♪ ♪ >> MISHA COLLINS: This is where I lived for about a decade of my life.

♪ ♪ I came from the East Coast where there was, I think, this perception of Los Angeles as just being full of plastic surgery, and shallow people, and debauchery.

I found that all of those things are true of Los Angeles, and yet that's just one facet.

And there's also this incredible other universe in Los Angeles, which is that it's like the creative dream factory of the world, really, that has infected the culture of this place.

It's also where there's a new trend emerging, which is fast plant-based food.

I almost said vegan, but everybody's saying "plant-based" now, so I'm trying to correct myself.

Unlike Rob I'm not taking a whole one because I know that everybody has to share.

>> Aw, thank you.

>> I thought there were three of them.

♪ ♪ >> COLLINS: In the 1970s, a young couple set out on the most epic road trip of all time.

Jane and Michael Stern were on a mission to discover every regional dish in America, and over four decades, they burned through 38 cars and published ten editions of their iconic guide, Road Food.

♪ ♪ Now I'm picking up where they left off, exploring what makes America's communities unique and what binds us all together.

And it's delicious.

>> Major funding for this program was provided by: ♪ ♪ >> Yours is a front-yard family.

Because out front... >> How you doing?

>> ...is where all the neighborhood is.

And your neighbors know you well.

>> Mario, what's up?

>> They've seen your robe, your run, even your bathing suit.

>> (laughing) >> They also know your home turf stays open to the whole street.

So you stay out front.

We'll stay real-brewed.

And the world just might get a little golder.

Gold Peak real-brewed tea.

♪ ♪ (shade rustles) (doorbell rings) ♪ ♪ >> (softly): Yes!

♪ ♪ >> Staying in?

Quick!

Bounty-- the Quicker Picker Upper.

♪ ♪ Going out?

Quick!

Bounty-- the Quicker Picker Upper.

♪ ♪ ♪ ♪ >> COLLINS: I am at a stoplight on Sunset Boulevard, in Echo Park, Los Angeles, where I'm on my way to Sage Vegan Bistro.

I'm meeting up with Maggie Baird, who runs an organization called Support and Feed.

Maggie Baird also happens to be the mother of a musician who has some talent and shows real promise.

The musician's name is Billie Eilish, which is kind of exciting.

♪ ♪ Are you Maggie?

>> I'm Maggie.

Nice to meet you.

>> COLLINS: Hi, I'm Misha.

Nice to meet you.

>> How are you, Misha?

>> COLLINS: Thank you for being here.

>> Jeanette.

>> This is Jeanette.

Hi.

>> COLLINS: Misha.

>> Part of our Support and Feed team.

>> COLLINS: Nice to meet you.

>> So great.

>> COLLINS: This is so exciting.

>> Yeah.

(laughs) >> COLLINS: Hi.

>> We have a cat named after you, you know?

>> COLLINS: Named after... >> You.

Our cat is named Misha.

(laughing): Yeah.

>> It's true.

>> COLLINS: After me?

>> After you.

>> COLLINS: Oh, I thought it was a coi... >> No, it's not a coincidence.

Because my daughter was a fan of Supernatural and we rescued the cat.

The cat was a stray.

(laughing): And she named it Misha after you.

>> COLLINS: No way.

>> Isn't that funny?

>> COLLINS: That's so exciting.

I... so this is gonna... now this is just getting awkward because I am a fan of your daughter.

Well, I feel like that's probably a good place to finish the whole episode on and just... we'll just leave it at that.

>> Hi!

>> Hi!

>> Oh my gosh.

>> COLLINS: Wow.

>> Thank you.

>> COLLINS: Thank you.

>> So nice.

>> COLLINS: This is my first açaí bowl.

>> No way!

>> COLLINS: Yeah.

This looks like a dessert masquerading as breakfast.

Okay, I'm sold.

It's... >> So good.

>> COLLINS: I didn't...

I also didn't realize it was going to be a cold... Like I knew it wasn't hot, but this is actually like icy cold.

It's yummy.

Refreshing.

>> Yeah.

>> COLLINS: What was your journey to becoming a vegan and, and a passionate one?

>> Well, I grew up in western Colorado.

My father fished, and hunted, (laughing): and had three vegetarian children.

All of us instinctively didn't want to eat meat, collectively, for the animal reason.

And then, pretty shortly after that, I learned about the connection between animal agriculture and the environment.

>> COLLINS: Well, how, how many years ago was this?

>> Um... it was 1976.

(Maggie laughing) I have to do the math, but yeah.

