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Historic sites. They played a vital role in the civil rights like William Frantz Elementary School, where 6 year-old Ruby bridges barriers in 1960. Well, New Zion Baptist Church activist and remains one of the oldest black neighborhoods in America. Here you’ll find the only rest on the U.S. civil rights straight.
>> The Chase restaurant definitely is a historical landmark institution to on. >> This popular event is a living testament to a woman who changed the face of ongoing in America. Chef Leah Chase. >> I was stellar. Chase Threes. And I am the president of the
Copper Ation here to continue. Ended the chase before. And I second that show, too. >> Still as grant first open to change as a potent becoming a full-service restaurant in 1940. >> African-Americans didn’t have that place to celebrate. To celebrate birthdays, to celebrate promotions, to celebrate good grades, weddings, proms. So they opened
Up a place where that could happen. >> But the next generation had a new vision for the future. >> Was my father and could chase junior and his wife. We lanes chains that continue the legacy that might grandparents started. >> Dooky Chase Junior was an avid jazz musician who promote
Some of America’s First integrated concert. >> His friendship with all the musicians, Ray Charles and Duke Ellington and Sarah Vaughan. We would hear stories of them after their performance coming here than a dozen times. >> And Lia was determined to bring in elevated dining experience for her black people.
>> She wanted the best China’s XI morning linens. She wanted them to be served the best they could be served because she didn’t want our community to be deprived than anything else and any other community had. >> That community was on the brink of a revolution years in the making.
>> Host 18 65 in the Emancipation Proclamation which the masses of African American people now worry the country was overwhelmed. Hierarchies needed to be re-established. It was important from a white supremacist point of view that black folks knew their place. >> By the late 19th century, Jim Crow laws legalizing racial
Segregation in the former Confederate states. Those laws we’re further cemented by the Supreme Court case Plessy versus Ferguson which upheld the separate but equal doctrine but Dooky Chase’s 5 of those laws welcoming patrons of all races to die and discuss political issues facing the black community.
>> Their willingness in an openness to everyone in the community, make them of safety, get them of belonging. >> But that opened this also made the change family a target. >> There were times that we had people throw things in and try to, you know, destroyed the peace. But that didn’t like my
Parents. They continued because they know what they were doing was the correct thing to do. >> By the 1960, Dooky Chase had become a go-to spot where activist could connect and strategize. >> We had the opportunity to serve many of our civil rights
Leaders. Martin, the key Jesse Jackson rose up on 3rd March 2. The list goes on and on and then freedom bus ride as they came here. My parents realize that until we all learn to enjoy life together and get to that point where social justice
Would be for everyone that this community are any of the community in our country would not grow. It will not be better. >> And the 1970’s we’re becoming passionate about promoting black artists. >> A love of art was also celebrating here at Dooky Chase’s when she gave African-American or does the
Opportunity to actually display their art on how? Well, because if a time they had no police to display their art. >> Her extraordinary life even becoming the inspiration for Disney’s first Black Princess Tiana. >> Meant a lot for her because she did have some of the kids dress up. They come here.
>> Leah Chase. The queen of Creole cuisine passed away on 6/1/2019, but her spirit. >> And her culinary traditions are and vigilant in capable hands. >> This is the case of catching it set up the same way. And we love it like that because as you know, she’s still with us.
He still watching. >> Just to continue to serve Creole cuisine. That’s been on the menu for decades from red beans and rice. Just shrimp Clements and the famous chicken ala do. But the restaurant’s most popular dish gumbo. >> We think back to the civil rights era when we had leader
Strategizing and I’ve says time if Adam, do you think about presidents so day, President Barack Obama, President George Bush came and we always thought of them with gumbo because my grandmother always believed that her combo solve any problems. And we like to say how gumbo change the course of America.
>> Gumbo in official state food to Louisiana Dooky Chase’s version as a little something for everyone, not one but 2 types of sausage, some Louisiana blue. >> We do is we take the top selloff. We clean it up and we just pack it in half. Really? Some of those flavors, chicken
And shrimp coming up to forgot gumbo, simmering until that’s ready to serve. I mean, if you just smell the neighborhoods, everybody knows that he tases him down. >> Today, the Chase Empire is expanding. Chef do. >> Just open the families who was best Chapter 4 in the 4th
Generation African-American refer to as few many generations. Now working side by side. >> The interim, my family as the biggest lesson. >> With the selmon not going down to defeat. Changing it myself. Some gumbo but services, right? It 3, 2, >> The whole restaurant Dooky Chase’s that is a gift to the
Family that was given by my great grandparents. And so we want to make sure that the restaurant sustains that legacy and all the traditions. We chased it. >> Food bills. Big bridges. If you can eat with someone you can learn from that. When you learn from someone you could make, we chose
We contains the course of America and this restaurant over ball of gumbo. We can talk to each other and relate to each other. >> A trip to Harlan just wouldn’t be complete without a meal here at Sylvia’s Restaurant. This neighborhood, it’s Bush has been serving up soul food since 1962, what
Started as a small margin debt has now become a family empire, beloved by tourists, locals and plenty of famous. They said the corn borer was sweet. It was warm and it just reminded me of >> Took me back to my grandmother’s cooking. So I really enjoyed it.
>> What brought me here today was that I was hungry and wanted some good, some food. So where do you go in our la Sylvia’s? So food is the cultural. >> Identity marker really? My XYZ. Our journey. People living in America. >> Yes, Woods black is the granddaughter of the legendary
Queen of Soul Food, Sylvia Woods. >> So if you grew up in Hemingway, South Carolina where she met her, love her but will 11 and about a lot of people >> But this entrepreneur to be wasn’t content with life on the floor.
>> My grandmother, she came to New York when she was 16. She knew that this was a place that was more palatable for African-Americans, select really live. >> Sylvia and her were among the estimated 6 million African Americans left the Jim Crow South during the great migration. >> We had Cain,
You know, north to escape all of the atrocities that were happening and to really be in control of their lives. You are black. You know, Harlem was the place to be. >> So the finding work at a diner Johnson’s luncheonette which eventually purchased from the owner with a loan from her mom.
>> Mister Johnson knew that my car with me and on 8/1/1962 Sylvia’s Restaurant was point. >> As the Cultural Center of Black America, Harlem became a crucial site for demonstrations organized by leaders like Martin Luther King Junior and Malcolm X, according to professor psyche Williams Force.
>> The heart of civil Rights is America because it wasn’t limited to one area, though folks were in the Northeast, still experienced poverty and inequality in voter suppression and homelessness will be made the restaurant a welcoming place for activists. >> She played her role as ensuring that the community leaders had a case
To to me and said you strategize. >> He was signed that. So he is a lefty of the day. The Ruby Dee, you know, these are actors and actresses that were on the front line. >> And by the 1960, the movement had achieved major
Games like the historic Brown versus Board of Education and successful boycott. >> The racial discrimination and police brutality against black Americans persist resulting in deadly riots throughout the day to devastating events just 4 years apart. Spark destructive riots throughout Shelby as always. >> Allen was on fire and my grandmother
Have the restaurant open. The grocery stores were not open. Nothing was open. You know, people going to be there is and she was in the kitchen making food. >> So that this community would have something to eat. >> This strong connection with Harlem nights as continue for decades.
>> We had guessed that with every single day and sometimes we have people that you with us multiple times a day. >> I learned the secret to suit his needs. Sylvia’s in Harlem has been serving up soul food since 1962 and this native New York. Good way to get back to their
Historic dining. >> Make it’s been way too long is too. I’ve missed you, too. But you know a thing about building into its like that. So yes, it’s coming home is coming home. >> The dining room walls showcasing famous faces and political figures along with treasured memories.
>> This picture is one of my grandmother’s favorite was wet and windy. And Nelson Mandela came to New York. >> When he was free eating here has become a rite of passage for many candidates. >> As a young man, I don’t know. One of the half of that
Is all I think he might have turned out. Okay. I think, you know, after a meal here at this is what set him on his part. That’s right. Check it. But the heart of so be it is hard protests enter have worked hard to stay active in the neighborhood.
>> From funding college scholarships for local teams to supporting Black Lives Matter is what is it about this restaurant? The country people coming. >> Weapons to city times love. So the is becoming so he is you know what you’re going to get.
You’re going to get some good that’s going to make you feel warm. >> Today over a dozen family members helped run Soviet empire, which includes a catering business, a successful food product line. >> What’s it like working with them? Because I know your brother, Marcus. Yeah, baby brother. My brother has that.
>> Watching my brother rode down in the kitchen is something that we always knew was going to happen. >> Executive chef Marcus Woods has been at the helm for 5 years. >> Sylvia’s Grants. So it is so good to see you. Yeah. And you’re back here. You’re running the kitchen. What?
What’s that like for you and me knowing that his legacy, your grandmother. >> I’m honored modest against people like you and community Harlem. So as long as I could do that at always on it last, you know, the amazing thing is food brings people together. You look at that that that dining room,
Everybody is that this was so we used to always say that the first time to come Sylvie is your guest. Second time. The family, according to Marcus Fried Chicken. >> The most beloved men you like. So did your grandmother take you out?
>> Yes, she taught me how to project everything down to the seasonings. You always say no moisture, ice check-in and their native like you put the most on the baby. >> I know I can’t get that image out of my one. Secret chef Marcus. First dry run to marry. You know, that’s just
Plain plane flown. Yeah, this is plain flour. Got a little coarse, black member to it on. I’m all in there. We just want to give it a little mix again. The baby, the baby. Like you’re tossing the baby after the chicken is coated, gets a general shift and gets into the deep fryer.
That looks like tender loving care, right? Oh, yeah. That was going to get in there with the baby to bed. We’ll let you know when they’re ready. Wake up. What’s the best part of working every day? When I walk in, I get to feel like my grandma. I feel her. I really feel
I’ve every time you go a little ways is by our the base worker. This might have known about everyone to she was. I’m going to try to after about 15 minutes, Golden perfection. That looks perfect years old while the seasoning boys wrist. >> We’re mother smiling, right? A Soviet project right there.
We did the baby while Marcus. This is fantastic. It’s so great to see you. If you don’t mind, I’m going to take this to go on the back of a home run to thank you. >> Welcome back in Oakland, California, lowest the pike has been serving up southern specialties, hospitality and of course.
>> I’ve used cars since the 1950’s. >> But it’s more than just a space for delectable food. It’s a well-known political activist, artists, musicians and everyday people to meet next and collaborate. >> Come on down to know is the pike. We get a job and then me
>> Well as the pike, which is serving up much more than a brunch. >> This is a great place for local succumb. Great place for people to connect. And this is awesome that I could come to a place like this. Have some soul food.
>> My name is Chris Davis and I’m owner of Laws. Pike Ring. We served proved that warms the soul. This family’s roots run deep in northern California. Lois Davis Chris’s month began selling homemade pies at her church in the 1940’s they were in. Instead, her husband,
Roland, dubbed her the Pie. And so a new business opportunities. My dad was a chef at TNT Foods in San Francisco and they combine both of their efforts to open that the restaurant and serve breakfast, lunch and dinner. >> In 1953, the duo opening their Oakland restaurant.
>> So my mother of and the restaurant for 40 years and started at 04:30AM in the morning for her and the 11 at night. And she was a pure perfection. This Lois perfecting recipes she enjoyed growing up. The recipes were my grandmother’s recipes. My
Grandmother was from taxes and they have maintained the test of time. All of the items that are on the menu. We’re pretty much on the menu when my mom started the restaurant. >> From key lime pie topped with raspberry jam to been in a cheesecake. Sweet treats are always popular, but there are
Plenty of savory staple that keep customers coming back every morning. And there’s one ditch with a special place in many folks heart. >> You might not find Santa croak. It’s on the menu anywhere in the Bay area. >> Some of her cats are part center. Part macro, yellow
Onions, salt and pepper tally and bread crumbs. >> These pro cats which originated in the south where a meal staple for many black family. Most black folks couldn’t afford craft, you know, once it became popularized. But in the absence of that canned fish salmon Croquettes became a major filler.
>> With a couple of cans, families could make an affordable yet. Delicious me Lewis’s dishes have brought in celebrities from Sammy Davis. Junior does end and sports icons like Reggie Jackson hear so often they actually named a pork chop special after.
>> So here’s my what Wall of fame and some of those special people that are up here. This is Black Panther Party minister Eldridge Cleaver. >> In the 1960’s 70’s lows, welcome members of the newly formed Black Panther Party restaurant is a short drive
From their community come. We’re activist up new at Bobby Seale. First met founding the party in 1966. Crist attended merit with both of them. >> I had Eldridge Cleaver, Angela Davis, Bobby Seale, European to come to the restaurant. Civil rights leaders and organizers and community leaders would come
And meet and organize and strategize. There was a lot of electricity and the restaurant when they visited the Black Panthers have a controversial list. >> This story we tend to hear is one of violence. What we do hear about is what are the various lunch programs engine
Free breakfast. They saw a black communities as in and of themselves, resilient, capable of being self-sufficient. >> Lois and Chris were not members of the party, but it was during this air of the restaurant became an important gathering space in the Oakland community from different walks of life.
>> When people come and are needy and ask for food, we always do what my mom did, which was we always take care of them. >> We always give them a meal. >> The restaurant expanding this mission amid the pandemic providing 16,000 meals to locals in need.
>> It is a place for people to come and get together and trying to figure out how to make our community and our world a better place today. That mission to help others has evolved. >> Chris used as a platform to support local musicians and
Keep the restaurant. But by bringing in younger generation agreed with that. >> Aspect of music and musicianship is something that is in the U.S. the restaurant. Hey, Mister Jackson. How are you? Good. I’m good feet good. We recently started a music management company.
4 wise men detained that he and officially runs from the tables it lowers. >> It’s not an accident or coincidence that you look around and see a lot of photographs of, you know, famous post does a lot of people that he supports and only supports my putting up pictures that will cultivate
Young artists that are looking to get an opportunity to get a platform where they can be seen and heard. Would you like hash Browns Richer X? >> Chris is determined to keep the restaurant and his son. Cory Jackson has been overseeing the day-to-day of lows for nearly 5 years. Working with my dad
Gave me understanding not only the hard work my grandma put forward. >> And how much my dad is trying to fill those shoes. And now I’m trying to feel this. >> We’re hoping his son will share the passion for the family business.
>> They can’t stale and they have a job right now. A full so where it’s great to see my kids and their pop-up Chris Bond. >> Chris thinks that would be incredibly proud to see her restaurant continuing to thrive. We are the oldest black restaurant in the Bay Area.
>> Is a tribute to my mom’s efforts to support her community and 2 create a place that was a home away from home and a place to serve food that warm the soul. >> As you might imagine, keeping the restaurant looking for decades is no easy feat, especially in the face of adversity.
But with delicious dishes and unwavering hospitality, these are store hot spots with newer generation fighting for social change. These places now stand as symbols of resilience, inspiring and needed a new generation of community >> When you think Texas, you think beef brisket and barbecue. But here in Austin, the state’s capital, there’s so
Much more than that. We’ve got folks and chef from all around the world who are putting their mark on this city’s culinary scene. And in fact, the spices and traditions that paid Mas to their families are making Austin Hopp food scene. It’s really kind of this melting pot of different
People, sure culture and their food. >> The creativity and the labor that they put into the is really August, right? >> It’s really good for city of 2. You can get some of >> So what keeps Austin weird and tasty. We’re about to find everything. out.
It’s time to head out of studio one a and hit the road for a new kind of culinary adventure. Follow me as I take some of the most, I kind of foods around the country and meet the families behind. Together. We’re going to learn how a good
Meal has the power to connect this to our past our future. >> Austin is home to over 1200 food trucks in food parks just like this one. But we’re here for one specific truck. We’re here for Tony’s to make it serving up fine. Caribbean fare to Austin for more than 10 years.
