A Cross-Cultural Hot Tamale Love Affair | Link TV
A Cross-Cultural Hot Tamale Love Affair
In partnership with Southern Foodways Alliance: The Southern Foodways Alliance documents, studies and explores the diverse food cultures of the changing American South. Our work sets a welcome table where all may consider our history and our future in a spirit of respect and reconciliation.
Tamale-maker Elizabeth Scott developed a taste for the spiciness of tamales in 1940, when she enjoyed them before watching a movie at her local theater in Greenville, Mississippi. When her husband passed along a recipe he got from a Mexican man in the service, Scott went through many trials and errors until she perfected it and opened Scott's Tamales stand in Mississippi.
The small stall still stands today. Six of her children and grandchildren are still rolling tamales with the classic family recipe. While people in the community make different varieties of tamales for Elizabeth and her family to taste -- including bologna, fish, and deer -- they say there's nothing like the TLC in their recipe. Tamale-making is not easy work, they warn, so "if you're not going to do it right, don't do it at all."
Cassia in Santa Monica, Good Girl Dinette in Highland Park, Red Boat Fish Sauce, and Minh Phan of Porridge & Puffs are hoping to demonstrate that there’s so much more to Vietnamese culture than banh mi, spring rolls and pho.
A collective of culturally connected, distinguished chefs (including Ray Garcia of Broken Spanish, Wes Avila of Guerilla Tacos, Carlos Salgado of Taco Maria, as well as Jorge Gaviria of Masienda) push forward the “Alta California” Mexican food movement.
Like carefully selected spices to a classic Indian dish, The Mahendro family contributes something special and significant to their restaurant Badmaash and to the city of L.A.
Echo Park's Tsubaki, Sonoko Sakai, Wild Live Seafood's Seiichi Yokota and Spago Beverly Hills aims to introduce Angelenos to the unique spirit of Japanese hospitality and the culture's deep culinary customs.
The Migrant Kitchen explores Los Angeles’ booming food scene through the eyes of a new generation of chefs whose cuisine is inspired by the immigrant experience.
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Season 2, Episode 2
Indian food has often been associated with stiff restaurants, all-you-can-eat buffets and heavily spiced, cream-based dishes. The Mahendro family (Anu, Pawan, Nakul and Arjun) immigrated to Los Angeles and found that they didn’t recognize any of the so-called Indian food available to them. Like carefully selected spices to a classic Indian dish, each family member contributes something special and significant to their restaurant Badmaash and to the city of L.A. Featured in the episode: Downtown L.A.’s Badmaash.
Season 2, Episode 3
Charles Namba and Courtney Kaplan, the couple behind Echo Park's Tsubaki, have always loved the culture of izakaya but found Los Angeles lacking in these Japanese taverns. Sonoko Sakai is a teacher with a passion for buckwheat and the near-sacred art of soba noodles, and Seiichi Yokota knows how to prepare and preserve fresh fish with a traditional Japanese technique never seen before in Los Angeles. Each aims to introduce Angelenos to the unique spirit of Japanese hospitality and the culture's deep culinary customs.
Season 2, Episode 4
Banh Mi. Spring rolls. Pho. The war and its subsequent refugees. These are things most commonly associated with the Vietnamese culture and its people. But a group of chefs in Los Angeles (including Cassia’s Bryant Ng and Diep Tran of Good Girl Dinette) are hoping to demonstrate that there’s so much more than that. Featured in the episode: Cassia in Santa Monica, Good Girl Dinette in Highland Park, Red Boat Fish Sauce, and Minh Phan of Porridge & Puffs.
Season 2, Episode 1
A collective of culturally connected, distinguished chefs (including Ray Garcia of Broken Spanish, Wes Avila of Guerilla Tacos, Carlos Salgado of Taco Maria, as well as Jorge Gaviria of corn purveyor, Masienda) work to preserve heritage and push forward the “Alta California” Mexican food movement. By celebrating those dishes and ingredients integral to Mexico's cuisine and its economy, a group of accomplished Mexican-American chefs are working to elevate not only the food, but what people of their heritage can achieve in the food business.
"Democracy Now!" host Amy Goodman explores how grassroots activism and general muckraking can give a voice to those otherwise ignored.
In four segments, subjects are asked what brought them to Los Angeles.KCET Original
Visual food artists create world maps of all the continents featuring their most iconic foods.
Meet the Kung Fu nuns — women from an age-old Buddhist sect who are using their martial arts expertise to teach women self-defense, as reports of rapes rise in India.KCET Original
- KCET Original
Watch how North Koreans, both in and outside the country, are breaking down the barriers between the oppressed and the outside world through a secret trade in USBs, cell phones and DVDs.
An exploration of the environmental movement — grassroots and global activism spanning fifty years from conservation to climate change.
Filmmaker Sebastian Junger embeds with a unit in Afghanistan to examine what war feels like and what it does to soldiers.