a local of New Orleans, you might recognize West African borrowings in music and food but Italian New Orleans has been largely forgotten.
S6, EP9 "Behind the Scenes"
A limited series on Southern food and culture. John T. Edge writes and hosts the show and is executive produced by Wright Thompson.
S6, EP8 "Ocean Springs, MS"
A limited series on Southern food and culture. John T. Edge writes and hosts the show and is executive produced by Wright Thompson.
S6, EP6 "Clinton, Ga."
John T. Edge travels around the region, introducing viewers to Southern tastemakers, food, culture and history as they intertwine in the beautiful yet complex South.
S6, EP5 "TrueSouth"
John T. Edge travels around the region, introducing viewers to Southern tastemakers, food, culture and history as they intertwine in the beautiful yet complex South.