The food truck and Tony Scott and his wife, Kim, from humble beginnings in Kingston, Jamaica. Tony has made off in his home since 2003. And he has always had a passion for leaving. When you start thinking how young Tony’s mother, highest talk persons, how to be self-sufficient, especially in the kitchen.
>> So you learn from really, yes. What was it about cooking I don’t know. I like food that the >> those skills learned during childhood with help Tony define his career for nearly a decade. He worked a small beachside, busiest serving j*** chicken and drink to tourists in Jamaica,
But after 9.11, tourism to the island stall. So Tony moved to the U.S. in search of better opportunities, eventually landing in Austin with construction boom in the state Capitol. Tony, quickly found a job as a painter, but it was his homemade lunch. That reignited an idea.
>> Your work and you bring in Jamaican food that you may have some of your friends stations it. Yes, my own food. There was no, you should, you know, open and this that and it’s been 10 years to me is that. >> The 60 year-old ship opened Tony’s Jamaican food truck in
March of 2012 and his wife, Kim has been one of the biggest supporters since the very beginning. What was the first >> Hurry to get rice and he invited me over and once I had I didn’t want to ask for you, ladies, are we try to eat a
Little bit? Maybe the salad crowded. They don’t want them to know that we that greedy. But it was so good. I ask for seconds when Tony says, what do you trust your reaction? I said as that of who? What? And I knew nothing about food trucks
Or hours. So it was all his idea. I just followed along. He said he wanted to do something. He had a vision of said, okay, let’s try it. >> Despite high praise from friends and family for his grub duties, business wasn’t exactly booming to start when you first opened up.
>> Was a successful right away. the came with your 10 o’clock in the morning. I was to apply in the on. I mean, the 7 love it. And you know, I was too hot and I’m going to call much when you make. And I was like $37 in
To break the law. Yeah, it was like, don’t worry about it. And that’s the common eye make $57 and and the the IT may be something that seen increase. >> Tony, taking advantage of the South by southwest crowds that flock to Austin in early March. Shortly after the
Festival, his fledgling business got a big boost with a small right. >> What do you what was the game changer? We put this plays out. >> Wow. His presence and his dedication and my now. >> Loyal customers are visiting this hot spot daily decked out
With the colors and by of Jimmy from Curry chicken ago to j*** everything Foodbank. Walk away. He lived. I lived love. In 2018, Tony laid down more permanent roots in Texas. >> You open up a brick and mortar. We would never have
Gone a little bit with here where you Nadia. I’m so glad you asked me that question. Yes, I was. It was something totally different. And from a food truck going into a brick and mortar, I didn’t come from the restaurant industry. I came
From the finance side coming in. I was like I was telling Tony S it. I’ve got this, you know, can run this no problem. But oh, no, no, I was ring in the red light bail. They hey, I need some help. It was challenging, but also it was fun.
>> Kim now helping run the business for both locations. >> From Billy does mean a lot to rest. And, you know, sometimes you to you never know. One day might just be a new. You’re going to put this meet the ticket. And that’s that. Thank you very much, sir.
Have a great day to the next. >> Tony Scott dishes out hundreds of plate to hungry customers each day, but he’s best known for one Caribbean specialty. My mother, you know our House >> Yeah. Not just doubling. Yeah. >> My mom Southern into actually mentioned it to me as
An ox to she just said it was a beat. So I’ve never really had it. And then when you first had it was delicious and I we did all the time. No, that’s the problem. >> It interesting that it was the cheapest kind of me.
Now it’s considered a delicacy. You go to all these upscale restaurants. Oxtail ravioli are on the rise and it’s now everybody’s an accident. >> I know no one is good to go into a restaurant in Knoxville. >> The presence or right on the.
>> Tony, frequently cells out of the succulent stale. And it was finally time to see and taste wine. >> Well, come for the Trump missed. Yeah. Well, it smells good. Snows like to make a this docks to famous. Looks like everybody go crazy over and these are like the Jamaican
Provoke sees the new with this type of with flavor. >> Don’t exhaust our season with the spice mix. That includes garlic powder dry. Don’t recall black pepper sugar, salt and a few ships to cross. >> This is my brother that I made it sound like on the end that that
Scotsman, that the also a little bit that Cali King there, this is what your own can got. Yes, this is another to make an imprint of because you have our Blue Mountain coffee. Yeah. This is the best guy in the room. This is the blue mountain total of brown sugar.
And this is working for the last quarter. We just makes these up make sure you’re really doing properly on everything from roving period. Normally if you think of no love it, you’re right. See that you can’t leave or the smells snow. Good right then lets the
>> Marinate overnight. Then they’re added to a pot of water oxtail. to cook for several hours. I came to Austin and the result out of this. He’s going to fall off the bone. >> Yeah, you know, we can we make sure we really tender then dollars very expensive.
You know, you go to some believes him and you have to be year to get it off the bone. You don’t do that, too. >> Good thing. Tony feels like talking time too busy eating and it doesn’t stop with the oxtails. >> Those that missed all the fantastic. This is her go to
Work just to report church. I’ve never had reports of 4. It goes on. So I want my homemade sauce that I put on hold, OK, there’s the famous current is the carrot was only seconds to edge the bills to us. Look at the tender that ship.
>> Tony also serves traditional peas and rice which brought in a wave of this stuff. This is black bean we open up. I don’t have it yet. This is. >> And this is red. And and just when I thought I’d had
Enough, well, I I I notice he’s RB better. I got it right. That’s a great rest. As a reminder of how far Judy’s love for cooking has taken him. You look of the year. >> Yes, he does, though, have this. But right here
When I just started, this is what I used to crisis. The reason why this is about to show people is we’re told he’s Jamaican food is coming from. >> So what would you tell people who are think they got a dream? They want to start something like you did. Who would you tell?
>> First of them division. So and never give up an inch or my my my wisdom don’t make nobody tell you can do nothing. Tony, thank you so much for I mean, it feels like I’m back in Jamaica. I’m glad you of that feeling. I think everything’s going to be all right.
>> Just a few miles from the hustle and bustle of downtown Austin is Econ beast row. It is a spot that’s loved by locals and tourists alike for its Vietnamese comfort food. >> There’s the better cook in the family. I’m not going to
Ask my mom. I just my mom. Just hands down. The best >> I knew that I’m done and I wasn’t lying on the Yahoo. comes. >> Jeff will him and his siblings opened Maicon Beast Row to honor their mother and hang a refugee who fled Vietnam
After the fall of Saigon and working tirelessly to provide for her family in the United States. >> She’s to the chance to travel across the ocean with the nothing in hand working ever since she’s been living and working from morning to night and still fight is with a hot meal every day.
>> When make on first open will hope that his mom would finally stop working but and had other plans. >> Technically, she’s retired something like that, too. He would not. >> A home and passion for food starting in her home country. Maggie High only by me that that we the hey, Amelia,
You way and that, you know, and that I’m good at. And again, it took now your time. >> In 1972, and Mary Kia with they had 4 children in Vietnam and turning to cooking to help support the family. >> Now a guy about by the time high. I know the 9.
>> This is my dad and my mom right before the fall of >> When the Vietnam War ended, the family was looking toward a Saigon. better future in their homeland. But in 1975, the via Com began to invade Saigon. >> We’ll have a movie and will the UAW come will Yemen the
Yemen? Will they be? They young? >> And has fled the city first we’ll leaving when he was just 7 years old. >> It was scary. We met separately. I meet with my uncle and my mom with my 3 sisters that came a year later
Because if you get caught, you would go in and Joe McLean, we made it out. We were rescued by Carlo votes, but they rescued a state to this to migration refugee camp. >> We will in his own secured refugee status, eventually reunited with Will’s dad in the U.S. in the years spent apart
From his mother will begin experimenting in the kitchen with a little nudge from his uncle. >> He told me that, you know, it’s only 2 of us. You can have to, you know, do your share. So. >> There’s something it in 1983 and made the journey to the U.S. with their daughters.
>> The cleanup in. I’m not in a la carte menu malad that they I don’t know yet and that the Goodman it down gong up that might have gone on. And yeah, I’m not listening to. >> But adjusting to a new country as refugees was a
>> We came, you know, nothing in our pockets. We rely on struggle. government assistance to these. She’s a great cook. So it was a bad. Was it not going up? That’s how she’s you shows us that she left us by, you know, putting on the 2.
>> The family moving from Houston, Louisiana, finding work in the seafood industry. The woo wasn’t so happy. Living in a small town. >> When his uncle invited him to attend high school in Austin will say yes, right away. I fell in love with Austin.
>> The beautiful lace miles of trails the music. See what’s >> Austin’s vibrant. Culinary scene struck a chord after high there? Not enough. school will found work in several restaurant dreaming of being able to showcase his mom’s cooking in 2015. The entire family moving don’t last,
But then still wasn’t sure about opening a restaurant. >> Asked are many, many times and asked to do something like the issues it said against says this week too much work. >> Eventually and agreed to share her recipes for just one reason. Her family.
>> I’m going that way. Am I happy that you’re gong? Yeah. The league and a clue on some of the loud we let you get stuck on the that 9 out. Hang indicting have get going >> She’s she’s emotional because I think the issue basically she’s doing anything for kids.
>> The first dish will added to the menu, his mom’s foot. >> So follow the unrest. Ron is basically how we do find home would follow at home. >> It’s a big pot that’s going to feed us for at least the days we have
Both a breakfast. We have folks months. We have found for many times that we have all worked enter and follow at night. He was not tonight until the >> With the help of his family will created several new pot Scott. >> I mean, you does incorporate a lot of a fusion Asian dishes.
Dishes. And that is because, you know, the family business, my mom’s a cup. I’ve caught my sister called my mother cooks. Second be dish was something that I’ve tried out. I consider myself a Texas. We don’t be. It’s a dish that my mom and I collaborate together to put a basically just
Choose a real nice to be. That’s been flashed in a walk. >> It’s been 6 years since May come beast row Open and will in his mom still love working together. >> So my good and then they will you calm high and they pay
Well, thanks to that women. It how you land the police. why would he said you’re going to 9 on the high winds that we I a buy? >> I had my are great courage. It takes just to make that journey. We just stick with us. No matter the thick and thin,
She’s my hero. She really is my hero. >> Using food to bring younger generations closer to their heritage happens in families all across America. And it’s happening here at better with a husband and wife team who’s using their restaurant to bring their daughter closer to their Ethiopian routes.
>> We want more than anything else. People to be familiar was not just the peope in food, but he open culture. My name is in a pond, too. >> This is my wife’s a bit. Then we went to feel pain. Restaurant called how the shock announced.
>> When it opened in 2013, how the show was the second Ethiopian restaurant in Austin. >> The Post they come in here. We give them the food they safe. Where’s the fort your hands? >> Ethiopia is eaten with injure a fermented flatbread made with test of gluten-free grain.
>> You’ll see a family dining and everyone is on their phone eating really not enjoying event that that you can rest times. You have to use your hands. You can put the room. >> That emphasis on family is everywhere. Admission from the Ethiopian art and decor. Do you need me and salons
Daughters who can often be found steady at the restaurant? >> I think those are ground 4 years old when he opened so like this is my second home. >> So mom and you were born and raised in different parts of the open in the 90’s. They left Africa to attend college here
In the United States. You’d be immigrating to Texas. So long to Maryland where her family owned it feel being restaurant. >> A chance meeting, bringing them together. >> My dad was visiting a friend dining to her family restaurant and she happened to be that waitress and he overheard and
Music playing and asked her hey, and where can I get to see the glass and the 2 grabbed the CB and hand it to him. >> But you’ve nice. Dad was thinking about more than the news when he got home. He immediately gave us a nickel.
>> He said, hey, just to call her and thank her fun. >> He called me like I give it to your dad that for you and then take it all in. Yeah, it’s like, OK, adding that he’s not going to give up. >> My dad was a 1, 2, point.
>> They dated long Distance Voice alum moved to Texas. The couple married in 2003, their daughters, Eagle and these are now teenagers. >> I think we’ve always been around to. My mom was cooking for me. I love for pancakes. She’s just thank you. >> So left the restaurant industry to focus on parenting,
But you need new. His wife’s heart was in cooking >> What I saw on her was the passion to on her own business. professionally. I really want to open restaurant. I love the customer service and >> cooking in 2012, uni and S***** finding the perfect location for their restaurant.
>> Austin is very unique town and that there’s people from all walks of life. And I think part of the reason that we’re successful is because of that diversity. >> How the show’s big honors their Ethiopian heritage with many vegetarian dishes from Stude, yellow split peas, 2 braised collard greens.
They also serve more than a dozen dishes with B. >> Texas’s has a lot of people that loves me. So we have a bigger selection of me as well. And I think my favorite dish and that is the full board. This take part time when it’s
Done, right? That’s probably the best dish and the world. >> Was a ground beef and mixed with butter and spices. >> When the pandemic hit publishes popularity helps save them from closure. >> Not say, OK, this is it. I think we can fell down now
And then people as they support us, they love to be here. They saying this change this and this carts, we have a good good committee. >> The donations from fans kept them afloat until they figured out that you go plan. >> Before COVID take up, business was only 3 or 4% of
Our business. And overnight who had to do 100% of our business. And by nature, Ethiopian food does not take out. So we have to figure out a way to package the food to market the food. >> After laying off most employees, the couple had to work nonstop.
As that ago, business began ramping up the late 80’s pitched in to support their parents and save their beloved second home. >> I would write down orders online orders and I would like them in the kitchen, weaning washing the dishes, cutting that, Angela, like holding it
Boxing up to the orders. They did a lot. >> Part of the reason why we’re still around, we cited that emotion when talking about them. But there they’re incredible there. Just I love of my life. One of the things that we instill in them
Is knowing who they are, where their parents came from and learning the culture learning the food. >> So is looking forward to a busier future Reem restaurant. >> I want to grow this business and lot of people as they never had the GOP They had Chinese food, Ali of food.
All right. He be a food so they don’t know about the GOP in >> I’m really proud of her because like she she gets fresh food. and at times she doesn’t let that stop him. I think inspirations whenever things get hard, just keep going.
>> Best part working with your partner is a fact that you’re there for each other to comfort each other when it’s found to be there with, you know, when your partner new chip. >> The best part of it. He knows what I can do to cover it. The same thing he cannot cook
So okay, she can handle it. >> With Austin’s welcoming atmosphere, it’s no surprise that more should putting down roots in this fast growing >> It’s everything from James Beard. Award-winning chef and back at all and even home products. >> The thing that makes food scene good is different cultures eating each other.
The fact that anything is possible is what makes us in such a cool place. >> One thing that rings true here in Austin, no matter your background or coaches, there’s room for everyone at the time >> There are dozens of China towns all across America with interesting architecture diverse restaurants, and
Specialty shops, it’s no wonder they’re popular with locals and tourists alike. They also provide places for new immigrants and for families to create communities but with gentrification and all sorts of problems from the pandemic it’s no wonder that all these Chinatown are rapidly changing.
