Chef Kwame Onwuachi follows up his memoir with his first cookbook, offering a different culinary vantage point for growing up in America. Janette Villafana reports on the displacement of street vendors from the El Salvador Corridor in Koreatown. Professor Karen Tongson discusses the expansion of the Filipino fried chicken chain, Jollibee. Sana Javeri Kadri is raising money through spice sales to support the political and economic crisis in Sri Lanka. Food and travel writer Eleanor Ford researched the significance of nutmeg in the global spice trade. Finally, Ben Mims visits an urban farm in Silver Lake in search of rose geranium.
Kwame Onwuachi, Jollibee chicken and spaghetti, spices
From this Episode:
No apple pie: Chef Kwame Onwuachi describes a different America
In “My America,” chef Kwame Onwuachi describes his culinary vantage point, and pays homage to the personal recipes that shaped his life.
Salvadoran street vendors are displaced. Community steps up to help
A sweep of the El Salvador Corridor in Koreatown displaces more than 50 street vendors, some of whom have been selling food there for over 20 years.
Fried chicken and spaghetti: Filipino fast food chain Jollibee hits downtown
While digging into a chicken drumstick, USC Professor Karen Tongson discusses the cultural significance and expansion of the Jollibee franchise.
Spice company will donate portion of sales to aid Sri Lankan economic crisis
With the ongoing political and economic crisis in Sri Lanka, Diaspora Co. founder Sana Javeri Kadri steps in to donate a portion of spice sales.
Nutmeg, cinnamon, cardamom: Spices changed world cuisine
In “The Nutmeg Trail,” Eleanor Ford researches the common traits of spice blends with different flavor profiles from around the world.