No Passport Required
Capoeira in the Context of the Brazilian Slave Trade
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Andy Kozanian at Kozanian Ranch Market
Andy Kozanian explains uniquely Armenian foods, and shows Marcus how to make lavash.
Andy Kozanian explains uniquely Armenian foods, and shows Marcus how to make lavash.
Ara Zada at Zorthian Ranch
Marcus learns how to make khash (cow-foot soup) from L.A. surfer and chef Ara Zada.
Marcus learns how to make khash (cow-foot soup) from L.A. surfer and chef Ara Zada.
Chef Alan Ji at Palazzo's Upscale Restaurant Mott 32
Chef Alan Ji prepares lobster ma pa tofu for Marcus at Las Vegas restaurant Mott 32.
Chef Alan Ji prepares lobster ma pa tofu for Marcus at Las Vegas restaurant Mott 32.
Professor Emeritus Sue Fawn Chung
Professor Emeritus Sue Fawn Chung discusses the origins of Chinese immigration to the U.S.
Professor Emeritus Sue Fawn Chung discusses the origins of Chinese immigration to the U.S.
Capoeira and pastries with Mestre Chuvisquinho
Capoeirista Mestre Chuvisquinho teaches a class and then grabs a bite with Marcus.
Capoeirista Mestre Chuvisquinho teaches a class and then grabs a bite with Marcus.
Candida Rosa at Izzy's Diner
Candida Rosa discusses forgotten Cape Verdean history over a hearty meal of jagacida.
Candida Rosa discusses forgotten Cape Verdean history over a hearty meal of jagacida.
The Bacalhau Room at Portugalia Marketplace
Michael and Fernando Benevides show off the bacalhau storeroom at Portugalia Marketplace.
Michael and Fernando Benevides show off the bacalhau storeroom at Portugalia Marketplace.
Capoeira in the Context of the Brazilian Slave Trade
Mestre Chuvisquinho and Marcus talk about the history and influence of capoeira.
Mestre Chuvisquinho and Marcus talk about the history and influence of capoeira.
Chef Yong Liu at Chengdu Taste
Chef Yong Liu discusses Sichuan flavors and prepares a couple Sichuan dishes.
Chef Yong Liu discusses Sichuan flavors and prepares a couple Sichuan dishes.
Chef Damon Menapace at Le Virtù
Chef Damon Menapace cooks an Abruzzian taccozzelle for Marcus.
Chef Damon Menapace cooks an Abruzzian taccozzelle for Marcus.
Vincent, Joseph, and Vincent Jr. at Termini Bakery
Vincent, Joseph, and Vincent Termini Jr. have a family tradition: baking perfect cannoli.
Vincent, Joseph, and Vincent Termini Jr. have a family tradition: baking perfect cannoli.
Francis Cratil-Cretarola at Le Virtù
Francis Cratil-Cretarola, owner of Le Virtù, remarks on Abruzzian immigration to the U.S.
Francis Cratil-Cretarola, owner of Le Virtù, remarks on Abruzzian immigration to the U.S.
Kemi Ariyo and Kavachi Ukegbu at Wazobia Market
Kemi Ariyo, manager at Wazobia Market, shows off her jollof rice. Kavachi tells sad story.
Kemi Ariyo, manager at Wazobia Market, shows off her jollof rice. Kavachi tells sad story.
Chef Jonathan "Jonny" Rhodes at Restaurant Indigo
Chef Jonathan "Jonny" Rhodes discusses soul food and demonstrates a couple dishes.
Chef Jonathan "Jonny" Rhodes discusses soul food and demonstrates a couple dishes.
James and Jolly Onobun at Jolly Jolly Bakery
James and Jolly, owners of Jolly Jolly Bakery, share their passion for their business.
James and Jolly, owners of Jolly Jolly Bakery, share their passion for their business.
At Home with Jon One
Marcus visits the DJ’s family to make homemade roti and learn their Guyanese traditions.
Marcus visits the DJ’s family to make homemade roti and learn their Guyanese traditions.
The Yegiazaryans at Su-Boereg and Monta Factory
The Yegiazaryans explain their process for churning out 10,000 sini-monta per day by hand.
The Yegiazaryans explain their process for churning out 10,000 sini-monta per day by hand.
Do You Know the History of Filipino Immigration?
After breakfast at Ludi's, a history lesson at the FANHS.
After breakfast at Ludi's, a history lesson at the FANHS.
Meet Aunt Leila at Oriental Mart
"Tita" Leila shows Marcus the ropes at Oriental Mart.
"Tita" Leila shows Marcus the ropes at Oriental Mart.
Behind the Zenebech's Restaurant
Learn about this restaurant which started from $150 and grew into three businesses.
Learn about this restaurant which started from $150 and grew into three businesses.
Ful, Traditional Eritrean Breakfast
Ful is an healthy breakfast dish made from dried fava beans.
Ful is an healthy breakfast dish made from dried fava beans.
Eskita: An Ethiopian Dance
This traditional dance is very technical. Watch Marcus get in touch with his roots.
This traditional dance is very technical. Watch Marcus get in touch with his roots.
How to Make Kitfo
Chopping up meat, cumin, cardamon, and fenugreek blended together bring a full flavor.
Chopping up meat, cumin, cardamon, and fenugreek blended together bring a full flavor.
Gardening
Marcus visits a community garden in Little Haiti in Miami.
Marcus visits a community garden in Little Haiti in Miami.
A Tour of Little Haiti
Marcus explores the Haitian cultural center in Miami and the impact of gentrification.
Marcus explores the Haitian cultural center in Miami and the impact of gentrification.
Understanding Haiti
Haitian food and music can be a lens to learn about the country today.
Haitian food and music can be a lens to learn about the country today.
Haitian Food on South Beach
Marcus and Marc Baptiste explore Haitian influences on Miami tourist locations.
Marcus and Marc Baptiste explore Haitian influences on Miami tourist locations.
Pine Tart
Explore the history and traditions of this classic Guyanese dish.
Explore the history and traditions of this classic Guyanese dish.
Music and Food
Marcus visits Singh’s Roti Shop, where Caribbean music and food collide.
Marcus visits Singh’s Roti Shop, where Caribbean music and food collide.
The Power of A Family Business
Marcus visits Sybil's, where a family recipe has fueled decades of business.
Marcus visits Sybil's, where a family recipe has fueled decades of business.