>> It’s time to head out of studio one A and hit the road for a new kind of culinary adventure follow me as I take some of the most I kind of foods around the country and meet the families behind together we’re going to learn
How a good meal has the power to connect us to our past our future. >> Okay so it’s no surprise there’s incredible food to be found here in Manhattan’s Chinatown folks lining up all the time, but there used to be Chinatowns in cities and towns,
Big and small all across this country. In fact the longest running family owned Chinese restaurant is in a place you might never think of Butte Montana. >> At the turn of the century Butte Montana was a bustling mining out the invention of electricity leading to a demand for
Conductors like copper. Mining boom, the city flourished the demand for labor book, thousands of immigrants to Butte they came from so many countries, including Italy, Ireland and China it was the classic portrait of the American West with gambling so lose. Red light district
By 1914 Butte China town was thriving with over 60 Chinese owned businesses. >> Now we’re going to prepare broadly beef and Jerry Tam and I’m the owner of the Pekin noodle parlor. >> The peak first opened as a tobacco shop and casino run by
Jerry’s great uncle yeah 2 years later, I’m adding a restaurant and the Pekin noodle parlor was born. >> This building has 3 different levels, the top level obviously is that Pekin noodle parlor and then the second level on the main Street used to be a herbal medicine shop.
>> That shop was run by Jerry’s great grandfather. Kim Kwan, it’s crazy to think that. >> Everything came over from China. >> At one time like they didn’t make soy sauce in America, the noodles for pride and brought over chefs because they didn’t make fresh kills so the history of this place really
Holds true that this is a Chinese restaurant from Chinese immigrants. >> I met up with culinary historian grace young to learn more about America’s earliest Chinatown where was the first Chinatown and how to get started. >> The first trying town is San Francisco, the first Chinese
Came to California. For the Gold Rush and that was 1848, and they can because America needed cheap labor and so from Gold Rush they ended up doing farming manufacturing and then eventually they worked on the transcontinental railroad and the first trying time for him because America wanted cheap
Labor, but they didn’t want the Chinese to live with lights so they were ostracized from white communities. >> So talk to me about that first wave of of Chinese immigration to the U.S.. >> The Chinese came from 7 Shiner from principally from the area can Tom and there was tremendous prejudice against
The Chinese they were Lynch and because the Chinese were willing to work for lower wages. They were seen as the reason why Americans are suffering so much of the blame was unfairly placed on the Chinese. >> In 1882 Congress side, the Chinese exclusion act into law.
It banned Chinese from migrating to the U.S. it marks the only time in American history that entire race or ethnic group was banned from immigrating. >> But the interesting thing about this exclusion act was that there was actually exemption for Chinese tourists students, teachers and also merchants.
>> A landmark court case in 1915, classified Chinese restaurant owners as merchants. >> And it gave them a way to circumvent exclusion act of 1882. >> It was this exemption that allowed Jerry’s great uncle to open Pekin noodle parlor in Butte paving a path for more
Family members to immigrate to the U.S. and help the business. Jerry father Danny want arrived in the U.S. in 1947 as a team. >> Ever since he was 14 years old he’s been working at the peak of little parlor and he just started with the support
Walls of Washington says, and then he learned how to cook and he slowly just started to grade himself into managing that and working with the director says the staff. >> Danny taking over the restaurant in the 1950’s spending years turning it into a pillar of the local community
I’ve been coming here for at least 50 years the give me plenty of food I never walk away hungry. >> I love coming to work because of all the people I work with like they choose really nice people and your father probably played over 10,000 people at this you know
Throughout this whole entire life. So it’s interesting to know that fish nearly 5 to 6 generations of people that you know have worked there. >> The menu of Pekin noodle parlor hasn’t changed much over >> We do what they call chop suey what shops who he is is to the years.
That of leftover vegetables that are kind of mix together some gravy and served on top of our main goals we’ve been sitting there for over a 110 years. >> Shops is in large part why Chinese became so popular across the United States. >> Chop suey was the first time America experienced a culinary
Craze, a food critics and it’s starting at the end of the 19th century that there are Americans who are venturing into trying to out the way they got them to even experiment with Chinese food was to make a stir fry that was actually quite bland so they used bamboo shoots water chestnuts onions
Oftentimes that were celery for many years. >> Chinatown’s with the only places where 9 Chinese Americans could sample Asian flavors. >> Americans are going to Chinatown some were curious. They watch experience curio shops, Chinese opera. >> With increased tourism Chinatown’s of large cities groove.
It was a different story in the tent like many mining towns Butte lost many of its workers as production slowed in the 1950’s. >> But the copper who ran dry and the people start to pick up and just kind of move it move on and move back to their families and the
Bigger states. >> As miners left Butte for new opportunities, it’s Chinatown disappeared in the early 1900 there were 7 chop suey restaurant listed in the Butte city directory today only the Pekin noodle parlor remains open. Jerry Tim runs the Pekin noodle parlor in Butte Montana.
>> People may know this is all the changes, fresh eye of America. Hello, it is so much history. >> Despite peak its historic status. Jerry says he was never pressured by family to join the business. >> I never learned to cook and tally came back back in round 2009. Because light,
Any Asian American and parents what are their kids to go to college so we all went to college is up around the nation and to get a better education to become a lawyer or a doctor and what have you but I would just caution and what is great
About that as I got to see the world because of it. >> In 2004 Jerry even appearing on Bravo’s project runway. But a few years later family duty calling him home. >> And the First Amendment had a stroke so my dad news help
You know taking care of her and take care of the restaurant, it was really my father because they were in a generation where they loved each other every day. And they were just best >> After Jerry’s mom passed Jerry and his dad begin friends. operating Pekin together.
>> He never stopped working so he was working here all the way up to 85 to we couldn’t make up the stairs anymore my father and I spent every day together at a church he was that he was healthy all the way to the air. The best of my ability I can
Do. My father passed in November. And it was really you know heartbreaking he didn’t want to say goodbye to my sisters are being here this restaurant or the community, he loved the Montana. >> Jerry now runs Pekin noodle parlor with his cousin Nelson together they’re working to preserve a family legacy.
Keep a piece of Chinese American history alive in an unlikely place. >> I’ve been asked the question was the future the peak and and the best answer I can give you is, let’s just keep it the wet start to change anything because that’s what people come state
Here for the and have their parking spots they have their boost they have their favorite place at the Mar think they want any change because this is a place that just Michael. >> While New York City is home to America’s largest Chinatown the honor of the older, those to San Francisco and that’s
Where the Far East Cafe is located it is one of the last remaining historic Chinese banquet Hall. After a two-year hiatus, this celebrated venue hosted the 64th annual missed Chinatown USA pageant a lunar New Year tradition. The occasion marking a triumphant milestone for the century-old institution.
>> Bill Lee has owned the farm I think since 1999 his daughter, Kathy working by his side as the manager. >> He put me into the restaurant to kind of understand the roots of our culture he wanted me to remember that you know China town is about community is about traditions is about
Culture. >> For many in the community Chinese banquet halls are more than just venues for special events. >> I feel that far East is kind of like a second home for you know a lot of our peaches that come in because they feel so
Comfortable so much history and so many memories, you know, a lot of patients that have been here they told me they’re like home. My parents had my rage in your party, it’s very similar to like about his and that was like 50 something years ago.
>> And that history is everywhere you look at far >> The ceilings like my dad mention the high ceilings moldings modems are all regional no match in trouble on 40 from China. In the 1920’s. So there are over a 100 years old. >> For the last few decades, there were 5 giant banquet
Style restaurant in San Francisco’s Chinatown but with rising rents and gentrification most have since close their doors. By early 2020. Only 2 banker has remained. >> The Far East Cafe planned to celebrate its 100 year anniversary with a big celebration instead it’s now planning to close its doors.
>> At the start of the pandemic the restaurant state afloat by cooking meals for senior citizens and low income residents in China to that cold but hahntown night we applied for it PPP loan suddenly got over $200,000. We also received money from the feed and flu program and our
Landlord gave us 6 months of free rent some thought beyond covid a different type of Irish brought more harm Chinatowns across the country. Anti Asian hate crimes soaring by nearly 340% in 2021. >> When this started happening, I felt very very sad and also
Very angry because I liked why is this happening to trying town why is it happening to our country we know for these people to target elderly people to pushing down to rob them don’t be realize that they have grandparents to or they have unsettled by Beach and the happened to their parents POW
With the field then. >> People saw the attacks when they watch the news and heard reports, and they got even more scared, they don’t want to go out even for special events like the mid autumn festival. We tried to invite them, but they didn’t want to come.
>> We used to be open until 10 o’clock before pandemic sometimes was stay out here until midnight if we had events now we can’t we can’t do that we changed the business hours to close at 7, 7, 30 because safety is the most important >> Business owners across China town still face hostility.
Thing. George and Cindy Chen open China live in 2017. >> We’ve been lucky, I’m we’re going to have a couple instances where you know people scream anti-asian slurs we’re concerned about our employees you know coming to work in and being harassed. I think that ignorance is very unfortunate.
>> China live is a massive market place with multiple restaurants, it’s in a building that once housed a banquet Hall like far East. >> I remember coming to away here when I was in college I who I think will be 5,000 people in life 6 restaurants.
But unfortunately, you know real estate was getting very expensive. So it’s not very cost effective if you don’t have that business. >> 2 years ago the couple had to lay off 200 workers. However with the support of partners, George and Cindy were able to pivot their business on a few fronts.
>> We did you know the ghost kitchen was something outside the box. So we have 10 locations in the Bay Area. Sauceda Berkeley. And and they can order food from those ghost kitchens. >> Ghost kitchens, prepare restaurant, quality food exclusively for delivery or takeout.
>> We sold so many key conducts we didn’t know what to do with all that that that so what do you do make popcorn with it. So that’s why we have a different popcorn. >> As business picked up on China live was able to rehire 100 workers.
Despite an uncertain future these restaurants remain hopeful that business will rebound. >> More police presence people are more as a community standing up for ourselves making sure that we have like the buddy system making sure that we’re together and we feel safe that were walking together that we have each other’s back.
>> We need it. I was an essential part of life I one more fun is that look forward to having dinner with friends you haven’t seen a new place for favorite place. >> But some old favorites just can’t be replaced. Why your mind that during the pandemic many restaurants have shut down
8 so far East is now the biggest restaurant in Chinatown the ball far East has to be space big enough to host large events for the community. >> We were overjoyed having that Mister trying to tell us a event here. A press conference and just being able to
Reconnect with the community. It warmed my heart and my dad was like so overjoyed that people are coming in just to celebrate. >> To learn more about the future of Chinese American restaurants. I went to visit chef Lucas in in New York City
This savvy ship is on a mission to save mom and pop shops from closing putting a spin on the classics. >> Hey, yeah, I mean to you all right can’t wait to Yahoo. >> Lucas was born and raised in Hong Kong growing up he had never heard of dishes like general tso’s
Chicken what was your first experience with Chinese American yeah, and did you go. >> What the heck is this. I was here for summer camp and on Tuesdays at 10 o’clock or so right before bedtime this Van would pull out in the front of the school. And you can pick
Between since we checked in general, so she can orange chicken with broccoli and fried rice or what race or whatever it was. The first thought was that this is the security situations where it’s been my whole life and the second thought is that what in the world of difference in orange
Chicken Jones has taken and says we take and why is there so much that don’t understand about this if last time I checked was trying to ease. >> Lucas actually study cognitive scientist Gayle, but he always had a passion for cooking. His summers spent training award-winning restaurants in Hong Kong and Japan
After graduating in 2015 Lucas opened his first restaurant with Yale classmate John’s out June, the kitchen is a fast casual chain that serves modern Chinese fair, but Lucas remained passionate about the Chinese American cuisine he first tasted visible. >> So so how did Chinese American food, the food that we
Have become a familiar with how did that develop that. >> Now Chinese takeout is interesting right because it’s all over the United States. So these folks come in the front is in a restaurant right they learn those recipes and it goes somewhere else right over there actually and then their
Cousins come from fees and then those recipes are passed on and there’s a remarkable similarity to to to these dishes. >> Despite the popularity of Chinese American food, many family owned restaurants that want got a Chinatown and other urban areas have been closing for years. >> Open restaurants really difficult and running
Restaurants is perhaps even more difficult these moms and dads over these Russians that their kids can go to University and become lawyers and doctors and television host and whatnot and now that they’re finally able to do that they don’t need to run these restaurants anymore. Right the light suddenly
Livelihoods have changed that’s a good thing. >> Lucas and young hatched an idea to help smaller businesses in 2019 nice day seeks out restaurants facing closure then works with the owners to remodel the space and update the menus. The pandemic stall the team’s initial plant, but the second
Location in Long Island is slated to open this spring. >> It’s important to me that these new Chinese American takeout restaurant so we’re building called nice day work with the previous generation of owners because they have a lot of knowledge that we don’t they know their
Customers you know what sells I think how to cook these dishes and recipes. >> You raise an interesting point that you talk to these retired this Chinese restaurant owners is that part of the sense of trying to memorialize what could be lost. >> Now preserving recipes as part of it.
The other important parts preserving the way business is done to take a restaurants and one of the few restaurants in the world that if they’re open from 11 to 10 and the work hours are 11 to 10 you don’t have any prep hours, the same Cook cent
Do the walks are fries are also prepping during the day, it’s ridiculous the efficient and it’s got to do with the set up and the waves because of the run, but it’s also important to us that we give back this last generation that we can make sure that
Owners want to retire retire, well, and that that legacy can be preserved a new type of American trying to take a rest >> While nice day pays homage to popular Chinese American room. recipes Lucas has been celebrated for his innovative fusion dishes.
In 2021, he was named one of food wine’s best new ships. >> We serve oppo Mac and cheese air which is a variation on that fish. Fusion the kind of silly and it’s just an attempt to something ridiculous it doesn’t make any sense if it rains
Every chef sensibility that I have but unfortunately is delicious and it’s interesting and it gets people talking. >> Finally it’s time to eat Locust showing me how to make his signature dish. >> How do we get sort so the Michael Mac and cheese. Here in the Mac and PC the audience are vigorously
America. We have this Elmo macaroni right top way and this is be there. But the model is going to be in the form of up sauce if you will the last 2 elements that really sort of take us over the edge is Chinese sausage. It can
Function like bacon and some giant you’re talking about streams that we’ve rehydrated so to start off with just it cut a couple of things and this for we will then put into the fire. There’s can close the jumping portion of our progress. Garlic and ginger are cooked to freight.
>> Spicy bean paste and soybeans are added to start the songs. >> The mixture to a boil to the flavors infuse. >> So you’re less and a lot yeah. What’s coming up. That’s why the pros do it baby. >> At this point everything so also the macro he’s going to
>> As this is just a. Once it boiling and happy. Few flashes of the best of the best. We will be American is wait for that via Al com see that’s a very good time together. >> We like to play this dish in
Chinese takeout box while so we. But it’s some fried total process croissant over the top that’s a little bit of texture. The so the amount of help from these fresh show is actually really important because they cut through the heaviness of there is this out. Wow was a little surprise for a minute.
The launch of the tofu I hope we have the act on that the U.S. also said yeah. >> You’ve never had that Jews had this. >> Amid a global pandemic changing family dynamics and anti Asian races Chinatowns across America and the communities that sustain them face a challenging road ahead.
>> Every business that is open right now is still fighting for its life and I think that the best way to fight the anti-asian hate is to show our love for the community come to Chinatown or your local Asian American Pacific Islander, the restaurant store market give them your business we have
Lost so much during the pandemic and I think it makes us all so much more conscious that we have to protect what we love. >> Pie here. Craig Melvin here filling in for our oquirrh on this episode, all family style and today. Well, today we’re
Talking talking all about one of the country’s most popular dessert. And how are the staple we’re talking about as a southerner and the high lumber he can can he expect even got con people. So this is was almost too good to be true
From our Thanksgiving tables to our 4th of July barbecues to Christmas. And the winter holidays is central to so many of our celebrations homemade or they did a wonderful shops like this one called the show’s paws in Connecticut. Americans sure have strong feelings for pause there.
