Broken Bread - Primary

The Kitchen that Paved the Way for Job Training and Food Waste Reduction

Prior to its closure, LA Kitchen received daily truck loads of food rejected by grocery stores due to cosmetic defects or overstock. The organization, founded by Robert Egger, would prepare that food into meals for communities in need. In addition to guiding volunteers, the employees cooking those meals would train men and women who were formerly incarcerated, homeless or aging out of foster care to prepare them for jobs in the food industry. Egger's goal was for society to reconsider how we think about discarded food and marginalized people in a food waste recovery system that doubled as a workforce development program. Roy reflects on what led to the shutdown the organization on October 30, 2018.

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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.

  • 2020-06-21T09:30:00-07:00
    KCET-HD