1 00:00:02,812 --> 00:00:02,845    (D                            2 00:00:02,845 --> 00:00:02,879    (Dyn                          3 00:00:02,879 --> 00:00:02,912    (Dynam                        4 00:00:02,912 --> 00:00:02,945    (Dynamic                      5 00:00:02,945 --> 00:00:02,979    (Dynamic m                    6 00:00:02,979 --> 00:00:03,012    (Dynamic mus                  7 00:00:03,012 --> 00:00:03,046    (Dynamic music                8 00:00:03,046 --> 00:00:03,079    (Dynamic musical              9 00:00:03,079 --> 00:00:03,112    (Dynamic musical f            10 00:00:03,112 --> 00:00:03,146    (Dynamic musical flo          11 00:00:03,146 --> 00:00:03,179    (Dynamic musical flour        12 00:00:03,179 --> 00:00:03,212    (Dynamic musical flouris      13 00:00:03,212 --> 00:00:05,314    (Dynamic musical flourish)    14 00:00:05,415 --> 00:00:06,883          (Dynamic music)         15 00:00:06,983 --> 00:00:13,189                 ♪                16 00:00:13,289 --> 00:00:17,827         Mena: Eccentric,              quirky, unique, weird.      17 00:00:17,927 --> 00:00:20,630    Portland has a reputation.    18 00:00:20,730 --> 00:00:25,768   It's also gorgeous, laidback,         loudly progressive,       19 00:00:25,868 --> 00:00:27,904     and this small but mighty          community is creating      20 00:00:28,004 --> 00:00:32,075  one of my favourite food cities         in North America.        21 00:00:32,175 --> 00:00:34,510     It's also one of the most         vegan-friendly cities.      22 00:00:34,610 --> 00:00:36,913    From its food carts to its              comfort food,          23 00:00:37,013 --> 00:00:38,681   to its high-end restaurants.   24 00:00:38,781 --> 00:00:41,451                 ♪                25 00:00:41,551 --> 00:00:45,054   Portland has a gravity to it,    drawing unconventional souls   26 00:00:45,154 --> 00:00:47,323     from across the country.     27 00:00:47,423 --> 00:00:49,592   We found the epicentre of the       plant-based food scene      28 00:00:49,692 --> 00:00:52,628 to be radically diverse in terms 29 00:00:52,728 --> 00:00:56,766   of ethnicity, flavour, style,            and cuisine.           30 00:00:56,866 --> 00:00:59,535        The food is vibrant                and innovative.         31 00:00:59,635 --> 00:01:02,105   There's a risk taking almost             avant garde,           32 00:01:02,205 --> 00:01:04,240  punk-rock approach to cooking.  33 00:01:04,340 --> 00:01:08,478   And the chefs are infinitely     collaborative and supportive.  34 00:01:08,578 --> 00:01:12,315     Portland, if this is the          new weird, count me in.     35 00:01:12,415 --> 00:01:14,784                 ♪                36 00:01:14,884 --> 00:01:16,986           (Traffic din)          37 00:01:17,086 --> 00:01:19,222        (Upbeat rock music)       38 00:01:19,322 --> 00:01:20,890        I'm Mena Massoud...       39 00:01:20,990 --> 00:01:23,493          I'm travelling                across North America       40 00:01:23,593 --> 00:01:25,361     and eating my way through    41 00:01:25,461 --> 00:01:28,231   some of the coolest cities to    show you how beautiful meals,  42 00:01:28,331 --> 00:01:32,001        talented chefs, and                restaurateurs,          43 00:01:32,101 --> 00:01:36,139   are making plant-based living      delicious and obtainable.    44 00:01:36,239 --> 00:01:42,311   So join me as I show you how     the world is evolving vegan.   45 00:01:42,411 --> 00:01:50,086                 ♪                46 00:01:50,186 --> 00:01:51,554       Getting to Portland,       47 00:01:51,654 --> 00:01:55,525 the first person I have to visit    is my friend, Cyrus Ichiza.   48 00:01:55,625 --> 00:01:58,161   I met Cyrus while writing my              cook book,            49 00:01:58,261 --> 00:01:59,395           and I believe          50 00:01:59,495 --> 00:02:01,898  he's one of the most underrated         chefs in America;        51 00:02:01,998 --> 00:02:04,400      cooking authentic vegan             Pan-Asian cuisine        52 00:02:04,500 --> 00:02:07,603      for his weekly pop-ups            at Aimsir Distilling.      53 00:02:07,703 --> 00:02:11,807     You will not believe the          dishes he's cooking up.     54 00:02:11,908 --> 00:02:13,309              Chef...             55 00:02:13,409 --> 00:02:14,944   I mean Cyrus, how you doing?   56 00:02:15,044 --> 00:02:16,179          Good. Welcome.          57 00:02:16,279 --> 00:02:17,613      Thanks. Thank you, man.     58 00:02:17,713 --> 00:02:18,915      Good to see you again.      59 00:02:19,015 --> 00:02:20,650       Beautiful distillery,             this is very nice.        60 00:02:20,750 --> 00:02:22,251    Cyrus: I feel very blessed    61 00:02:22,351 --> 00:02:24,620  to be able to do my pop-up out         of here right now.        62 00:02:24,720 --> 00:02:28,291  Continuing to bring vegan-Asian       cuisine to Portland.       63 00:02:28,391 --> 00:02:30,726  Portland definitely seems like  64 00:02:30,826 --> 00:02:32,695  it encourages people to be who              they are.            65 00:02:32,795 --> 00:02:34,630     And celebrate, you know,           where they come from.      66 00:02:34,730 --> 00:02:36,599     You know, they always say          "Portland's weird" or      67 00:02:36,699 --> 00:02:39,202      "Keep Portland weird"--          I think it's eclectic.      68 00:02:39,302 --> 00:02:41,404     I think there's a diverse          group of people here.      69 00:02:41,504 --> 00:02:45,875     When you have a city with       such a reputation of being    70 00:02:45,975 --> 00:02:49,712   the weirdest, or being on the          fringe of culture        71 00:02:49,812 --> 00:02:51,614   you start to see more people   72 00:02:51,714 --> 00:02:54,016          coming here to               proliferate that idea.      73 00:02:54,116 --> 00:02:58,554     I always say, "I come to       Portland, I gotta see Cyrus.   74 00:02:58,654 --> 00:03:00,590        I gotta get my fix              of Chef Cyrus' food."      75 00:03:00,690 --> 00:03:02,024      Thank you so very much.     76 00:03:02,124 --> 00:03:03,159        As a matter of fact       77 00:03:03,259 --> 00:03:04,894  I have some food coming out for           us right now.          78 00:03:04,994 --> 00:03:07,029            I'm pumped!                I'm pumped about that.      79 00:03:07,129 --> 00:03:09,532   Mena: Oh my goodness... wow.   80 00:03:09,632 --> 00:03:11,968    Man, that looks delicious.    81 00:03:12,068 --> 00:03:13,669      What do we have, Chef?      82 00:03:13,769 --> 00:03:16,539    Hong Yao Chao Shou; this is         chili and wontons...       83 00:03:16,639 --> 00:03:18,507                 ♪                84 00:03:18,608 --> 00:03:22,178  ...plant based meat folded in a     wonton, boiled and served    85 00:03:22,278 --> 00:03:24,580   in the sweet chili oil sauce.  86 00:03:24,680 --> 00:03:27,216   Any broth you make I know is        going to be killer man,     87 00:03:27,316 --> 00:03:28,818   because it's full of flavour.  88 00:03:28,918 --> 00:03:31,621     I'll eat these any time.     89 00:03:31,721 --> 00:03:33,889            That sauce.           90 00:03:33,990 --> 00:03:35,324             (Laughs)             91 00:03:35,424 --> 00:03:37,293                 ♪                92 00:03:37,393 --> 00:03:39,929            Mmm... wow.           93 00:03:40,029 --> 00:03:41,464      The flavours in there.      94 00:03:41,564 --> 00:03:44,300   It kind of buzzes and tingles      in your mouth right now.     95 00:03:44,400 --> 00:03:45,468           Mena: I know.          96 00:03:45,568 --> 00:03:46,869   Yeah man, you're nailing it.   97 00:03:46,969 --> 00:03:48,537           Yes. Exactly.          98 00:03:48,638 --> 00:03:50,473    That beautiful wonton, the         beautiful chili sauce,      99 00:03:50,573 --> 00:03:53,309  and the plant-based ground beef     is almost kind of just--     100 00:03:53,409 --> 00:03:55,011 It's the supporting cast member. 101 00:03:55,111 --> 00:03:56,779    Cyrus: That's my number one               mission,             102 00:03:56,879 --> 00:03:58,381  especially with any of my food, 103 00:03:58,481 --> 00:04:00,850      and of the cuisine, is             I wanted to create        104 00:04:00,950 --> 00:04:04,153            a seamless                 transition for anybody.     105 00:04:04,253 --> 00:04:05,554   Whether you're vegan or not.   106 00:04:05,655 --> 00:04:08,624    I want you to eat this food     and be completely satisfied.   107 00:04:08,724 --> 00:04:13,796 I think that's the only way 100%  we can start getting ourselves  108 00:04:13,896 --> 00:04:17,400        to a more meatless              lifestyle in society.      109 00:04:17,500 --> 00:04:19,035    Alright, what else we got?    110 00:04:19,135 --> 00:04:20,503        Cyrus: Fu Pei Guen.       111 00:04:20,603 --> 00:04:22,204      This is bean curd skin.     112 00:04:22,305 --> 00:04:24,240  So it's really thin, soy paper. 113 00:04:24,340 --> 00:04:28,177 On the inside we have some black      fungus, otherwise known     114 00:04:28,277 --> 00:04:31,981      as Wood Ear mushrooms,        bamboo chutes, a soy protein,  115 00:04:32,081 --> 00:04:34,116  mung bean noodles, and carrots. 116 00:04:34,216 --> 00:04:36,385       Very protein packed.       117 00:04:38,854 --> 00:04:43,159               Mmm.                          Yes... Yes!           118 00:04:43,259 --> 00:04:46,329    Mena: Really subtle earthy      flavour to it because I think  119 00:04:46,429 --> 00:04:49,699   of the black fungus, and you        feel really satisfied.      120 00:04:49,799 --> 00:04:51,767     You know, taking a bite.     121 00:04:51,867 --> 00:04:54,136  Cyrus: Even though these things           are decadent           122 00:04:54,236 --> 00:04:56,372          they are still                really good for you.       123 00:04:56,472 --> 00:04:58,341            Mena: Yeah.           124 00:04:58,441 --> 00:04:59,875        And a lot of people              forget about that.        125 00:04:59,975 --> 00:05:01,777    Like centuries old cuisine         is there for a reason.      126 00:05:01,877 --> 00:05:03,112  It does something to your body. 127 00:05:03,212 --> 00:05:04,980          It is medicine.                 Food is medicine.        128 00:05:05,081 --> 00:05:06,148            Of course.            129 00:05:06,248 --> 00:05:08,017                 ♪                130 00:05:08,117 --> 00:05:10,586   Mena: How would you describe       the Portland scene here?     131 00:05:10,686 --> 00:05:14,323  You know, a lot of places that   used to not cater to vegan food 132 00:05:14,423 --> 00:05:16,625        now have vegan food              all over the city.        133 00:05:16,726 --> 00:05:20,763    Portland itself has changed     from a very, like, you know,   134 00:05:20,863 --> 00:05:25,534      'Porkland' to very like      plant-based all of the sudden.  135 00:05:25,634 --> 00:05:30,005    And it's wonderful, in that         sense, of how things       136 00:05:30,106 --> 00:05:31,974   just constantly change here.   137 00:05:32,074 --> 00:05:33,809    And that's really the only       thing you can count on now.   138 00:05:33,909 --> 00:05:35,878    Mena: What do we got next?    139 00:05:35,978 --> 00:05:38,013  Cyrus: Last, but not least, one    of our most popular dishes;   140 00:05:38,114 --> 00:05:41,050     Bao wong bunny dumplings.    141 00:05:41,150 --> 00:05:42,518               Wow!               142 00:05:42,618 --> 00:05:43,919    Bao wong means "in a bowl."   143 00:05:44,019 --> 00:05:47,156  You actually form them to make   them look like little rabbits,  144 00:05:47,256 --> 00:05:49,191 which is funny, because I always           tell people,           145 00:05:49,291 --> 00:05:50,693      "Vegan's don't eat like                 rabbits."            146 00:05:50,793 --> 00:05:52,061            (Laughing)            147 00:05:52,161 --> 00:05:53,729    And so today we're actually        going to eat a rabbit.      148 00:05:53,829 --> 00:05:54,730               Okay?              149 00:05:54,830 --> 00:05:55,865        Made out of plants.       150 00:05:55,965 --> 00:05:57,533     Mena: Made out of plants.          Made out of a wonton.      151 00:05:57,633 --> 00:05:58,868            Yeah, yeah.           152 00:05:58,968 --> 00:06:00,536      Oh man, they're almost           too cute for me to eat.     153 00:06:00,636 --> 00:06:02,772      But what are the little          brown spots they have?      154 00:06:02,872 --> 00:06:04,073        I mean it's funny,        155 00:06:04,173 --> 00:06:05,875      because they look like       brown-spotted bunnies as well.  156 00:06:05,975 --> 00:06:08,377        I like to go for as               real as possible.        157 00:06:08,477 --> 00:06:09,945     As authentic as possible,    158 00:06:10,045 --> 00:06:11,614       in every way, shape,               and form, Cyrus.         