Reenactment brings history to life, preserving it for future generations. In this episode, we visit the battlefields, mess tents and riverside encampments for first-hand accounts by reenactors. Chef Walter is busy keeping the fire going in John and William Bartram's kitchen as he prepares Mushroom Toast, Venison Stew, Bread Dumplings and Fried Celery.
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The Migrant Kitchen Chef Bonnie Morales celebrates her Russian roots, as well as the Pacific Northwest bounty.
The Migrant Kitchen In San Gabriel Valley, chef Jon Yao marries Taiwanese traditions with unique ingredients.
The Migrant Kitchen Jazz Singsanong of Jitlada Thai and Louis Tikaram of E.P. & L.P. transport the palate around the world.
The Migrant Kitchen In American restaurants, immigrants are the backbone of the kitchen.
The Migrant Kitchen Chef Claudette Zepeda-Wilkins opens her new restaurant, El Jardín, in San Diego.
The Migrant Kitchen Rooted in the traditions of Japanese sake brewing, Sequoia Sake works to resurrect an heirloom rice.
The Migrant Kitchen The Jewish Delis of Los Angeles serve an important role for connecting heritage to food.
The Migrant Kitchen Cassia in Santa Monica, Good Girl Dinette in Highland Park, Red Boat Fish Sauce, & MinhPhan of Porridge Puffs.
The Migrant Kitchen Echo Park's Tsubaki, Sonoko Sakai, Wild Live Seafood's Seiichi Yokota and Spago Beverly Hills.
The Migrant Kitchen Like carefully selected spices to a classic Indian dish, The Mahendro family contributes something special.
The Migrant Kitchen A collective of culturally connected, distinguished chefs including Ray Garcia of Broken Spanish and more.
The Migrant Kitchen Two extraordinary women of Palestinian descent, Reem Assil and Lamees Dahbour, use food.
Welcome to My Farm Lisa visits a lobster pound on Maine's coast for a seafood lunch and picks up expert tips on cooking lobster.
Welcome to My Farm Lisa makes a visit to a Lavender farm in Maine to learn all about growing and using the aromatic herb.
Welcome to My Farm Meet some of Lisa's poultry pals including a runner duck named Fern and one of her French Marans hens.
Welcome to My Farm It's spring in Maine! Lisa shares her top tips and tries to get one of her hens to raise adorable baby chicks.
Welcome to My Farm Lisa visits a Maine farm for strawberry growing tips and shares her favorite recipes featuring sweet fruit.
Welcome to My Farm Lisa visits a sugar shack in Maine during early spring to learn how maple syrup is made from maple sap.
The Migrant Kitchen Chef Claudette Zepeda-Wilkins opens her new restaurant, El Jardín, in San Diego.
The Migrant Kitchen Rooted in the traditions of Japanese sake brewing, Sequoia Sake works to resurrect an heirloom rice.
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