More Than One Way to Skin a Catfish
Preview: Season 4 Episode 7 | 30s
An experience with farm-raised catfish offers Vivian a new perspective on the industry.
An up-close-and-personal experience with farm-raised catfish offers Vivian an enlightened perspective on the industry. When a staff member’s last day at the restaurant finally arrives, heavy emotions, and fond memories create a bonding moment for the entire crew. It’s the holidays and Vivian is crowned Grand Marshall of the Pink Hill Christmas Parade. Premieres on October 22.
Problems playing video? | Closed Captioning Feedback
Problems playing video? | Closed Captioning Feedback
More Than One Way to Skin a Catfish
Preview: Season 4 Episode 7 | 30s
An up-close-and-personal experience with farm-raised catfish offers Vivian an enlightened perspective on the industry. When a staff member’s last day at the restaurant finally arrives, heavy emotions, and fond memories create a bonding moment for the entire crew. It’s the holidays and Vivian is crowned Grand Marshall of the Pink Hill Christmas Parade. Premieres on October 22.
Problems playing video? | Closed Captioning Feedback
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Get to Know Vivian Howard
Discover how James-Beard-nominated chef Vivian Howard is exploring classic Southern ingredients. Get recipes from the show featured at Chef & The Farmer.Providing Support for PBS.org
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