We are psyched to check out the third season of one of our favorite bits of food television — the Peabody Award winning
farm-to-fork PBS series A Chef’s Life featuring Beard nommed chef Vivian Howard
, her husband, Ben Knight, and their acclaimed Chef & the Farmer restaurant in Kinston, North Carolina. The first season followed the pair after they returned to Howard's economically depressed, former tobacco growing, hometown and embarked on what many thought was the folly of opening up a a fine-dining establishment that focused on seasonal, locally grown foods — Chef & the Farmer sources ingredients within 30 miles of its kitchen. A Chef’s Life isn’t your typical cooking show —it's also a documentary about Howard’s life, a truthful look at the behind the scenes of running a restaurant, balancing family, and an exploration of local food traditions, including collard kraut, chicken and rice, grits, muscadine grapes and the perfect tomato sandwich. Season 2 found Howard and Knight opening their second restaurant, The Boiler Room, and season 3 promises to follow Howard as she explores the South one ingredient at a time. First up is peaches.