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Farm to Table, Asian Style

Season 2 Episode 204 | 26m 48s

Ross Koda, a third-generation Japanese-American, runs a renowned Central Valley rice farm and hopes to keep it in the family. Kristyn Leach, a Korean adoptee, hand grows artisanal, heirloom Asian produce for one of San Francisco’s most popular restaurants. And on the gorgeous Half Moon Bay coast, a pair of electricians who saw a gap in the market operate America’s first wasabi farm.

Aired: 05/01/17 | Expires: 05/01/29
Distributed nationally by American Public Television
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In Paris, pho, coffee, and bánh mì reveal a Vietnamese history beneath the surface.
In Italy, Chinese and Italian cuisines collide and reveal a shared love of food and hospitality.
In Copenhagen, Asian chefs apply New Nordic seasonality to dishes shaped by their histories.
In London, tea, spices, and peppers tell the story of the British Empire.
Berlin turns Asian food into art shaped by performance, craft, and creativity.
Across Taiwan, artisans produce staples like soy sauce, hot sauce, tofu & rice in hand-crafted ways.
Taiwan’s earthly obsession with food has a spiritual dimension as an offering to gods and ancestors.
A lot of cities claim to never sleep, but Taipei makes good on that promise.
All around the island, cooks find ways to reinvent and keep alive traditional Taiwanese dishes.
Taiwan is steeped in tea, as a beverage, a ritual and a way of life.