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In Brooklyn, New York, a long tradition of female-driven food customs that began centuries ago in South Korea enters a new era in the hands of two powerful chefs, Jenny Kwak of Haenyeo and Sohui Kim of Insa.

Soul food has long been a polarizing stereotype, limiting conversation about the resiliency of the Black identity. In Houston, Texas, chefs Chris Williams of the renowned Lucille's and Jonny Rhodes of Indigo are on a mission to empower the Black community of Texas through entrepreneurialism, while fighting agricultural oppression and uplifting African American foodways.

In Puerto Rico, chefs like Jose Enrique work with farmers and their communities to rescue a vibrant culture from a history of colonialism and agricultural oppression, all while creating opportunities for a more independent and self-sufficient future.