159 00:06:11,714 --> 00:06:13,082              I know.             160 00:06:13,182 --> 00:06:15,484  Cyrus: Usually this is a street  food that's a gigantic dumpling 161 00:06:15,584 --> 00:06:18,454        that's cooked with            it's skin and everything     162 00:06:18,554 --> 00:06:20,890    as a giant meatball inside              of a steamer.          163 00:06:20,990 --> 00:06:22,458      So this is essentially               the same thing.         164 00:06:22,558 --> 00:06:24,493   You just see that little bit       of a meatball poking out.    165 00:06:24,593 --> 00:06:26,162                 ♪                166 00:06:26,262 --> 00:06:29,231               Mmm.               167 00:06:29,331 --> 00:06:30,599                 ♪                168 00:06:30,699 --> 00:06:31,767      Rabbits are delicious!      169 00:06:31,867 --> 00:06:33,536               Mmm.               170 00:06:33,636 --> 00:06:36,272     The wontons in this case         are a little thicker, no?    171 00:06:36,372 --> 00:06:40,176    Cyrus: It's more known for       it's chewy, stretchy feel.    172 00:06:40,276 --> 00:06:41,844    That texture on your teeth.   173 00:06:41,944 --> 00:06:44,580     What should I be excited      about as I start this journey?  174 00:06:44,680 --> 00:06:46,615  Because obviously you've kicked        it off with a bang        175 00:06:46,715 --> 00:06:47,983          with this food.         176 00:06:48,083 --> 00:06:49,485         Cyrus: Oh man...         177 00:06:49,585 --> 00:06:51,220        The most ridiculous                 comfort food,          178 00:06:51,320 --> 00:06:53,656  you definitely won't go skinny            on your trip.          179 00:06:53,756 --> 00:06:55,024            (Laughing)            180 00:06:55,124 --> 00:06:56,725        Well, listen, this                has been amazing.        181 00:06:56,826 --> 00:06:59,995      I think you set the bar       pretty high, as usual, Cyrus.  182 00:07:00,095 --> 00:07:01,630       I always tell people,      183 00:07:01,730 --> 00:07:03,032      "You come to Portland,      184 00:07:03,132 --> 00:07:04,867        you got to find out            where Cyrus Ichiza is.      185 00:07:04,967 --> 00:07:06,569      Wherever he is, you got           to go try his food."       186 00:07:06,669 --> 00:07:07,903        This is delicious.        187 00:07:08,003 --> 00:07:09,171         Cyrus: Thank you                 so much for that.        188 00:07:09,271 --> 00:07:10,639    Mena: No, thank you, Cyrus.   189 00:07:10,739 --> 00:07:14,376  You're always taking authentic     flavours, reinventing them,   190 00:07:14,477 --> 00:07:16,412   and kicking them up a notch.   191 00:07:16,512 --> 00:07:19,682                 ♪                192 00:07:19,782 --> 00:07:22,117   I couldn't visit the pacific       northwest without touring    193 00:07:22,218 --> 00:07:24,420  the coastal forest to look for  194 00:07:24,520 --> 00:07:27,623 one of my favourite ingredients,            mushrooms!            195 00:07:27,723 --> 00:07:30,192 These are some secret areas that   you kind of just know about.   196 00:07:30,292 --> 00:07:32,094    You and a handful of other          foragers essentially?      197 00:07:32,194 --> 00:07:33,429            Elan: Yeah.           198 00:07:33,529 --> 00:07:36,232    Mena: We're on route to an        undisclosed location with    199 00:07:36,332 --> 00:07:40,603  Elan Hagens, fungi forager and   truffle hunter extraordinaire.  200 00:07:40,703 --> 00:07:41,837                 ♪                201 00:07:41,937 --> 00:07:44,073    Elan: I like going fishing          and I love foraging.       202 00:07:44,173 --> 00:07:45,107      Mena: Of course, yeah.      203 00:07:45,207 --> 00:07:46,542    Elan: It's a treasure hunt.   204 00:07:46,642 --> 00:07:48,544       So, it's like a gold             rush for some things.      205 00:07:48,644 --> 00:07:50,946               Mena:               And the first rule of foraging, 206 00:07:51,046 --> 00:07:51,947     tell no one where you're                 foraging.            207 00:07:52,047 --> 00:07:53,082            Good girl!            208 00:07:53,182 --> 00:07:55,851        Except your giant,           truffle-hunting Schnauzer.    209 00:07:55,951 --> 00:07:58,220                 ♪                210 00:07:58,320 --> 00:07:59,655               Both:                            Wow!               211 00:07:59,755 --> 00:08:00,656            (Laughing)            212 00:08:00,756 --> 00:08:01,657               Mena:                         Incredible.           213 00:08:01,757 --> 00:08:03,659       Elan: Never gets old,               never gets old.         214 00:08:03,759 --> 00:08:06,896        Mena: And I'm sure           Oregon's filled with these.   215 00:08:06,996 --> 00:08:10,032    Elan: Oh, we're just filled        with so many of these,      216 00:08:10,132 --> 00:08:11,800         and some of them                  only seasonal.          217 00:08:11,901 --> 00:08:14,737    And then, some of them are,       run like this year-round.    218 00:08:14,837 --> 00:08:16,805      What are we looking for        in this area, specifically?   219 00:08:16,906 --> 00:08:19,441    Elan: What we predominantly           are looking for,         220 00:08:19,542 --> 00:08:21,677      because you're a newbie           to mushroom-hunting,       221 00:08:21,777 --> 00:08:22,778         is chanterelles,         222 00:08:22,878 --> 00:08:25,481     because chanterelles are             easy to identify.        223 00:08:25,581 --> 00:08:27,816           And same with                 lobster mushrooms.        224 00:08:27,917 --> 00:08:29,752     Mena: Elan's been playing              in the woods,          225 00:08:29,852 --> 00:08:31,854    wild-crafting and educating         others about nature,       226 00:08:31,954 --> 00:08:33,822       since she was a kid.       227 00:08:33,923 --> 00:08:35,558    With the weather, climate,           and natural beauty,       228 00:08:35,658 --> 00:08:39,495         the local forests             are a forager's dream.      229 00:08:39,595 --> 00:08:41,096      The land is just packed            with wild edibles.        230 00:08:41,196 --> 00:08:42,431    And what am I looking for?    231 00:08:42,531 --> 00:08:44,333           Chanterelles                   kind of look like        232 00:08:44,433 --> 00:08:45,568     an orangey-beige colour,                  almost?             233 00:08:45,668 --> 00:08:47,369  They're like an orangey-beige,         and some are white.       234 00:08:47,469 --> 00:08:48,370      Beware.                     235 00:08:48,470 --> 00:08:50,940 There are blackberries,                I can tell.                236 00:08:51,040 --> 00:08:52,041                   Oww!                    Yeah.                   237 00:08:52,141 --> 00:08:53,342                 Pricked already!             You got pricked                     already.          238 00:08:53,442 --> 00:08:55,044        That's just                   the best nature.                             Come on, Elan!   239 00:08:55,144 --> 00:08:57,012       There's blackberries!      240 00:08:57,112 --> 00:08:59,748         Now, keep looking                    in here.             241 00:08:59,848 --> 00:09:01,684         Mena: Oh, I think               I found something.        242 00:09:01,784 --> 00:09:02,685         Yeah, right here.        243 00:09:02,785 --> 00:09:03,786    Elan: Yeah,                   you totally did.                 244 00:09:03,886 --> 00:09:04,787          Mena: These are                   chanterelles?          245 00:09:04,887 --> 00:09:05,921           Chanterelles.          246 00:09:06,021 --> 00:09:07,389             Those are              Pacific golden chanterelles.   247 00:09:07,489 --> 00:09:08,591         So, hold the top         248 00:09:08,691 --> 00:09:09,959         and then give it                    a good cut.           249 00:09:10,059 --> 00:09:11,393       Mena: So, right from                the root, yeah?         250 00:09:11,493 --> 00:09:13,228      Elan: Yeah, so you get              none of the dirt         251 00:09:13,329 --> 00:09:14,229       that's on the bottom.      252 00:09:14,330 --> 00:09:15,564         You give a chance                  for mycelium           253 00:09:15,664 --> 00:09:17,299          and the things             that are attached down here   254 00:09:17,399 --> 00:09:18,367           to stay here           255 00:09:18,467 --> 00:09:19,835          and regenerate,                     as well.                                 Mena: Right. 256 00:09:19,935 --> 00:09:22,071       Elan: And mycelium is       actually what the mushroom is.  257 00:09:22,171 --> 00:09:25,608     When we find a mushroom,     we're finding the fruiting body. 258 00:09:25,708 --> 00:09:27,610    Some of the different ways          how you ID mushrooms       259 00:09:27,710 --> 00:09:29,878           is by looking                 on the underneath,        260 00:09:29,979 --> 00:09:32,348      and what you see here,              these are gills.         261 00:09:32,448 --> 00:09:33,916             And with                the store-bought mushrooms,   262 00:09:34,016 --> 00:09:35,985        the gills are kind           of fluffy, like free-form.    263 00:09:36,085 --> 00:09:36,986          Yeah.                          With chanterelles,        264 00:09:37,086 --> 00:09:37,987         these are called                   fixed gills.           265 00:09:38,087 --> 00:09:39,254           So, on almost                  all chanterelles,        266 00:09:39,355 --> 00:09:40,456     you'll see them to where     267 00:09:40,556 --> 00:09:42,658          you can't kind                of like pick one off.      268 00:09:42,758 --> 00:09:43,792           Mena: Right.           269 00:09:43,892 --> 00:09:45,194          Elan: These are            the Oregon state mushroom.    270 00:09:45,294 --> 00:09:47,129     We have a state mushroom              and this is it.         271 00:09:47,229 --> 00:09:48,230          Mena:                         Oh, really?                272 00:09:48,330 --> 00:09:50,599          One quick find,            maybe some beginner's luck.   273 00:09:50,699 --> 00:09:51,700       Hopefully, it holds.       274 00:09:51,800 --> 00:09:53,569          Elan: I've been                    here before           275 00:09:53,669 --> 00:09:55,938       and I have a feeling        we're gonna find some lobsters. 276 00:09:56,038 --> 00:09:58,574 But let's take a look down here,    and like I was saying-- Oh!   277 00:09:58,674 --> 00:10:01,343       Mena: Oh, man, that's            a honker right there!      278 00:10:01,443 --> 00:10:02,344           That's huge!           279 00:10:02,444 --> 00:10:03,646 That is huge!                    280 00:10:03,746 --> 00:10:05,014           Elan: One of                    the best things         281 00:10:05,114 --> 00:10:06,849       that I can teach you            about lobster mushrooms     282 00:10:06,949 --> 00:10:08,751              is that                     they start out as        283 00:10:08,851 --> 00:10:10,953  a completely different mushroom         called a russula,        284 00:10:11,053 --> 00:10:12,821             and it's                  a giant white mushroom.     285 00:10:12,921 --> 00:10:15,357          And they can be            small white mushrooms, too.   286 00:10:15,457 --> 00:10:16,925        And what happens is       287 00:10:17,026 --> 00:10:19,294         a parasitic fungi                takes over this,         288 00:10:19,395 --> 00:10:20,462  called hypomyces lactifluorum.  289 00:10:20,562 --> 00:10:21,764             Hypomyces                      lactifluorum.          290 00:10:21,864 --> 00:10:23,932         Ooh, you're good.          Yeah, you got it, you got it.  291 00:10:24,033 --> 00:10:25,934             It turns                    what is a russula,        292 00:10:26,035 --> 00:10:28,270     and actually, a mushroom        that's not great-tasting--    293 00:10:28,370 --> 00:10:29,638          not poisonous,               but not great-tasting--     294 00:10:29,738 --> 00:10:31,006    it turns it into something    295 00:10:31,106 --> 00:10:33,509     that's choice and edible     296 00:10:33,609 --> 00:10:35,611   and has this really distinct              look to it,           297 00:10:35,711 --> 00:10:37,746    which is the lobster look.    298 00:10:37,846 --> 00:10:39,448         This is a honker.        299 00:10:39,548 --> 00:10:40,983       I'm glad you're using               my terminology.         300 00:10:41,083 --> 00:10:43,052               Elan:                       It is a honker!         301 00:10:43,152 --> 00:10:44,053                      Mena: Yeah. 302 00:10:44,153 --> 00:10:45,587          Smell this side                    right here.           303 00:10:45,688 --> 00:10:46,989    Is it getting lobstery yet?   304 00:10:47,089 --> 00:10:48,123        Yeah, a little bit.       305 00:10:48,223 --> 00:10:49,825          Yeah, it smells           a little bit like the ocean.   306 00:10:49,925 --> 00:10:51,827         Yeah, that's what              a lot of people say.       307 00:10:51,927 --> 00:10:53,195     It smells like the ocean.               