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Happiness Is on the Plate

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A look at leading food entrepreneurs and their restaurants.

Latest episodes

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Pioneer of earth-friendly haute cuisine David Kinch learned cooking in France, Spain, Germany, and Japan; his restaurant is located close to the electronic chips of Silicon Valley.
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Dai Jianjun is passionate about preserving the ancient dietary doctrines of Chinese food knowledge, an art form he is seeking to salvage.
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Luke Burgess' endeavors to reconnect cooking with the soil.
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Father Godfrey Nzamujo has set up the Songhaï Centre in Porto-Novo, the capital of Benin; the center features a system of organic agriculture.
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Arnaud Daguin promotes organic farming and sustainable agriculture through cooking for his French guesthouse.
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Eric Werner, who is fascinated by Mayan culture, opened Hartwood, an open-air restaurant in perfect harmony with its environment and the local community.
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For a long time stifled by conflict, Colombia is finally picking itself up and gradually reconnecting with its roots and traditions.
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Founded in 1971 in Berkeley, California, Alice Waters' restaurant Chez Panisse has become a legend.
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Denmark is clearly spearheading a new style of cooking that is local and inventive; in Aarhus, Thorsten Schmidt is one of the pioneers of this Nordic revolution.
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As a young chef, James teamed up with other free spirits to create cooking collective The Young Turks and a series of pop-up restaurants.

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With roadside diners, vintage drive-ins and out-of-the-way "dives" enjoying a resurgence of hipness among foodies, host Guy Fieri travels across America in search of some of the best "greasy spoon" eateries. The restaurants that Guy visits are usually well-known among locals and other people in the region. While at each location, Fieri talks to the staff as well as the customers to get their thoughts on the food. Many episodes feature eateries that are connected by a common thread, such as burgers or comfort foods.
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Possessed by a strong curiosity and, apparently, an even stronger digestive system, host Andrew Zimmern (a chef and food writer by trade) traverses the world in pursuit of unusual regional delicacies and startling native "delights" on the menu, as he tries to ferret out the weirdest foods a location has to offer -- possibly including ferret, actually. In addition to vivid descriptions of the taste and texture of the foods he discovers, Zimmern also provides a short history of each dish. Some of the locales Zimmern has traveled to include Ecuador, Taiwan, Iceland and Minnesota (because not all "unique" foods are found in exotic locations).
Various networks
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