Future

29th May 2019 26 mins Season 1 Episode 3

Roy explores future culinary landscapes looking forward to a world affected by climate change. He spends an evening with chefs Henry Fischer and Anna Rose Hopkins from Hank and Bean who make a surprising plant-forward dinner featuring non-traditional protein sources like crickets and jellyfish. Roy also visits with Ethan Brown of Beyond Meat, a company pioneering the plant-based replacements for our favorite burgers and sausages, and Vegan Hooligans, a pop-up restaurant in eastside LA’s Eagle Rock making classic American diner food out of entirely plant-based ingredients.

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Season 1 · Episode 4

Cannabis

Roy visits Chris Yang’s Pop Cultivate to explore the emergence of a new culinary landscape since the advent of legalized recreational marijuana. He then tackles the gentrification of cannabis culture by visiting Med Men, the leader in upscale legal weed retailers in Los Angeles. An interview with Virgil Grant, a formerly incarcerated weed dealer now seeking to run a legal distribution business, sheds light on efforts to build cannabis equity for those hit hardest by the War on Drugs. The episode also features interviews with actor/activist Cheech Marin and Shep Gordon.

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