Not fishy.            308 00:10:53,295 --> 00:10:55,130                  Not fishy,                   but like the ocean. Not fishy at all.                309 00:10:55,230 --> 00:10:56,699      And lobster mushrooms,             I mean, look at it.       310 00:10:56,799 --> 00:10:58,267          It's gorgeous,                    my goodness.           311 00:10:58,367 --> 00:11:01,804     Lobster mushrooms do have        a meaty texture to them.     312 00:11:01,904 --> 00:11:03,906         This is so meaty                that you can use it       313 00:11:04,006 --> 00:11:05,574      as a meat replacement.      314 00:11:05,674 --> 00:11:07,242               Mena:                     Mushrooms are rad.        315 00:11:07,342 --> 00:11:09,378          Foragers often                    compare them           316 00:11:09,478 --> 00:11:12,381     and their interconnected          networks to community.      317 00:11:12,481 --> 00:11:14,216         And how fitting,                   in Portland.           318 00:11:14,316 --> 00:11:16,018      So, we're going to save     319 00:11:16,118 --> 00:11:17,152        this honker fungus        320 00:11:17,252 --> 00:11:19,088        and then, later on,                 share it with          321 00:11:19,188 --> 00:11:22,524  a community of talented chefs.  322 00:11:22,624 --> 00:11:27,029                 ♪                323 00:11:27,129 --> 00:11:29,064     In downtown Portland lies    324 00:11:29,164 --> 00:11:30,866          another one of                    those weird,           325 00:11:30,966 --> 00:11:33,902          one-of-a-kind,            Portland-only singularities:   326 00:11:34,002 --> 00:11:36,805      a fully plant-based bar               in the lobby           327 00:11:36,905 --> 00:11:38,440       of an upscale hotel.       328 00:11:38,540 --> 00:11:42,211          The Fortune Bar          and its exquisite comfort food, 329 00:11:42,311 --> 00:11:46,048       created by none other           than chef Jewan Manuel      330 00:11:46,148 --> 00:11:48,550          or better known               as Plant Based Papi,       331 00:11:48,650 --> 00:11:52,454     are located in the heart        of the posh Sentinel Hotel.   332 00:11:52,554 --> 00:11:54,356   Chef Jewan,                    how you doing?                                       Mena.        333 00:11:54,456 --> 00:11:55,891             So nice to meet you. You, as well.                    334 00:11:55,991 --> 00:11:57,493               Mena:                    This is a cool space!      335 00:11:57,593 --> 00:11:58,927         Jewan: Thank you.              Mena: So, what is it,      336 00:11:59,027 --> 00:12:00,629       a restaurant, hotel?             What's going on here?      337 00:12:00,729 --> 00:12:02,131         It's everything.             We sell everything here.     338 00:12:02,231 --> 00:12:04,066    Yeah, yeah, we sell rooms.              We sell food.          339 00:12:04,166 --> 00:12:05,901    Mentioning food, I'm going       to get back in the kitchen    340 00:12:06,001 --> 00:12:06,902     and whip us up something     341 00:12:07,002 --> 00:12:08,337          and then we can                sit down and chat.        342 00:12:08,437 --> 00:12:09,471 All right, love it.                  All right!                   343 00:12:09,571 --> 00:12:11,673          Mena: Jewan is                  a break-out star         344 00:12:11,774 --> 00:12:13,142           of Portland's                  food renaissance.        345 00:12:13,242 --> 00:12:15,077          He rose to fame         346 00:12:15,177 --> 00:12:17,079        with epic line-ups             for his early pop-ups.      347 00:12:17,179 --> 00:12:19,148     A self-taught vegan chef,    348 00:12:19,248 --> 00:12:21,049           his signature                  plant-based menu         349 00:12:21,150 --> 00:12:24,720          aims to elevate                bar food classics.        350 00:12:24,820 --> 00:12:26,555            All right!            351 00:12:26,655 --> 00:12:27,656               Whoa!              352 00:12:27,756 --> 00:12:29,591           Look at this!          353 00:12:29,691 --> 00:12:31,827              Tell us                    what we got, Chef.        354 00:12:31,927 --> 00:12:34,997          First, we have            our oyster mushroom calamari.  355 00:12:35,097 --> 00:12:36,765      King oyster mushrooms,          so there's a difference.     356 00:12:36,865 --> 00:12:37,766            Huge stems.           357 00:12:37,866 --> 00:12:39,468                 ♪                358 00:12:39,568 --> 00:12:42,304     You hollow out the stems          of the oyster mushroom.     359 00:12:42,404 --> 00:12:43,572    Corn starch and rice flour    360 00:12:43,672 --> 00:12:45,174             is, like,                    our special combo        361 00:12:45,274 --> 00:12:47,276            to make it                a little bit more crispy.    362 00:12:47,376 --> 00:12:50,112   Mena: Yeah, and I gotta say,           they look exactly        363 00:12:50,212 --> 00:12:51,113          like calamari.                      I mean...            364 00:12:51,213 --> 00:12:52,314        That was the focus.       365 00:12:52,414 --> 00:12:56,518                 ♪                366 00:12:56,618 --> 00:12:58,954     Mena: That is delicious!            Seriously, I mean.        367 00:12:59,054 --> 00:13:00,622      The batter is amazing!      368 00:13:00,722 --> 00:13:03,158         And the texture,                       man,               369 00:13:03,258 --> 00:13:04,827      of the oyster mushroom      370 00:13:04,927 --> 00:13:08,163    is like that chewy texture             of a calamari.          371 00:13:08,263 --> 00:13:09,498 Does it say calamari                 on the menu?                 372 00:13:09,598 --> 00:13:11,333                   It just says                    calamari, yeah. It just says calamari.           373 00:13:11,433 --> 00:13:13,535     I bet you a lot of people     can't even tell the difference. 374 00:13:13,635 --> 00:13:16,672             You moved                  from LA to Portland.       375 00:13:16,772 --> 00:13:18,707               Yep.               376 00:13:18,807 --> 00:13:21,076 Obviously, both on                 the West Coast.                                        Jewan:                           Uh-huh.  377 00:13:21,176 --> 00:13:22,444    But Portland's very weird.    378 00:13:22,544 --> 00:13:23,679                     It's unique.    It's unique.                  379 00:13:23,779 --> 00:13:25,647         That's what I was trying           to say, unique, yeah.  380 00:13:25,747 --> 00:13:27,883 It's unique, but even, you know,    they have a sign that says:   381 00:13:27,983 --> 00:13:29,818               Both:                    Keep Portland weird.       382 00:13:29,918 --> 00:13:32,020       It's an amalgamation         of really interesting people.  383 00:13:32,120 --> 00:13:33,555                         Jewan:                         Absolutely          Unique people,                    unique vibes.          384 00:13:33,655 --> 00:13:36,225    And one thing that I really      appreciated about Portland    385 00:13:36,325 --> 00:13:37,993             is people                 don't bother you here.      386 00:13:38,093 --> 00:13:39,795         You can come here                and be yourself,         387 00:13:39,895 --> 00:13:41,830          no matter what             that looks like, you know?    388 00:13:41,930 --> 00:13:42,998      You'll see some person      389 00:13:43,098 --> 00:13:45,000   riding a unicycle or whatever           down the street         390 00:13:45,100 --> 00:13:47,035       and it's just, like,           that's just what they do.    391 00:13:47,135 --> 00:13:48,036             You know?            392 00:13:48,136 --> 00:13:49,504      And it becomes normal,                 in a sense.           393 00:13:49,605 --> 00:13:51,106       So, I think the weird              for everyone else        394 00:13:51,206 --> 00:13:52,207    is just a Portland normal.    395 00:13:52,307 --> 00:13:54,042      All right, I'm excited             to try what's next.       396 00:13:54,142 --> 00:13:57,546     Jewan: It's our Nashville            Chicken Sandwich.        397 00:13:57,646 --> 00:13:59,081     This is gonna get messy.     398 00:13:59,181 --> 00:14:01,250       Like, I'm gonna have          sauce dripping everywhere.    399 00:14:01,350 --> 00:14:02,885         Let's bring that                    over here.            400 00:14:02,985 --> 00:14:04,519       Bring that over here.      401 00:14:04,620 --> 00:14:06,755           Just get that                    close to me.           402 00:14:06,855 --> 00:14:08,290      Jewan: We actually use             an oyster mushroom        403 00:14:08,390 --> 00:14:09,358    to make the entire sandwich   404 00:14:09,458 --> 00:14:10,926           and bread it           405 00:14:11,026 --> 00:14:13,528      just like you would do         any other battered chicken.   406 00:14:13,629 --> 00:14:14,529            All right!                    Well, here we go.        407 00:14:14,630 --> 00:14:17,032       Let's get this thing                 out of here.           408 00:14:17,132 --> 00:14:18,767                     (Chuckling)                Mena:                     I don't need that.        409 00:14:18,867 --> 00:14:21,870            (Crunching)           410 00:14:24,273 --> 00:14:26,508         Get out of here!         411 00:14:26,608 --> 00:14:27,943         (Jewan chuckling)        412 00:14:28,043 --> 00:14:29,378            Mena: Mmm!            413 00:14:29,478 --> 00:14:32,814                 ♪                414 00:14:32,915 --> 00:14:34,816              Jewan:                   Since we've been here,      415 00:14:34,917 --> 00:14:37,286      this has probably been       one of our most popular dishes. 416 00:14:38,520 --> 00:14:40,622               Mena:                       Damn it, Jewan!         417 00:14:40,722 --> 00:14:42,557                     Jewan:                     That was the goal.             Damn it!             418 00:14:42,658 --> 00:14:44,927          That reaction.          419 00:14:45,027 --> 00:14:46,261      The texture is spot-on.     420 00:14:46,361 --> 00:14:48,697      But the nice complexity                of flavours           421 00:14:48,797 --> 00:14:51,266          with the sauce,                   the coleslaw,          422 00:14:51,366 --> 00:14:52,734           the pickles.           423 00:14:52,834 --> 00:14:54,903     The bread is phenomenal.     424 00:14:55,003 --> 00:14:56,405           Yeah, I mean,                   this reminds me         425 00:14:56,505 --> 00:14:58,140           of a classic                 fried-chicken burger.      426 00:14:58,240 --> 00:15:00,208     Man, this is a home run!     427 00:15:00,309 --> 00:15:01,743            Thank you, thank you. 428 00:15:01,843 --> 00:15:03,278               Mena:                        I'm so lucky           429 00:15:03,378 --> 00:15:05,614           that there is                  a third dish here        430 00:15:05,714 --> 00:15:07,382       that we're gonna try.      431 00:15:07,482 --> 00:15:08,583          It's our loaded                   nachos here.           432 00:15:08,684 --> 00:15:10,786              Jewan:                        Very popular.          433 00:15:10,886 --> 00:15:11,987              (Chomp)             434 00:15:12,087 --> 00:15:14,122           Mmm... mmm...          435 00:15:14,222 --> 00:15:16,091            (Crunching)                         Mmm!               436 00:15:16,191 --> 00:15:17,159          Jewan: We make                   our own cheeses         437 00:15:17,259 --> 00:15:19,328    from scratch with cashews.    438 00:15:19,428 --> 00:15:21,063   We chili-roast our jackfruit           and dry-roast it,        439 00:15:21,163 --> 00:15:22,230       which a lot of people                  don't do.            440 00:15:22,331 --> 00:15:24,833           Mena: I think              you nailed the jackfruit.    441 00:15:24,933 --> 00:15:27,302       Really makes it feel              like a pulled pork        442 00:15:27,402 --> 00:15:28,303       or a pulled chicken,       443 00:15:28,403 --> 00:15:29,638           and it looks                     like it, too!          444 00:15:29,738 --> 00:15:30,839          Jewan: That was                 one of the things        445 00:15:30,939 --> 00:15:32,074       I was very passionate                    about              446 00:15:32,174 --> 00:15:33,408      when it came to, like,         transforming the jackfruit.   447 00:15:33,508 --> 00:15:35,077       Because I just didn't                 want to buy           448 00:15:35,177 --> 00:15:37,412    the pre-made seitan things       when creating my own dish.    449 00:15:37,512 --> 00:15:39,748             I needed                    something special.        450 00:15:39,848 --> 00:15:41,116           Well, let me                  tell you something.       451 00:15:41,216 --> 00:15:43,118          It is special!                  