Watch TrueSouth

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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.

Johnson works downstate in Mobile, Ala. as a writer and teacher. His next novel, tentatively titled Lou, was inspired by recent research: sorting through old family photos, listening to old family stories, asking new questions. When Caleb was a boy, Ronnie shielded his son from talk of the mines. For this episode, Caleb and Ronnie sat down to talk about that work, what it made possible for their family and the price they paid across generations. Justice Evans grew up in his father's welding shop on the edge of Jasper and the coal mines drove that business. Justice followed his father, Howard Evans, into said business. He also followed his father onto the track. His father raced a stock car at the nearby Sayre Speedway and by second grade, Justice was racing a souped-up go-cart. Now, he races his father's old Monte Carlo.

In Little Rock, AR, Jordan Narvaez introduces the crew to his people and places. They begin at El Super Pollo, the chicken al carbon tent he runs with his brother, set in front of their western wear store. Traveling southwestern Little Rock in Jordan's pickup, they drink micheladas, eat enchiladas in the style of San Luis Potosi, and slurp homemade watermelon ice cream.

TrueSouth explores the Whole Hog Triangle of Tennessee, where the old ways of cooking barbecue endure and two families work together to secure a future for this remnant of our rural past. Defined by Lexington to the west, Parsons to the east, and Jacks Creek to the south, the triangle is set below I-40, east of Jackson.

Rudy Cisneros still looms large on the east side of Austin, TX, a city within this rapidly-changing city. At Cisco's, open since 1950, the migas and huevos rancheros are good as ever. Also on the east side, we track Kareem El-Ghayesh of KG BBQ, a new arrival from Cairo, Egypt, who has learned to two-step and introduced Texas to pomegranate-speckled ribs.

Season 7 kicks off in Oklahoma City, exploring the oil and cattle work that puts money in pockets and ribeyes on tables. Cattlemen's Steakhouse, open since 1910, sits hard by the Oklahoma National Stockyards. Junior's Supper Club, owned by the Shumsky family, does business at the bottom of mid-rise, where the light is always low and every hour is happy hour.