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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.
S5, EP1 "Tompkinsville"
Driving the rolling back roads of southern Kentucky, to gnaw pork shoulder steaks cooked over hickory fires and eat burgers fried in shallow oil; introducing viewers to a cultural microclimate that straddles the Kentucky-Tennessee line.
S5, EP2 "Madisonville"
Allan Benton, proprietor of Benton's Smoky Mountain Country Hams in Madisonville, Tenn., cures and hickory smokes bacon and ham that have earned their place on the kitchen tables of working folks across the South, and on restaurant menus.
"Jackson, MS"
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.
S5, EP4 "Brunswick"
Riding shotgun with Tommy Tomlinson, author of "The Elephant in the Room," as he returns to Brunswick and St. Simons Island, Ga., where he grew up; Tommy joins the crew to walk the beach, play pinball, and take in a baseball game.
S6, EP5 "Behind-the-Scenes"
Host and writer John T Edge teaches a class on "Writing Place" for the Department of Writing and Rhetoric at the University of Mississippi; to students, he says things like: "Pretend your head is a camera"; capturing scenes that add up to the story.
S6, EP4 "Dublin, GA"
Dublin, Ga., a postcard small town off the interstate between Savannah and Macon, with a courthouse square hot dog joint, a seven-decade-old soul food café, and a big story to tell about what it takes to face down the toughest of foes.
S6, EP3 "St. Augustine"
In search of Old Florida, we walk the ice boxes at Kyle's Seafood to survey the catch and eat smoked mullet on the bed of a pickup; drinking beer and talking about home at a beach bar with local author C.H. Hooks.
S6, EP2 "The Black Belt"
Traveling The Black Belt of Alabama, southwest of Tuscaloosa, to eat barbecue and witness what art makes possible; visiting York, Gainesville, and Gee's Bend, we eat pig tails and pork ribs with pitmasters who bridge the gap between craft and art.