Like, it's good!         452 00:15:43,218 --> 00:15:45,787    I just think it all matters     when it comes to vegan food.   453 00:15:45,887 --> 00:15:47,622            Texture is                       everything.           454 00:15:47,723 --> 00:15:49,958    Making sure that you don't      cheat yourself on any layer,   455 00:15:50,058 --> 00:15:51,793             because,                   for a lot of people,       456 00:15:51,893 --> 00:15:53,795    they just think it's salads           and rabbit food.         457 00:15:53,895 --> 00:15:55,630        Does this look like              rabbit food to you?       458 00:15:55,731 --> 00:15:57,132         (Jewan laughing)         459 00:15:57,232 --> 00:15:58,967     Does this look like what            a rabbit would eat?       460 00:15:59,067 --> 00:16:01,136              I don't                         think so.            461 00:16:01,236 --> 00:16:05,474  I can tell that there's so much   love and passion in the food,  462 00:16:05,574 --> 00:16:07,476       and every ingredient           in here is thought about.    463 00:16:07,576 --> 00:16:09,644  We get meat eaters in here all     the time that try our food,   464 00:16:09,745 --> 00:16:12,314      and it's very important           that we can wow them       465 00:16:12,414 --> 00:16:13,815            with simple                   dishes like this.        466 00:16:13,915 --> 00:16:15,317        Vegan comfort food                 is a great way          467 00:16:15,417 --> 00:16:17,652     to introduce meat eaters            to a plant-based--        468 00:16:17,753 --> 00:16:19,488            Absolutely.                         Yeah.              469 00:16:19,588 --> 00:16:21,490    --lifestyle, because that's        what this is all about.     470 00:16:21,590 --> 00:16:23,492      It's just about having          conversations with people    471 00:16:23,592 --> 00:16:25,660       and teaching them and            spreading knowledge.       472 00:16:25,761 --> 00:16:27,162     So, thank you                     very much.                  473 00:16:27,262 --> 00:16:28,663                 Appreciate it,                      brother.      474 00:16:28,764 --> 00:16:31,333   Mena: Plant Based Papi's ever      evolving, inventive slate    475 00:16:31,433 --> 00:16:32,834             has risen                       to the top,           476 00:16:32,934 --> 00:16:36,171    because he took the time to         perfect the classics.      477 00:16:36,271 --> 00:16:40,275  I've had vegan calamari before,     but that was next level.     478 00:16:42,444 --> 00:16:45,514        You guys want me to           pick some up and dip 'em     479 00:16:45,614 --> 00:16:47,182          and put them in                     my mouth?            480 00:16:47,282 --> 00:16:48,850          Because that's                 what I want to do.        481 00:16:48,950 --> 00:16:51,186    So, if you guys want me to         just keep eating these      482 00:16:51,286 --> 00:16:53,922          I will do that,                    no problem.           483 00:16:54,022 --> 00:16:57,859                 ♪                484 00:16:57,959 --> 00:17:01,530  Portland's plant-based culinary     community is super tight,    485 00:17:01,630 --> 00:17:03,532       and many of the chefs           have come up together.      486 00:17:03,632 --> 00:17:06,468     Jewan's taking me to our             next vegan haven,        487 00:17:06,568 --> 00:17:09,071            the already                  legendary Mama Dut,       488 00:17:09,171 --> 00:17:12,407     owned by his good friend                Thuy Pham.            489 00:17:12,507 --> 00:17:16,344        Jewan. Oh, my god.            It's so good to see you.     490 00:17:16,445 --> 00:17:18,580          Mena: Thuy Pham                 is one cool cat.         491 00:17:18,680 --> 00:17:21,416     A former hairstylist who       launched Mama Dut just a few   492 00:17:21,516 --> 00:17:25,087  years ago and blew up on a tide    of mass community support.    493 00:17:25,187 --> 00:17:26,922                     Hey,                           I'm Mena.      Thuy: Hi, nice                    to meet you.                    494 00:17:27,022 --> 00:17:28,423              Nice to                         meet you.            495 00:17:28,523 --> 00:17:31,359       In just three years,           she's been nominated for     496 00:17:31,460 --> 00:17:34,529    the prestigious James Beard       Award for Emerging Chefs,    497 00:17:34,629 --> 00:17:38,033    and made it her mission to       build community over food.    498 00:17:38,133 --> 00:17:40,035          How do you two                  know each other?         499 00:17:40,135 --> 00:17:42,370     I'd been doing my thing,;     Thuy had been doing her thing.  500 00:17:42,471 --> 00:17:43,872           I've heard so                   much about her.         501 00:17:43,972 --> 00:17:46,541   And I remember the first time   seeing her; I came to a pop-up. 502 00:17:46,641 --> 00:17:48,043          I ordered food,         503 00:17:48,143 --> 00:17:49,878    and I looked in the kitchen          and it's just her.        504 00:17:49,978 --> 00:17:51,379            (Laughing)            505 00:17:51,480 --> 00:17:52,714              And I'm                        like, "Yo.            506 00:17:52,814 --> 00:17:54,382    I heard so much about you.            Nice to see you."        507 00:17:54,483 --> 00:17:55,884             And she's                    just like, "Hi,"         508 00:17:55,984 --> 00:17:57,385        and she's just back           cooking food by herself.     509 00:17:57,486 --> 00:17:58,887     It was probably the most              amazing thing,          510 00:17:58,987 --> 00:18:00,388          and I thought,                that's me, in a way.       511 00:18:00,489 --> 00:18:03,225        And ever since then             we've been like this.      512 00:18:03,325 --> 00:18:04,893          Two plant-based                    soulmates.            513 00:18:04,993 --> 00:18:06,394              Jewan:                   It was kismet. Kismet.      514 00:18:06,495 --> 00:18:07,729        Destined to happen.                     Yeah.              515 00:18:07,829 --> 00:18:09,231      It was-- yeah. It was,           yeah, kismet for sure.      516 00:18:09,331 --> 00:18:11,399   Should we get in the kitchen     and start doing some cooking?  517 00:18:11,500 --> 00:18:13,235         Yeah, let's come                  on in and cook.         518 00:18:13,335 --> 00:18:14,736               Mena:                       Alright, cool.          519 00:18:14,836 --> 00:18:17,806      Thuy cooks unbelievable             Vietnamese food,         520 00:18:17,906 --> 00:18:21,343      bringing it back to its        Buddhist, vegetarian roots;   521 00:18:21,443 --> 00:18:25,514    something she says was lost      over years of colonization.   522 00:18:25,614 --> 00:18:28,183       We are going to make          Vietnamese canh chua and--    523 00:18:28,283 --> 00:18:29,518             Canh chua?           524 00:18:29,618 --> 00:18:31,019                   Canh chua ,                         yes.              Canh chua.                 525 00:18:31,119 --> 00:18:33,688      Canh chua. Canh chua is            traditionally made        526 00:18:33,788 --> 00:18:36,358         with catfish and                  other seafood,          527 00:18:36,458 --> 00:18:39,528      and it's indigenous to              Southern Vietnam         528 00:18:39,628 --> 00:18:41,530              in the                     Mekong Delta area.        529 00:18:41,630 --> 00:18:44,533      But my version is going             to be, you know--        530 00:18:44,633 --> 00:18:45,867     Catfish free.                531 00:18:45,967 --> 00:18:47,369              Catfish                           free.              532 00:18:47,469 --> 00:18:49,037          (All laughing)          533 00:18:49,137 --> 00:18:52,040   We're going to use mushrooms       and just tons of veggies.    534 00:18:52,140 --> 00:18:53,708               Mena:                   Beautiful ingredients.      535 00:18:53,808 --> 00:18:56,545         Could you cut up              these tomatoes for me?      536 00:18:56,645 --> 00:18:58,380         They just need to             be quartered like that.     537 00:18:58,480 --> 00:18:59,714               Mena:                         Yes, 100%.            538 00:18:59,814 --> 00:19:01,550            (Sizzling)            539 00:19:01,650 --> 00:19:03,718        So, I like my food                  really spicy,          540 00:19:03,818 --> 00:19:05,720      so we're going to just          throw in some jalapenos.     541 00:19:05,820 --> 00:19:07,389         Yeah, more, more.                  I love spice.          542 00:19:07,489 --> 00:19:08,723               Thuy:                     And a light spice.        543 00:19:08,823 --> 00:19:10,892  Jewan: I love the knife skills     over there, too. I see it.    544 00:19:10,992 --> 00:19:13,061       Oh, okay. Thank you.                Thanks, Jewan.          545 00:19:13,161 --> 00:19:14,229                           Jewan:                            Yeah. 546 00:19:14,329 --> 00:19:15,564            Take that.            547 00:19:15,664 --> 00:19:17,232 Tomatoes going                      right in.                                        I'm gonna pop                   the tomatoes-- 548 00:19:17,332 --> 00:19:19,601       Mena: Mama Dut, where          did that name come from?     549 00:19:19,701 --> 00:19:23,772        Oh, my gosh. Dut in           Vietnamese means to feed.    550 00:19:23,872 --> 00:19:25,106               Okay.              551 00:19:25,207 --> 00:19:28,343  And so, I have a kid, Kinsley;        they're 9 years old.       552 00:19:28,443 --> 00:19:30,845    If I wanted Kinsley to try       something I would be like,    553 00:19:30,946 --> 00:19:33,348       "Come here, Kinsley.             Mama dut ," you know?      554 00:19:33,448 --> 00:19:36,351       "Come here, Kinsley.           Mama, I dut ," you know?     555 00:19:36,451 --> 00:19:38,853      When it came to coming               up with a name,         556 00:19:38,954 --> 00:19:40,689            I was like,                   call it Mama Dut.        557 00:19:40,789 --> 00:19:43,692          Call it that--               it makes so much sense.     558 00:19:43,792 --> 00:19:46,695           And then here                 you've got celery?        559 00:19:46,795 --> 00:19:48,863           Thuy: This is                   called bac ha .         560 00:19:48,964 --> 00:19:52,033       It is, um, taro stem.         It's really great in soups.   561 00:19:52,133 --> 00:19:54,703   Especially this kind of soup,      because what it does is--    562 00:19:54,803 --> 00:19:56,538       you see all the pores               that are in it.         563 00:19:56,638 --> 00:19:58,707          Mena: Exactly.             It absorbs all the flavour.   564 00:19:58,807 --> 00:20:00,208               Thuy:                         It absorbs.           565 00:20:00,308 --> 00:20:04,212   And so when you bite into it,    the broth will just seep out.  566 00:20:04,312 --> 00:20:06,047      Wow, and it's delicious             on its own, too.         567 00:20:06,147 --> 00:20:07,716        It is very watery,                  like celery.           568 00:20:07,816 --> 00:20:09,217               Yep.               569 00:20:09,317 --> 00:20:11,052        But I can tell it's               going to take on         570 00:20:11,152 --> 00:20:12,721       whatever flavour you                 throw at it.           571 00:20:12,821 --> 00:20:14,222               Thuy:                       Oh, absolutely.         572 00:20:14,322 --> 00:20:18,393  This is pineapple juice to give   it the acidity and sweetness.  573 00:20:18,493 --> 00:20:20,061                 That looks                        so good.        574 00:20:20,161 --> 00:20:21,730 Mena: Yeah,                      very nice.                       575 00:20:21,830 --> 00:20:23,732     And this is very similar      to Caribbean flavour, as well.  576 00:20:23,832 --> 00:20:25,233            You've got                     the pineapple,          577 00:20:25,333 --> 00:20:26,901        just like they use                in the Caribbean.        578 00:20:27,002 --> 00:20:28,403           A lot of the                   same vegetables.         579 00:20:28,503 --> 00:20:30,238      If you think about the             Caribbean flavours        580 00:20:30,338 --> 00:20:31,906  and then you think about, like,        Vietnamese flavour,       581 00:20:32,007 --> 00:20:35,243   well, it's no wonder that we    share lots of same ingredients  582 00:20:35,343 --> 00:20:38,747    in our dishes because these    areas are right on the equator. 583 00:20:38,847 --> 00:20:40,081              Jewan:                       Equator, yeah.          584 00:20:40,181 --> 00:20:41,583    So, you're growing a lot of         the same ingredients       585 00:20:41,683 --> 00:20:43,084      and we're just cooking               it differently.         