>> COLLINS: What?

Wow.

>> Yeah.

>> COLLINS: You were on the vanguard.

>> Yeah.

>> COLLINS: That's amazing.

Can you give me the elevator pitch for Support and Feed, and what you do, and what your mission is?

>> We address climate change and food justice with one strategy, which is providing nourishing plant-based meals, primarily from local community businesses, to people experiencing food insecurities, people who have lack of access.

Your sandwich is coming, which is going to be amazing.

>> COLLINS: Okay.

I just heard that this sandwich was delicious and I needed to try it.

So thank you.

>> It's pretty gorgeous.

>> COLLINS: Thank you.

Pulled pork that is not made from pork.

>> Of course.

Probably made from jackfruit.

>> Yeah, jackfruit I think, or-- >> COLLINS: I love jackfruit.

>> Yeah, me too.

I became a vegan over a decade ago.

You know, it is something that you can do every day that you can feel like... (exhales) there's a lot of bad stuff in the world and we're all trying to address a lot of it.

But every day I can wake up and go, "I'm not part of that.

I'm not part of that system."

This one thing at least I don't have to feel bad about.

>> COLLINS: Thank you both for having breakfast with me.

And also thank you for sharing that Billie named her cat Misha after me.

(laughing) (laughing): That's the most exciting thing ever.

>> (laughing): You're welcome.

♪ ♪ >> COLLINS: Hi.

>> Hey.

How are you?

>> COLLINS: You Joshua?

>> Yep.

>> COLLINS: Hi.

>> Joshua.

>> COLLINS: Misha.

>> Misha, how are you, man?

>> COLLINS: Good.

How are you?

>> Pretty good.

>> COLLINS: That looks amazing.

>> I got this one ready for you.

>> COLLINS: Awesome.

Well, all right, let's do it.

>> Is that right?

>> COLLINS: And I've always seen them and thought that looks like a dessert, but this is not very sweet.

>> It's a different kind of açaí.

Most of the açaís being sold in the U.S. right now are kind of commercialized.

So they're kind of on the sweet side.

>> COLLINS: Sort of like a Starbucks Frappuccino.

>> That, that's what it is.

That's what it is, you know, more and more commercial.

>> COLLINS: What does an açaí bush look like-- or tree?

>> It's more like a palm tree.

>> COLLINS: It's a palm?

>> Yeah.

>> COLLINS: Where are you from?

>> Philippines.

And that's where the ube comes from.

>> COLLINS: That's where the ube... uh-huh.

What were you doing in the Philippines before?

>> I was working in television, yes.

In the Philippines, yes.

>> COLLINS: Like doing this sort of thing?

>> Yes.

>> COLLINS: What were you doing?

>> I was writing, directing, producing series.

>> COLLINS: You were writing, directing, and producing?

What kind of series?

>> A comedy and a dramatic series also.

>> COLLINS: Wow.

>> I kind of know a lot of the lingo.

>> COLLINS: What are... what are you working on?

>> Right now, I'm working... I-I finished a screenplay on Magellan, but from a Filipino native point of view, because Magellan was killed by a Filipino native chieftain in the Philippines, you know?

>> COLLINS: Who do you shop your stories to?

>> And I was able to attach Patrick Swayze when he was still alive.

You know, it kind of got developed, but somehow they weren't able to raise the funding.

But I knew...

I learned my lesson in terms of the hustle.

>> COLLINS: Yeah.

>> You got to go there and hustle, you know.

Like this Magellan thing, I got interest from a producer from Paramount, but I didn't follow up any more because I got stuck with this, with this project here.

>> COLLINS: Can I just say, it's so interesting.

Like this is... this is part of what I love about Los Angeles.

>> Uh-huh.

>> COLLINS: You are running a restaurant selling açaí bowls, but you also have this creative dream... >> Sure, yes.

>> COLLINS: ...and, and history.

>> That's true.

That's good.

>> COLLINS: Right?

And I think that that is so much a part of the fabric of this... >> Of Los Angeles.

>> COLLINS: Of the whole city, right?

>> Yeah.

This is very good, because I always wanted to do a series really based on this concept, what you're talking about, about the richness of Los Angeles as a melting pot.

>> COLLINS: Appreciate talking to you.

>> Cool.

>> COLLINS: Really nice to meet you.

>> And also about the melting of the pot.

♪ ♪ >> COLLINS: We're in Echo Park.

We're on Echo Park Boulevard and we're going to my friend Ben's house.

(doorbell ringing) Wow, this is amazing.

