Broken Bread - Primary

Sustainable Interpretations: Chefs Look Beyond Traditional Protein Sources

Swapping out a pepperoni pizza or sizzling steak with insects and foraged plants could be a hard sell for most people. However, the key to making our diets more environmentally conscious is blending familiar flavors with unusual ingredients, according to Henry Fischer and Anna Rose Hopkins of Hank and Bean. For their collaboration with artist Marina Zurkow's series, "Making the Best of It: Nimble Food for Climate Chaos,” they design a menu that incorporates jelly fish in various forms, including “chicharron,” and ground crickets in flatbread.

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Roy journeys from L.A. to Orange County to discover how two non-profit innovators are tackling the problem of food waste. Roy visits Robert Egger, whose project LA Kitchen is simultaneously aggregating wasted food, using it to cook fresh meals for those in need, and providing workforce training. Roy also follows Bill Bracken of Bracken’s Kitchen, who partners with Chefs to End Hunger to reuse leftover food and distribute it with his food truck in Orange County.

  • 2019-10-24T05:30:00-07:00
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Roy takes a head-on look at efforts to heal the social and economic wounds of Watts, acknowledging one of the oldest communities in Los Angeles as a mirror into ourselves and our future. Led by activist Aqeela Sherrills, Roy visits with Sherrills' mother as she prepares free food for the community, digs into the soul of what makes Watts Coffee House a cornerstone in the neighborhood and examines the missed opportunities of the Jordan Downs Housing Project redevelopment.