How did we become a nation? All high people joined it as I slice into the significance of this colleges are and piece together how and why different pies are so important to communities across this country. >> Time to head out of studio one a and hit the road for a
New kind of culinary adventure. Follow me as I take some of the most iconic foods around the country and meet the families behind together, we’re going to learn how a good meal has the power to connect this door past our future.
>> Yes, he can might be my favorite. But this this is my second favorite. Huge, the of a good old fashioned sweet potato pie and I’m not alone for millions of black Americans making the sweet potato pie is a meaningful tradition this time of year and the Minneapolis one woman.
>> Stop selling her highly sought after sweet potato pie with the help of her family started giving them away for free. Now for nonprofits is bringing generations together. And then yeah, her taste the FAA’s its recipe for spreading love and creating. >> Meaningful connections. You could say their big the world.
>> Better times. >> Years too. The joy of our blackness are up our community. Yeah. Just being able to come together in unity. >> But Sru’s McKee the founder of the Sweet Potato Comfort Wolf. All morning, a group of women gathered at her home just outside Minneapolis. I appreciate it.
>> You know, Britney right approach saying this is rose. You release it. >> Teens as young women how to make sweet potato pie. I’ll just take a little piece of the shell itself and just slide in there. That will put right a lot
Easier than trying to use a spoon because is that correct? >> Passing a tradition from one generation to the next. >> Monroe’s is really good at bringing people together, making them feel welcome and having a sense of belonging. And so I thought if you really cool on my birthday to bring a
Bunch of women together, sharing experiences, learning how to bake pies, learn something from African American tradition. >> Each attendee will be making 3 pies to share with their community. Want to keep want to give to an elder and want a gift to someone younger than them.
>> Once we get the first back to the sweet potatoes boiled, I started and say, look, we heal. I was going to the tip and then it just pulls right now for Rose. >> Sweet potato pie is not just desert. It’s a catalyst for connection, one that she considers saint.
>> It seems like it’s all about the pie. But really that high just happens to be the sweet spot that brings people together ISIS cell the pies years ago. No idea that one day I would feel compelled to give them away not to sell them but to give them away.
I started to come from in 2014, not really realizing that that’s what I was doing after the killing of young Michael Brown in Ferguson, Missouri. And it was sitting there watching television like felt this calling I obey that calling in made about 30 pies back to my car.
>> My son Adam job down with me. But what I discovered was people want it to be heard and listened to what they want it to feel that they would be respected. So I took that to heart and brought it back home. Back in Minneapolis when
>> George Floyd was killed, Rose stayed up all night baking pies to take to the memorial site to help community you. >> I didn’t know what to do except make some pies. And that’s why I know is it’s not just about me. It’s bigger than that. Somebody really respond to that
And people do. >> The organization’s mission is to strengthen and cultivate relationships with the solidarity and story sharing that is part of making and receiving from Palm. >> I’m not trying over was a lot, but I will say to you it’s something when people allowed to you
To build up its distance, unity within yourself. >> The sweet potato pie. We know today was inspired from West African cuisine and dates back centuries to get to the root of its 4 engines. We must first talk about your hands. >> I’m Ross enough to pull an author of Sweet Land of
Liberty, a history of America and 11 5. So yeah, is an old world crop. And so you take it was a new road prof. And so yeah. So really an important part of the West African diet receives he toes. They are grown on the side of the world.
>> Any United States sweet potatoes abundantly in the south in sleeved black Americans tended to these crops and cooked with contributing to many of the sweet potato recipes. We know today, however, credit to black chefs and cooks didn’t come until the late 1800’s. >> There was mulling the Russells, a domestic cookbook
And be fishers witnesses. Fisher knows about old Southern cooking. And so these are 2 black authored cookbooks included recipes for sweet potato pie and really were an opportunity for these black chefs and cooks to reclaim their knowledge of the credit given to them.
When a man so patient comes, they continue to make CDC to pie and the sign there making it for themselves, their families and their communities. >> So you just kind of being a 3rd of the way for those close to the sweet potato comfort pond. It’s what’s in the batter
That truly matters. Antoinette Pearson at injured as a pastry chef and helps manage the kitchen at sweet potato comfort pie gatherings. I was at the first meeting he roasts living room. >> When I was growing up, if there were some trauma in the family or some celebration family, you went down the
Street with the pies in your hand, to present to the family that was either in need or a celebrating and communicate with the folks in India. Well, the pies ready. >> Today back in Ruses Kitchen is one of those celebrations in honor of Britney’s birthday.
>> What I appreciate about this, we have been unresponsive mode. We try to respond to these crisis that happened across the country and locally. So to do something more celebratory is very uplifting and very inspiring for us all. >> This is a sisterhood through these paws, through mobile
Roles were able to celebrate each other, empower each other, encourage each other. We’re doing it in a way through unity. >> The future of sweet potato come from ugly is a good way. Everybody has just need of wanting to >> The part of the comfort pie connection is lost
A commitment to greater good and of course, always keeping their eyes on the PA. >> When in doubt for the bunch of black women into the kitchen to figure it out. >> A family in Lancaster, Pennsylvania, whose ancestors helped invent a sticky dessert that’s still being served up today.
>> And welcome back to family style and another pie rich with history. Well, sugar as well. Some say the origin of this pie known as shoe flight can be traced back to work specifically the centennial cake. It first appeared in Philadelphia Circa 18. 76 celebrating the one 100th anniversary of the
Declaration of Independence. And while the exact origins of the shoe fly higher last time, no matter how you slice it, it is a true American original. >> In the heart of Pennsylvania’s bucolic Amish country lies a town with a name. That sounds like a familiar adage.
>> Bird hand is nestled in Lancaster County, a lot of farming, lot of agriculture and a lot of really good hardworking people just hasn’t pay school. >> And calm feeling we it just envelops you. >> Bird in the hand isn’t just the name of the small village.
It’s also the namesake of a family owned corporation that runs a group of lodges, campground and eateries. John Smucker runs the business under his Wings. The Bird-in-hand Bakery and Cafe best known for its shoo fly caught Rees Mennonite John and his wife Myrna have deep roots in this neck of the woods.
>> My family’s story in Pennsylvania begins and 17. 52. When my immigrant ancestor, Christian Schumacher immigrated from Switzerland and Germany came to America, establish the farm homes that your next county and I’m in a generation. >> So the new Dodge refers to immigrants who came to the U.S.
From German-speaking countries in the 18th and 19th centuries mainly to escape religious persecution in Europe by the late 1700’s. It’s estimated that these immigrants account for more than a 3rd of Pennsylvania’s population. >> The new farmers, he’s out there doing it. Johnson sisters, along with countless others brought with them.
>> New types of cuisine and helped invent that sticky dessert. That’s FEMA’s in this region. Shoo fly pie. >> The origins of shoe by our little bit murky, one store and traces it back to Centennial Cake, which is need and the 1800’s of celebration, Pennsylvania, Centennial shoot.
>> And so that was across let’s version. But then once it becomes place, frost to become more lesions or double that runs on issues like I the post that. >> The smoker family has been serving up their family shoe fly pie to the public for more than 50 the years. And they’ve
Been faking it for much longer. But what exactly he’s shoo fly pie and start with delicious. >> The topping is different. So it’s not so sweet. Pecan pie with COVID shoo fly pie is a type of molasses pie. It’s really a product of Pennsylvania. That was enough
And its distinguished eye, its inclusion streusel, which is a classic to those states and European cuisines. >> On the frontier, they had a limited amount of ingredients, eliminate it. I’m out of resources. And so one of the products that they would have had with molasses and the last us was stable.
>> Motion 5 pies include molasses. The smokers, however, do things a little different. >> We do not use the last product for us to find how we gravitate toward the light this year. >> Another unique feature of shoe fly pause. The traditional ingredients don’t require refrigeration, making it a
Convenient treat for the many Amish residents in this part of the country. >> That’s in very smoke or more to those who knew and loved her >> My grandmother Annamarie smoker was the one who I would say was the ultimate pie Baker in our family. I’m sure she
Picked up recipes from her mother who picked him up from her mother before that. >> In a 1938, edition of National Geographic on the Pennsylvania, Dutch dressy was even featured with 4 of her kids, including Jon Stead and Shoo Fly Pie. John comes from a long line of speakers influenced by his
Grandparents and his parents. >> My mother was a pie baker. She was a busy cook and housekeeper and my father was out on the farm and doing different businesses. The so she was busy in the kitchen taking care of the family. >> In 1970, John’s father, Paul Open, the family’s first
Restaurant there. They started serving the family signature part to locals and tourists in the Mid 80’s. John opened another next for foodies, Bird-in-hand Bakery and cafe just to keep up with the soaring demand for their baked goods. >> Pumpkin pie should fly pie and cherry crumb pot. I just love pies.
>> A pause here are all made from scratch including the O e U E What bottom shoe flock using smokers recipe that’s been passed down for generations and apparently this spot isn’t just for dessert. >> I have it for breakfast, lunch and dinner and not necessarily every day.
>> What’s delicious on the plate? First needs to take shape. >> We like our few 5 pies to be sweet and smooth. >> There are 2 main components of grew and Crohn’s. The wet filling is made with hot water like table syrup, light brown
Sugar baking soda and axe its 3rd with a canoe paddle sized kitchen, too. >> So to us to do is one of the most important features of the >> That feeling is poured into a homemade hot crossed. The pies signature crumb topping is made with pastry flour light
Brown, sugar, cinnamon, salt and short, which is combining a large mix. >> Trump’s go on top and then this crew is down below in the letter. That’s about a half an inch that when we vacate the crumbs work down through into the pie a bit
And help to create what I call that middle layer. >> Back when Gracie Mei her pies, she didn’t shoot the grand kids wet. She just that a state game after about an hour in the oven pies for cool avert and carried right from the kitchen to the bakery.
While visitors to speak. Receiver unforgettable flee Vincent up into the past for John and his family. The cars are symbolic of so much more. >> My grandmother would always say give good measure. He was very hospitable person. I see positive part of my time. >> These folks are probably cheering on unique,
Pennsylvania, Dutch tradition here in the land known as Bird it a New York City Baker’s quest to bring back Lowell last Christmas time pot. >> High today gone tomorrow. That’s what that’s what seemed to be the fate of a beloved by dawn Christmas time pies,
Popular for well, a New York minute. Well, just a few decades to be exact. But today one bakery in New York City is bringing back this long forgotten chestnut, Rome and Terry creation called Nasty Road. It’s not your traditional pumpkin apple or or very
Deserved, but it is a truth that many older New Yorkers probably remember from childhood served off with a slice of nostalgia and a memory of decadent new. >> Our motto at Pease is down, find Peiffer d*** fine people because we’re just so proud to be a New York business. I has
Been a part of New York’s culinary history the entire time and we just wanted to elevate it the best we could. I’m Patrick Air defense and I am the owner and head Baker of Peace Pie company. >> P G’s Pod named after Petrus childhood nickname has been
Serving up d*** fine part since opening in New York City in 2014. >> We opened up the Tuesday before Thanksgiving. We sold like 100 heights and then the next year we sold 1000 pies. This past Thanksgiving, nearly a decade after opening p G’s sold 10,000 palms. The big holiday rush isn’t new to
Patrick. She grew up pulling all-nighters before Thanksgiving in the name of pot. >> Highs been part of my life since I was born. I was born into my parents bakery and they have a big recall mom’s Apple pie company in Virginia and I always spend my Thanksgivings working at their shop.
They are still in business and they still do tremendous Thanksgiving business. >> Trip inherited a love of baking for her dad. >> My dad is really obsessive about quality of ingredients. And that’s something that I have learned from him to just be really. We’re focused on flavor and on like the texture
And balance in a pie. >> Patrick left the family pod business and moved to New York City to pursue a career in teaching. It was at the end of my first year of teaching that I met my husband, Robert. >> Seemingly against all odds. It was poker that brought Petra back to Tom.
>> He interestingly enough was playing poker professionally at the time. He wanted a place to invest his book for money. And so I sort of half jokingly asked him if he wanted to open up high bakery with me. Robert didn’t call their bluff and he
Said, yes, you can dating a few weeks. He spent the next 3 years planning it. >> He’s menu offers the classics like Apple Banana Cream. Key Lime and also a beloved by gone up on the couple’s love. Culinary history led to Nestle Roads, Discovery and return.
>> One of the things that Robert and I used to do as we’re planning our business was we would look at the New York Public Library’s menu due to these, which is really fun. And one high that we kept seeing over and over that we had never heard of and never tried and
>> weren’t sure how to pronounce. It was not a road pie. >> It was on a lot of certain midcentury menus from the 1940’s to mid 1960’s. >> This elusive pod peaked. Petrus interests. >> Stumbling across Nestle Road on these menus was sort of like discovering a fossil or something.
>> Petra saw this as a chance to bring back a piece of decadent New York. Her curiosity inspired a sweet revival. Nestle Road wasn’t always a paw. It actually started as a frozen custard dessert. >> In sort of the 20 and into the very thing to have a frozen
Dessert before, you know, refrigeration was widely available. It was like the most fancy dessert you could imagine. >> First off, it was named after a Russian diplomat by his friend shot. Not to mention it’s luxurious ingredients of chestnuts. Then look cool. Years later, the Big Apple probably
Influenced the evolution of this decadent dessert. It went from putting to a pie crust. >> It’s sort of transform in New York City in around the 1940’s by this woman means court inspire baking the. >> From her Upper West Side, brownstone, the pod quickly gained popularity. She made.
>> Highs for like all of the fancy New York City restaurants, all the steak houses, all the fancy Fish Seafood restaurant. >> The pod was a midcentury more full as demand grew. And the pilot became a New York City Diner and sweet Shop staple. Many renditions no longer include adjustments by
The Mid 60’s. It all but faded into Oblivion. Nestle Road is one of peas holiday season offerings bought the supply is limited. >> Because it’s a labor intensive. We can only make any over the course of the week. >> In creating her Nestle road pie recipe that Trump sought to
Honor the origins of the desert. >> I wanted to bring that chess, not a part of the flavor profile and bring us to the front and center. My recipe is almost sort of a matchup of the circuit court inspire 1940’s era and a New York Diner, 1960’s era.
>> All of P G’s pies start with the same crossed. My crest is based on my dad’s recipe. It pushes the limits with one ingredient. >> Mike, rest recipe has like a 8 to 9 ratio of butter to flour, which is really high. >> Next, stop preparing. That’s just not for roasting.
>> I peer the chest months with sugar and with Rahm and not is sort of the base, no flavor of the whole pie. >> The fillings light, delicate texture is achieved using gelatin. >> It’s sort of like a ship on are like a fluffy custer kind of pie.
>> The filling is then chill. We did like us with spring. The meringue is folded into the feeling >> And of course, the final step. But cherry on top, they’re actually sour cherry. >> When I hear that somebody’s who hasn’t tried nestler pie
Since they is since the 1960’s tried minus or pie and loved and just got a sense of nostalgia out of it, it really sort of things a whole other layer of meaning in 2 into the work that I do. >> Outside of the bakery, Patrick and Robert are raising
3 little pie people with the 4th on the way. >> My kids are really into pi. Really love to eat pies. >> As for if your kids will share a slice of the shop one K. >> Who knows if they want to continue the pipe business?
I look forward to passing on everything that I know just like my parents to and seeing if their interest. >> For most Americans, it seems that there’s always room for pa and the significance of that slice can adapt to circumstances places and people
Through pie. It seems we can more deeply understand not just our country’s history, but our sweet and memory >> In the 1950’s 60’s 70’s Black owned restaurant were just places to get the 7 becoming crucial meetings after this at the forefront of the civil rights movement.