>> Welcome to the house.

>> COLLINS: I should explain.

Supernatural, the show that I was on for a long time... Ben was writer, executive producer for... ten years?

>> Eight, eight years.

>> COLLINS: Eight years.

>> But then I actually-- it's baffling even to me-- at one point I was like, "I'm going to just be a consulting producer."

>> COLLINS: Oh, that's right.

>> I was like, "I don't want all that money."

>> COLLINS: Right, right, right.

(laughing) "Gimme...

I demand a demotion."

>> Savage made this for a music video.

Do you want to wear one?

>> COLLINS: Yeah, I do.

>> It's like a hat.

It's cool.

>> COLLINS: Should we go for a walk outside?

It's so nice out.

>> It's great out.

This is California weather.

>> COLLINS: Let's do it.

♪ ♪ I like this part of the city the most.

>> Yeah, like sort of East Village-y or like NoHo.

>> COLLINS: What do you think it is about this, I guess, it's, it's the business?

What is it that draws people in who have this creative fervor?

>> It's the bug light.

The bug light of dreams!

Like it's an international signal sent up that says, "This is the dream factory."

>> COLLINS: Hi!

>> I was like, "I know this guy."

>> COLLINS: I was like-- oh my goodness, hi.

>> Fist bump.

>> COLLINS: Good to see you.

Funny being back in the old... >> Yeah.

>> COLLINS: Back in the old neighborhood.

(loud buzzing) Oh my God.

What is that?

Have you seen this before?

>> I have not seen this before.

>> COLLINS: Is this your masterpiece?

>> It is, and I get visitors all the time, and I'm pleased to have you.

>> COLLINS: Okay.

>> Oh, oh.

>> COLLINS: Hi, I'm Misha.

>> I'm Randy.

>> COLLINS: Hi.

Nice to meet you.

>> Welcome to Randyland.

>> COLLINS: That's why it's called Randyland, huh?

>> That's right.

Well, the motto of Randyland is everybody's Randy in Randyland.

(laughing) But, yeah, I give people little tours.

Can I give you a little tour?

Won't take long.

>> COLLINS: Sure.

>> What you're going to see in the next ten minutes is entirely dependent on where you stand.

Okay.

And look-- >> Oh yeah!

(Misha laughing) >> So if you scooch over a little this way, to your right, you'll see her in all her... >> COLLINS: Oh yeah.

>> In all her glory.

>> Right, wow.

>> It's a goddess garden and a shrine to the sun.

You all live here, right?

>> COLLINS: I lived in this area for a long time.

>> The history is unambiguous.

Like the whole human diaspora, like they left Africa, what, a million years ago?

And then they all came back in L.A., right?

I mean, literally, we have-- >> They were just trying to get on Baywatch, but now they're here.

>> I worked on Baywatch!

So yeah it's a... >> Oh, that's awesome.

>> It's a wonderful town.

>> I didn't...

I mean I'm shocked this was here.

>> COLLINS: Yeah.

>> Thanks for coming!

>> This was so good.

>> Oh, this was really cool.

I really look forward to seeing you again.

>> Well, that was... >> COLLINS: That was... (Misha chuckling) >> Awesome.

>> COLLINS: That feels like a quintessential L.A. moment right there.

>> Yeah.

♪ ♪ >> COLLINS: This might be confusing to you, because it's confusing to me.

We're going to Milpa Grill, which is not the name of a restaurant, it's the name of a pop-up space.

And we're meeting Desiree Flores, who owns a restaurant called Dear Mama L.A., which uses this pop-up space.

>> Oh, hey!

>> COLLINS: Hi.

Desiree?

>> Desiree, nice to meet you.

>> COLLINS: Misha, nice to meet you.

Can you tell me what I'm looking at?

>> Yes.

This is our taco trio.

It includes our first taco, which is our birria taco.

It's my grandma's recipe.

>> COLLINS: Is that goat?

>> Traditionally it is goat, but everything is plant-based, so we use jackfruit for all of our ingredients.

>> COLLINS: That is absolutely delicious.

>> Oh, thank you.

(laughs) >> COLLINS: I would never have guessed that that's jackfruit.

>> Yes.

Yeah, we've really perfected the method that we use.

It's like a three-day process to make the jackfruit and marinate it to ensure that-- >> COLLINS: Really?

>> Yeah, we have the best quality.

>> COLLINS: What is your jackfruit secret?

>> It's a secret.

(laughs) That's what we try to bring to every dish.

