The Migrant Kitchen

Taiwanese food is poised to experience a renaissance at Los Angeles's Kato, where chef Jon Yao aims to be the first 3 Michelin-level Taiwanese American restaurant in the US. At Kato, Jon mines rich traditions from his culture and personal upbringing, taps farmers from his community for unique ingredients, and aims to enlighten diners on the nuances of this varied and unique cuisine.

In Portland, Oregon, a long-misunderstood culture of Russia and the Ukraine finds a fresh audience and following at Kachka, a restaurant that celebrates both chef Bonnie Morales' Soviet-Jewish roots, as well as the particular Pacific Northwest bounty.

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.

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.

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.