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Join chef Marcus Samuelsson on an inspiring journey across the U.S. to explore and celebrate the wide-ranging diversity of immigrant traditions and cuisine woven into American food and culture.Program Website
"Tita" Leila shows Marcus the ropes at Oriental Mart.
After breakfast at Ludi's, a history lesson at the FANHS.
Andy Kozanian explains uniquely Armenian foods, and shows Marcus how to make lavash.
The Yegiazaryans explain their process for churning out 10,000 sini-monta per day by hand.
Marcus learns how to make khash (cow-foot soup) from L.A. surfer and chef Ara Zada.
Michael and Fernando Benevides show off the bacalhau storeroom at Portugalia Marketplace.
Candida Rosa discusses forgotten Cape Verdean history over a hearty meal of jagacida.