E1: GENERASIANS

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We visit Chino Farms, Ota Tofu, Chefs Liv Wu and Erling Wu-Bower, Bobby Green and Arthur Dong at Formosa Cafe, and Rose VL Deli to hear incredible stories of immigrant hope, strength, perseverance, and courage that define American greatness and illustrate the richness of the Asian experience.

E2: HEALING

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We explore the idea of functional food and tell stories of individuals who are looking to heal the body, spirit, and global community one meal at a time. Accomplished multi-hyphenate Waris Aluwahlia, celebrated chef Su-Mei Yu,  Ayurvedic farmer Nimai Gupta of Gopal Farms, and Suresh Pillai and Carrie Dashow of Atina Foods show us that consciousness and intent are two of the most powerful ingredients in life.

E3: INNOVATORS

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In today’s day and age, innovation on how and what we eat and drink often happens in unexpected places—like the think tanks of Silicon Valley, suburban garages, and next-gen Chinese fast casual spots. We look into the future with three acclaimed chefs in the Pacific Northwest, the founder of Pared app, Instant Pot inventor Robert Wang, and Lucas Sin of Junzi Kitchen.

E4: HYBRIDS

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Through the eyes of four chefs, we explore the vast Asian diaspora and prove that if we are what we eat, we’re all a little bit Asian. Cultural and culinary mashups take form in Park’s Filipino-American BBQ, J.J. Johnson’s Afro-Asian rice bowls, Llama San’s take on the unique Peruvian-Japanese flavors known as Nikkei cuisine, and James Syhabout, the two Michelin-star Lao refugee chef who keeps one foot in the past while forging new flavor frontiers.

E5: CURATORS

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The celebration of Asian-American identity and history is taking shape in exciting new ways. In this episode, we meet the editors of Banana, a magazine creating a voice for contemporary AZN culture, visit an urban rice paddy in the heart of New York City, and talk to the creator of the hot Chinese cooking blog, Omnivores Cookbook.  We also look at the future of Asian cocktail culture and how traditional Asian brews like sake and shochu are growing in popularity stateside.

E6: COMFORT

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Comfort food is nostalgic, hearty, soothing, and has never been more indispensable.  Whether it’s Chinese food made at home with an assist from cooking blogs like The Woks of Life or Taiwanese and Indonesian classics reimagined by young chefs like Richard Ho (Ho Foods), Eric Sze (886), Trigg Brown (Win Son), or Cedric Vongerichten (Wayan), fresh takes on familiar flavors are finding a new generation of hungry fans.