Two extraordinary women of Palestinian descent, Reem Assil and Lamees Dahbour, use food to bring their misunderstood homeland closer to Western tolerance and acceptance.
With the rapid gentrification of the neighborhood, the face of the country's oldest Chinatown is changing while a younger generation holds on to the traditions and flavors of the past.
Chef Claudette Zepeda-Wilkins opens her new restaurant, El Jardín, in San Diego. Inspired by the traditions of generations of Mexican women and combining regional heirloom ingredients from across Mexico, Zepeda-Wilkins takes a huge risk to elevate the cuisine in her hometown.
Rooted in the traditions of Japanese sake brewing, Sequoia Sake works to resurrect an heirloom rice in California and pioneer the young but growing craft sake movement in the U.S.
Wild Foraging: Chef Jason Wilson, Seattle. In true Seattle style, the chef straps on his boots to trek deep into the woods around of the Puget Sound in search of wild mushrooms maple blossoms, stinging nettles, fiddlehead ferns, fragrant truffles, berries and a menagerie of exotic herbs, berries, and fungi mushrooms offerings from the wild.
Ice Cream From A Cow: Chef Bill Telepan, New York. The chef and daughter head out on a milking adventure in upstate New York to a dairy farm that is: "hopelessly out of date, and proud of it," says the dairyman. Here they milk and make milk products the same way they did it three generations ago, in small batches, delivered at peak freshness, pasteurized and hormone-free.
Winter Bay Scallops: Chef Michel Nischan, Westport, CT. In this episode the chef plunges in for one of nature's perfect offerings,: the bay scallop, with its pink and orange shell and translucent, sweet meat. Breaking the ice, we pull up the sought after delicacy,: in-shell scallops that taste of green apples and the sea.
Hill Country Venison: Chef David Bull, Austin, TX. In Austin, Texas, there is a man named Bull who, contrary to his name, is no cowpoke----instead it's deer that strikes his fancy, and fine dining is his game. The chef and his sons get a close look at the Cervidae as they frolic through Texas' Hill Country.
Fields Not Feedlots, Chef Cathal Armstron, Alexandria, VA. In this episode we get a lesson in natural farming. From the chef and his children see how "pig power" builds the compost and happy chickens are left to express their "chickenness", wandering freely in the pasture, they experience the circle of life on the farm.
Shrimp Boat: Chef John Besh, New Orleans. What happens when a former Marine, a 10-year-old boy, and a bayou shrimp- boat captain get together for a day out at sea? The Marine, Chef John Besh, and his son Brendon get an unexpected lesson in marine biology, and the captain, Lance NatzioNacio, is let in on a few culinary secrets for preparing his freshly caught Louisiana wild shrimp.
Seed Saving: Chef Joseph Wrede, Taos, NM. The chef and his two children pull on their boots for a day of discovery at Rancho LLla Paz, a tiny but glorious farm nestled along the Rio Grande. As they attempt to sample 96 kinds of tomatoes, 32 types of basil, and 47 varieties of sweet and spicy peppers, the bounty is ripe for the picking at this experimental organic, experimental farm.
Artisan Chevre: Chef Bruce Sherman, Chicago, IL. In this episode, the chef and his two daughters get a quick lesson in goat psychology as well as milking and the art of cheese making. They also visit one of Wisconsin's most prized farmers to gather some carefully grown herbs and greens to accompany their cheese, from one of Wisconsin's most prized farmers.
California Strawberries: Chefs Mitch & Steve Rosenthal, San Francisco. Filmed overlooking the misty shores of Monterey Bay, the California strawberry is the star of this show filmed overlooking the misty shores of Monterey Bay. In this episode, great cooking runs in the family as two chefs, brothers Mitch and& Stephven, show their kids how to cook sweet and savory dishes with this juicy berry.
Pati explores her Jewish roots with historian Mónica Unikel-Fasja, visiting historic sites in Mexico City. At Niddo, she cooks and reminisces with her sister, celebrating family, identity, and stories that shape a life.
Pati visits Rústico in Cuauhtémoc for pastries with Iván and Germán Ortiz, then explores dreams and creativity at Casa Morgana in Roma with Kiren Miret. Tart, ice cream, and heartfelt stories celebrate passion and tradition.
Pati travels to Milpa Alta to harvest and char nopales with Chef Jorge Córcega, then joins Luis Alvarado's family for their storied mole. Over a shared meal, they celebrate how tradition and flavor nourish the community.
Pati visits Tlatelolco's Gris with Gabriela Rojas to reflect on tragedy and hope, then learns danzón at Salón Los Ángeles with Miguel Nieto. With friends, they share chamorro de cerdo and toast resilience with creative micheladas.
In Chihuahua's capital, Chihuahua City, Pati meets the first member of the Rarámuri people to become a world-famous pianist, Romeyno Gutiérrez, who teaches her the basics of Rarámuri music before taking her to his favorite barbacoa spot. Pati's also invited into the home of Chef Ana Rosa Beltrán del Río to cook a few ancient Chihuahuan recipes and learn the art of drying chiles.
For the indigenous Rarámuri people, long-distance running through Chihuahua's majestic Copper Canyon is a way of life. Pati meets the Moreno brothers, who are famous for winning ultramarathons. In Huetosachi, community leader María Monarca teaches Pati about the art of cooking with corn in Rarámuri cuisine, from nixtamalization to a traditional dish known as "chacales."
In Ciudad Juárez, Pati joins in with a group of Pachuco dancers, who are passionately preserving this distinctive Prohibition-era culture's traditions. Together they head to the iconic Kentucky Bar, rumored to be the birthplace of the margarita. Later, she savors an icon of Juárez's food scene, the burrito, at Burritos El Compa where the Olivares are keeping their family legacy alive.