The family still operating these reforms today are committed to honoring their historic like it. >> It’s time to head out of studio one a and hit the road for a new kind of culinary adventure. Follow me as I take some of the most eye kind of foods around the country and
Meet the families behind together, we’re going to learn how a good meal has the power to connect this to our past our future. >> We’re in heart the epicenter of black culture in the United States. Many historians agree the Harlem Renaissance pave the way for the civil rights movement of the 1950’s 60’s.
So in this episode were traveling across the country to explore 3 legendary black owned restaurant for generations. The beloved leaders have been serving up dishes to historic figures and those fighting for change. First up, we’re heading south to visit and iconic establishment that defied segregation law.
>> New Orleans, a city that celebrates with food music, Nightline and history. In the Big Easy, you’ll find many historic sites. They played a vital role in the civil rights like William Frantz Elementary School, where 6 year-old Ruby bridges barriers in 1960. Well, New Zion Baptist Church activist and remains one of the
Oldest black neighborhoods in America. Here you’ll find the only rest on the U.S. civil rights straight. >> The Chase restaurant definitely is a historical landmark institution to on. >> This popular event is a living testament to a woman who changed the face of ongoing in America. Chef Leah Chase.
>> I was stellar. Chase Threes. And I am the president of the Copper Ation here to continue. Ended the chase before. And I second that show, too. >> Still as grant first open to change as a potent becoming a full-service restaurant in 1940. >> African-Americans didn’t have that place to celebrate.
To celebrate birthdays, to celebrate promotions, to celebrate good grades, weddings, proms. So they opened up a place where that could happen. >> But the next generation had a new vision for the future. >> Was my father and could chase junior and his wife. We lanes chains that continue the legacy that might
Grandparents started. >> Dooky Chase Junior was an avid jazz musician who promote some of America’s First integrated concert. >> His friendship with all the musicians, Ray Charles and Duke Ellington and Sarah Vaughan. We would hear stories of them after their performance coming here than a dozen times.
>> And Lia was determined to bring in elevated dining experience for her black people. >> She wanted the best China’s XI morning linens. She wanted them to be served the best they could be served because she didn’t want our community to be deprived than anything else and any other community had.
>> That community was on the brink of a revolution years in the making. >> Host 18 65 in the Emancipation Proclamation which the masses of African American people now worry the country was overwhelmed. Hierarchies needed to be re-established. It was important from a white supremacist point of view that
Black folks knew their place. >> By the late 19th century, Jim Crow laws legalizing racial segregation in the former Confederate states. Those laws we’re further cemented by the Supreme Court case Plessy versus Ferguson which upheld the separate but equal doctrine but Dooky Chase’s 5 of those laws welcoming patrons of all
Races to die and discuss political issues facing the black community. >> Their willingness in an openness to everyone in the community, make them of safety, get them of belonging. >> But that opened this also made the change family a target. >> There were times that we had people throw things in and try
To, you know, destroyed the peace. But that didn’t like my parents. They continued because they know what they were doing was the correct thing to do. >> By the 1960, Dooky Chase had become a go-to spot where activist could connect and strategize.
>> We had the opportunity to serve many of our civil rights leaders. Martin, the key Jesse Jackson rose up on 3rd March 2. The list goes on and on and then freedom bus ride as they came here. My parents realize that until we all learn to
Enjoy life together and get to that point where social justice would be for everyone that this community are any of the community in our country would not grow. It will not be better. >> And the 1970’s we’re becoming passionate about promoting black artists.
>> A love of art was also celebrating here at Dooky Chase’s when she gave African-American or does the opportunity to actually display their art on how? Well, because if a time they had no police to display their art. >> Her extraordinary life even becoming the inspiration for Disney’s first Black Princess Tiana.
>> Meant a lot for her because she did have some of the kids dress up. They come here. >> Leah Chase. The queen of Creole cuisine passed away on 6/1/2019, but her spirit. >> And her culinary traditions are and vigilant in capable hands.
>> This is the case of catching it set up the same way. And we love it like that because as you know, she’s still with us. He still watching. >> Just to continue to serve Creole cuisine. That’s been on the menu for decades from red beans and rice. Just shrimp Clements
And the famous chicken ala do. But the restaurant’s most popular dish gumbo. >> We think back to the civil rights era when we had leader strategizing and I’ve says time if Adam, do you think about presidents so day, President Barack Obama, President George
Bush came and we always thought of them with gumbo because my grandmother always believed that her combo solve any problems. And we like to say how gumbo change the course of America. >> Gumbo in official state food to Louisiana Dooky Chase’s version as a little something for everyone, not one but 2
Types of sausage, some Louisiana blue. >> We do is we take the top selloff. We clean it up and we just pack it in half. Really? Some of those flavors, chicken and shrimp coming up to forgot gumbo, simmering until that’s ready to serve. I mean, if you just smell the neighborhoods, everybody knows
That he tases him down. >> Today, the Chase Empire is expanding. Chef do. >> Just open the families who was best Chapter 4 in the 4th generation African-American refer to as few many generations. Now working side by side. >> The interim, my family as the biggest lesson.
>> With the selmon not going down to defeat. Changing it myself. Some gumbo but services, right? It 3, 2, >> The whole restaurant Dooky Chase’s that is a gift to the family that was given by my great grandparents. And so we want to make sure that the restaurant sustains that legacy
And all the traditions. We chased it. >> Food bills. Big bridges. If you can eat with someone you can learn from that. When you learn from someone you could make, we chose we contains the course of America and this restaurant over ball of gumbo. We can talk to each other and relate to
Each other. >> A trip to Harlan just wouldn’t be complete without a meal here at Sylvia’s Restaurant. This neighborhood, it’s Bush has been serving up soul food since 1962, what started as a small margin debt has now become a family empire, beloved by tourists, locals and plenty of famous. They said the
Corn borer was sweet. It was warm and it just reminded me of >> Took me back to my grandmother’s cooking. So I really enjoyed it. >> What brought me here today was that I was hungry and wanted some good, some food. So where do you go in our la Sylvia’s?
So food is the cultural. >> Identity marker really? My XYZ. Our journey. People living in America. >> Yes, Woods black is the granddaughter of the legendary Queen of Soul Food, Sylvia Woods. >> So if you grew up in Hemingway, South Carolina where
She met her, love her but will 11 and about a lot of people >> But this entrepreneur to be wasn’t content with life on the floor. >> My grandmother, she came to New York when she was 16. She knew that this was a place that was more palatable for African-Americans, select really live.
>> Sylvia and her were among the estimated 6 million African Americans left the Jim Crow South during the great migration. >> We had Cain, you know, north to escape all of the atrocities that were happening and to really be in control of their lives. You are
Black. You know, Harlem was the place to be. >> So the finding work at a diner Johnson’s luncheonette which eventually purchased from the owner with a loan from her mom. >> Mister Johnson knew that my car with me and on 8/1/1962 Sylvia’s Restaurant was point.
>> As the Cultural Center of Black America, Harlem became a crucial site for demonstrations organized by leaders like Martin Luther King Junior and Malcolm X, according to professor psyche Williams Force. >> The heart of civil Rights is America because it wasn’t limited to one area, though folks were in
The Northeast, still experienced poverty and inequality in voter suppression and homelessness will be made the restaurant a welcoming place for activists. >> She played her role as ensuring that the community leaders had a case to to me and said you strategize.
>> He was signed that. So he is a lefty of the day. The Ruby Dee, you know, these are actors and actresses that were on the front line. >> And by the 1960, the movement had achieved major games like the historic Brown versus Board of Education and successful boycott.
>> The racial discrimination and police brutality against black Americans persist resulting in deadly riots throughout the day to devastating events just 4 years apart. Spark destructive riots throughout Shelby as always. >> Allen was on fire and my grandmother have the restaurant open. The grocery stores were not open. Nothing was open. You
Know, people going to be there is and she was in the kitchen making food. >> So that this community would have something to eat. >> This strong connection with Harlem nights as continue for decades. >> We had guessed that with every single day and sometimes
We have people that you with us multiple times a day. >> I learned the secret to suit his needs. Sylvia’s in Harlem has been serving up soul food since 1962 and this native New York. Good way to get back to their historic dining.
>> Make it’s been way too long is too. I’ve missed you, too. But you know a thing about building into its like that. So yes, it’s coming home is coming home. >> The dining room walls showcasing famous faces and political figures along with treasured memories.
>> This picture is one of my grandmother’s favorite was wet and windy. And Nelson Mandela came to New York. >> When he was free eating here has become a rite of passage for many candidates. >> As a young man, I don’t know. One of the half of that
Is all I think he might have turned out. Okay. I think, you know, after a meal here at this is what set him on his part. That’s right. Check it. But the heart of so be it is hard protests enter have worked hard to stay active in the neighborhood.
>> From funding college scholarships for local teams to supporting Black Lives Matter is what is it about this restaurant? The country people coming. >> Weapons to city times love. So the is becoming so he is you know what you’re going to get.
You’re going to get some good that’s going to make you feel warm. >> Today over a dozen family members helped run Soviet empire, which includes a catering business, a successful food product line. >> What’s it like working with them? Because I know your brother, Marcus. Yeah, baby brother. My brother has that.
>> Watching my brother rode down in the kitchen is something that we always knew was going to happen. >> Executive chef Marcus Woods has been at the helm for 5 years. >> Sylvia’s Grants. So it is so good to see you. Yeah. And you’re back here. You’re running the kitchen. What?
What’s that like for you and me knowing that his legacy, your grandmother. >> I’m honored modest against people like you and community Harlem. So as long as I could do that at always on it last, you know, the amazing thing is food brings people together. You look at that that that dining room,
Everybody is that this was so we used to always say that the first time to come Sylvie is your guest. Second time. The family, according to Marcus Fried Chicken. >> The most beloved men you like. So did your grandmother take you out?
>> Yes, she taught me how to project everything down to the seasonings. You always say no moisture, ice check-in and their native like you put the most on the baby. >> I know I can’t get that image out of my one. Secret chef Marcus. First dry run to marry. You know, that’s just
Plain plane flown. Yeah, this is plain flour. Got a little coarse, black member to it on. I’m all in there. We just want to give it a little mix again. The baby, the baby. Like you’re tossing the baby after the chicken is and gets into the deep fryer.
That looks like tender loving care, right? Oh, yeah. That was going to get in there with the baby to bed. We’ll let you know when they’re ready. Wake up. What’s the best part of working every day? When I walk in, I get to feel like my grandma. I feel her. I really feel
I’ve every time you go a little ways is by our the base worker. This might have known about everyone to she was. I’m going to try to after about 15 minutes, Golden perfection. That looks perfect years old while the seasoning boys wrist. >> We’re mother smiling, right? A Soviet project right there.
We did the baby while Marcus. This is fantastic. It’s so great to see you. If you don’t mind, I’m going to take this to go on the back of a home run to thank you. >> Welcome back in Oakland, California, lowest the pike has been serving up southern specialties, hospitality and of course.
>> I’ve used cars since the 1950’s. >> But it’s more than just a space for delectable food. It’s a well-known political activist, artists, musicians and everyday people to meet next and collaborate. >> Come on down to know is the pike. We get a job and then me
>> Well as the pike, which is serving up much more than a brunch. >> This is a great place for local succumb. Great place for people to connect. And this is awesome that I could come to a place like this. Have some soul food.
>> My name is Chris Davis and I’m owner of Laws. Pike Ring. We served proved that warms the soul. This family’s roots run deep in northern California. Lois Davis Chris’s month began selling homemade pies at her church in the 1940’s they were in. Instead, her husband,
Roland, dubbed her the Pie. And so a new business opportunities. My dad was a chef at TNT Foods in San Francisco and they combine both of their efforts to open that the restaurant and serve breakfast, lunch and dinner. >> In 1953, the duo opening their Oakland restaurant.
>> So my mother of and the restaurant for 40 years and started at 04:30AM in the morning for her and the 11 at night. And she was a pure perfection. This Lois perfecting recipes she enjoyed growing up. The recipes were my grandmother’s recipes. My
Grandmother was from taxes and they have maintained the test of time. All of the items that are on the menu. We’re pretty much on the menu when my mom started the restaurant. >> From key lime pie topped with raspberry jam to been in a cheesecake. Sweet treats are always popular, but there are
Plenty of savory staple that keep customers coming back every morning. And there’s one ditch with a special place in many folks heart. >> You might not find Santa croak. It’s on the menu anywhere in the Bay area. >> Some of her cats are part center. Part macro, yellow
Onions, salt and pepper tally and bread crumbs. >> These pro cats which originated in the south where a meal staple for many black family. Most black folks couldn’t afford craft, you know, once it became popularized. But in the absence of that canned fish salmon Croquettes became a major filler.
>> With a couple of cans, families could make an affordable yet. Delicious me Lewis’s dishes have brought in celebrities from Sammy Davis. Junior does end and sports icons like Reggie Jackson hear so often they actually named a pork chop special after.
>> So here’s my what Wall of fame and some of those special people that are up here. This is Black Panther Party minister Eldridge Cleaver. >> In the 1960’s 70’s lows, welcome members of the newly formed Black Panther Party restaurant is a short drive
From their community come. We’re activist up new at Bobby Seale. First met founding the party in 1966. Crist attended merit with both of them. >> I had Eldridge Cleaver, Angela Davis, Bobby Seale, European to come to the restaurant. Civil rights leaders and organizers and community leaders would come
And meet and organize and strategize. There was a lot of electricity and the restaurant when they visited the Black Panthers have a controversial list. >> This story we tend to hear is one of violence. What we do hear about is what are the various lunch programs engine
Free breakfast. They saw a black communities as in and of themselves, resilient, capable of being self-sufficient. >> Lois and Chris were not members of the party, but it was during this air of the restaurant became an important gathering space in the Oakland community from different walks of life.
>> When people come and are needy and ask for food, we always do what my mom did, which was we always take care of them. >> We always give them a meal. >> The restaurant expanding this mission amid the pandemic providing 16,000 meals to locals in need.
>> It is a place for people to come and get together and trying to figure out how to make our community and our world a better place today. That mission to help others has evolved. >> Chris used as a platform to support local musicians and
Keep the restaurant. But by bringing in younger generation agreed with that. >> Aspect of music and musicianship is something that is in the U.S. the restaurant. Hey, Mister Jackson. How are you? Good. I’m good feet good. We recently started a music management company.
4 wise men detained that he and officially runs from the tables it lowers. >> It’s not an accident or coincidence that you look around and see a lot of photographs of, you know, famous post does a lot of people that he supports and only supports my putting up pictures that will cultivate
Young artists that are looking to get an opportunity to get a platform where they can be seen and heard. Would you like hash Browns Richer X? >> Chris is determined to keep the restaurant and his son. Cory Jackson has been overseeing the day-to-day of lows for nearly 5 years. Working with my dad
Gave me understanding not only the hard work my grandma put forward. >> And how much my dad is trying to fill those shoes. And now I’m trying to feel this. >> We’re hoping his son will share the passion for the family business.
>> They can’t stale and they have a job right now. A full so where it’s great to see my kids and their pop-up Chris Bond. >> Chris thinks that would be incredibly proud to see her restaurant continuing to thrive. We are the oldest black restaurant in the Bay Area.
>> Is a tribute to my mom’s efforts to support her community and 2 create a place that was a home away from home and a place to serve food that warm the soul. >> As you might imagine, keeping the restaurant looking for decades is no easy feat, especially in the face of adversity.
But with delicious dishes and unwavering hospitality, these are store hot spots with newer generation fighting for social change. These places now stand as symbols of resilience, inspiring and needed a new generation of community >> When you think Texas, you think beef brisket and barbecue. But here in Austin, the state’s capital, there’s so
Much more than that. We’ve got folks and chef from all around the world who are putting their mark on this city’s culinary scene. And in fact, the spices and traditions that paid Mas to their families are making Austin Hopp food scene. It’s really kind of this melting pot of different
People, sure culture and their food. >> The creativity and the labor that they put into the is really August, right? >> It’s really good for city of 2. You can get some of >> So what keeps Austin weird and tasty. We’re about to find everything. out.
