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John T. Edge travels around the region, introducing viewers to Southern tastemakers, food, culture and history.
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 wok-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.
S2, EP2 "Beaumont"
This is a story about a scrappy onetime oil boomtown, where cooks make the most of the scraps and the oppressiveness of brisket and how popular narratives have obscured two Gulf Coast dishes that manage to hang on.
