Vivian gives beans and rice the credit they deserve as affordable, shelf-stable staples. With Christine at Piggly Wiggly, she explores dried vs. canned beans and rice varieties, learning why together they form complete proteins. She visits Tidewater Grain's rice revival in Oriental, NC, suggesting bean crop rotation. A Bojangles stop inspires her pinto bean, sausage and rice bake.
Vivian gives beans and rice the credit they deserve as affordable, shelf-stable staples. With Christine at Piggly Wiggly, she explores dried vs. canned beans and rice varieties, learning why together they form complete proteins. She visits Tidewater Grain's rice revival in Oriental, NC, suggesting bean crop rotation. A Bojangles stop inspires her pinto bean, sausage and rice bake.
Vivian gives beans and rice the credit they deserve as affordable, shelf-stable staples. With Christine at Piggly Wiggly, she explores dried vs. canned beans and rice varieties, learning why together they form complete proteins. She visits Tidewater Grain's rice revival in Oriental, NC, suggesting bean crop rotation. A Bojangles stop inspires her pinto bean, sausage and rice bake.
Vivian celebrates freezers as kitchen workhorses, from family "lockers" storing garden spoils to mom's meal prep soup batches. She transforms Mexican takeout into frozen burritos, shops frozen vs. canned with Christine at Piggly Wiggly, and makes upside-down turkey veggie rice bowls for her kids. In Paris, she discovers Picard, France's beloved frozen food store.
Vivian celebrates freezers as kitchen workhorses, from family "lockers" storing garden spoils to mom's meal prep soup batches. She transforms Mexican takeout into frozen burritos, shops frozen vs. canned with Christine at Piggly Wiggly, and makes upside-down turkey veggie rice bowls for her kids. In Paris, she discovers Picard, France's beloved frozen food store.
Vivian celebrates freezers as kitchen workhorses, from family "lockers" storing garden spoils to mom's meal prep soup batches. She transforms Mexican takeout into frozen burritos, shops frozen vs. canned with Christine at Piggly Wiggly, and makes upside-down turkey veggie rice bowls for her kids. In Paris, she discovers Picard, France's beloved frozen food store.
Vivian gives beans and rice the credit they deserve as affordable, shelf-stable staples. With Christine at Piggly Wiggly, she explores dried vs. canned beans and rice varieties, learning why together they form complete proteins. She visits Tidewater Grain's rice revival in Oriental, NC, suggesting bean crop rotation. A Bojangles stop inspires her pinto bean, sausage and rice bake.
Vivian celebrates cast iron skillets - from scouring antiques with Warren Brothers to touring Charleston's Smithey Ironware. She debunks cleaning myths, compares cast iron and carbon steel, cooks shakshuka, and bakes a cornmeal-blueberry coffee cake - honoring cast iron's enduring role in American kitchens past and present.
Vivian celebrates cast iron skillets - from scouring antiques with Warren Brothers to touring Charleston's Smithey Ironware. She debunks cleaning myths, compares cast iron and carbon steel, cooks shakshuka, and bakes a cornmeal-blueberry coffee cake - honoring cast iron's enduring role in American kitchens past and present.
Vivian celebrates freezers as kitchen workhorses, from family "lockers" storing garden spoils to mom's meal prep soup batches. She transforms Mexican takeout into frozen burritos, shops frozen vs. canned with Christine at Piggly Wiggly, and makes upside-down turkey veggie rice bowls for her kids. In Paris, she discovers Picard, France's beloved frozen food store.
Vivian uses pasta to explore a global tradition: stretching small amounts of meat into meals. Nutritionist Christine Byrne helps her weigh whole grain pasta's value while Dan Pashman joins Vivian for a noodle crawl in Charleston featuring meaty spins on classics. She returns home to make two pantry-friendly dishes - spaghetti with anchovy and breadcrumbs, and a modern Hamburger Helper with bowties, beef and cabbage.
Vivian uses pasta to explore a global tradition: stretching small amounts of meat into meals. Nutritionist Christine Byrne helps her weigh whole grain pasta's value while Dan Pashman joins Vivian for a noodle crawl in Charleston featuring meaty spins on classics. She returns home to make two pantry-friendly dishes - spaghetti with anchovy and breadcrumbs, and a modern Hamburger Helper with bowties, beef and cabbage.
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