TrueSouth

No episode description is available yet.

No episode description is available yet.

Walter Anderson was one of the most prolific and visionary artists the South has produced; his drawings, paintings, sculptures and ceramics reflect his mantra: ``In order to realize the beauty of humanity, we must realize our relation to nature.``

Across generations, people have flocked to this Atlantic Coast city to follow their dreams; farm workers from south Georgia arrived here in search of jobs as longshoremen; immigrants from Lebanon came in search of religious and economic freedom.

The subject of endless magazine listicles and breathless influencer reels; is it possible to sidestep the algorithms and really see and hear and taste Charleston?

No episode description is available yet.

The small Georgia town where host and writer John T. Edge was born; during season three, Edge began writing a memoir; ``House of Smoke,`` which publishes this September, brought Edge back to reconnect with the places and people that made him.

Singleton grew up in Greenwood, S.C. and now lives on the outskirts of Spartanburg with his partner Glenda Guion, a ceramicist; they make their living as artists, working in side-by-side backyard sheds, accompanied by their dog, Cleo.

The crew joins their guide Caleb Johnson at the onetime center of the Alabama coal mining industry as they document the legacies of that hard work; Johnson has plenty of familiarity with the area as grew up in the nearby town of Arley.

Narvaez welcomes the crew into his world, which revolves around Baseline Road, the Camino Real of Little Rock; he and his brother Raul Narvaez own four business in town, including El Super Pollo, a western wear store and two grocery stores.

A bathhouse in Hot Springs, Ark., an odd and endearing resort town tucked in the Ouachita Mountains, west of Little Rock; mobsters once caroused here; Major league teams traveled here for spring training.

This is an episode about curiosity; that's the engine of the show; curiosity opens the crew to what the South promises; on the road, they reconnect with old friends like Newman Miller of Harrison-Smith House in Bardstown, Kentucky.

Allan Benton, proprietor of Benton's Smoky Mountain Country Hams in Madisonville, Tenn., cures and hickory smokes bacon and ham that have earned their place on the kitchen tables of working folks across the South, and on restaurant menus.

Driving the rolling back roads of southern Kentucky, to gnaw pork shoulder steaks cooked over hickory fires and eat burgers fried in shallow oil; introducing viewers to a cultural microclimate that straddles the Kentucky-Tennessee line.

Just as there are many Souths, black Memphis reveals itself to be varied and complex and beautiful; here, we see the streets of Memphis and its classic spots Pop's Hot Tamales, Lee Crumb, and Ms. Girlee's.

Across generations, people have flocked to this Atlantic Coast city to follow their dreams; farm workers from south Georgia arrived here in search of jobs as longshoremen; immigrants from Lebanon came in search of religious and economic freedom.

Pablo Rivadeneyra rotisserie cooks lime-marinated chicken; Larry and Betty Jean Scott work a smoke-belching pit at Scott's BBQ; in these two places, we get a glimpse of the hard work that defines life in the South.

Greek natives and their kin built the Birmingham restaurant scene, from barbecue joints to hot dog stands to steakhouses; Bright Star, founded in 1907, is the old guard and Johnny's is the new guard Greek restaurant.

Sands, the soul food café, cooks oxtails and cabbage and ropy okra; Arnold's Country Kitchen, Kahlil Arnold dishes created corn, hashed turnip greens, and fried green tomatoes; the differences between black and white cooking come into focus.

Herby K's is a 1936 vintage beer garden and fry house; Lucky Palace serves wol-fried-t-bones and pork egg foo young; both of these restaurants are survivors, like Shreveport itself.

Allan Benton, proprietor of Benton's Smoky Mountain Country Hams in Madisonville, Tenn., cures and hickory smokes bacon and ham that have earned their place on the kitchen tables of working folks across the South, and on restaurant menus.

Just as there are many Souths, black Memphis reveals itself to be varied and complex and beautiful; here, we see the streets of Memphis and its classic spots Pop's Hot Tamales, Lee Crumb, and Ms. Girlee's.

Sands, the soul food café, cooks oxtails and cabbage and ropy okra; Arnold's Country Kitchen, Kahlil Arnold dishes created corn, hashed turnip greens, and fried green tomatoes; the differences between black and white cooking come into focus.

Greek natives and their kin built the Birmingham restaurant scene, from barbecue joints to hot dog stands to steakhouses; Bright Star, founded in 1907, is the old guard and Johnny's is the new guard Greek restaurant.

No episode description is available yet.

The subject of endless magazine listicles and breathless influencer reels; is it possible to sidestep the algorithms and really see and hear and taste Charleston?

The small Georgia town where host and writer John T. Edge was born; during season three, Edge began writing a memoir; ``House of Smoke,`` which publishes this September, brought Edge back to reconnect with the places and people that made him.

Walter Anderson was one of the most prolific and visionary artists the South has produced; his drawings, paintings, sculptures and ceramics reflect his mantra: ``In order to realize the beauty of humanity, we must realize our relation to nature.``

Narvaez welcomes the crew into his world, which revolves around Baseline Road, the Camino Real of Little Rock; he and his brother Raul Narvaez own four business in town, including El Super Pollo, a western wear store and two grocery stores.

Pablo Rivadeneyra rotisserie cooks lime-marinated chicken; Larry and Betty Jean Scott work a smoke-belching pit at Scott's BBQ; in these two places, we get a glimpse of the hard work that defines life in the South.

Herby K's is a 1936 vintage beer garden and fry house; Lucky Palace serves wok-fried t-bones and pork egg foo young; both of these restaurants are survivors, like Shreveport itself.

Driving the rolling back roads of southern Kentucky, to gnaw pork shoulder steaks cooked over hickory fires and eat burgers fried in shallow oil; introducing viewers to a cultural microclimate that straddles the Kentucky-Tennessee line.

The crew joins their guide Caleb Johnson at the onetime center of the Alabama coal mining industry as they document the legacies of that hard work; Johnson has plenty of familiarity with the area as grew up in the nearby town of Arley.

John T. Edge travels around the region, introducing viewers to Southern tastemakers, food, culture and history.

Singleton grew up in Greenwood, S.C. and now lives on the outskirts of Spartanburg with his partner Glenda Guion, a ceramicist; they make their living as artists, working in side-by-side backyard sheds, accompanied by their dog, Cleo.

A bathhouse in Hot Springs, Ark., an odd and endearing resort town tucked in the Ouachita Mountains, west of Little Rock; mobsters once caroused here; Major league teams traveled here for spring training.