It's a... a kind of a memory and nostalgia of like living life here in Boyle Heights, enjoying the foods that my grandmother would make, and kind of sharing that with the community.

>> COLLINS: So you grew up here in Boyle Heights?

>> Yes, I did.

I did.

Yeah.

I did grow up-- Oh.

>> COLLINS: Oh my goodness.

>> Here, we have some more.

>> COLLINS: Holy smokes.

These are our nachos divorciados.

These are one of our most popular items.

Yeah, and the divorciado means half and half, so we usually have two flavors.

>> COLLINS: "Divorciado"?

>> Divorciados like divorced.

>> COLLINS: Divorced.

(Desiree laughs) So these are the divorce tacos?

>> Yeah.

So you get half and half.

>> COLLINS: Well, that's perfect.

Perfect for me.

(crunches loudly) That might be one of the tastiest nachos I've ever had.

>> And then it has our Peruvian beans inside as well.

>> COLLINS: Wow, that's great.

♪ ♪ Is your grandmother still alive?

>> Unfortunately, she just passed last year.

Next week will actually be her one-year anniversary.

>> COLLINS: Oh, I'm sorry.

>> Yeah, it's okay.

>> COLLINS: Did she... so she got to see you, though, following in her footsteps?

>> Yeah.

Yeah.

Which is an honor.

An honor that she was able to see us kind of thrive and have people enjoy her food.

Because I told her, "It's not me that they're enjoying, "and not my food, it's, it's you.

It's like your legacy."

So, yeah, so it's very, very... whoo.

>> COLLINS: Aw, I'm sorry.

I didn't mean to-- >> No, no, no, it's okay.

I love her.

She's, she's here.

>> Yeah, I can tell.

It's a lovely thing just seeing you mention your grandmother.

In like... in the first brush in this conversation, I was like, "Oh, that's a deep connection, I can tell."

>> Yes!

Yeah.

So because I grew up with like a single mom, we lived with my grandma for a really long time.

She... we called her mom, like Mama Chayo, never grandma.

It was really difficult because she kind of treated us like her daughters.

I'm so happy that I was able to harness her recipes and then like kind of share with a bunch of people.

>> COLLINS: Also, it must have been so gratifying for her, for someone who cares so much about food, to, like, see you bring that forward into the world.

>> Having food on the plate and being able to feed people is like the most... the wealthiest she can ever be, and like the most amount of love she can ever give, so, it's beautiful.

>> COLLINS: That's very nice.

Well, thank you.

Thank you for spreading that love here.

(both laughing) ♪ ♪ You wouldn't expect it, but we are going to a burger joint.

Specifically, Monty's Good Burger, where I am very excited to meet Monty himself.

Monty, you're so well behaved.

>> He's being really good right now.

>> COLLINS: Hi.

Hi.

Are you the founders of this outfit?

Owners?

What is your relationship with the business?

>> Yes, so I am one of the co-founders, there's a handful of us.

We were all just really good friends, and all plant-based, and we really just missed like a quick, fast, solid burger.

And we felt like that was kind of missing in the L.A. scene, and we did it, and then we've just been on a roll ever since.

>> COLLINS: How long ago was that?

>> 2018.

>> Yeah.

>> COLLINS: I'm gonna try this one.

>> Dun dun dun.

>> COLLINS: That's so yummy.

>> You think?

>> COLLINS: Yeah.

>> Amazing.

♪ ♪ >> COLLINS: So you're a fast food joint that is serving plant-based food.

Do you think that this is a movement?

And do you think that Southern California is ground zero for, for that?

>> Feels like it, yeah.

The amount of burger shops that have popped up in the past two, three years with us has definitely grown and we're actually really... >> COLLINS: Plant-based burger shops?

>> Plant-based, yeah.

>> COLLINS: Do... let me ask you another question about Monty.

>> Please.

>> COLLINS: So he is featured, Monty is featured all over the walls.

>> Yes, it's ridiculous.

>> COLLINS: It's the name of your now franchise restaurant.

Monty is here, presumably.

>> Yeah.

Yeah.

>> COLLINS: Monty's name again.

Monty's everywhere.

>> Yeah.

>> COLLINS: Does he get... does he have any profit sharing in your business model?

>> Lots of treats.

>> COLLINS: Does he get any kind of compensation for this?

>> We kind of exploit him, I won't lie.

>> COLLINS: That's what it seems like.

So it's kind of ironic that you're talking about animal rights and then Monty (laughing): is exploited like this.

>> He lives a very comfortable life, I can assure you.

>> Incredibly comfortable.

