Ep 9. They Call 'em 'Bagas

In A Chef's Life season 3 episode 9, titled "They Call 'em 'Bagas", viewers are taken on a journey through the world of sweet potatoes. Chef Vivian Howard explores the culinary possibilities of this versatile vegetable, which is a staple in Southern cuisine.

The episode begins with Vivian visiting a local sweet potato farm run by a married couple, Glen and Rodney Bowen. She learns about the different types of sweet potatoes they grow, including the Covington and the Beauregard, and how each one has its own unique flavor and texture.

Next, Vivian heads back to her restaurant, the Chef & the Farmer, to experiment with different sweet potato recipes. She starts by making a sweet potato hummus, which she serves with pita bread and a mixture of fresh herbs. She also tries her hand at a sweet potato salad, which features roasted sweet potatoes topped with toasted pecans and a vinaigrette made with apple cider vinegar.

Throughout the episode, viewers get a behind-the-scenes look at the daily operations of the Chef & the Farmer. Vivian talks about the challenges of running a restaurant in a small town and the importance of creating a sense of community through food.

In addition to cooking with sweet potatoes, Vivian also explores the history and cultural significance of this beloved Southern crop. She visits with a local historian to learn about the role sweet potatoes played in the diets of enslaved Africans and how they were eventually embraced by Southern farmers as a cash crop.

As the episode draws to a close, Vivian reflects on the many ways in which sweet potatoes have inspired her cooking. She notes that they are a source of pride for many Southern farmers and a symbol of the region's rich culinary heritage.

Overall, "They Call 'em 'Bagas" is a fascinating exploration of a truly unique vegetable. Vivian Howard's passion and expertise make for a compelling viewing experience, and viewers are sure to come away with a newfound appreciation for the humble sweet potato.