THE MIGRANT KITCHEN

NOLA Code:
MKTN 0400 H1
Number of Episodes/Length:
5 / 30
Collections:
Rights End:
7/1/2025
Producer
Public Media Group of Southern California (PBS SoCal)
Co-Producer
Life & Thyme
TV-G
CC
sIX
Stereo
SAP:
Year Produced:
2022
Version:
Base
Chefs inspired by the immigrant experience

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#401 Los Angeles: Taiwanese Food
Taiwanese food is poised for a renaissance in Los Angeles, where chef Jon Yao of Kato draws on his experience growing up in the San Gabriel Valley, fusing his heritage with produce from Southern California's cutting-edge farmers while educating diners on the nuances of this unique regional cuisine.

SHORT: In San Gabriel Valley, chef Jon Yao marries Taiwanese traditions with unique ingredients.

#402 Portland: Russian Food
In Portland, Oregon, a long-misunderstood culture of Russia finds a fresh audience and following at Katchka, a restaurant that celebrates both chef Bonnie Morales’ roots as well as the particular Pacific Northwest bounty.

SHORT: Chef Bonnie Morales celebrates her Russian roots, as well as the Pacific Northwest bounty.

#403 Puerto Rico: Food Sovereignty
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.

SHORT: Puerto Rican chef José Enrique creates opportunities for a more self-sufficient island.

#404 Houston: African American Foodways
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.

SHORT: Chefs Chris Williams and Jonny Rhodes uplift African American foodways in Houston, Texas.

#405 Brooklyn: Korean Food
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.

SHORT: Brooklyn chefs Jenny Kwak and Sohui Kim carry on traditions of female-driven Korean food.

Program Rights

Broadcast Rights:
Unlimited
Rights Dates:
7/2/2022 - 7/1/2025
School Rights:
Concurrent with broadcast rights via Media Manager
V.O.D. Rights:
Yes
V.O.D. Rights Type:
Concurrent w/broadcast rights
Linear Live Streaming:
Yes
Non-Commercial Cable Rights:
Yes

Program Contacts

Contact Type
Viewer

Michelle Merker
United States

Date
-