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Marcus heads to Detroit - home to one of the largest and most diverse Middle Eastern communities in America - to explore its culture, history and food. With a family of Syrian refugees
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Marcus heads to Detroit - home to one of the largest and most diverse Middle Eastern communities in America - to explore its culture, history and food. With a family of Syrian refugees in Dearborn, he shares a home-cooked meal and talks about their proud heritage and overcoming misconceptions. Over Yemeni tea, he discusses the importance of finding community. Marcus cooks with Lebanese-American pastry chef Lena Sareini and learns how to make the Iraqi bread samoon, all before ending the trip at an amazing 700-person wedding.
New Orleans is known for being one of the most vibrant food cities in America, thanks in part to the Vietnamese community's culinary contributions. With Cindy Nguyen, NOLA's first
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New Orleans is known for being one of the most vibrant food cities in America, thanks in part to the Vietnamese community's culinary contributions. With Cindy Nguyen, NOLA's first Vietnamese councilwoman, Marcus learns about the essentials of the cuisine. Alongside Peter Nguyen and Tung Nguyen, he sees how young chefs are taking culinary traditions and translating them for a new, multicultural generation. Marcus takes in everything, from pho and bánh mì to Vietnamese iced coffee, and hears about the impact the BP oil spill and Hurricane Katrina had on the community.
Marcus visits the longstanding Mexican community in Chicago - the second largest in the U.S. - to learn about its heritage and traditions. With muralist Juan Angel Chavez, Marcus eats
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Marcus visits the longstanding Mexican community in Chicago - the second largest in the U.S. - to learn about its heritage and traditions. With muralist Juan Angel Chavez, Marcus eats tacos de cecina and grilled nopales, and discusses the important role meat plays in Mexican cooking. Later, master chef Diana Davila shares with Marcus how she combines Chicago's local ingredients with the traditional techniques of pre-Hispanic Mexican cuisine at her restaurant Mi Tocaya.
In New York, Marcus learns about the Indo-Guyanese community. This double-diasporic community from Guyana and the Caribbean has roots in India, influences from Africa, China, Portugal,
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In New York, Marcus learns about the Indo-Guyanese community. This double-diasporic community from Guyana and the Caribbean has roots in India, influences from Africa, China, Portugal, and has now settled in Richmond Hill, Queens. Marcus eats Trinidadian roti and doubles, visits a cross-cultural bush cook, plays cricket and learns how to make a traditional Guyanese chicken curry in honor of springtime festival Phagwah.
The history of Haitian immigration to Miami is deep and layered. Food serves as a way for the community to celebrate together and helps educate the region about its culture. From the
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The history of Haitian immigration to Miami is deep and layered. Food serves as a way for the community to celebrate together and helps educate the region about its culture. From the tropical, tangy soursop ice cream and the spicy, nutty mamba spread to soupe joumou and deep-fried pate korde, Marcus eats his way through Haiti's culinary classics while embracing the detailed history - and music and art - of Haitians in the city of Miami.
Outside of Ethiopia, Washington, D.C. has the largest population of Ethiopians in the world, so the city feels like a homecoming to Marcus even though he's never lived there. He visits a
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Outside of Ethiopia, Washington, D.C. has the largest population of Ethiopians in the world, so the city feels like a homecoming to Marcus even though he's never lived there. He visits a market in Little Ethiopia, talks about the spiritual rituals that are so closely connected with the cuisine, enjoys Ethiopian staples like kifto and injera, and celebrates the culture's traditions through cooking, dance and a traditional Ethiopian coffee ceremony.
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