Broken Bread Season 2
Broken Bread Season Two celebrates the people making big changes when it comes to what we eat and where we gather. Roy Choi is the connector, teaming up with those making a difference in the food community and the players who fight to transform it for the better.
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Broken Bread Season 2 Full Episode Guide
Roy explores Tijuana’s incredible variety of nightlife, street food, restaurants and cultural diversity along one of the most misunderstood stretches of the U.S./Mexico border. Often painted as a place of violence and poverty, Roy’s experience is totally different as he visits alongside Mexican punk rock band Tijuana No! and Chef Joe Figueroa.
Roy breaks bread in Leimert Park with legendary artist and activist Chuck D, explores local businesses like Simply Wholesome and Harun Coffee with artist Six Sev, and meets with elders to find out how a neighborhood so rich in food, art, music and culture can counteract the forces of gentrification in the community.
Roy’s Chinatown restaurant Chego opened in 2013, which soon became the poster child for gentrification in the area. Roy explores what he would have done differently as he retraces his steps through some of the neighborhood’s beloved establishments like Hop Woo and Phoenix Bakery. He also meets newcomers to the neighborhood Pearl River Deli and Endorffeine.
After learning more about the buried history of the Chavez Ravine neighborhoods where Dodger Stadium now stands, Roy is inspired to meet the people actively preserving Latinx cuisine in L.A. He explores Kernel of Truth, a tortillería in Boyle Heights and seeks out some of the city’s top taco makers who are using food and flavor as a form of resistance.
Roy explores seed sovereignty with Kristyn Leach, a farmer in Davis, California, harvests vegetables with kids in Compton and sits down for a heart to heart with the legendary chef and activist Alice Waters to discuss the food war that has been raging for decades ensuring we protect the right to grow, eat and exchange crops.
Roy breaks bread with chef Wolfgang Puck, journalist Patricia Escárcega and restaurateurs who are working to address the worker exploitation, high food prices and unsustainable financial models that have long defined the restaurant industry.
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