>> COLLINS: Monty, I have a question for you.

Do you have-- Monty, do you have an attorney?

Because I feel like you should be angling for a greater share of the profits here.

Monty.

>> Ooh!

(women laughing) Come here.

Are you okay?

(laughs) >> COLLINS: Thank you, Monty.

>> (laughs) ♪ ♪ >> COLLINS: I'm going to Jewel, another vegan restaurant here in Echo Park, Silver Lake.

Hi.

>> Hi, Misha.

>> COLLINS: Sharky.

>> Thanks for coming.

>> COLLINS: Nice to meet you.

Thanks for having me.

>> Very nice meeting you.

Of course!

>> COLLINS: I'm going to sit down at your restaurant and eat with my friends... >> Please do.

>> COLLINS: ...who have now been patiently waiting for me.

>> Please do.

Let me know if you need anything else.

>> COLLINS: Thanks.

This is Rob and Ruth.

>> Hi.

>> Hi.

How are you?

>> Very nice to meet you.

>> COLLINS: And this is Sharky, the proprietor.

>> Very nice to meet you.

You guys can sit anywhere.

>> COLLINS: Awesome, thank you.

Hi guys.

>> How are you, man?

>> COLLINS: Good.

How are you?

>> Good to see you.

>> Happy New Year.

>> COLLINS: What a delight.

Good to see you.

I'm just going to explain something to the audience for a second.

>> Okay.

Okay.

>> Okay.

There's an audience?

>> We'll wait.

>> We're on camera?

>> COLLINS (laughing): There's no audience, actually.

We do record this but no one watches it.

Ruth texted me earlier today and said, "We just opened a jar of your jam.

Happy New Year."

And I said...

I texted back, "Oh, I'm right down the street from you, shooting."

And here we... >> And I said, "Why didn't you ask me before?"

(laughing) >> COLLINS: So here we are.

>> When we see each other, it's like, "How's everything?

Are you good?

Everything good?"

And then we're like drawn in different directions because you do these conventions together for the television show we worked on, called Supernatural.

>> COLLINS: Let's say Supernatural as many times as we possibly can.

And just be the washed up actors.

You have a whole new show coming.

>> She's in a new show.

>> Yeah, I just filmed the pilot and... >> COLLINS: How'd it go?

>> It was really good.

>> COLLINS: Oh, so great.

>> I have to say.

>> COLLINS: When you texted, I was with Billie Eilish's mother, who is a vegan advocate, runs a nonprofit that's related to vegan food.

>> Wow.

>> COLLINS: And she showed me a picture of Billie's cat, named Misha, because she's a huge Supernatural fan.

>> Aww.

>> Shut the front door.

>> COLLINS: Isn't that amazing?

>> That's amazing.

>> COLLINS: I'm still on cloud nine.

Thank you.

So, fresh versions, there's the Jewel Box.

Kind of a house micro bowl, Japanese sweet potato, tofu-- >> Oh, wow.

>> ... garlicky greens, avocado, ume kraut, black beans.

Miso ginger sauce, pumpkin, amaranth, millet kind of crunch on there.

>> COLLINS: Mm!

>> Young coconut meat tacos, breaded, and fried.

It is gluten-free.

>> Oh wow.

>> Corn tortillas.

>> That does not look gluten-free, that's amazing.

>> Great.

>> COLLINS: Thank you.

>> And there's one more thing coming.

>> So what is this again?

I didn't really...

I wasn't listening.

>> COLLINS: Japanese sweet potato?

>> You can go for it.

>> Okay.

>> I'll come in halfway through.

>> Okay.

I want a little bit of your sweet potato.

>> COLLINS: I'm just taking a por-- I'm unlike... >> This is great.

>> COLLINS: ...Rob, I'm not taking a whole one because I know that everybody has to share.

>> Aww, thanks, Misha.

>> I thought there were three of them!

>> COLLINS: No, there's just two.

That's fine.

>> Thanks for sharing your sweet potato.

That's really kind of you.

>> We have the carrot lox toast here.

>> Wow.

>> That looks amazing.

Delicious.

>> COLLINS: That is beautiful.

Thank you.

>> Wow.

This is great, by the way, the sweet potatoes.

>> This is delicious.

>> So glad I have a whole one.

>> COLLINS: We're all transplants.

None of us are from L.A., which I think is pretty much like everyone that I meet.

>> Yeah.

Yeah.

>> COLLINS: You know, there's certain things that I, I don't like about this city.

Materialistic values.

>> Mm-hm.