586 00:20:43,184 --> 00:20:45,086  My grandfather made a vegetable    stew very similar to this,    587 00:20:45,186 --> 00:20:47,088     and he would actually use       orange juice inside of it.    588 00:20:47,188 --> 00:20:49,257  There                           you go.                                            Oh, see,                       there you go.    589 00:20:49,357 --> 00:20:50,759           Same identity                 behind that thing.        590 00:20:50,859 --> 00:20:52,427        So, even her making               this just, like,         591 00:20:52,527 --> 00:20:54,095           brings up the                    memory of it.          592 00:20:54,195 --> 00:20:57,232   Mena: While the soup simmers,    we prep the star of the dish.  593 00:20:57,332 --> 00:21:00,435        And you've got this             beautiful vegan fish.      594 00:21:00,535 --> 00:21:02,937    The skin, obviously, looks        like the skin of a fish,     595 00:21:03,038 --> 00:21:04,606         but I'm assuming                   it's seaweed.          596 00:21:04,706 --> 00:21:07,776        Yes, it is seaweed.         The flesh is a wheat gluten.   597 00:21:07,876 --> 00:21:09,778          A wheat gluten?              Like, a seitan almost.      598 00:21:09,878 --> 00:21:11,279                       Thuy:                          Mmm-hmm.     Mena:                            Okay.                            599 00:21:11,379 --> 00:21:16,117        So, we're going to            just drop these in here.     600 00:21:16,217 --> 00:21:17,619    Mena:                            Okay.                         601 00:21:17,719 --> 00:21:19,621                 ♪                602 00:21:19,721 --> 00:21:20,955 Yeah.                            603 00:21:21,056 --> 00:21:22,457              Jewan:                    Is this a fish sauce?      604 00:21:22,557 --> 00:21:23,958           Thuy: This is                  vegan fish sauce.        605 00:21:24,059 --> 00:21:25,794  I wanted to give that a taste,      because vegan fish sauce,    606 00:21:25,894 --> 00:21:28,963    vegan Worcestershire sauce,          vegan oyster sauce,       607 00:21:29,064 --> 00:21:31,132       those are all things            that exist now, right?      608 00:21:31,232 --> 00:21:34,302        That didn't exist,           you know, a few years ago.    609 00:21:34,402 --> 00:21:36,304    Thuy: And vegan fish sauce,          believe it or not,        610 00:21:36,404 --> 00:21:38,473           is very, very                    easy to make.          611 00:21:38,573 --> 00:21:40,308    It's very salty, obviously,        which is what you want.     612 00:21:40,408 --> 00:21:41,643                      Thuy: It's                       very salty. 613 00:21:41,743 --> 00:21:43,144        Mena: I just took a             little bit too much.       614 00:21:43,244 --> 00:21:44,646         Yeah, yeah. I saw             that facial expression.     615 00:21:44,746 --> 00:21:45,980        I took in a little                  bit too much.          616 00:21:46,081 --> 00:21:47,482     But that's what you want            from a fish sauce.        617 00:21:47,582 --> 00:21:48,983       Obviously, you want a             little bit of salt.       618 00:21:49,084 --> 00:21:50,318               Thuy:                            Yep.               619 00:21:50,418 --> 00:21:51,820      Very nice. My mouth is             watering right now.       620 00:21:51,920 --> 00:21:53,321          I can't wait to                     try this.            621 00:21:53,421 --> 00:21:55,156       Now, I've got to say                 vegan catfish          622 00:21:55,256 --> 00:21:57,659         is not something                 I've had before.         623 00:21:57,759 --> 00:22:00,495                 ♪                624 00:22:00,595 --> 00:22:04,332    Look at this. Look at this.         This looks fantastic.      625 00:22:04,432 --> 00:22:08,002     Thuy: Let me show you how           I eat this at home.       626 00:22:08,103 --> 00:22:09,337       Please do.                 627 00:22:09,437 --> 00:22:11,339        (Giggles) A little                bit of fish here,        628 00:22:11,439 --> 00:22:13,675         put it on top of                    your rice;            629 00:22:13,775 --> 00:22:17,679      take a bite of fish and        get a little soup in there.   630 00:22:17,779 --> 00:22:19,013               Mmm.               631 00:22:19,114 --> 00:22:21,015        Mena: This has been             braising for a while,      632 00:22:21,116 --> 00:22:22,851           so it's nice                      and tender.           633 00:22:22,951 --> 00:22:26,020                 ♪                634 00:22:26,121 --> 00:22:27,522               Mmm.               635 00:22:27,622 --> 00:22:29,357            (Giggling)            636 00:22:29,457 --> 00:22:32,527           I don't think                 I've had vegan fish       637 00:22:32,627 --> 00:22:34,863          that taste this                  much like fish.         638 00:22:34,963 --> 00:22:36,698                 ♪                639 00:22:36,798 --> 00:22:38,933        That's an absolute                    home run.            640 00:22:39,033 --> 00:22:40,268          Oh, thank you.          641 00:22:40,368 --> 00:22:41,603               Mena:                      Oh, my goodness.         642 00:22:41,703 --> 00:22:42,937                          That's                          so good. 643 00:22:43,037 --> 00:22:45,940     Mena: This is filled with      authentic flavour right here,  644 00:22:46,040 --> 00:22:47,942     with the umami, I think,            from the mushrooms.       645 00:22:48,042 --> 00:22:49,444          Nice and spicy;         646 00:22:49,544 --> 00:22:51,279     a little bit of sweetness           from the pineapple.       647 00:22:51,379 --> 00:22:53,281         You do feel like                  you're sitting          648 00:22:53,381 --> 00:22:56,785    in a Vietnamese family home          eating this, right?       649 00:22:56,885 --> 00:23:01,122     You and Jewan have taken        Portland to the next level.   650 00:23:01,222 --> 00:23:03,458        You've raised it up              a notch, seriously,       651 00:23:03,558 --> 00:23:05,794      because I think people              are going to see         652 00:23:05,894 --> 00:23:08,963     how good and diverse the         plant-based food is here.    653 00:23:09,063 --> 00:23:10,298          Oh, absolutely.         654 00:23:10,398 --> 00:23:12,133  So, cheers                      to you guys.                                            Portland. 655 00:23:12,233 --> 00:23:13,468                   Thanks                          so much.         And to                          Portland.                        656 00:23:13,568 --> 00:23:14,803            Thuy: Yeah,                     to Portland.           657 00:23:14,903 --> 00:23:17,806   Mena: To Portland, and their        ultra supportive chefs.     658 00:23:17,906 --> 00:23:19,974        It's something that               keeps coming up,         659 00:23:20,074 --> 00:23:22,811     how much the people here         value building community     660 00:23:22,911 --> 00:23:27,582   over an increasingly diverse    cuisine and authentic flavours. 661 00:23:27,682 --> 00:23:35,990                 ♪                662 00:23:36,090 --> 00:23:37,826      When people think vegan     663 00:23:37,926 --> 00:23:39,961     one of the first proteins           that comes to mind        664 00:23:40,061 --> 00:23:41,796             is tofu.             665 00:23:41,896 --> 00:23:45,166   Rightfully so because it's a   staple in most plant-based diets 666 00:23:45,266 --> 00:23:48,236     and over 2,000 years old.    667 00:23:48,336 --> 00:23:50,538         And no one's been          making it longer states side   668 00:23:50,638 --> 00:23:52,907          than Ota Tofu.          669 00:23:53,007 --> 00:23:55,310          The first tofu                 producer in America       670 00:23:55,410 --> 00:23:57,745       established in 1911.       671 00:23:57,846 --> 00:24:00,982 Passed down for generations they    hand make small batch tofu    672 00:24:01,082 --> 00:24:04,252    every day for restaurateurs         and select customers.      673 00:24:04,352 --> 00:24:06,654        You won't find this             at the local grocery.      674 00:24:06,754 --> 00:24:08,690            Hey, Jason!           675 00:24:08,790 --> 00:24:10,158          How you doing?                    Good morning.          676 00:24:10,258 --> 00:24:11,426         Nice to meet you.        677 00:24:11,526 --> 00:24:12,727               Mena:                   It's now owned and run      678 00:24:12,827 --> 00:24:14,162          by Jason Ogata,         679 00:24:14,262 --> 00:24:16,364            who grew up                 eating tofu from Ota.      680 00:24:16,464 --> 00:24:18,500            Right, wow!                      Very cool!            681 00:24:18,600 --> 00:24:19,801            And wanted                   to keep Ota's roots       682 00:24:19,901 --> 00:24:22,770     in the Japanese-American                community.            683 00:24:22,871 --> 00:24:25,340      He learned this method            from Mr. Ota himself.      684 00:24:25,440 --> 00:24:29,410  And today he's sharing secrets     about this unique process.    685 00:24:29,511 --> 00:24:31,646         If you can't even                get the gloves on        686 00:24:31,746 --> 00:24:34,015           I don't think             you're off to a good start.   687 00:24:34,115 --> 00:24:35,650            (Chuckling)           688 00:24:35,750 --> 00:24:38,720      Handmade tofu is really        like an art form in Japan.    689 00:24:38,820 --> 00:24:39,721              Jason:                            Yes.               690 00:24:39,821 --> 00:24:40,922               Mena:                    You know, that's been      691 00:24:41,022 --> 00:24:42,457          passed down for           generations and generations.   692 00:24:42,557 --> 00:24:44,559            Definitely.                And it is a dying art,      693 00:24:44,659 --> 00:24:47,996     which is very unfortunate       but we wanna make the best    694 00:24:48,096 --> 00:24:50,732         tofu that we can             so this is why we do it.     695 00:24:50,832 --> 00:24:52,534                 ♪                696 00:24:52,634 --> 00:24:54,602           So the first                process of making tofu      697 00:24:54,702 --> 00:24:57,071       is soaking soy beans.      698 00:24:57,171 --> 00:25:00,441       And we soak them for             about 10 to 12 hours.      699 00:25:00,542 --> 00:25:03,411     These soy beans they are       ready to go into our grinders  700 00:25:03,511 --> 00:25:05,146     to start making soy milk.    701 00:25:05,246 --> 00:25:06,381               Mena:                            Okay.              702 00:25:06,481 --> 00:25:08,216           And so these                   are American soy?        703 00:25:08,316 --> 00:25:09,217          Yes, these are                    American soy.          704 00:25:09,317 --> 00:25:10,885     American soy right here!     705 00:25:10,985 --> 00:25:14,622            After going                  through the grinder       706 00:25:14,722 --> 00:25:17,258   the freshly crushed soy beans         are pressure cooked       707 00:25:17,358 --> 00:25:19,561          and loaded into                bags to be pressed.       708 00:25:19,661 --> 00:25:21,095              Jason:                       It just presses         709 00:25:21,195 --> 00:25:22,764         out the soy milk.        710 00:25:22,864 --> 00:25:25,466           And actually,                good quality soy milk      711 00:25:25,567 --> 00:25:27,569           produces yuba                  on the top. Okay.        712 00:25:27,669 --> 00:25:30,004             Oh, wow!                       I love yuba.           713 00:25:30,104 --> 00:25:33,041        Yuba is a film that            forms when boiling soy.     714 00:25:33,141 --> 00:25:36,711     But when dried it becomes        beautiful beancurd skin.     715 00:25:36,811 --> 00:25:39,881    I use yuba noodles instead           of regular noodles        716 00:25:39,981 --> 00:25:42,083     for a high-protein meal.     717 00:25:42,183 --> 00:25:44,919              Jason:                 Now we are filtering again    718 00:25:45,019 --> 00:25:46,754       to get pure soy milk.      719 00:25:46,854 --> 00:25:47,822               Mena:                      Once the soy milk        720 00:25:47,922 --> 00:25:49,257        is double filtered                it's ready to be         721 00:25:49,357 --> 00:25:51,993        turned into curds,              then into solid tofu.      722 00:25:52,093 --> 00:25:53,328           Look at that!          723 00:25:53,428 --> 00:25:54,596                 ♪                724 00:25:54,696 --> 00:25:57,098   This is the freshest soy milk         you will ever see.        725 00:25:57,198 --> 00:25:58,166              Jason:                            Yes.               726 00:25:58,266 --> 00:25:59,634     I can't wait to try this.    727 00:25:59,734 --> 00:26:01,202     Unlike big manufacturers,    728 00:26:01,302 --> 00:26:03,705        Ota uses only three           traditional ingredients.     