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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.
"Charleston, S.C."
A limited series on Southern food and culture. John T. Edge writes and hosts the show and is executive produced by Wright Thompson. Season Five revolves around two food stories told from one place and sets in the conversation to make larger points about Southern beliefs and identities.
S1, EP1 "Birmingham"
Greek natives and their kin built the Birmingham restaurant scene, from barbecue joints to hotdog stands to steakhouses. Bright Star, founded in 1907, is the old guard and Johnny's is the new guard Greek restaurant.
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.
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.
