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Broken Bread
Wolfgang Puck 'Restaurant Business Has to Change'
Restaurants are the lifeblood of many neighborhoods, yet its workers are some of the most economically challenged in the workplace. Chef Wolfgang Puck sits down with Roy Choi to discuss what are some ways the industry and cities can help address those big problems.
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26:46
Roy meets Leimert Park residents using food to counteract gentrification.
26:46
Roy returns to Chinatown and examines his role as a catalyst in its gentrification.
26:46
Roy meets Latino restaurateurs who are using food as a form of cultural preservation.
26:46
Roy meets with chefs and farmers leading the fight against the corporatization of food.
26:46
Roy and guests unpack deep-rooted exploitation and injustice in the restaurant industry.
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26:40
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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26:42
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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26:31
Roy explores the issues of equality and the emergence of a new culinary landscape since the advent of legalized recreational marijuana.
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26:42
Roy explores future culinary landscapes looking forward to a world affected by climate change.
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25:39
Roy meets the individuals bringing healthy and affordable food options into South L.A. communities that lack access to fresh food.
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26:44
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.