Vivian goes about christening the restaurant's new "whole animal, no waste" program with two little pigs from Warren Brothers' farm. She uses everything – including the skin – and shows us, upon her father's recommendation, how to make her version of sweet potatoes with cracklins.

Vivian preps for a Southern Foodways Alliance luncheon. Food enthusiasts from around the country are coming to study BBQ & Vivian plans to serve them the ultimate tomato sandwich. She weighs the risk of serving something so simple to this discerning crowd, but in her gut she believes it will be the highlight of their trip.

Vivian and Ben go to Cedar Island to explore the new culture of farm-raised oysters in NC. Vivian shares their plans of opening an oyster bar across the street from Chef and the Farmer & orchestrates with her dad, their first ever family oyster roast. She is blown away by how much everyone enjoys it.