>> COLLINS: And the traffic sucks.

But there are some things about this city that are so great.

>> Yeah.

>> COLLINS: And one of them, I think, is that people come here to pursue their dreams.

Like and they're often wild dreams that have almost no chance of materializing.

Yet you come here, and it's like a thriving city, built on people who are actually making make believe and making a living doing that.

>> Yeah.

>> COLLINS: And that's amazing, and so it's full of optimism.

>> And I love that, you know, even this is our neighborhood and we've never been to this place because there are a lot of places like this-- nooks.

You can find everything here.

>> COLLINS: Yeah.

>> Like I'd love to have a... find a store that sells only combs.

(Ruth laughs) You can find it.

That's here somewhere.

You know what I mean?

>> More to your point about when people used to ask me what it was like, you know, "Is it plastic fantastic?"

And I was like, "Yeah, you can find that."

But I couldn't believe the creativity.

And just the average restaurant will have art on the walls-- even the way this is painted and col-- you know, there's amazing artistic stuff everywhere and not wanky.

Like people really trying to say something and do something.

The thing that I really like the least of the last kind of four years was the divisiveness that was coming up where it was kind of like they were talking about Hollywood like as a real negative.

That we were so disconnected.

>> COLLINS: Hollywood elites.

Yeah.

>> Uh-huh.

And I'm from a farm in Scotland.

You're working class... >> From a farm in Missouri.

>> Missouri, you know, you're a self-made person.

Like a lot of people here, we're not disconnected, we're just trying to thrive.

>> But specifically about this neighborhood too, you know, when I moved here in '93, this was considered sort of the scary part of L.A. And it's this neighborhood that has become this sort of... it's become this, where and it's still very city to me.

And that's why I like where I live.

>> You can hear the sirens at night.

>> There's something comforting about that.

>> COLLINS: And the helicopters.

>> Yeah, you do!

>> COLLINS: And the occasional gunshot.

>> You do.

And there's something oddly comforting about that because I feel like I'm close to the world.

We're all living together here.

and, yeah, there are conflicts, and I'm not separated from it up in my, you know, up in my tower, I'm in it.

>> The BLM protest at the bottom of our road.

>> COLLINS: The George Floyd protest?

>> Yeah.

Yeah.

Yeah.

>> Yeah.

And then when... when Biden won the election there was this impromptu parade on Sunset.

>> Yeah.

>> So yeah.

That's what I love about it.

And you get eccentric restaurants like this one.

>> COLLINS: Well, thank you two.

>> Thank you.

It's been lovely.

>> This was really good.

>> COLLINS: Yeah, really nice to see you both.

I miss you.

>> You too.

I miss you too.

>> I miss you too.

♪ ♪ >> COLLINS: Over the course of the three months that we shot Roadfood, we went to little corners of the United States that I think we otherwise would not have explored.

>> There we go, nice.

>> COLLINS: There are threads that tie each of these diverse communities together.

And one of them is a deep love of family.

And another is food is a way that people connect with one another and food is a way that people convey love to one another.

Thank you.

Thank you.

Those are the things that can connect us.

>> And crispy.

>> COLLINS: I guess I'm walking away with a better understanding of our country.

But, also, I do feel optimism that I didn't at the beginning of the show.

I feel like there's more hope and promise for this country than I realized.

I want to explore more, and I want to be more curious, and more openhearted.

I probably have higher cholesterol now than when we started the show, so wrapping up with a vegan episode is probably a step in the right direction.

And I hope we get to travel again soon.

Bye.

♪ ♪ ♪ ♪ If you want to see extended footage of these conversations, or of me spilling food on my shirt, or if you want to know more about the restaurants and recipes from this episode, go to roadfood.com.

>> Major funding for this program was provided by: ♪ ♪ >> Yours is a front-yard family.

Because out front... >> How you doing?

>> ...is where all the neighborhood is.

And your neighbors know you well.

>> Mario, what's up?

>> They've seen your robe, your run, even your bathing suit.

>> (laughing) >> They also know your home turf stays open to the whole street.

So you stay out front.

We'll stay real-brewed.

And the world just might get a little golder.

Gold Peak real-brewed tea.

♪ ♪ (shade rustles) (doorbell rings) ♪ ♪ >> (softly): Yes!

♪ ♪ >> Staying in?

Quick!

Bounty-- the Quicker Picker Upper.

♪ ♪ Going out?

Quick!

Bounty-- the Quicker Picker Upper.

♪ ♪ ♪ ♪ ♪ ♪