On a short hiatus from the book tour, Vivian takes the twins to pick persimmons and learns about the different varieties of the fruit. She then takes that knowledge to Atlanta where she cooks for an event. Back in Kinston, Vivian gets a pudding lesson from chef Bill Smith.
Watch This Episode Online
In This Episode
From the Blog
As an October side dish, this recipe helps you get crafty with those leftover jack-o’-lantern seeds. Below is Vivian’s description and recipe from “Deep Run Roots,” plus a quick, easy way to …Read More
In June 2017, nearly 100 volunteers descended on Kinston to build a playground in about six hours. As daunting as the task sounds, Wash., D.C.-based non-profit KaBOOM! has built 3,000 playgro…Read More