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Broken Bread
Sustainable Interpretations: Chefs Look Beyond Traditional Protein Sources
Swapping out a pepperoni pizza or sizzling steak with insects and foraged plants could be a hard sell for most people. However, the key to making our diets more environmentally conscious is blending familiar flavors with unusual ingredients, according to Henry Fischer and Anna Rose Hopkins of Hank and Bean. For their collaboration with artist Marina Zurkow's series, "Making the Best of It: Nimble Food for Climate Chaos,” they design a menu that incorporates jelly fish in various forms, including “chicharron,” and ground crickets in flatbread.
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26:46
Roy meets Leimert Park residents using food to counteract gentrification.
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Roy returns to Chinatown and examines his role as a catalyst in its gentrification.
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Roy meets Latino restaurateurs who are using food as a form of cultural preservation.
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Roy meets with chefs and farmers leading the fight against the corporatization of food.
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Roy and guests unpack deep-rooted exploitation and injustice in the restaurant industry.
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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.
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Roy journeys from L.A. to Orange County to discover how non-profit innovators are tackling the problem of food waste.
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Roy explores future culinary landscapes looking forward to a world affected by climate change.
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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.