3 seasons available
Chef Wolfgang Puck; journalist Patricia Escárcega; addressing worker exploitation; high food prices.
Seed sovereignty; harvesting vegetables with kids in Compton; food activist Alice Waters.
The buried history of the Chavez Ravine neighborhoods where Dodger Stadium now stands; people actively preserving Latinx cuisine in L.A.; Kernel of Truth, a tortillerĂa; taco makers.
Chego restaurant; Hop Woo; Phoenix Bakery; Pearl River Deli; Endorffeine.
Activist Chuck D; Simply Wholesome; Harun Coffee; artist Six Sev.
Roy explores Tijuana's variety of nightlife, street food, restaurants and cultural diversity.
Roy explores the power of cooking to rehabilitate those on the margins of society and the organizations taking a chance on those who need it most.
The journey begins with revolutionary sidewalk gardener Ron Finley on a mission to inspire change, one sidewalk plot at a time.
Roy explores future culinary landscapes looking forward to a world affected by climate change.
Roy visits Chris Yang's Pop Cultivate to explore the emergence of a new culinary landscape since the advent of legalized recreational marijuana. Roy tackles the gentrification of cannabis culture by visiting Med Men, the leader in upscale legal weed.
Roy journeys from L.A. to Orange County to discover how two non-profit innovators are tackling the problem of food waste. Roy visits Robert Egger, whose project LA Kitchen is simultaneously aggregating wasted food, using it to cook fresh meals.
Roy takes a head-on look at efforts to heal the social and economic wounds of Watts, acknowledging one of the oldest communities in Los Angeles as a mirror into ourselves and our future.