It’s time to head out of studio one a and hit the road for a new kind of culinary adventure. Follow me as I take some of the most, I kind of foods around the country and meet the families behind. Together. We’re going to learn how a good
Meal has the power to connect this to our past our future. >> Austin is home to over 1200 food trucks in food parks just like this one. But we’re here for one specific truck. We’re here for Tony’s to make it serving up fine. Caribbean fare to Austin for more than 10 years.
The food truck and Tony Scott and his wife, Kim, from humble beginnings in Kingston, Jamaica. Tony has made off in his home since 2003. And he has always had a passion for leaving. When you start thinking how young Tony’s mother, highest talk persons, how to be self-sufficient, especially in the kitchen.
>> So you learn from really, yes. What was it about cooking I don’t know. I like food that the >> those skills learned during childhood with help Tony define his career for nearly a decade. He worked a small beachside, busiest serving j*** chicken and drink to tourists in Jamaica,
But after 9.11, tourism to the island stall. So Tony moved to the U.S. in search of better opportunities, eventually landing in Austin with construction boom in the state Capitol. Tony, quickly found a job as a painter, but it was his homemade lunch. That reignited an idea.
>> Your work and you bring in Jamaican food that you may have some of your friends stations it. Yes, my own food. There was no, you should, you know, open and this that and it’s been 10 years to me is that. >> The 60 year-old ship opened Tony’s Jamaican food truck in
March of 2012 and his wife, Kim has been one of the biggest supporters since the very beginning. What was the first >> Hurry to get rice and he invited me over and once I had I didn’t want to ask for you, ladies, are we try to eat a
Little bit? Maybe the salad crowded. They don’t want them to know that we that greedy. But it was so good. I ask for seconds when Tony says, what do you trust your reaction? I said as that of who? What? And I knew nothing about food trucks
Or hours. So it was all his idea. I just followed along. He said he wanted to do something. He had a vision of said, okay, let’s try it. >> Despite high praise from friends and family for his grub duties, business wasn’t exactly booming to start when you first opened up.
>> Was a successful right away. the came with your 10 o’clock in the morning. I was to apply in the on. I mean, the 7 love it. And you know, I was too hot and I’m going to call much when you make. And I was like $37 in
To break the law. Yeah, it was like, don’t worry about it. And that’s the common eye make $57 and and the the IT may be something that seen increase. >> Tony, taking advantage of the South by southwest crowds that flock to Austin in early March. Shortly after the
Festival, his fledgling business got a big boost with a small right. >> What do you what was the game changer? We put this plays out. >> Wow. His presence and his dedication and my now. >> Loyal customers are visiting this hot spot daily decked out
With the colors and by of Jimmy from Curry chicken ago to j*** everything Foodbank. Walk away. He lived. I lived love. In 2018, Tony laid down more permanent roots in Texas. >> You open up a brick and mortar. We would never have
Gone a little bit with here where you Nadia. I’m so glad you asked me that question. Yes, I was. It was something totally different. And from a food truck going into a brick and mortar, I didn’t come from the restaurant industry. I came
From the finance side coming in. I was like I was telling Tony S it. I’ve got this, you know, can run this no problem. But oh, no, no, I was ring in the red light bail. They hey, I need some help. It was challenging, but also it was fun.
>> Kim now helping run the business for both locations. >> From Billy does mean a lot to rest. And, you know, sometimes you to you never know. One day might just be a new. You’re going to put this meet the ticket. And that’s that. Thank you very much, sir.
Have a great day to the next. >> Tony Scott dishes out hundreds of plate to hungry customers each day, but he’s best known for one Caribbean specialty. My mother, you know our House >> Yeah. Not just doubling. Yeah. >> My mom Southern into actually mentioned it to me as
An ox to she just said it was a beat. So I’ve never really had it. And then when you first had it was delicious and I we did all the time. No, that’s the problem. >> It interesting that it was the cheapest kind of me.
Now it’s considered a delicacy. You go to all these upscale restaurants. Oxtail ravioli are on the rise and it’s now everybody’s an accident. >> I know no one is good to go into a restaurant in Knoxville. >> The presence or right on the.
>> Tony, frequently cells out of the succulent stale. And it was finally time to see and taste wine. >> Well, come for the Trump missed. Yeah. Well, it smells good. Snows like to make a this docks to famous. Looks like everybody go crazy over and these are like the Jamaican
Provoke sees the new with this type of with flavor. >> Don’t exhaust our season with the spice mix. That includes garlic powder dry. Don’t recall black pepper sugar, salt and a few ships to cross. >> This is my brother that I made it sound like on the end that that
Scotsman, that the also a little bit that Cali King there, this is what your own can got. Yes, this is another to make an imprint of because you have our Blue Mountain coffee. Yeah. This is the best guy in the room. This is the blue mountain total of brown sugar.
And this is working for the last quarter. We just makes these up make sure you’re really doing properly on everything from roving period. Normally if you think of no love it, you’re right. See that you can’t leave or the smells snow. Good right then lets the
>> Marinate overnight. Then they’re added to a pot of water oxtail. to cook for several hours. I came to Austin and the result out of this. He’s going to fall off the bone. >> Yeah, you know, we can we make sure we really tender then dollars very expensive.
You know, you go to some believes him and you have to be year to get it off the bone. You don’t do that, too. >> Good thing. Tony feels like talking time too busy eating and it doesn’t stop with the oxtails. >> Those that missed all the fantastic. This is her go to
Work just to report church. I’ve never had reports of 4. It goes on. So I want my homemade sauce that I put on hold, OK, there’s the famous current is the carrot was only seconds to edge the bills to us. Look at the tender that ship.
>> Tony also serves traditional peas and rice which brought in a wave of this stuff. This is black bean we open up. I don’t have it yet. This is. >> And this is red. And and just when I thought I’d had
Enough, well, I I I notice he’s RB better. I got it right. That’s a great rest. As a reminder of how far Judy’s love for cooking has taken him. You look of the year. >> Yes, he does, though, have this. But right here
When I just started, this is what I used to crisis. The reason why this is about to show people is we’re told he’s Jamaican food is coming from. >> So what would you tell people who are think they got a dream? They want to start something like you did. Who would you tell?
>> First of them division. So and never give up an inch or my my my wisdom don’t make nobody tell you can do nothing. Tony, thank you so much for I mean, it feels like I’m back in Jamaica. I’m glad you of that feeling. I think everything’s going to be all right.
>> Just a few miles from the hustle and bustle of downtown Austin is Econ beast row. It is a spot that’s loved by locals and tourists alike for its Vietnamese comfort food. >> There’s the better cook in the family. I’m not going to
Ask my mom. I just my mom. Just hands down. The best >> I knew that I’m done and I wasn’t lying on the Yahoo. comes. >> Jeff will him and his siblings opened Maicon Beast Row to honor their mother and hang a refugee who fled Vietnam
After the fall of Saigon and working tirelessly to provide for her family in the United States. >> She’s to the chance to travel across the ocean with the nothing in hand working ever since she’s been living and working from morning to night and still fight is with a hot meal every day.
>> When make on first open will hope that his mom would finally stop working but and had other plans. >> Technically, she’s retired something like that, too. He would not. >> A home and passion for food starting in her home country. Maggie High only by me that that we the hey, Amelia,
You way and that, you know, and that I’m good at. And again, it took now your time. >> In 1972, and Mary Kia with they had 4 children in Vietnam and turning to cooking to help support the family. >> Now a guy about by the time high. I know the 9.
>> This is my dad and my mom right before the fall of >> When the Vietnam War ended, the family was looking toward a Saigon. better future in their homeland. But in 1975, the via Com began to invade Saigon. >> We’ll have a movie and will the UAW come will Yemen the
Yemen? Will they be? They young? >> And has fled the city first we’ll leaving when he was just 7 years old. >> It was scary. We met separately. I meet with my uncle and my mom with my 3 sisters that came a year later
Because if you get caught, you would go in and Joe McLean, we made it out. We were rescued by Carlo votes, but they rescued a state to this to migration refugee camp. >> We will in his own secured refugee status, eventually reunited with Will’s dad in the U.S. in the years spent apart
From his mother will begin experimenting in the kitchen with a little nudge from his uncle. >> He told me that, you know, it’s only 2 of us. You can have to, you know, do your share. So. >> There’s something it in 1983 and made the journey to the U.S. with their daughters.
>> The cleanup in. I’m not in a la carte menu malad that they I don’t know yet and that the Goodman it down gong up that might have gone on. And yeah, I’m not listening to. >> But adjusting to a new country as refugees was a
>> We came, you know, nothing in our pockets. We rely on struggle. government assistance to these. She’s a great cook. So it was a bad. Was it not going up? That’s how she’s you shows us that she left us by, you know, putting on the 2.
>> The family moving from Houston, Louisiana, finding work in the seafood industry. The woo wasn’t so happy. Living in a small town. >> When his uncle invited him to attend high school in Austin will say yes, right away. I fell in love with Austin.
>> The beautiful lace miles of trails the music. See what’s >> Austin’s vibrant. Culinary scene struck a chord after high there? Not enough. school will found work in several restaurant dreaming of being able to showcase his mom’s cooking in 2015. The entire family moving don’t last,
But then still wasn’t sure about opening a restaurant. >> Asked are many, many times and asked to do something like the issues it said against says this week too much work. >> Eventually and agreed to share her recipes for just one reason. Her family.
>> I’m going that way. Am I happy that you’re gong? Yeah. The league and a clue on some of the loud we let you get stuck on the that 9 out. Hang indicting have get going >> She’s she’s emotional because I think the issue basically she’s doing anything for kids.
>> The first dish will added to the menu, his mom’s foot. >> So follow the unrest. Ron is basically how we do find home would follow at home. >> It’s a big pot that’s going to feed us for at least the days we have
Both a breakfast. We have folks months. We have found for many times that we have all worked enter and follow at night. He was not tonight until the >> With the help of his family will created several new pot Scott. >> I mean, you does incorporate a lot of a fusion Asian dishes.
Dishes. And that is because, you know, the family business, my mom’s a cup. I’ve caught my sister called my mother cooks. Second be dish was something that I’ve tried out. I consider myself a Texas. We don’t be. It’s a dish that my mom and I collaborate together to put a basically just
Choose a real nice to be. That’s been flashed in a walk. >> It’s been 6 years since May come beast row Open and will in his mom still love working together. >> So my good and then they will you calm high and they pay
Well, thanks to that women. It how you land the police. why would he said you’re going to 9 on the high winds that we I a buy? >> I had my are great courage. It takes just to make that journey. We just stick with us. No matter the thick and thin,
She’s my hero. She really is my hero. >> Using food to bring younger generations closer to their heritage happens in families all across America. And it’s Ethiopian routes. >> We want more than anything else. People to be familiar was not just the peope in food, but he open culture.
My name is in a pond, too. >> This is my wife’s a bit. Then we went to feel pain. Restaurant called how the shock announced. >> When it opened in 2013, how the show was the second Ethiopian restaurant in Austin. >> The Post they come in here. We give them the food they
Safe. Where’s the fort your hands? >> Ethiopia is eaten with injure a fermented flatbread made with test of gluten-free grain. >> You’ll see a family dining and everyone is on their phone eating really not enjoying event that that you can rest times. You have to use your hands. You can put the room.
>> That emphasis on family is everywhere. Admission from the Ethiopian art and decor. Do you need me and salons daughters who can often be found steady at the restaurant? >> I think those are ground 4 years old when he opened so like this is my second home.
>> So mom and you were born and raised in different parts of the open in the 90’s. They left Africa to attend college here in the United States. You’d be immigrating to Texas. So long to Maryland where her family owned it feel being restaurant. >> A chance meeting, bringing them together.
>> My dad was visiting a friend dining to her family restaurant and she happened to be that waitress and he overheard and music playing and asked her hey, and where can I get to see the glass and the 2 grabbed the CB and hand it to him.
>> But you’ve nice. Dad was thinking about more than the news when he got home. He immediately gave us a nickel. >> He said, hey, just to call her and thank her fun. >> He called me like I give it to your dad that for you and
Then take it all in. Yeah, it’s like, OK, adding that he’s not going to give up. >> My dad was a 1, 2, point. >> They dated long Distance Voice alum moved to Texas. The couple married in 2003, their daughters, Eagle and these are now teenagers.
>> I think we’ve always been around to. My mom was cooking for me. I love for pancakes. She’s just thank you. >> So left the restaurant industry to focus on parenting, but you need new. His wife’s heart was in cooking
>> What I saw on her was the passion to on her own business. professionally. I really want to open restaurant. I love the customer service and >> cooking in 2012, uni and S***** finding the perfect location for their restaurant. >> Austin is very unique town
And that there’s people from all walks of life. And I think part of the reason that we’re successful is because of that diversity. >> How the show’s big honors their Ethiopian heritage with many vegetarian dishes from Stude, yellow split peas, 2 braised collard greens.
They also serve more than a dozen dishes with B. >> Texas’s has a lot of people that loves me. So we have a bigger selection of me as well. And I think my favorite dish and that is the full board. This take part time when it’s
Done, right? That’s probably the best dish and the world. >> Was a ground beef and mixed with butter and spices. >> When the pandemic hit publishes popularity helps save them from closure. >> Not say, OK, this is it. I think we can fell down now
And then people as they support us, they love to be here. They saying this change this and this carts, we have a good good committee. >> The donations from fans kept them afloat until they figured out that you go plan. >> Before COVID take up, business was only 3 or 4% of
Our business. And overnight who had to do 100% of our business. And by nature, Ethiopian food does not take out. So we have to figure out a way to package the food to market the food. >> After laying off most employees, the couple had to work nonstop.
As that ago, business began ramping up the late 80’s pitched in to support their parents and save their beloved second home. >> I would write down orders online orders and I would like them in the kitchen, weaning washing the dishes, cutting that, Angela, like holding it
Boxing up to the orders. They did a lot. >> Part of the reason why we’re still around, we cited that emotion when talking about them. But there they’re incredible there. Just I love of my life. One of the things that we instill in them
Is knowing who they are, where their parents came from and learning the culture learning the food. >> So is looking forward to a busier future Reem restaurant. >> I want to grow this business and lot of people as they never had the GOP They had Chinese food, Ali of food.
All right. He be a food so they don’t know about the GOP in >> I’m really proud of her because like she she gets fresh food. and at times she doesn’t let that stop him. I think inspirations whenever things get hard, just keep going.
>> Best part working with your partner is a fact that you’re there for each other to comfort each other when it’s found to be there with, you know, when your partner new chip. >> The best part of it. He knows what I can do to cover it. The same thing he cannot cook
So okay, she can handle it. >> With Austin’s welcoming atmosphere, it’s no surprise that more should putting down roots in this fast growing >> It’s everything from James Beard. Award-winning chef and back at all and even home products. >> The thing that makes food scene good is different cultures eating each other.
The fact that anything is possible is what makes us in such a cool place. >> One thing that rings true here in Austin, no matter your background or coaches, there’s room for everyone at the time >> There are dozens of China towns all across America with interesting architecture diverse restaurants, and
Specialty shops, it’s no wonder they’re popular with locals and tourists alike. They also provide places for new immigrants and for families to create communities but with gentrification and all sorts of problems from the pandemic it’s no wonder that all these Chinatown are rapidly changing.
