Dave and Chris Ying and joined by Jeffrey Ogbar, professor at the University of Connecticut, historian, and author of ‘Black Power: Radical Politics and African American Identity.’ They trace the Black Power movement and its various influences, including Asian American advocacy, to the present-day discourse on race relations and racial justice.

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Dave, Chris Ying, and food writer Priya Krishna debate the best way to prepare a classic American sandwich: the BLT. They each present a recipe and, after individually cooking all three, give their honest critique.

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Dave and Chris Ying are joined by Minneapolis chef Ann Kim to hear her unique perspective on operating restaurants during the COVID-19 pandemic and being part of the Black Lives Matter movement.

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Dave honors his late father, Joe Chang.

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Dave is joined by Houston chef and restaurateur Chris Shepherd to discuss channeling cooking into charitable efforts and the inventive ways to ensure safety as dine-in restaurants begin to reopen across the United States.

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Dave and Chris Ying call up Brigaid chef Dan Giusti to discuss how the Black Lives Matter movement can continue to build long beyond the protests (2:19) and how the restaurant industry can help to create a more equitable society (46:49).

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Dave and Chris Ying have a cathartic and eye-opening conversation with their friend, chef Paul Carmichael of Momofuku Seiobo. They discuss what Paul's been learning to cook while in quarantine, the underappreciated cuisines of the Caribbean, and the deep roots of today's racial conflicts.

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Dave calls up his producers, Chris Ying and Isaac Lee, to explore why Asian Americans can and should advocate for the Black community in the midst of ongoing protests against systemic racism and police brutality.

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Dave and Chris Ying call up filmmaker Jonathan Nolan to hear his perspective on a wide range of topics, from interrogating the structures of Western society in light of the global pandemic to the philosophies that underlie his hit series ‘Westworld.’

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Dave and Chris Ying explore the idea of restaurants selling consumer packaged goods and review some home cooking equipment (1:39) before calling up renowned landscape artist Lily Kwong to discuss how COVID-19 has impacted her industry and how the idea for Freedom Gardens came about (36:53).

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