729 00:26:03,805 --> 00:26:05,773              Jason:                  The coagulant that we use    730 00:26:05,873 --> 00:26:07,041         is called nigari.        731 00:26:07,141 --> 00:26:08,042              Nigari.             732 00:26:08,142 --> 00:26:09,377              Jason:                            Yes.               733 00:26:09,477 --> 00:26:13,047    It is a Japanese coagulant       extracted from ocean water,   734 00:26:13,147 --> 00:26:14,449            actually--                    sea water, okay.         735 00:26:14,549 --> 00:26:15,483            Mena: Wow.            736 00:26:15,583 --> 00:26:16,818              Jason:                 So out tofu is made out of    737 00:26:16,918 --> 00:26:20,488              water,                    soy beans and nigari.      738 00:26:20,588 --> 00:26:21,623            And nigari.                      That's it.            739 00:26:21,723 --> 00:26:23,157            That's it!            740 00:26:23,257 --> 00:26:26,494  We're going to make it sit for       about 10 to 15 minutes      741 00:26:26,594 --> 00:26:28,262              to let                   the curds really form.      742 00:26:28,363 --> 00:26:30,098            Then we'll                   press it into tofu.       743 00:26:30,198 --> 00:26:31,432           Okay, great.           744 00:26:31,532 --> 00:26:33,701        This is such a cool                process to see.         745 00:26:33,801 --> 00:26:36,337    Even though tofu's the most            popular protein         746 00:26:36,437 --> 00:26:38,239       in plant-based diets       747 00:26:38,339 --> 00:26:40,041         most people don't               know how it's made.       748 00:26:40,141 --> 00:26:42,076        It's like watching             a beautiful performance     749 00:26:42,176 --> 00:26:44,312          of soy ballet.          750 00:26:44,412 --> 00:26:46,948     So this is the batch that       we literally just stirred.    751 00:26:47,048 --> 00:26:48,149              Jason:                          Correct.             752 00:26:48,249 --> 00:26:49,717              Welcome                    to my office here.        753 00:26:49,817 --> 00:26:52,153           About to make                  some fresh tofu.         754 00:26:52,253 --> 00:26:55,256   With Jason's expert oversight  755 00:26:55,356 --> 00:26:57,759    we line the pressing boxes           with cheese cloth.        756 00:26:57,859 --> 00:26:59,727          Nice and snug.          757 00:26:59,827 --> 00:27:01,529                 ♪                758 00:27:01,629 --> 00:27:04,499     And start loading in the          steaming hot soy curd.      759 00:27:04,599 --> 00:27:06,734            Watch out!            760 00:27:06,834 --> 00:27:08,403         We got tofu juice              splashing everywhere.      761 00:27:08,503 --> 00:27:09,837            Watch out!            762 00:27:09,937 --> 00:27:11,139          Use your legs.          763 00:27:11,239 --> 00:27:12,473         I don't want you                to hurt your back.        764 00:27:12,573 --> 00:27:14,008        No, no. It's okay.                I go to the gym.         765 00:27:14,108 --> 00:27:15,276               Okay.              766 00:27:15,376 --> 00:27:17,712   If I hurt my back doing this       we got a problem, Jason.     767 00:27:17,812 --> 00:27:19,113              Jason:                      Okay. We're good.        768 00:27:19,213 --> 00:27:20,381               Mena:                            Wow.               769 00:27:20,481 --> 00:27:22,350            Then we are                    going to fold.          770 00:27:22,450 --> 00:27:23,518          Mena: Alright.          771 00:27:23,618 --> 00:27:25,520      We fold the cloths over          to get rid of the water     772 00:27:25,620 --> 00:27:27,121         and get it ready                  for the press.          773 00:27:27,221 --> 00:27:30,191       And let me tell you,             this stuff is heavy!       774 00:27:30,291 --> 00:27:31,693         Tofu's a workout!        775 00:27:31,793 --> 00:27:32,927            (Grunting)            776 00:27:33,027 --> 00:27:36,030               Okay!                     I got it. Alright.        777 00:27:36,130 --> 00:27:37,598     How much does this weigh?    778 00:27:37,699 --> 00:27:39,367               Tofu,                       it's hard work.         779 00:27:39,467 --> 00:27:40,835      Yeah, it is hard work.      780 00:27:40,935 --> 00:27:41,836           Jason: Yeah.           781 00:27:41,936 --> 00:27:43,037             And then                   we're going to put it      782 00:27:43,137 --> 00:27:44,038           and press it                    in the centre.          783 00:27:44,138 --> 00:27:45,039     I just press this button?    784 00:27:45,139 --> 00:27:46,307               Yep.               785 00:27:46,407 --> 00:27:47,642           There you go.          786 00:27:47,742 --> 00:27:48,876             Oh, yeah!            787 00:27:48,976 --> 00:27:50,745     And then we have-- yeah,           really one more step.      788 00:27:50,845 --> 00:27:51,746             And then                       I can eat it?          789 00:27:51,846 --> 00:27:52,780        Then we can eat it.       790 00:27:52,880 --> 00:27:53,981               Okay,                        great, great.          791 00:27:54,082 --> 00:27:54,982               Yeah.              792 00:27:55,083 --> 00:27:56,384  That's why I'm here, you know?  793 00:27:56,484 --> 00:27:58,286          Just quality--               taste quality control.      794 00:27:58,386 --> 00:28:00,421         Not everyone gets             to taste same day tofu.     795 00:28:00,521 --> 00:28:02,023             Trust me,                  it's a life changer.       796 00:28:02,123 --> 00:28:03,091            Oh, I know.           797 00:28:03,191 --> 00:28:04,358                 ♪                798 00:28:04,459 --> 00:28:05,560             Alright!             799 00:28:05,660 --> 00:28:06,761           With the whey               squeezed out it's time      800 00:28:06,861 --> 00:28:09,664       to remove the formed             tofu from the press.       801 00:28:09,764 --> 00:28:10,665           Tilt it out.           802 00:28:10,765 --> 00:28:11,666             Perfect.             803 00:28:11,766 --> 00:28:12,700               Mena:                        Look at that!          804 00:28:12,800 --> 00:28:14,068        It's steaming hot.        805 00:28:14,168 --> 00:28:15,970       So we need to give it             a nice cooled bath        806 00:28:16,070 --> 00:28:17,505         and start cutting                 it into blocks.         807 00:28:17,605 --> 00:28:20,208        The final stage and              the pressure is on.       808 00:28:20,308 --> 00:28:22,410       Nice sharp fast cuts.      809 00:28:22,510 --> 00:28:24,679      Don't go slow otherwise             it'll be raggedy.        810 00:28:24,779 --> 00:28:26,948               Mena:                           Oh, no.             811 00:28:27,048 --> 00:28:28,549         Okay, fast. Fast.        812 00:28:28,649 --> 00:28:32,420 There you go.                    There you go!                    813 00:28:32,520 --> 00:28:33,888               Nice.              814 00:28:33,988 --> 00:28:35,289             Natural.             815 00:28:35,389 --> 00:28:37,125             Natural.             816 00:28:37,225 --> 00:28:38,359               Yep!               817 00:28:38,459 --> 00:28:39,794               Mena:                       Oh, no. Oh, no!         818 00:28:39,894 --> 00:28:41,429                 ♪                819 00:28:41,529 --> 00:28:42,830             Good job.            820 00:28:42,930 --> 00:28:44,165             Alright!             821 00:28:44,265 --> 00:28:46,100        Mena: After cutting           the pieces are cooled off    822 00:28:46,200 --> 00:28:48,302     and packaged to be sold.     823 00:28:48,402 --> 00:28:50,905         Ota also produces              delicious fried tofu       824 00:28:51,005 --> 00:28:53,808             and fresh                  soy milk made daily.       825 00:28:53,908 --> 00:28:57,812    Seeing it made from scratch       has been a special treat     826 00:28:57,912 --> 00:28:59,547         and has given me                a new appreciation        827 00:28:59,647 --> 00:29:01,849     for an ingredient that's        such a big part of my diet    828 00:29:01,949 --> 00:29:04,385      and one that I'll share              with the chefs          829 00:29:04,485 --> 00:29:06,687     at our upcoming cookout.     830 00:29:06,788 --> 00:29:08,689      Alright, so this is the          tofu that we just made.     831 00:29:08,790 --> 00:29:09,757              Jason:                      That is correct.         832 00:29:09,857 --> 00:29:11,759            Nice. Well,                 let's give it a try.       833 00:29:11,859 --> 00:29:12,760         Alright, awesome.        834 00:29:12,860 --> 00:29:14,495               Mena:                         Very nice.            835 00:29:14,595 --> 00:29:17,165            (Room din)            836 00:29:17,265 --> 00:29:18,933             Alright.             837 00:29:19,033 --> 00:29:21,836            (Room din)            838 00:29:21,936 --> 00:29:23,437                Mm!               839 00:29:23,538 --> 00:29:24,939            (Chuckling)           840 00:29:25,039 --> 00:29:27,475       The tofu is so fresh       841 00:29:27,575 --> 00:29:28,843          it kind of just               melts in your mouth.       842 00:29:28,943 --> 00:29:29,844              Jason:                          Correct.             843 00:29:29,944 --> 00:29:31,179               Mena:                 Yeah, I still can't believe   844 00:29:31,279 --> 00:29:33,214      that we just made this           like five minutes ago.      845 00:29:33,314 --> 00:29:34,782          That even when                   I went to japan         846 00:29:34,882 --> 00:29:36,818        I don't think I was            having tofu this fresh.     847 00:29:36,918 --> 00:29:37,819          Thanks, Jason.                  I appreciate it.         848 00:29:37,919 --> 00:29:38,820    Yeah, appreciate it, yeah.    849 00:29:38,920 --> 00:29:40,254            Thank you.            850 00:29:40,354 --> 00:29:43,124     Ota's devotion to making         tofu the traditional way     851 00:29:43,224 --> 00:29:45,493     is paying off and they're          looking at expanding.      852 00:29:45,593 --> 00:29:47,929        Portland might not               be the biggest town       853 00:29:48,029 --> 00:29:49,664      but it supports its own     854 00:29:49,764 --> 00:29:51,732            and so Ota                  continues to flourish      855 00:29:51,833 --> 00:29:54,669       hopefully for another             century and beyond.       856 00:29:54,769 --> 00:29:59,774                 ♪                857 00:29:59,874 --> 00:30:04,846                 ♪                858 00:30:04,946 --> 00:30:07,114             It's time                  to get gnarly, baby!       859 00:30:07,215 --> 00:30:09,750            At the core                of Portland's core is--     860 00:30:09,851 --> 00:30:13,454    well, Core, the Collective            Oregon Eateries.         861 00:30:13,554 --> 00:30:14,455            Hey, Chris!           862 00:30:14,555 --> 00:30:15,456       Hey, how's it going?       863 00:30:15,556 --> 00:30:16,457          How you doing?          864 00:30:16,557 --> 00:30:18,726    Where Chris Hudson runs his   865 00:30:18,826 --> 00:30:21,729       Gnarfest vegan market           out of a foodcart pod.      866 00:30:21,829 --> 00:30:23,831         New to Portland,              opening a food truck's      867 00:30:23,931 --> 00:30:26,234           been Chris's                    lifelong dream.         868 00:30:26,334 --> 00:30:28,636           He's a lover                of all things junk food     869 00:30:28,736 --> 00:30:30,404          and also loves               to challenge omnivores      870 00:30:30,504 --> 00:30:32,807            to try his                  menu and not love it.      871 00:30:32,907 --> 00:30:35,042         This is a really                 cool venue, man.         872 00:30:35,142 --> 00:30:36,711        And today is vegan                 themed, right?          873 00:30:36,811 --> 00:30:38,246       It's not always vegan            themed but today is.       874 00:30:38,346 --> 00:30:39,480          Today is vegan                    themed, yeah.          875 00:30:39,580 --> 00:30:41,249         Not all the food                 carts are vegan.         876 00:30:41,349 --> 00:30:44,018 There's only like two food carts    here that are fully vegan--   877 00:30:44,118 --> 00:30:45,887          mine including                    another one.           878 00:30:45,987 --> 00:30:48,756          But we did ask                 all the other carts       879 00:30:48,856 --> 00:30:51,025               to do                 a vegan special, you know,    880 00:30:51,125 --> 00:30:53,327          try to get some               recognition for local      881 00:30:53,427 --> 00:30:55,263          vegan vendors,              get some recognition for     882 00:30:55,363 --> 00:30:56,864          the pod itself          883 00:30:56,964 --> 00:30:58,366   and obviously for ourselves.   