Today's Entertainment

Sandra Lee, seen recently on "Rx Early Detection: A Cancer Journey With Sandra Lee" on HBO "I watch a lot of PBS, things like 'Poldark.' I love public television." Sa re De Jo Le "I w like tele Josh Bowman of "Lore" on Amazon Prime "I am about to watch 'The Bodyguard,' which is a BBC drama that's coming to Netflix next month. I've actually just started watching 'Barry,' an HBO show. And then I'm also a big fan of 'Black Mirror.' So I like the dark kind of tales (laughs) but I like a bit of comedy in there, too." Ron Livingston of "Loudermilk" on AT&T Audience Network "I really enjoyed 'Atlanta,' 'Handmaid's Tale.' I'm looking forward to 'Game of Thrones' when it's coming back. I have a five- and a two- year-old, so I end up watching 'Paw Patrol' a lot more than I would like to admit. But we're just starting to get back in a place where I can catch up and keep up with some shows more. R " A N " 'A T fo o c a y w a li ju in c w Just as the growing season is ending in much of the United States, so is the run of PBS' "A Chef 's Life" – and its makers intend to send it out in a blaze of Southern glory. Airing Monday, Oct. 22 (check local listings), the hourlong special titled appropriately enough "A Chef 's Life: The Final Harvest" follows chef and restaurateur Vivian Howard and husband Ben Knight as they host a harvest dinner of epic proportions in a cornfield adjacent to their Deep Run, N.C., home, joined by children Theo and Flo, Howard's parents John and Scarlett, farmers Miss Lillie Hardy and Warren Brothers, and staff of their nearby Kinston restaurant Chef & the Farmer, as all mark the end of summer and celebrate five seasons of the Daytime Emmy and Peabody Award-winning series. "We've done something really fun with the primary cast of characters that have shown up many times over the years ...," Howard notes. "They all have little segments where they talk about their experience on the show, and there's some fun flashback sequences with all of them." Also on tap are a handful of bucket list items that Howard has always wanted to tackle on the series, including a harvest favorite that some refer to as "Southern kimchi." "It's called chow chow," Howard explains, "and chow chow is a relish that is historically made from what's left in your garden at the end of the growing season. So that would often be things like green tomatoes – because the tomatoes won't ripen because of the shorter length of the day with less sunlight. Cabbage. Peppers, which are always hanging in a garden until the garden is plowed up. So those would be the quintessential ingredients in chow chow. And chow chow is a relish that we put on a lot of rich foods here in the South to kind of balance them. " Even as "A Chef 's Life" is ending, Howard is hard at work on a series that at this writing had no title and no firm premiere date, with each episode focusing on a single dish that transcends cultures, be it a broth, a dumpling or a way of cooking greens. "In this series, I learn from friends of mine who live in and around the South ... who are of different cultures," she says. "Some of them are immigrants. I study and learn from a Native American tribe, the Lumbee Indians. I spend some time on Edisto Island (S.C.) with a Geechee Gullah cook. So we're learning from the different voices from the South that we haven't always heard from. And the hope is to show us how we're all more alike than we are different through the foods that we share." BY GEORGE DICKIE 'A Chef's Life: The Final Harvest' caps five seasons for award-winning PBS docuseries Chef Vivian Howard Page 8 October 22 - 28, 2018 YOUR LOCAL FULL LINE GROCERY STORE 65730 SR 13, Millersburg 574-642-4399 Monday – Friday 8 – 4:30 • Saturday 6 – 1pm Saturday Morning Coffee & Rolls Starts at 6:00am 96 oz. Canola Oil ................................................................... $5.99 Elbow Macaroni ................................................................$1.29/lb Honey Mustard Sesame Sticks ........................................$2.39/lb 2 lb Bavarian Creme Pie Filling ........................................... $1.99 Double Dipped Chocolate Peanuts .................................$2.59/lb While supplies last. Please give us 1 week notice for large orders of meat and cheese. Orders can be faxed to 574-642-0181 SPECIALS OCTOBER 22 - NOVEMBER 3 Bakery is OPEN!! We accept EBT

• Cover