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John T. Edge travels around the region, introducing viewers to Southern tastemakers, food, culture and history.
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.
S6, EP1 "Hot Springs"
A bathhouse in Hot Springs, Ark., an odd and endearing resort town tucked in the Ouachita Mountains, west of Little Rock; mobsters once caroused here; Major league teams traveled here for spring training.
S7, EP3 "Lexington, TN"
Exploring the Whole Hog Triangle of Tennessee, where the old ways of cooking barbecue endure and two families work together to secure a future for this remnant of our rural past; defined by Lexington to the west, Parsons to the east, and Jacks Creek.