884 00:30:58,466 --> 00:30:59,367     Should we eat some food?     885 00:30:59,467 --> 00:31:01,002           -Let's do it.                      -Alright.            886 00:31:01,102 --> 00:31:03,471                 ♪                887 00:31:03,571 --> 00:31:06,607     First up on our pod tour                Broken Rice           888 00:31:06,707 --> 00:31:09,110         serving up killer             Vietnamese street food.     889 00:31:09,210 --> 00:31:10,144              Chris:                   I think you should try      890 00:31:10,244 --> 00:31:11,145             the vegan                    pork belly buns.         891 00:31:11,245 --> 00:31:12,146             Oh, yeah.            892 00:31:12,246 --> 00:31:13,314       The vegan pork belly               does sound good.         893 00:31:13,414 --> 00:31:14,415      That sounds good, huh?      894 00:31:14,515 --> 00:31:16,150     Yeah, and maybe the vegan           egg rolls as well.        895 00:31:16,250 --> 00:31:17,318          Okay, alright.          896 00:31:17,418 --> 00:31:18,953               Mena:                   Those both sound good.      897 00:31:19,053 --> 00:31:20,121             Alright!             898 00:31:20,221 --> 00:31:21,789     Chris: I think I'm going           to try one of these.       899 00:31:21,889 --> 00:31:23,224     Mena: Okay, let's do it.     900 00:31:23,324 --> 00:31:26,827            (Crunching)           901 00:31:26,928 --> 00:31:28,262                Mm.               902 00:31:28,362 --> 00:31:30,498             Oh yeah,                  the feeling is awesome.     903 00:31:30,598 --> 00:31:33,134 And it's a nice little heat from            the sauce.            904 00:31:33,234 --> 00:31:35,236     Got some tofu in there it       looks like, a little bit of   905 00:31:35,336 --> 00:31:36,370       shredded vegetables.       906 00:31:36,470 --> 00:31:37,371         Good first pick.         907 00:31:37,471 --> 00:31:38,372          Yeah, right on.         908 00:31:38,472 --> 00:31:39,640         Good first pick.         909 00:31:39,740 --> 00:31:41,442   And then these bad boys, man,            I love this,           910 00:31:41,542 --> 00:31:42,543     I'm so excited for this.     911 00:31:42,643 --> 00:31:43,544           Chris: Sweet.          912 00:31:43,644 --> 00:31:46,714          (Upbeat music)          913 00:31:46,814 --> 00:31:47,748                Mm!               914 00:31:47,848 --> 00:31:48,883         So much flavour.         915 00:31:48,983 --> 00:31:50,518          Mm, yeah baby!          916 00:31:50,618 --> 00:31:51,552            (Chuckles)            917 00:31:51,652 --> 00:31:53,120                 ♪                918 00:31:53,220 --> 00:31:57,858    Next, to heat up this tour,        Mama's Peruvian Bowls.      919 00:31:57,959 --> 00:32:00,494     Are you like, a spicy guy         person? Do you like---      920 00:32:00,594 --> 00:32:02,196        Oh, I'm very spicy.                I'm very spicy.         921 00:32:02,296 --> 00:32:03,864            Yeah? Good.           922 00:32:03,965 --> 00:32:06,200       So we got Tacu Tacu.       923 00:32:06,300 --> 00:32:07,702         The Tacu Tacu has                 rice and beans.         924 00:32:07,802 --> 00:32:09,804  We throw it in the pan, we flip        it a couple times,        925 00:32:09,904 --> 00:32:12,540    then we put it in the bowl.   926 00:32:12,640 --> 00:32:17,778 You have the onions, tomato, and mushrooms stir fried on the wok. 927 00:32:17,878 --> 00:32:19,380    Then here's your hot sauce.   928 00:32:19,480 --> 00:32:21,816    Oh my gosh, you're nervous!            You're nervous.         929 00:32:21,916 --> 00:32:24,352 We're about to scream over here. 930 00:32:24,452 --> 00:32:25,653        Oh, this too much?        931 00:32:25,753 --> 00:32:27,054   You're like, that's too much,               right?              932 00:32:27,154 --> 00:32:28,255        I would go for it.        933 00:32:28,356 --> 00:32:32,193                 ♪                934 00:32:32,293 --> 00:32:33,627     That's bomb, it's spicy!     935 00:32:33,728 --> 00:32:34,628               Yes!               936 00:32:34,729 --> 00:32:35,629               Woo!               937 00:32:35,730 --> 00:32:36,630            (Laughter)            938 00:32:36,731 --> 00:32:38,132          That is spicy.          939 00:32:38,232 --> 00:32:39,200             Alright.             940 00:32:39,300 --> 00:32:41,902                 ♪                941 00:32:42,003 --> 00:32:44,105              Mm. Mm!             942 00:32:44,205 --> 00:32:46,707      It is like your classic              stir fried rice         943 00:32:46,807 --> 00:32:48,576      with a Peruvian twist,                   right?              944 00:32:48,676 --> 00:32:51,312       The nice red peppers,          the onions and mushrooms,    945 00:32:51,412 --> 00:32:53,247      and that amazing salsa.     946 00:32:53,347 --> 00:32:54,415            Thank you.            947 00:32:54,515 --> 00:32:56,050              Oh wow.             948 00:32:56,150 --> 00:32:57,418             Oh yeah.             949 00:32:57,518 --> 00:32:58,452     I got just a little bit.     950 00:32:58,552 --> 00:32:59,453               Yeah?              951 00:32:59,553 --> 00:33:00,621     Is that it's right there,              it's perfect.          952 00:33:00,721 --> 00:33:01,822               Yeah.                  Well thank you very much.    953 00:33:01,922 --> 00:33:03,257          You're welcome,            thank you for coming over.    954 00:33:03,357 --> 00:33:05,126      Alright, we're going to      continue our food tour, Chris.  955 00:33:05,226 --> 00:33:06,827        Sweet, let's do it.       956 00:33:06,927 --> 00:33:08,629   We got the main event, baby.   957 00:33:08,729 --> 00:33:12,400          The main event,           Chris's down and dirty Dang.   958 00:33:12,500 --> 00:33:14,201          Alright, Chef.              So I'm in your house now.    959 00:33:14,301 --> 00:33:15,569      So what are we cooking?     960 00:33:15,669 --> 00:33:17,972      We are going to do some               loaded fries           961 00:33:18,072 --> 00:33:19,707     and my signature burger.     962 00:33:19,807 --> 00:33:20,775               Mena:                   Your signature burger?      963 00:33:20,875 --> 00:33:22,076   Chris: Yeah, it's called the             Dang burger.           964 00:33:22,176 --> 00:33:23,077      Mena: The Dang burger?      965 00:33:23,177 --> 00:33:24,078              Chris:                            Yeah.              966 00:33:24,178 --> 00:33:25,379               Mena:                            Nice.              967 00:33:25,479 --> 00:33:27,214     'Cause I kind of baste my     patties, you'll see right here. 968 00:33:27,314 --> 00:33:28,682          And I flip 'em.         969 00:33:28,783 --> 00:33:29,850            Mena: Ooh.            970 00:33:29,950 --> 00:33:33,521        So this is actually           a clarified vegan butter.    971 00:33:33,621 --> 00:33:34,789               Ooh!               972 00:33:34,889 --> 00:33:35,990          Burger butter.          973 00:33:36,090 --> 00:33:37,091     Oh, get out here, while.     974 00:33:37,191 --> 00:33:38,559           It gives you                    this richness.          975 00:33:38,659 --> 00:33:40,061            Yes, baby.            976 00:33:40,161 --> 00:33:42,630 I can tell it's clarified butter   because we're cooking burgers  977 00:33:42,730 --> 00:33:44,799    and it smells like popcorn.   978 00:33:44,899 --> 00:33:47,735         This is a dirty,                  Gnarly burger!          979 00:33:47,835 --> 00:33:51,272                 ♪                980 00:33:51,372 --> 00:33:52,506      Local fermented pickle.     981 00:33:52,606 --> 00:33:55,242                 ♪                982 00:33:55,342 --> 00:33:56,811   Bomb, you know the way to my             heart, Chris.          983 00:33:56,911 --> 00:33:58,079               Yeah?              984 00:33:58,179 --> 00:34:00,081 Yeah, oh yeah. Everything you're     putting on there so far,     985 00:34:00,181 --> 00:34:01,482     that's Mena right there.     986 00:34:01,582 --> 00:34:02,750           Look at that.          987 00:34:02,850 --> 00:34:04,218              Chris:                     That's the burger.        988 00:34:04,318 --> 00:34:06,754   Alright, so we got the curly            fries grown up.         989 00:34:06,854 --> 00:34:09,190     As I grew up as a child,          so did the curly fries.     990 00:34:09,290 --> 00:34:11,759       And now they're this.      991 00:34:11,859 --> 00:34:13,194               Look!              992 00:34:13,294 --> 00:34:15,296             Look mom,                  a grown up curly fry.      993 00:34:15,396 --> 00:34:16,497               Ooh!               994 00:34:16,597 --> 00:34:18,899              Chris:                This is my special 1K sauce.   995 00:34:18,999 --> 00:34:20,067             Alright.             996 00:34:20,167 --> 00:34:21,535           It's a rip on                  thousand island.         997 00:34:21,635 --> 00:34:23,904     Yeah, yeah little bit of          relish in there I see.      998 00:34:24,004 --> 00:34:27,241      Just douse me in that.      999 00:34:27,341 --> 00:34:28,442    Chris: We got some grilled                 onions.             1000 00:34:28,542 --> 00:34:30,411     Mena: I can't wait to eat        this, man. I can't wait.     1001 00:34:30,511 --> 00:34:31,579              Chris:                        Let's do it.           1002 00:34:31,679 --> 00:34:32,947                 ♪                1003 00:34:33,047 --> 00:34:35,950      Alright, look at that.               Oh my goodness.         1004 00:34:36,050 --> 00:34:38,786    This is my sauce that I've             been working on         1005 00:34:38,886 --> 00:34:40,754  for probably about five years.  1006 00:34:40,855 --> 00:34:44,325     Chris, you don't need to          explain anything to me.     1007 00:34:44,425 --> 00:34:46,894            (Laughter)            1008 00:34:46,994 --> 00:34:51,932   Because it's a thick potato,    it goes a lot better the sauce, 1009 00:34:52,032 --> 00:34:54,935  man. So I think you, you know,      I think you nailed that.     1010 00:34:55,035 --> 00:34:57,004                Mm!               1011 00:34:57,104 --> 00:34:59,340   How did you go plant-based in          the first place?         1012 00:34:59,440 --> 00:35:04,411   I grew up kind of just not a       big fan of meat, steaks,     1013 00:35:04,512 --> 00:35:07,448          or pork chops,                or chicken or turkey.      1014 00:35:07,548 --> 00:35:09,250           Like I just,                 that wasn't my thing.      1015 00:35:09,350 --> 00:35:12,019    Wow, that's, that's a very          unique kind of reason      1016 00:35:12,119 --> 00:35:13,254     that I don't hear a lot.     1017 00:35:13,354 --> 00:35:14,922      Usually people say the         environment or the animals    1018 00:35:15,022 --> 00:35:16,023         or their health.         1019 00:35:16,123 --> 00:35:17,391    Right, that all came later                 for me.             1020 00:35:17,491 --> 00:35:19,793  Yeah. Alright, and this is your      signature burger, yeah?     1021 00:35:19,894 --> 00:35:20,961            Yes it is.            1022 00:35:21,061 --> 00:35:22,096         The Dang burger.         1023 00:35:22,196 --> 00:35:23,197               Yeah.              1024 00:35:23,297 --> 00:35:25,299          Nice, love it.              I mean, really, hot dang.    1025 00:35:25,399 --> 00:35:30,271                 ♪                1026 00:35:30,371 --> 00:35:31,305         (Chris chuckles)         1027 00:35:31,405 --> 00:35:35,142       That's so, so moist,                  delicious.            1028 00:35:35,242 --> 00:35:37,545           You got that                flavour of the griddle.     1029 00:35:37,645 --> 00:35:41,815                 ♪                1030 00:35:41,916 --> 00:35:43,684                Mm!               1031 00:35:43,784 --> 00:35:45,753             (Laughs)             1032 00:35:45,853 --> 00:35:48,956      People that I've met at        restaurants I went to where   1033 00:35:49,056 --> 00:35:51,192   their mission is just showing          people how great         1034 00:35:51,292 --> 00:35:52,626      a vegetable can taste.      1035 00:35:52,726 --> 00:35:54,728          How great like,             a natural food can taste.    1036 00:35:54,828 --> 00:35:56,063               Yeah.              1037 00:35:56,163 --> 00:35:57,965   I love that you're working to     change the way people think   1038 00:35:58,065 --> 00:36:00,167    about what plant-based food                can be.             1039 00:36:00,267 --> 00:36:02,269 That you don't have to sacrifice        anything, you know,       1040 00:36:02,369 --> 00:36:03,704        to be plant-based.        