According to the most recent data from the USDA, out of the 3.4 million farmers in the United States today, only 45,000 are Black. Deep in the maritime forests near the Edisto River in Dorchester, SC, Marvin Ross of Peculiar Pig Farm is one of that number. He started the farm in 2009, farming 15 acres of the 100 acres that his grandfather, Thomas Henry Ross, once farmed. It's where Marvin follows the tradition he was taught of raising and rotating hogs on wooded lots, allowing them to graze and forage, then supplementing what they find with heritage grains. This sustainable method of farming not only allows the pigs to live their "pig-ness" instead of being confined and crammed in huge lots, it also results in exceptionally flavorful meat. Some of the South's best restaurants -- including many whose chefs have been guests on this show -- serve Peculiar Pig Farm pork, from The Grey in Savannah, GA and Butcher & Bee in Charleston, SC, to Curate in Asheville. Marvin is standing on the foundation of family and community tradition and at the same time is forward-looking, focusing on everything from growing the diversity of livestock on his farm to cooking and catering with his own products.