>> It’s time to head out of studio one A and hit the road for a new kind of culinary adventure follow me as I take some of the most I kind of foods around the country and meet the families behind together we’re going to learn
How a good meal has the power to connect us to our past our future. >> Okay so it’s no surprise there’s incredible food to be found here in Manhattan’s Chinatown folks lining up all the time, but there used to be Chinatowns in cities and towns,
Big and small all across this country. In fact the longest running family owned Chinese restaurant is in a place you might never think of Butte Montana. >> At the turn of the century Butte Montana was a bustling mining out the invention of electricity leading to a demand for
Conductors like copper. Mining boom, the city flourished the demand for labor book, thousands of immigrants to Butte they came from so many countries, including Italy, Ireland and China it was the classic portrait of the American West with gambling so lose. Red light district
By 1914 Butte China town was thriving with over 60 Chinese owned businesses. >> Now we’re going to prepare broadly beef and Jerry Tam and I’m the owner of the Pekin noodle parlor. >> The peak first opened as a tobacco shop and casino run by
Jerry’s great uncle yeah 2 years later, I’m adding a restaurant and the Pekin noodle parlor was born. >> This building has 3 different levels, the top level obviously is that Pekin noodle parlor and then the second level on the main Street used to be a herbal medicine shop.
>> That shop was run by Jerry’s great grandfather. Kim Kwan, it’s crazy to think that. >> Everything came over from China. >> At one time like they didn’t make soy sauce in America, the noodles for pride and brought over chefs because they didn’t make fresh kills so the history of this place really
Holds true that this is a Chinese restaurant from Chinese immigrants. >> I met up with culinary historian grace young to learn more about America’s earliest Chinatown where was the first Chinatown and how to get started. >> The first trying town is San Francisco, the first Chinese
Came to California. For the Gold Rush and that was 1848, and they can because America needed cheap labor and so from Gold Rush they ended up doing farming manufacturing and then eventually they worked on the transcontinental railroad and the first trying time for him because America wanted cheap
Labor, but they didn’t want the Chinese to live with lights so they were ostracized from white communities. >> So talk to me about that first wave of of Chinese immigration to the U.S.. >> The Chinese came from 7 Shiner from principally from the area can Tom and there was tremendous prejudice against
The Chinese they were Lynch and because the Chinese were willing to work for lower wages. They were seen as the reason why Americans are suffering so much of the blame was unfairly placed on the Chinese. >> In 1882 Congress side, the Chinese exclusion act into law.
It banned Chinese from migrating to the U.S. it marks the only time in American history that entire race or ethnic group was banned from immigrating. >> But the interesting thing about this exclusion act was that there was actually exemption for Chinese tourists students, teachers and also merchants.
>> A landmark court case in 1915, classified Chinese restaurant owners as merchants. >> And it gave them a way to circumvent exclusion act of 1882. >> It was this exemption that allowed Jerry’s great uncle to open Pekin noodle parlor in Butte paving a path for more
Family members to immigrate to the U.S. and help the business. Jerry father Danny want arrived in the U.S. in 1947 as a team. >> Ever since he was 14 years old he’s been working at the peak of little parlor and he just started with the support
Walls of Washington says, and then he learned how to cook and he slowly just started to grade himself into managing that and working with the director says the staff. >> Danny taking over the restaurant in the 1950’s spending years turning it into a pillar of the local community
I’ve been coming here for at least 50 years the give me plenty of food I never walk away hungry. >> I love coming to work because of all the people I work with like they choose really nice people and your father probably played over 10,000 people at this you know
Throughout this whole entire life. So it’s interesting to know that fish nearly 5 to 6 generations of people that you know have worked there. >> The menu of Pekin noodle parlor hasn’t changed much over >> We do what they call chop suey what shops who he is is to the years.
That of leftover vegetables that are kind of mix together some gravy and served on top of our main goals we’ve been sitting there for over a 110 years. >> Shops is in large part why Chinese became so popular across the United States. >> Chop suey was the first time America experienced a culinary
Craze, a food critics and it’s starting at the end of the 19th century that there are Americans who are venturing into trying to out the way they got them to even experiment with Chinese food was to make a stir fry that was actually quite bland so they used bamboo shoots water chestnuts onions
Oftentimes that were celery for many years. >> Chinatown’s with the only places where 9 Chinese Americans could sample Asian flavors. >> Americans are going to Chinatown some were curious. They watch experience curio shops, Chinese opera. >> With increased tourism Chinatown’s of large cities groove.
It was a different story in the tent like many mining towns Butte lost many of its workers as production slowed in the 1950’s. >> But the copper who ran dry and the people start to pick up and just kind of move it move on and move back to their families and the
Bigger states. >> As miners left Butte for new opportunities, it’s Chinatown disappeared in the early 1900 there were 7 chop suey restaurant listed in the Butte city directory today only the Pekin noodle parlor remains open. Jerry Tim runs the Pekin noodle parlor in Butte Montana.
>> People may know this is all the changes, fresh eye of America. Hello, it is so much history. >> Despite peak its historic status. Jerry says he was never pressured by family to join the business. >> I never learned to cook and tally came back back in round 2009. Because light,
Any Asian American and parents what are their kids to go to college so we all went to college is up around the nation and to get a better education to become a lawyer or a doctor and what have you but I would just caution and what is great
About that as I got to see the world because of it. >> In 2004 Jerry even appearing on Bravo’s project runway. But a few years later family duty calling him home. >> And the First Amendment had a stroke so my dad news help
You know taking care of her and take care of the restaurant, it was really my father because they were in a generation where they loved each other every day. And they were just best >> After Jerry’s mom passed Jerry and his dad begin friends. operating Pekin together.
>> He never stopped working so he was working here all the way up to 85 to we couldn’t make up the stairs anymore my father and I spent every day together at a church he was that he was healthy all the way to the air. The best of my ability I can
Do. My father passed in November. And it was really you know heartbreaking he didn’t want to say goodbye to my sisters are being here this restaurant or the community, he loved the Montana. >> Jerry now runs Pekin noodle parlor with his cousin Nelson together they’re working to preserve a family legacy.
Keep a piece of Chinese American history alive in an unlikely place. >> I’ve been asked the question was the future the peak and and the best answer I can give you is, let’s just keep it the wet start to change anything because that’s what people come state
Here for the and have their parking spots they have their boost they have their favorite place at the Mar think they want any change because this is a place that just Michael. >> While New York City is home to America’s largest Chinatown the honor of the older, those to San Francisco and that’s
Where the Far East Cafe is located it is one of the last remaining historic Chinese banquet Hall. After a two-year hiatus, this celebrated venue hosted the 64th annual missed Chinatown USA pageant a lunar New Year tradition. The occasion marking a triumphant milestone for the century-old institution.
>> Bill Lee has owned the farm I think since 1999 his daughter, Kathy working by his side as the manager. >> He put me into the restaurant to kind of understand the roots of our culture he wanted me to remember that you know China town is about community is about traditions is about
Culture. >> For many in the community Chinese banquet halls are more than just venues for special events. >> I feel that far East is kind of like a second home for you know a lot of our peaches that come in because they feel so
Comfortable so much history and so many memories, you know, a lot of patients that have been here they told me they’re like home. My parents had my rage in your party, it’s very similar to like about his and that was like 50 something years ago.
>> And that history is everywhere you look at far >> The ceilings like my dad mention the high ceilings moldings modems are all regional no match in trouble on 40 from China. In the 1920’s. So there are over a 100 years old. >> For the last few decades, there were 5 giant banquet
Style restaurant in San Francisco’s Chinatown but with rising rents and gentrification most have since close their doors. By early 2020. Only 2 banker has remained. >> The Far East Cafe planned to celebrate its 100 year anniversary with a big celebration instead it’s now planning to close its doors.
>> At the start of the pandemic the restaurant state afloat by cooking meals for senior citizens and low income residents in China to that cold but hahntown night we applied for it PPP loan suddenly got over $200,000. We also received money from the feed and flu program and our
Landlord gave us 6 months of free rent some thought beyond covid a different type of Irish brought more harm Chinatowns across the country. Anti Asian hate crimes soaring by nearly 340% in 2021. >> When this started happening, I felt very very sad and also
Very angry because I liked why is this happening to trying town why is it happening to our country we know for these people to target elderly people to pushing down to rob them don’t be realize that they have grandparents to or they have unsettled by Beach and the happened to their parents POW
With the field then. >> People saw the attacks when they watch the news and heard reports, and they got even more scared, they don’t want to go out even for special events like the mid autumn festival. We tried to invite them, but they didn’t want to come.
>> We used to be open until 10 o’clock before pandemic sometimes was stay out here until midnight if we had events now we can’t we can’t do that we changed the business hours to close at 7, 7, 30 because safety is the most important >> Business owners across China town still face hostility.
Thing. George and Cindy Chen open China live in 2017. >> We’ve been lucky, I’m we’re going to have a couple instances where you know people scream anti-asian slurs we’re concerned about our employees you know coming to work in and being harassed. I think that ignorance is very unfortunate.
>> China live is a massive market place with multiple restaurants, it’s in a building that once housed a banquet Hall like far East. >> I remember coming to away here when I was in college I who I think will be 5,000 people in life 6 restaurants.
But unfortunately, you know real estate was getting very expensive. So it’s not very cost effective if you don’t have that business. >> 2 years ago the couple had to lay off 200 workers. However with the support of partners, George and Cindy were able to pivot their business on a few fronts.
>> We did you know the ghost kitchen was something outside the box. So we have 10 locations in the Bay Area. Sauceda Berkeley. And and they can order food from those ghost kitchens. >> Ghost kitchens, prepare restaurant, quality food exclusively for delivery or takeout.
>> We sold so many key conducts we didn’t know what to do with all that that that so what do you do make popcorn with it. So that’s why we have a different popcorn. >> As business picked up on China live was able to rehire 100 workers.
Despite an uncertain future these restaurants remain hopeful that business will rebound. >> More police presence people are more as a community standing up for ourselves making sure that we have like the buddy system making sure that we’re together and we feel safe that were walking together that we have each other’s back.
>> We need it. I was an essential part of life I one more fun is that look forward to having dinner with friends you haven’t seen a new place for favorite place. >> But some old favorites just can’t be replaced. Why your mind that during the pandemic many restaurants have shut down
8 so far East is now the biggest restaurant in Chinatown the ball far East has to be space big enough to host large events for the community. >> We were overjoyed having that Mister trying to tell us a event here. A press conference and just being able to
Reconnect with the community. It warmed my heart and my dad was like so overjoyed that people are coming in just to celebrate. >> To learn more about the future of Chinese American restaurants. I went to visit chef Lucas in in New York City
This savvy ship is on a mission to save mom and pop shops from closing putting a spin on the classics. >> Hey, yeah, I mean to you all right can’t wait to Yahoo. >> Lucas was born and raised in Hong Kong growing up he had never heard of dishes like general tso’s
Chicken what was your first experience with Chinese American yeah, and did you go. >> What the heck is this. I was here for summer camp and on Tuesdays at 10 o’clock or so right before bedtime this Van would pull out in the front of the school. And you can pick
Between since we checked in general, so she can orange chicken with broccoli and fried rice or what race or whatever it was. The first thought was that this is the security situations where it’s been my whole life and the second thought is that what in the world of difference in orange
Chicken Jones has taken and says we take and why is there so much that don’t understand about this if last time I checked was trying to ease. >> Lucas actually study cognitive scientist Gayle, but he always had a passion for cooking. His summers spent training award-winning restaurants in Hong Kong and Japan
After graduating in 2015 Lucas opened his first restaurant with Yale classmate John’s out June, the kitchen is a fast casual chain that serves modern Chinese fair, but Lucas remained passionate about the Chinese American cuisine he first tasted visible. >> So so how did Chinese American food, the food that we
Have become a familiar with how did that develop that. >> Now Chinese takeout is interesting right because it’s all over the United States. So these folks come in the front is in a restaurant right they learn those recipes and it goes somewhere else right over there actually and then their
Cousins come from fees and then those recipes are passed on and there’s a remarkable similarity to to to these dishes. >> Despite the popularity of Chinese American food, many family owned restaurants that want got a Chinatown and other urban areas have been closing for years. >> Open restaurants really difficult and running
Restaurants is perhaps even more difficult these moms and dads over these Russians that their kids can go to University and become lawyers and doctors and television host and whatnot and now that they’re finally able to do that they don’t need to run these restaurants anymore. Right the light suddenly
Livelihoods have changed that’s a good thing. >> Lucas and young hatched an idea to help smaller businesses in 2019 nice day seeks out restaurants facing closure then works with the owners to remodel the space and update the menus. The pandemic stall the team’s initial plant, but the second
Location in Long Island is slated to open this spring. >> It’s important to me that these new Chinese American takeout restaurant so we’re building called nice day work with the previous generation of owners because they have a lot of knowledge that we don’t they know their
Customers you know what sells I think how to cook these dishes and recipes. >> You raise an interesting point that you talk to these retired this Chinese restaurant owners is that part of the sense of trying to memorialize what could be lost. >> Now preserving recipes as part of it.
The other important parts preserving the way business is done to take a restaurants and one of the few restaurants in the world that if they’re open from 11 to 10 and the work hours are 11 to 10 you don’t have any prep hours, the same Cook cent
Do the walks are fries are also prepping during the day, it’s ridiculous the efficient and it’s got to do with the set up and the waves because of the run, but it’s also important to us that we give back this last generation that we can make sure that
Owners want to retire retire, well, and that that legacy can be preserved a new type of American trying to take a rest >> While nice day pays homage to popular Chinese American room. recipes Lucas has been celebrated for his innovative fusion dishes.
In 2021, he was named one of food wine’s best new ships. >> We serve oppo Mac and cheese air which is a variation on that fish. Fusion the kind of silly and it’s just an attempt to something ridiculous it doesn’t make any sense if it rains
Every chef sensibility that I have but unfortunately is delicious and it’s interesting and it gets people talking. >> Finally it’s time to eat Locust showing me how to make his signature dish. >> How do we get sort so the Michael Mac and cheese. Here in the Mac and PC the audience are vigorously
America. We have this Elmo macaroni right top way and this is be there. But the model is going to be in the form of up sauce if you will the last 2 elements that really sort of take us over the edge is Chinese sausage. It can
Function like bacon and some giant you’re talking about streams that we’ve rehydrated so to start off with just it cut a couple of things and this for we will then put into the fire. There’s can close the jumping portion of our progress. Garlic and ginger are cooked to freight.
>> Spicy bean paste and soybeans are added to start the songs. >> The mixture to a boil to the flavors infuse. >> So you’re less and a lot yeah. What’s coming up. That’s why the pros do it baby. >> At this point everything so also the macro he’s going to
>> As this is just a. Once it boiling and happy. Few flashes of the best of the best. We will be American is wait for that via Al com see that’s a very good time together. >> We like to play this dish in
Chinese takeout box while so we. But it’s some fried total process croissant over the top that’s a little bit of texture. The so the amount of help from these fresh show is actually really important because they cut through the heaviness of there is this out. Wow was a little surprise for a minute.
The launch of the tofu I hope we have the act on that the U.S. also said yeah. >> You’ve never had that Jews had this. >> Amid a global pandemic changing family dynamics and anti Asian races Chinatowns across America and the communities that sustain them face a challenging road ahead.
>> Every business that is open right now is still fighting for its life and I think that the best way to fight the anti-asian hate is to show our love for the community come to Chinatown or your local Asian American Pacific Islander, the restaurant store market give them your business we have
Lost so much during the pandemic and I think it makes us all so much more conscious that we have to protect what we love. >> Pie here. Craig Melvin here filling in for our oquirrh on this episode, all family style and today. Well, today we’re
Talking talking all about one of the country’s most popular dessert. And how are the staple we’re talking about as a southerner and the high lumber he can can he expect even got con people. So this is was almost too good to be true
From our Thanksgiving tables to our 4th of July barbecues to Christmas. And the winter holidays is central to so many of our celebrations homemade or they did a wonderful shops like this one called the show’s paws in Connecticut. Americans sure have strong feelings for pause there.