1041 00:36:03,804 --> 00:36:06,240 You know, if you're feeling that          comfort burger,         1042 00:36:06,340 --> 00:36:08,142        those gnarly fries,                we got it here.         1043 00:36:08,242 --> 00:36:10,177       Yeah, oh absolutely.       1044 00:36:10,277 --> 00:36:12,713   There's people out there that     don't even know this exists   1045 00:36:12,813 --> 00:36:13,847        in the vegan world.       1046 00:36:13,948 --> 00:36:16,050         So thanks, Chris.                I appreciate you.        1047 00:36:16,150 --> 00:36:17,251             Right on.              Thank you, I appreciate you.   1048 00:36:17,351 --> 00:36:21,989                 ♪                1049 00:36:22,089 --> 00:36:23,490         Man that's good.         1050 00:36:23,591 --> 00:36:27,661       The juiciest burger,             mouthwatering fries,       1051 00:36:27,761 --> 00:36:29,997  the kind of food that's been at   the forefront of introducing   1052 00:36:30,097 --> 00:36:32,800     meat eaters to the vegan          Renaissance that's been     1053 00:36:32,900 --> 00:36:34,301     happening for years now.     1054 00:36:34,401 --> 00:36:40,641                 ♪                1055 00:36:40,741 --> 00:36:43,811       The urs and chefs in           Portland were so unique.     1056 00:36:43,911 --> 00:36:45,579   I felt like I'd been invited               into this            1057 00:36:45,679 --> 00:36:47,781     great diverse community.     1058 00:36:47,881 --> 00:36:52,353  And that we had to get everyone     together to break bread.     1059 00:36:52,453 --> 00:36:53,988    Hey Mena, nice to see you.    1060 00:36:54,088 --> 00:36:55,055          How you doing?          1061 00:36:55,155 --> 00:36:56,624  It felt like the Portland thing              to do.              1062 00:36:56,724 --> 00:36:59,827   I went mushroom foraging with  Elan, And we got these beautiful 1063 00:36:59,927 --> 00:37:01,428        lobster mushrooms.        1064 00:37:01,528 --> 00:37:02,730      So we thought you could             incorporate them.        1065 00:37:02,830 --> 00:37:03,764          Oh my goodness.         1066 00:37:03,864 --> 00:37:04,999               Elan:                            Yeah.              1067 00:37:05,099 --> 00:37:08,569    I have never seen a lobster          mushrooms so giant.       1068 00:37:08,669 --> 00:37:09,803          Oh my goodness.         1069 00:37:09,903 --> 00:37:10,938       I call them honkers.       1070 00:37:11,038 --> 00:37:11,939             Honkers.             1071 00:37:12,039 --> 00:37:14,942             Honkers!                          Oh wow.             1072 00:37:15,042 --> 00:37:18,479   As everyone gets acquainted,       Cyrus recruits me and my     1073 00:37:18,579 --> 00:37:21,849  underrated sous chef skills to       help create one of his      1074 00:37:21,949 --> 00:37:25,119         signature dishes,                   Mapo tofu.            1075 00:37:25,219 --> 00:37:27,454       So what is Mapo tofu                traditionally?          1076 00:37:27,554 --> 00:37:33,761    Mapo tofu is a dish created     with the eating of less meat   1077 00:37:33,861 --> 00:37:35,262             in mind.             1078 00:37:35,362 --> 00:37:38,365    So they used all the like,    spare parts at the butcher shop, 1079 00:37:38,465 --> 00:37:42,536 minced that up, and used that to     create the savoury base.     1080 00:37:42,636 --> 00:37:45,172   And so instead we're going to      use the lobster mushrooms    1081 00:37:45,272 --> 00:37:46,807     for that texture and that               flavouring.           1082 00:37:46,907 --> 00:37:50,377                 ♪                1083 00:37:50,477 --> 00:37:55,282  Fragrance is one of the key and  unique things about Mapo tofu.  1084 00:37:55,382 --> 00:37:59,420   You have the fragrance of the       fermented black beans,      1085 00:37:59,520 --> 00:38:03,524  the Szechuan peppercorns, which     has such distinct levers.    1086 00:38:03,624 --> 00:38:04,992    Smells incredible already.    1087 00:38:05,092 --> 00:38:06,126             (Laughs)             1088 00:38:06,226 --> 00:38:07,361               Wow!               1089 00:38:07,461 --> 00:38:08,429          It's wonderful.         1090 00:38:08,529 --> 00:38:09,763               Mena:                            Yeah.              1091 00:38:09,863 --> 00:38:11,565  We're going to make good use of      that lobster mushroom.      1092 00:38:11,665 --> 00:38:13,300          Elan: Oh yeah.          1093 00:38:13,400 --> 00:38:15,536     A little bit of my house                chili oil.            1094 00:38:15,636 --> 00:38:17,671  I make it at least a couple of            times a month          1095 00:38:17,771 --> 00:38:19,573       'cause we go through                so much of it.          1096 00:38:19,673 --> 00:38:22,142 It has all the different Chinese    herbs and spices in there.    1097 00:38:22,242 --> 00:38:23,410            Oh my gosh.           1098 00:38:23,510 --> 00:38:24,945    I need a jar of that, man.    1099 00:38:25,045 --> 00:38:26,013        I brought you two.        1100 00:38:26,113 --> 00:38:27,081     You brought me two jars?     1101 00:38:27,181 --> 00:38:28,916             (Laughs)             1102 00:38:29,016 --> 00:38:31,151            Oh my god.            1103 00:38:31,251 --> 00:38:33,687              Cyrus:                         Thank you.            1104 00:38:33,787 --> 00:38:36,824   Mena: The tofu we're using is       super fresh of course,      1105 00:38:36,924 --> 00:38:38,625   direct from Ota Tofu factory.  1106 00:38:38,726 --> 00:38:41,762                 ♪                1107 00:38:41,862 --> 00:38:44,164         Time for service.        1108 00:38:44,264 --> 00:38:45,833         Oh, oh, oh! Chef.        1109 00:38:45,933 --> 00:38:47,134   I got some treats for y'all.   1110 00:38:47,234 --> 00:38:48,769        Thank you so much.        1111 00:38:48,869 --> 00:38:50,204              Chris:                   Looking forward to it.      1112 00:38:50,304 --> 00:38:51,839            Thank you.            1113 00:38:51,939 --> 00:38:53,407            Thank you.            1114 00:38:53,507 --> 00:38:54,441       Mena: You're welcome.      1115 00:38:54,541 --> 00:38:55,743         It looks so good.        1116 00:38:55,843 --> 00:38:59,179     Mena: It's so amazing to     share this meal amidst the trees 1117 00:38:59,279 --> 00:39:01,548          in that famous              Pacific Northwest Forest.    1118 00:39:01,648 --> 00:39:02,549              Listen.             1119 00:39:02,649 --> 00:39:03,751           (Nature din)           1120 00:39:03,851 --> 00:39:06,820     We're eating in Portland,        there's birds chirping...    1121 00:39:06,920 --> 00:39:08,055           In the woods.          1122 00:39:08,155 --> 00:39:09,556           In the woods.          1123 00:39:09,656 --> 00:39:10,724    The sunlight is beautiful.    1124 00:39:10,824 --> 00:39:11,792         Thank you Cyrus.         1125 00:39:11,892 --> 00:39:12,993      Thank you Cyrus, yeah.      1126 00:39:13,093 --> 00:39:13,994       Mena: You nailed it.       1127 00:39:14,094 --> 00:39:15,896           I mean dude,                  thank you so much.        1128 00:39:15,996 --> 00:39:17,131     So what's the one thing,                   Mena,              1129 00:39:17,231 --> 00:39:18,332              you can                  take away from Portland     1130 00:39:18,432 --> 00:39:19,333      since you've been here?     1131 00:39:19,433 --> 00:39:20,834    Oh, that's a good question.   1132 00:39:20,934 --> 00:39:22,369   That's a good question, Joe.   1133 00:39:22,469 --> 00:39:25,839  I think you guys just have the     most unique flavour profile   1134 00:39:25,939 --> 00:39:28,008          out of any city                   I've been to.          1135 00:39:28,108 --> 00:39:29,376                Mm.               1136 00:39:29,476 --> 00:39:32,479     Like, the amount of love      you put into your food, right?  1137 00:39:32,579 --> 00:39:35,048        And so you produce                incredibly unique        1138 00:39:35,149 --> 00:39:36,784    flavours and you can tell,    1139 00:39:36,884 --> 00:39:38,852      thought's been put into             everything, like,        1140 00:39:38,952 --> 00:39:40,421      at Fortune, everything.     1141 00:39:40,521 --> 00:39:44,057  Even though it's fried it's the  best fried food I've ever had.  1142 00:39:44,158 --> 00:39:47,194   Because you pay attention to      everything that you've done   1143 00:39:47,294 --> 00:39:50,130          and at Mama Dut                  I can tell that         1144 00:39:50,230 --> 00:39:51,598          it's authentic                 Vietnamese cuisine.       1145 00:39:51,698 --> 00:39:56,303   Cyrus, I've been tasting and   eating your food for a few years 1146 00:39:56,403 --> 00:39:59,840      now and every time the           flavours blow me away.      1147 00:39:59,940 --> 00:40:03,243     And you, Elan, you know,            foraging mushrooms,       1148 00:40:03,343 --> 00:40:05,179       going out and finding      1149 00:40:05,279 --> 00:40:06,647       the best ingredients.      1150 00:40:06,747 --> 00:40:09,183   Like, we literally used your        mushrooms in this dish.     1151 00:40:09,283 --> 00:40:10,384            Elan: Yeah.           1152 00:40:10,484 --> 00:40:12,719 It's pretty incredible just what         you guys do here         1153 00:40:12,820 --> 00:40:14,021           in Portland.           1154 00:40:14,121 --> 00:40:16,290  We're so blessed to have such a        close relationship        1155 00:40:16,390 --> 00:40:18,392    to our local farmers here.    1156 00:40:18,492 --> 00:40:21,595   And we live in a region where        you can grow so many       1157 00:40:21,695 --> 00:40:23,096      different varieties of            food and vegetables.       1158 00:40:23,197 --> 00:40:24,097            Absolutely.           1159 00:40:24,198 --> 00:40:25,299     If there's something that    1160 00:40:25,399 --> 00:40:27,167   you want to experiment with,             you can bring          1161 00:40:27,267 --> 00:40:30,103  seeds from wherever and farmer    here will plant that for you.  1162 00:40:30,204 --> 00:40:33,474  I feel like Portland is a place       where if you're just       1163 00:40:33,574 --> 00:40:34,675      a scrappy, punky, punk      1164 00:40:34,775 --> 00:40:37,478         that wants to do           your own thing, everyone from  1165 00:40:37,578 --> 00:40:40,247   the community as long as it's         delicious, is like        1166 00:40:40,347 --> 00:40:42,115      "Absolutely and please               give me more."          1167 00:40:42,216 --> 00:40:43,116      There's no competition.     1168 00:40:43,217 --> 00:40:44,117              -Yeah.                            -Yes.              1169 00:40:44,218 --> 00:40:45,118           We support...          1170 00:40:45,219 --> 00:40:46,987        We share resources                and information.         1171 00:40:47,087 --> 00:40:48,655      I win, you win, we win.     1172 00:40:48,755 --> 00:40:49,890              -Yeah.                           -Yeah.              1173 00:40:49,990 --> 00:40:53,126    I think the best way I can         put it is that Portland     1174 00:40:53,227 --> 00:40:54,661     is a culinary plant-based            breeding ground.         1175 00:40:54,761 --> 00:40:55,996            (Laughter)            1176 00:40:56,096 --> 00:40:57,097              Right?              1177 00:40:57,197 --> 00:40:58,232             Alright.             1178 00:40:58,332 --> 00:40:59,333              Cheers.             1179 00:40:59,433 --> 00:41:01,568           Rest: Cheers.          1180 00:41:01,668 --> 00:41:04,104       To Portland community            and plant-based food.      1181 00:41:04,204 --> 00:41:05,105               Yeah.              1182 00:41:05,205 --> 00:41:06,607    Cheers to plant-based food.   1183 00:41:06,707 --> 00:41:07,608              Cheers.             1184 00:41:07,708 --> 00:41:09,376        Mena: I feel truly               privileged to have        1185 00:41:09,476 --> 00:41:10,911          spent this time                 in Portland with         1186 00:41:11,011 --> 00:41:13,747    an incredibly eclectic and         talented group of chefs     1187 00:41:13,847 --> 00:41:15,949       who welcomed me into               their community.         1188 00:41:16,049 --> 00:41:19,620   Portland, I hope you keep it     weird because the food coming  1189 00:41:19,720 --> 00:41:24,024     out of this town is some        of the best I've ever had.    1190 00:41:24,124 --> 00:41:33,133                 ♪                1191 00:41:33,233 --> 00:41:42,242                 ♪                1192 00:41:42,342 --> 00:41:51,351                 ♪                1193 00:41:51,451 --> 00:41:52,953            (Whirring)            1194 00:41:53,053 --> 00:41:54,154              (Click)             1195 00:41:54,254 --> 00:41:56,423           (Musical din)