THE MIGRANT KITCHEN

#401 Los Angeles: Taiwanese Food
Taiwanese food is poised for a renaissance in Los Angeles, where chef Jon Yao of Kato draws on his experience growing up in the San Gabriel Valley, fusing his heritage with produce from Southern California's cutting-edge farmers while educating diners on the nuances of this unique regional cuisine.

SHORT: In San Gabriel Valley, chef Jon Yao marries Taiwanese traditions with unique ingredients.

#402 Portland: Russian Food
In Portland, Oregon, a long-misunderstood culture of Russia finds a fresh audience and following at Katchka, a restaurant that celebrates both chef Bonnie Morales’ roots as well as the particular Pacific Northwest bounty.

SHORT: Chef Bonnie Morales celebrates her Russian roots, as well as the Pacific Northwest bounty.

#403 Puerto Rico: Food Sovereignty
In Puerto Rico, chefs like José Enrique work with farmers and their communities to rescue a vibrant culture from a history of colonialism and agricultural oppression, all while creating opportunities for a more independent and self-sufficient future.

SHORT: Puerto Rican chef José Enrique creates opportunities for a more self-sufficient island.

#404 Houston: African American Foodways
Soul food has long been a polarizing stereotype, limiting conversation about the resiliency of the Black identity. In Houston, Texas, chefs Chris Williams of the renowned Lucille’s and Jonny Rhodes of Indigo are on a mission to empower the Black community of Texas through entrepreneurialism, while fighting agricultural oppression and uplifting African American foodways.

SHORT: Chefs Chris Williams and Jonny Rhodes uplift African American foodways in Houston, Texas.

#405 Brooklyn: Korean Food
In Brooklyn, New York, a long tradition of female-driven food customs that began centuries ago in South Korea enters a new era in the hands of two powerful chefs, Jenny Kwak of Haenyeo and Sohui Kim of Insa.

SHORT: Brooklyn chefs Jenny Kwak and Sohui Kim carry on traditions of female-driven Korean food.