The chef, restaurateur, and author joins us on Biscuits & Jam.
I would really love to, to make it with you, to see how you do it.'
And they’re like, ‘OK, great.
Credit: Baxter Miller
So you’ll have to stand like outside of here because women taint it.’
And I was like, ‘Oh, my God…this is so wild.'"
They’re so simple and so mundane that, you know, people never even wrote them down.
We all eat the same things.
So that was the guiding principle aroundSomewhere South."
“So many of us get into this business because we like doing things for people.
We like cooking for people.
We like making people happy.
They don’t call it the service business for nothing, you know?
About Biscuits & Jam
In the South, talking about food is personal.
It’s a way of sharing your history, your family, your culture, and yourself.
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Get a transcript of thefull interview with Vivian Howard.