How did we become a nation? All high people joined it as I slice into the significance of this colleges are and piece together how and why different pies are so important to communities across this country. >> Time to head out of studio one a and hit the road for a
New kind of culinary adventure. Follow me as I take some of the most iconic foods around the country and meet the families behind together, we’re going to learn how a good meal has the power to connect this door past our future.
>> Yes, he can might be my favorite. But this this is my second favorite. Huge, the of a good old fashioned sweet potato pie and I’m not alone for millions of black Americans making the sweet potato pie is a meaningful tradition this time of year and the Minneapolis one woman.
>> Stop selling her highly sought after sweet potato pie with the help of her family started giving them away for free. Now for nonprofits is bringing generations together. And then yeah, her taste the FAA’s its recipe for spreading love and creating. >> Meaningful connections. You could say their big the world.
>> Better times. >> Years too. The joy of our blackness are up our community. Yeah. Just being able to come together in unity. >> But Sru’s McKee the founder of the Sweet Potato Comfort Wolf. All morning, a group of women gathered at her home just outside Minneapolis. I appreciate it.
>> You know, Britney right approach saying this is rose. You release it. just take a little piece of the shell itself and just slide in there. That will put right a lot easier than trying to use a spoon because is that correct? >> Passing a tradition from one generation to the next.
>> Monroe’s is really good at bringing people together, making them feel welcome and having a sense of belonging. bunch of women together, sharing experiences, learning how to bake pies, learn something from African American tradition. >> Each attendee will be making 3 pies to share with their
Community. Want to keep want to give to an elder and want a gift to someone younger than them. >> Once we get the first back to the sweet potatoes boiled, I started and say, look, we heal. I was going to the tip and then it just pulls right now for Rose.
>> Sweet potato pie is not just desert. It’s a catalyst for connection, one that she considers saint. >> It seems like it’s all about the pie. But really that high just happens to be the sweet spot that brings people together ISIS cell the pies years ago.
No idea that one day I would feel compelled to give them away not to sell them but to give them away. I started to come from in 2014, not really realizing that that’s what I was doing after the killing of young Michael Brown in Ferguson, Missouri.
And it was sitting there watching television like felt this calling I obey that calling in made about 30 pies back to my car. >> My son Adam job down with me. But what I discovered was people want it to be heard and listened to what they want it
To feel that they would be respected. So I took that to heart and brought it back home. Back in Minneapolis when >> George Floyd was killed, Rose stayed up all night baking pies to take to the memorial site to help community you. >> I didn’t know what to do akd
That’s why I know is it’s not just about me. It’s bigger than that. Somebody really respond to that and people do. >> The organization’s mission is to strengthen and cultivate relationships with the solidarity and story sharing that is part of making and receiving from Palm.
>> I’m not trying over was a lot, but I will say to you it’s something when people allowed to you to build up its distance, unity within yourself. >> The sweet potato pie. We know today was inspired from West African cuisine and dates back centuries to get to the
Root of its 4 engines. We must first talk about your hands. >> I’m Ross enough to pull an author of Sweet Land of Liberty, a history of America and 11 5. So yeah, is an old world crop. And so you take it was a new
Road prof. And so yeah. So really an important part of the West African diet receives he toes. They are grown on the side of the world. >> Any United States sweet potatoes abundantly in the south in sleeved black Americans tended to these crops and cooked with contributing to many of the sweet potato
Recipes. We know today, however, credit to black chefs and cooks didn’t come until the late 1800’s. >> There was mulling the Russells, a domestic cookbook and be fishers witnesses. Fisher knows about old Southern cooking. And so these are 2 black authored cookbooks included recipes for sweet potato pie and really were an
Opportunity for these black chefs and cooks to reclaim their knowledge of the credit given to them. When a man so patient comes, they continue to make CDC to pie and the sign there making it for themselves, their families and their communities.
>> So you just kind of being a 3rd of the way for those close to the sweet potato comfort pond. It’s what’s in the batter that truly matters. Antoinette Pearson at injured as a pastry chef and helps manage the kitchen at sweet potato comfort pie gatherings. I was at the first meeting
He roasts living room. >> When I was growing up, if there were some trauma in the family or some celebration family, you went down the street with the pies in your hand, to present to the family that was either in need or a celebrating and communicate with the folks in India.
Well, the pies ready. >> Today back in Ruses Kitchen is one of those celebrations in honor of Britney’s birthday. >> What I appreciate about this, we have been unresponsive mode. We try to respond to these crisis that happened across the country and locally. So to do something more celebratory is very uplifting
And very inspiring for us all. >> This is a sisterhood through these paws, through mobile roles were able to celebrate each other, empower each other, encourage each other. We’re doing it in a way through unity. >> The future of sweet potato come from
Ugly is a good way. Everybody has just need of wanting to >> The part of the comfort pie connection is lost a commitment to greater good and of course, always keeping their eyes on the PA. >> When in doubt for the bunch of black women into the kitchen to figure it out.
>> A family in Lancaster, Pennsylvania, whose ancestors helped invent a sticky dessert that’s still being served up today. >> And welcome back to family style and another pie rich with history. Well, sugar as well. Some say the origin of this pie known as shoe flight can be traced back to work specifically the
Centennial cake. It first appeared in Philadelphia Circa 18. 76 celebrating the one 100th anniversary of the Declaration of Independence. And while the exact origins of the shoe fly higher last time, no matter how you slice it, it is a true American original. >> In the heart of Pennsylvania’s bucolic Amish
Country lies a town with a name. That sounds like a familiar adage. >> Bird hand is nestled in Lancaster County, a lot of farming, lot of agriculture and a lot of really good hardworking people just hasn’t pay school. >> And calm feeling we it just envelops you.
>> Bird in the hand isn’t just the name of the small village. It’s also the namesake of a family owned corporation that runs a group of lodges, campground and eateries. John Smucker runs the business under his Wings. The Bird-in-hand Bakery and Cafe best known for its shoo fly caught
Rees Mennonite John and his wife Myrna have deep roots in this neck of the woods. >> My family’s story in Pennsylvania begins and 17. 52. When my immigrant ancestor, Christian Schumacher immigrated from Switzerland and Germany came to America, establish the farm homes that your next county and I’m in a generation.
>> So the new Dodge refers to immigrants who came to the U.S. from German-speaking countries in the 18th and 19th centuries mainly to escape religious persecution in Europe by the late 1700’s. It’s estimated that these immigrants account for more than a 3rd of Pennsylvania’s population.
>> The new farmers, he’s out there doing it. Johnson sisters, along with countless others brought with them. >> New types of cuisine and helped invent that sticky dessert. That’s FEMA’s in this region. Shoo fly pie. >> The origins of shoe by our little bit murky, one store and
Traces it back to Centennial Cake, which is need and the 1800’s of celebration, Pennsylvania, Centennial shoot. >> And so that was across let’s version. But then once it becomes place, frost to become more lesions or double that runs on issues like I the post that.
>> The smoker family has been serving up their family shoe been faking it for much longer. But what exactly he’s shoo fly pie and start with delicious. >> The topping is different. So it’s not so sweet. Pecan pie with COVID shoo fly pie is a type of molasses pie. It’s
Really a product of Pennsylvania. That was enough and its distinguished eye, its inclusion streusel, which is a classic to those states and European cuisines. >> On the frontier, they had a limited amount of ingredients, eliminate it. I’m out of resources. And so one of the
Products that they would have had with molasses and the last >> Motion 5 pies include molasses. The smokers, however, do things a little different. >> We do not use the last product for us to find how we gravitate toward the light this year. >> Another unique feature of shoe fly pause. The traditional
Ingredients don’t require refrigeration, making it a convenient treat for the many Amish residents in this part of the country. >> That’s in very smoke or more to those who knew and loved her say was the ultimate pie Baker in our family. I’m sure she
Picked up recipes from her mother who picked him up from her mother before that. >> In a 1938, edition of National Geographic on the Pennsylvania, Dutch dressy was even featured with 4 of her kids, including Jon Stead and Shoo Fly Pie. John comes from a long line of speakers influenced by his
Grandparents and his parents. >> My mother was a pie baker. She was a busy cook and housekeeper and my father was out on the farm and doing different businesses. The so she was busy in the kitchen taking care of the family. >> In 1970, John’s father, Paul Open, the family’s first
Restaurant there. They started serving the family signature part to locals and tourists in the Mid 80’s. John opened another next for foodies, Bird-in-hand Bakery and cafe just to keep up with the soaring demand for their baked goods. >> Pumpkin pie should fly pie and cherry crumb pot. I just love pies.
>> A pause here are all made from scratch including the O e U E What bottom shoe flock using smokers recipe that’s been passed down for generations and apparently this spot isn’t just for dessert. >> I have it for breakfast, lunch and dinner and not necessarily every day.
>> What’s delicious on the plate? First needs to take shape. >> We like our few 5 pies to be sweet and smooth. >> There are 2 main components of grew and Crohn’s. The wet filling is made with hot water like table syrup, light brown
Sugar baking soda and axe its 3rd with a canoe paddle sized kitchen, too. >> So to us to do is one of the most important features of the >> That feeling is poured into a homemade hot crossed. The pies signature crumb topping is made with pastry flour light
Brown, sugar, cinnamon, salt and short, which is combining a large mix. >> Trump’s go on top and then this crew is down below in the letter. That’s about a half an inch that when we vacate the crumbs work down through into the pie a bit
And help to create what I call that middle layer. >> Back when Gracie Mei her pies, she didn’t shoot the grand kids wet. She just that a state game after about an hour in the oven pies for cool avert and carried right from the kitchen to the bakery.
While visitors to speak. Receiver unforgettable flee Vincent up into the past for John and his family. The cars are symbolic of so much more. >> My grandmother would always say give good measure. He was very hospitable person. I see positive part of my time. >> These folks are probably cheering on unique,
Pennsylvania, Dutch tradition here in the land known as Bird it a New York City Baker’s quest to bring back Lowell last Christmas time pot. >> High today gone tomorrow. That’s what that’s what seemed to be the fate of a beloved by dawn Christmas time pies,
Popular for well, a New York minute. Well, just a few decades to be exact. But today one bakery in New York City is bringing back this long forgotten chestnut, Rome and Terry creation called Nasty Road. It’s not your traditional pumpkin apple or or very
Deserved, but it is a truth that many older New Yorkers probably remember from childhood served off with a slice of nostalgia and a memory of decadent new. >> Our motto at Pease is down, find Peiffer d*** fine people because we’re just so proud to be a New York business. I has
Been a part of New York’s culinary history the entire time and we just wanted to elevate it the best we could. I’m Patrick Air defense and I am the owner and head Baker of Peace Pie company. >> P G’s Pod named after Petrus childhood nickname has been
Serving up d*** fine part since opening in New York City in 2014. >> We opened up the Tuesday before Thanksgiving. We sold like 100 heights and then the next year we sold 1000 pies. Patrick. She grew up pulling all-nighters before Thanksgiving in the name of pot.
>> Highs been part of my life since I was born. I was born into my parents bakery and they have a big recall mom’s Apple pie company in Virginia and I always spend my Thanksgivings working at their shop. They are still in business and they still do tremendous Thanksgiving business.
>> Trip inherited a love of baking for her dad. >> My dad is really obsessive about quality of ingredients. And that’s something that I have learned from him to just be really. We’re focused on flavor and on like the texture and balance in a pie.
>> Patrick left the family pod business and moved to New York City to pursue a career in teaching. It was at the end of my first year of teaching that I met my husband, Robert. >> Seemingly against all odds. It was poker that brought Petra back to Tom.
>> He interestingly enough was playing poker professionally at the time. He wanted a place to invest his book for money. And so I sort of half jokingly asked him if he wanted to open up high bakery with me. Robert didn’t call their bluff and he
Said, yes, you can dating a few weeks. He spent the next 3 years planning it. >> He’s menu offers the classics like Apple Banana Cream. Key Lime and also a beloved by gone up on the couple’s love. Culinary history led to Nestle Roads, Discovery and return.
>> One of the things that Robert and I used to do as we’re planning our business was we would look at the New York Public Library’s menu due to these, which is really fun. And one high that we kept seeing over and over that we had never heard of and never tried and
>> weren’t sure how to pronounce. It was not a road pie. >> It was on a lot of certain midcentury menus from the 1940’s to mid 1960’s. >> This elusive pod peaked. Petrus interests. >> Stumbling across Nestle Road on these menus was sort of like discovering a fossil or something.
>> Petra saw this as a chance to bring back a piece of decadent New York. Her curiosity inspired a sweet revival. Nestle Road wasn’t always a paw. It actually started as a frozen custard dessert. >> In sort of the 20 and into the very thing to have a frozen
Dessert before, you know, refrigeration was widely available. It was like the most fancy dessert you could imagine. >> First off, it was named after a Russian diplomat by his friend shot. Not to mention it’s luxurious ingredients of chestnuts. Then look cool. Years later, the Big Apple probably
Influenced the evolution of this decadent dessert. It went from putting to a pie crust. >> It’s sort of transform in New York City in around the 1940’s by this woman means court inspire baking the. >> From her Upper West Side, brownstone, the pod quickly gained popularity. She made.
>> Highs for like all of the fancy New York City restaurants, all the steak houses, all the fancy Fish Seafood restaurant. >> The pod was a midcentury more full as demand grew. And the pilot became a New York City Diner and sweet Shop staple. Many renditions no longer include adjustments by
The Mid 60’s. It all but faded into Oblivion. Nestle Road is one of peas holiday season offerings bought the supply is limited. >> Because it’s a labor intensive. We can only make any over the course of the week. >> In creating her Nestle road pie recipe that Trump sought to
Honor the origins of the desert. >> I wanted to bring that chess, not a part of the flavor profile and bring us to the front and center. My recipe is almost sort of a matchup of the circuit court inspire 1940’s era and a New York Diner, 1960’s era.
>> All of P G’s pies start with the same crossed. My crest is based on my dad’s recipe. It pushes the limits with one ingredient. >> Mike, rest recipe has like a 8 to 9 ratio of butter to flour, which is really high. >> Next, stop preparing. That’s just not for roasting.
>> I peer the chest months with sugar and with Rahm and not is sort of the base, no flavor of the whole pie. >> The fillings light, delicate texture is achieved using gelatin. >> It’s sort of like a ship on are like a fluffy custer kind of pie.
>> The filling is then chill. We did like us with spring. The meringue is folded into the feeling >> And of course, the final step. But cherry on top, they’re actually sour cherry. >> When I hear that somebody’s who hasn’t tried nestler pie
Since they is since the 1960’s tried minus or pie and loved and just got a sense of nostalgia out of it, it really sort of things a whole other layer of meaning in 2 into the work that I do. >> Outside of the bakery, Patrick and Robert are raising
3 little pie people with the 4th on the way. >> My kids are really into pi. Really love to eat pies. >> As for if your kids will share a slice of the shop one K. >> Who knows if they want to continue the pipe business?
I look forward to passing on everything that I know just like my parents to and seeing if their interest. >> For most Americans, it seems that there’s always room for pa and the significance of that slice can adapt to circumstances places and people
Through pie. It seems we can more deeply understand not just our country’s history, but our sweet and memory >> Good. Wednesday morning. An American citizen taken into custody in Russia adding to tensions already high its February. 21st. Good morning. This is today
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