From Trump to farm to slaughterhouse to restaurant

Hosted by Evan Kleiman Mar. 04, 2017 Food & Drink

So many hands go into bringing our food to the table, from farm and slaughterhouse to market and restaurant. We hear about how President Trump's immigration policies will affect business at Taco María, Maddox Dairy and La Niña del Mezcal, and examine the travel ban's impact on the way even your sausage gets made. Plus, meet the people behind the local produce, fungi and seafood at the Hollywood Farmers' Market.

From this Episode:

Being a restaurateur under Trump

Carlos Salgado grew up working in his parents' Mexican restaurant, La Siesta, in Orange County. After attending culinary school and training as a pastry chef at Coi and...

12 min, 24 sec

Cheap eats, cheap labor

When Diep Tran's family came to California as refugees from Vietnam, they opened a restaurant. She grew up working there and now runs her own Vietnamese restaurant, Good...

12 min, 41 sec

Many hands make light work

So many hands go into bringing our food to the table, starting on the farm. Our contributor Scarlett Robertson went to the Hollywood Farmers' Market to meet the people...

3 min, 33 sec

Report from the Central Valley

The moment Donald Trump hit the campaign trail, he promised to drastically tighten up immigration policies, deport illegal immigrants and build a wall between the US and...

6 min, 46 sec

How the travel ban affects slaughterhouses

Next, we move to the slaughterhouse, where increasingly refugees are taking low-paying, dangerous jobs to process our meat.

10 min

La Niña del Mezcal

Six years ago, Cecilia Rios Murrieta started a mezcal company with her mother in Oaxaca. They named it La Niña del Mezcal and hit the road to meet with local producers and...

10 min, 2 sec

Credits

Host:
Evan Kleiman

Producers:
Laryl Garcia, Abbie Fentress Swanson, Camellia Tse, Joseph Stone

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