A child of the 1970s, chef Rick Martinez grew up in Austin before moving to Mexico in search of his heritage. Food workers and farmers are galvanizing and forming unions to push for fair practices. Chef and activist Suzanne Barr didn’t have aspirations to own a restaurant, but cooking for her ailing mother sent her career on a new trajectory. Eddie Lin remembers Yening “Lupe” Liang of Hop Woo, a Chinatown institution. Felix Böck was inspired to develop a recycling system for reusing chopsticks. LA Times restaurant critic Bill Addison visits the new location of Shunji. Dragan Ivanovic drives a refrigerated truck with his forage that he brings directly to chefs’ doorsteps.
Farmers unionize, recycling chopsticks, spring peas
From this Episode:
In search of his roots, Rick Martínez discovers flavors of Mexico
To understand his cultural history and deepen his culinary passion, Austin-born Rick Martinez moved to Mexico and visited 32 states.
Pandemic inequities push food workers to unionize
In the wake of the pandemic, more food workers and farmers have started to unionize. This will mean more protection for the industry, says reporter Lisa Held.
Chef Suzanne Barr finds cooking a comforting second career
When Suzanne Barr moved home to care for her ailing mother, it sparked in her an entirely new career path. Comforted by her mother’s culinary lessons, Barr became a chef.
Remembering Yening ‘Lupe’ Liang of Hop Woo
Food writer Eddie Lin remembers Yening “Lupe” Liang, who owned Hop Woo with his wife and daughters and strived for inclusiveness on his menu.
ChopValue gives single-use utensils a second life
Over a sushi dinner, wood engineer Felix Böck had a eureka moment and dreamed up ChopValue, a company that makes products out of recycled chopsticks.
Michelin-star Japanese restaurant Shunji moves to Santa Monica
LA Times restaurant critic Bill Addison heads to Santa Monica to visit the new location of the award-winning sushi hotspot Shunji.